Today we have a guest post from one of our inhouse specialists – ASP Coach Priscilla Burnett! As well as being a full-time ASP Coach, Priscilla is also a qualified chef, and with many years experience in the culinary industry she is here to discuss her top tips to spice things up in your kitchen!
The most common issues I have found with my clients when it comes to their nutrition, is the challenge of creating exciting meals within their prescribed nutritional guidelines. Food for them can often become bland, mundane and just plain boring when focusing more on the nutritional parameters that we’ve recommended. As a Chef and ASP Coach though, I have the opportunity to use my years in the kitchen as a tool to offer clients ideas to ‘spice up their lives’.
Below I have compiled some of my most most popular ideas for you to try for yourself at home!
FORGET WHAT YOUR MOTHER TAUGHT YOU!
When I start to talk about cabbage, Brussel sprouts and cauliflower, many of you will conjure up some horrid image of a plateful of soggy, overcooked mush. Unfortunately for these humble, nutritious vegetables, many of you have discarded them from your dinner tables. But it is actually not their fault they’ve gained the poor reputation they have over the years, it’s ours!
With the Great Depression affecting the way many foods were cooked, the ritual of boiling vegetables and leaving absolutely no nutrient value left in them became the norm for many of us growing up. However, this process also left a bad taste in our mouths, pun absolutely intended!
So, let me show you how these little gems can be the delight that they were always meant to be and the highlight of your next feast.
igh in vitamin C, cut the cauliflower into florets and also add as much of the stem as possible. As with any vegetables with a stem, this is where most of the nutrients are, as the stem is the ‘straw’ in which the plant draws up the nutrients from the ground.
Drizzle a small amount of walnut oil, fresh rosemary and season with salt & pepper.
Roast in oven for 20 minutes.
Remove when florets are browned and starting to blacken on the ends. This brings out a lovely nutty flavour to the cauliflower.
Try slicing celery and leaving to macerate in orange juice.
The orange juice brings a sweetness that helps cut the acidity often associated with celery. Serve either as a side or add kale and walnuts and serve as a tasty twist to a Waldolf Salad!
Possibly the most hated of vegetables, but with the help of some friends can be the enjoyment of your dinner party!
Pan fry sprouts with a nob of organic butter, sliced bacon and chestnuts.
This can be served as a salad, but is also excellent as a compliment to a pork dish.
The bacon brings saltiness to the dish and adds texture to compliment the softness of the Brussel sprouts.
Priscilla was one of the masterminds behind the recipes in ASP’s first cookbook! Lean Cooking Made Simple incorporates similar methods to those mentioned above to help spice up your nutritional routine, with
nutritional break downs, facts and tips, all based around healthy, wholesome foods! Check out the link below to grab your copy, only $11.00!