Healthy food that isn't boring
jniece55
Posts: 181 Member
Last night I made chicken with some low sodium terriaki and broccoli and honestly it seemed so boring to me.
What healthy subsitutes or healthy meals have you found that don't bore your taste buds??
What healthy subsitutes or healthy meals have you found that don't bore your taste buds??
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Replies
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I love grilled chicken with salt and pepper, i make a home caesar with Chatham Village croutons and lite Newmans Own caesar dressing. So good and filling.
Whole wheat bread/wraps taste just as good as white. Same goes for rice.
Pinterest has lots of recipes for baked not fried substitutes.
Also low fat cheese and skim milk are just as good as regular if you ask me.
So, small things that add up over the course of time.0 -
Steak - tenderloin or strip (or if I'm feeling daring, a porterhouse) seasoned with sea salt and cracked pepper, done medium to medium rare. Garlic mashed potatoes or corn on the cob (if it's in season). Milk, water and/or beer.
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I could eat bland food all day, every day - and the same thing every day for lunch and dinner and be perfectly fine. However, my husband needs lots of flavor and variety, especially when I'm making something more on the healthy side.
Seasonings, marinades and spices (as long as they aren't crazy with sodium) are your best friends, IMO. I marinade chicken before I toss it on the foreman, or I'll add it peppers or onions to add flavor. Just be creative!0 -
Just learn how to use spices and what not.
I eat a lot of the same stuff, so using flavorings definitely helps.
I don't really get bored with foods though.0 -
Roast your veggies in the oven until they get nice and caramelized. Use coconut oil for the roasting, a quarter cup of oil will cover well over a pound of veggies easily so it's not that much. Kosher salt and fresh-ground pepper and some fresh hard cheese like parmesan, romano, or asiago shredded finely over the top (again, it doesn't take much - an ounce shredded will cover a pound of veggies).
Spread the veggies in a single layer in a roasting pan, roast 'em (400 is a good rough-estimate temp for most non-leafy veggies) until they've gotten brown and crispy (but not black) all over. The veggies will be sweet and crunchy and really satisfying.0 -
See I could eat zucchini and squash that way in the oven every day, however chicken seems very bland no matter how cooked the "healthy way" unless it is like breaded or like in a cordon blue type recipe.0
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