The Confessionals of a Kettlebell Instructor. PART 2 – FOOD.


Challenge – Eating Vegetables vs Me….
(Or: It is time to come to terms with my grudge against vegetables.)

confessionals_02I loathe vegetables.

I have been at war with them for as long as I can remember.  My mother can tell you about nights where I sat alone at a dark dinner table for hours, stubbornly staring down at cold cauliflower and broccoli on my plate.  When it comes to vegetables, I modelled myself after Jane Austen’s character, Elizabeth Bennet “An obstinate, headstrong girl.”

As an adult I’ve decided it’s time to change my mindset and approach to help me actually grow a desire & love for veggies. A victory would be avoiding a frown while chewing on broccoli and sucking back water to wash it all down… you know… the look a 5 year old makes while eating brussels sprouts.

So I call to arms beginner veggie eaters like me to unite & take this one step at a time.

Step 1 – Groceries

Pick a veggie.  Only one. Carrots. Red peppers. Broccoli… Educate yourself about it, learn the nutritional values and Google search recipes. Start to understand how your veggie can be prepared with foods you enjoy.  If we don’t understand something, we (humans) have a tendency to avoid it. Food for thought — Have you eaten vegetables at a restaurant and enjoyed it? Probably. How was it prepared?

Step 2 – Recruit your foodie friend.

Grab a friend who loves to cook and enjoys vegetables (Vegans and Vegetarians are great resources for this).  Let them know about your one veggie challenge and quiz them about how they prepare it.  What are quick ways to prepare this item?  Is it better raw or baked?  What should you avoid?  Over boiled broccoli is terrible.  Let’s win at just cooking it properly first.

Step 3 –  “Experience: That most brutal of teachers.  But you learn.” – C.S. Lewis

When you are working with food, the only way to learn is trial by fire (or marinating, or steaming). Once you’re set with recipes, it is time to do some cooking. Set aside an evening, purchase multiples of your choice veggie and get cooking. Focus on using your vegetable in a few different ways. Can it be prepared as a pickle? Is it best roasted? How does it taste from the BBQ?  Made into a soup?  

Cooking can be creative, so try to keep your testing low-risk and fun while you experiment.  If your recipe is terrible then try another… but make sure you re-read the old one to make sure you correctly followed the instructions.

Bonus Step – Purchase in season produce.

In season and local produce can taste a lot better than out-of-season and tends to be less expensive. This can help keep costs down as you experiment.

A fellow kettlebell-ist, Ayden and I were chatting about food preparation where he drove a concept home for me.  “Making time to prepare food at home is much more satisfying.  When you put the work in you can make a healthier, more colourful and tasty meal on your plate. It is just so satisfying.”

Well Team.  I’ve picked red pepper for this first round, I’ll report and show you how it goes in about a week.

What’s your veggie of choice?  How do you prepare it?  Hit me with your pictures and ideas!

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The Confessionals of a Kettlebell Instructor. PART 2 – FOOD.

One thought on “The Confessionals of a Kettlebell Instructor. PART 2 – FOOD.

  1. Stuffed peppers

    4 bell peppers
    olive oil
    1/2 lb lean ground turkey or veggie ground
    1 stalk celery, chopped with top
    1-2 garlic cloves, minced
    1 small onion, chopped
    1 tsp dried parsley
    1 tablespoon worcestershire sauce
    1 teaspoon all purpose seasoning
    2 small peeled tomatoes, diced
    1/2 cup shredded low fat cheese (or more)
    salt and pepper

    1 – Wash the peppers, cut the tops off, and place in oiled glass dish. Cover and microwave the peppers for 5 minutes.
    2 -lightly sauté the veggies and ground turkey with a dollop of olive oil. (I chop up the usable remainders of the pepper tops as well). Add the tomatoes and cook for 3-4 minutes to evaporate some of the liquid.
    3 – Stuff the peppers and top with cheese
    4 – Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted.

    Like

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