stuck

I am an adventurous eater but every now and then I come across something too spicy for me. Creamy ingredients mellow out spice. You may try recipes that have both spice and creamy ingredients until you develop a taste or tolerance for spice. Example sour cream or yogurt with salsa in mexican dishes. Yogurt or mayo with curry powder in chicken salad. Peanut butter and chilies in thai food. Sugar balances spice too. Example honey mustard.

Or just leave out the pepper, mustard or chilies in recipes. Comfort foods like chicken soup are mild in flavor. Just keep it simple a meat and two sides. A starch like rice, potato, corn, pasta and a veggie. I will post one mild recipe and one with a hint of spice.

You can always start with a fourth of the spicy ingredients and taste, then add more if you enjoy it. Just remember some spice or flavors intensify the longer they cook.

Mild: soupspiceeverythingnice.blogspot.com/2012/11/amish-chicken-corn-soup.html

Hint of spice: soupspiceeverythingnice.blogspot.com/2014/03/curried-chicken-salad-lettuce-wraps.html

As far as veggies try cauliflower and squash. They are very mild in flavor and will take on other flavors very easily. There are tons of recipes out there for cauliflower and spaghetti squash right now. Cauliflower with cheese is delicious! My Mom would always put the whole head in a pot of water and boil until tender then drain. Then she would put a couple of slices of cheese on top and cover until the hot cauliflower melted the cheese.

My boyfriend used to be the same way...pretty much couldn't even look at a vegetable! But with lots of cooking we've found ways that he likes them. I'd start with looking at some of the Skinny Taste recipes, they're often loaded with veggies but taste great....and they're pretty low-cal.

As a previous commenter mentioned, cauliflower is great to sneak into recipes. I'll throw it into pasta dishes or make cauliflower "rice" out of it.

Try roasting vegetables on a cookie sheet with a drizzle of olive oil and salt and pepper gives a toasty flavor to some veggies that you may like...bake at 400 for 35-40 minutes...zuchinni, peppers, onions, asparagus, brussel sprouts, eggplant...give it a try...you don't have to be a chef to use the stove!

I love emilybites.com....skinnytaste.com .....chef-in-training.com and canyoustayfordinner.com ..I too am a picky eater but I find if I chopped veg real small in spaghetti or whatnot then it helps...also putting kale or spinach in a fruit smoothie helps and you can't taste the veggies its yummy and you can't taste the veggies win win

you're more than welcome