Clients tell me they would love to cook every day if they had the time. Since I understand this predicament being busy just like everybody else, I want to share my quick thirty-minute one-dish meals with everybody who is interested.
Perhaps when steps are written down it makes it easier than telling somebody that cooking every day is as easy as pie. Nobody believes that. But it is. For the idea to be set in motion, only focus, some planning and love for your healthy self is required.
I figured out while raising children and working that It is not necessary to spend a lot of time preparing, cooking and serving meals either for one or more persons. Elaborate dinners in different serving dishes can be reserved for special occasions. This does not mean that one-dish meals cannot have an ambient setting with flowers, candles and soft music. By keeping an eye-pleasing setting on the table, only the food has to be served and music turned on each time.
What really counts is quality and nutritional value of the food. Processed, fast food, as a one-dish meal does not count not even in a pinch.
Here are some easy ideas.
Soup is the quickest meal to get on the table. Served with crusty bread and some cheese and fruit for dessert is very satisfying.
Soup stock can be made ahead from chicken or beef bones and frozen. Boil the bones with apple cider vinegar. The acid draws calcium out of bones into the soup, which is of benefit for your bones.
Start by heating the soup stock. Next add cut-up different vegetables.
The common thinking is that cutting vegetables takes a long time. Yes, it takes some cutting, but it can be done in fifteen minutes while focusing on the task at hand. Don’t get side-tracked by TV, then the hand automatically slows down. A sharp knife can be an advantage, but watch out!
The image here of cut-up vegetables shows many different ones. There are potatoes, rutabaga, turnip, onions, carrots, celery, green beans, green pepper and baby broccoli and lots of garlic as well as fresh ginger. This particular soup contained leftover chicken adding additional protein and so would beans. Plain vegetable soup will fulfill daily requirements for necessary veggies because of amount and variety.
Soups are easy to make if it weren’t for all the prep work you think. Trust me, that’s the least of the problems. The problem could be with children who don’t like the sight of vegetables. In that case blend the soup into a puree touching up with a drop of cream.
My children liked cream, but also liked vegetables. They got the cream as home-made ice cream. It is worth it to buy an ice cream maker when you have children. Nutritional super foods can be hidden in an ice cream dessert adding more value to one-dish meals and they will never suspect. Lecithin was the ingredient I used because it provides choline, necessary for the brain to make acetylcholine, a neurotransmitter. Choline also helps with fat metabolism and as a liver support.
Bragg’s Liquid Amino Acids, Brewer’s Yeast and Lecithin, a handy trio, to sprinkle on one-dish meals at the end for superior nutrition. For more info visit : http://www.bodyiqonline.com/
Perhaps when steps are written down it makes it easier than telling somebody that cooking every day is as easy as pie. Nobody believes that. But it is. For the idea to be set in motion, only focus, some planning and love for your healthy self is required.
I figured out while raising children and working that It is not necessary to spend a lot of time preparing, cooking and serving meals either for one or more persons. Elaborate dinners in different serving dishes can be reserved for special occasions. This does not mean that one-dish meals cannot have an ambient setting with flowers, candles and soft music. By keeping an eye-pleasing setting on the table, only the food has to be served and music turned on each time.
What really counts is quality and nutritional value of the food. Processed, fast food, as a one-dish meal does not count not even in a pinch.
Here are some easy ideas.
Soup is the quickest meal to get on the table. Served with crusty bread and some cheese and fruit for dessert is very satisfying.
Soup stock can be made ahead from chicken or beef bones and frozen. Boil the bones with apple cider vinegar. The acid draws calcium out of bones into the soup, which is of benefit for your bones.
Start by heating the soup stock. Next add cut-up different vegetables.
The common thinking is that cutting vegetables takes a long time. Yes, it takes some cutting, but it can be done in fifteen minutes while focusing on the task at hand. Don’t get side-tracked by TV, then the hand automatically slows down. A sharp knife can be an advantage, but watch out!
The image here of cut-up vegetables shows many different ones. There are potatoes, rutabaga, turnip, onions, carrots, celery, green beans, green pepper and baby broccoli and lots of garlic as well as fresh ginger. This particular soup contained leftover chicken adding additional protein and so would beans. Plain vegetable soup will fulfill daily requirements for necessary veggies because of amount and variety.
Soups are easy to make if it weren’t for all the prep work you think. Trust me, that’s the least of the problems. The problem could be with children who don’t like the sight of vegetables. In that case blend the soup into a puree touching up with a drop of cream.
My children liked cream, but also liked vegetables. They got the cream as home-made ice cream. It is worth it to buy an ice cream maker when you have children. Nutritional super foods can be hidden in an ice cream dessert adding more value to one-dish meals and they will never suspect. Lecithin was the ingredient I used because it provides choline, necessary for the brain to make acetylcholine, a neurotransmitter. Choline also helps with fat metabolism and as a liver support.
Bragg’s Liquid Amino Acids, Brewer’s Yeast and Lecithin, a handy trio, to sprinkle on one-dish meals at the end for superior nutrition. For more info visit : http://www.bodyiqonline.com/
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