“When you’re cooking with color, you’re eating healthy!”
I have said this a million times and not only because it’s true, but because it was embedded in me by French chefs all the way back to the 70’s and 80’s on my way up the culinary ladder. Back in the day we were taught that we had to have “bouquetier” fresh vegetables or 3 to 5 varieties of varying colors on every plate. Like a Chateau Briand with tomato frommage, broccoli, cauliflower, asparagus and sautéed mushrooms! Along with a fresh herb garnish and maybe a lemon or lime, this was the simplest and most natural way I was taught to use the food itself as a garnish on a plate that would “pop” with colors and goodness as it was set on the table before the eager diner! The point here is what you have most likely heard before; simply put, ‘we eat with our eyes”.
With summer around the corner and garden fresh vegetables in abundance, the simplest way to make a meal colorful AND healthier is to add a small amount of several “Low Carb” veggies on the plate. This time of year, I love to slice up some zucchini, yellow squash, eggplant, red onion, tomatoes, mushrooms and even sweet potatoes, place on a sheet pan, drizzle with olive oil, salt and pepper, and grill right alongside my steak, chicken, pork or fish!
That’s a natural way to add color and goodness to a plate and make a memorable meal without any extra effort. The kicker is that nobody will ever notice or care that there are no high carb potatoes, rice or pasta anywhere to be found; there won’t be room on the plate for that boring useless white stuff!
I’ve included tips and a recipe below to help fill that bottom drawer of your fridge with low carb colorful fresh veggies so all you have to do is shop and have fun cooking with color this spring, summer and all year long!
Keep on Low Carbin’!
Chef George Stella
For tons more low carb recipes, ideas, and support please visit:
www.StellaStyle.com
www.facebook.com/LowCarbingAmongFriends
TIPS:
- Vegetables to avoid, at least in the beginning, are carrots, corn, white potatoes, and peas. And you may wish to avoid certain beans and legumes, such as lima beans or navy beans, at first; you can always add them back to your diet as you approach your desired weight.
- Vegetables high in natural sugars, such as onions and tomatoes should be used in moderation.
- Lettuces have only a couple carbs for a couple cups; eat as much as you want as often as you like! (I love those bags of prewashed salad mixes, which offer great convenience and which you’ll often find on a two-for-one sale).
- Some of the lowest-carb vegetables that we use almost daily are celery, cucumbers, zucchini, yellow squash, cauliflower, broccoli, green beans, bell peppers, spinach, eggplant, and my favorite; mushrooms.
- Spaghetti squash is a great swap for pasta and you also may enjoy pumpkin, asparagus, cabbages, snow peas, all fresh herbs, garlic, scallions, and more!
I really like the shopping tips and the garden suggestion I live in an apartment but I do have a small balcony so I am going to give it a try. The grocery shopping list tip was great too I find that many times it’s cheaper to just buy junk food I’m sad to say than to buy low carb more healthier foods so I look forward to trying these recipes soon. I will look forward to more emails on this in the future.