OK, so I was wondering, what are some healthy/low-calorie methods to make broccoli taste better? I don't really mind the taste, but it's not something I enjoy eating. Please don't respond with posts like, "suck it up and eat it plain".
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09-04-2009, 02:34 PM #1
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09-04-2009, 02:43 PM #2
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09-04-2009, 02:47 PM #3
Steam it.
Mix it with beans and rice
Eat it with salsa (I do this everyday)
Toss it in salads.
Toss it in casseroles.
Be creative, thats all. Just experiment and try stuffGo ahead, make fun of me being a light weight! I like me, that's all that matters.
- Count your blessings. Once you realize how valuable you are and how much you have going for you, the smiles will return, the sun will break out, the music will play, and you will finally be able to move forward the life that God intended for you with grace, strength, courage, and confidence. -Og Mandino
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09-04-2009, 02:48 PM #4
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09-04-2009, 03:06 PM #5
this
Founder of MMDELAD
"Micros Matter Dont Eat Like A Dumba**" (hydrogenated oils, shortening, mono and di-glycerides don't fit in my macros)
Does Not Count Macros Crew
"Think in terms of limits and the result is limitation
Think in terms of progress and the result is progression"
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Training Philosophy to be strong: 1. Pick Weights up off the ground 2. Squat them 3. Push them over your head
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09-04-2009, 03:11 PM #6
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09-04-2009, 03:12 PM #7
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09-04-2009, 03:13 PM #8
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09-04-2009, 03:13 PM #9
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09-04-2009, 03:15 PM #10
I posted this in the MEN thread, but it was my dinner.
Creamy broccoli and mushroom casserole made with kamut pasta. It was simple, yet delicious.Go ahead, make fun of me being a light weight! I like me, that's all that matters.
- Count your blessings. Once you realize how valuable you are and how much you have going for you, the smiles will return, the sun will break out, the music will play, and you will finally be able to move forward the life that God intended for you with grace, strength, courage, and confidence. -Og Mandino
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09-04-2009, 03:50 PM #11
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09-04-2009, 04:42 PM #12
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09-04-2009, 04:48 PM #13
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09-04-2009, 04:52 PM #14Go ahead, make fun of me being a light weight! I like me, that's all that matters.
- Count your blessings. Once you realize how valuable you are and how much you have going for you, the smiles will return, the sun will break out, the music will play, and you will finally be able to move forward the life that God intended for you with grace, strength, courage, and confidence. -Og Mandino
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09-04-2009, 04:52 PM #15
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09-04-2009, 04:59 PM #16
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09-04-2009, 05:03 PM #17
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09-04-2009, 05:12 PM #18
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09-04-2009, 05:48 PM #19
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09-04-2009, 05:52 PM #20
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09-04-2009, 09:35 PM #21
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09-04-2009, 09:50 PM #22
I bake HUGE batches of broccoli/cauliflower/baby carrots/red pepper that have been tossed with a little olive oil, shallots, salt & pepper.
I'm guessing steaming be slightly healthier, although I dunno, the oil seems to prevent too much water escaping and I love the golden brown around the edges.
I make brussels sprouts the same way. Honestly, Brussels Sprouts over Broccoli for me, any day of the week. I go through nearly 2-3 lbs of sprouts every 5-6 days. Prep time takes longer but welllll worth it.
edit: Salsa on vegetables is fantastic because you can use incorporate stronger/acidic flavors (tomato, spice, onions) in controlled doses and the contrast of hot veggies with cold salsa is really awesome.
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10-15-2013, 08:08 PM #23
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10-15-2013, 08:12 PM #24
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10-15-2013, 08:36 PM #25
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10-15-2013, 09:30 PM #26
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10-15-2013, 10:27 PM #27
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10-15-2013, 10:29 PM #28
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10-16-2013, 06:13 AM #29
BIG POT BLANCHING
This technique works well for many sturdy, fibrous, green, leafy vegetables and is the way most, if not all, fancy restaurants pre-prepare things like broccoli, brussels sprouts, green beans, kale, etc. Basically, you bring a large pot of water to a rolling boil and then add enough kosher salt so that it tastes like the ocean. Add raw vegetables to the pot of boiling water and cook for 30 seconds to 5 minutes, depending on the amount and type of vegetable you use. Kale will take longer, but broccoli typically takes less than 1 minute. Directly after, "shock" the vegetables in a large bowl of ice water to halt cooking and maintain the crunch. You are only blanching to infuse salt into the interior, to bring about a more vibrant green color, and to partially cook the vegetable.
Afterward, you drain the water off and place in a container lined with paper towels at the bottom to sop up and extra moisture. This can be stored in the refrigerator for 3 days without compromising texture or spoiling. What you end up with is something like the Chinese broccoli texture, with that crunch and bite to it. What you don't want to do is overcook it to the point where you have discolored, limp vegetables.
If you enjoy eating it plain like that, then great. If not, then add olive oil to a hot pan. Toss in some chopped shallots, red pepper flake, salt, and pepper, and a couple cloves of lightly smashed garlic. Let cook for 30 seconds then toss in the broccoli. Add more salt to taste and saute until coated with seasoning and warm throughout.
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07-01-2014, 01:10 AM #30
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