So last night my husband brought home some pork scotch fillets. These are delish on the grill. Of course you can’t see it in the photo. Lol. I’ve topped it with a sauce consisting of chopped portobello mushroom, sliced onion, chopped garlic and chopped parsley. The base is butter, heavy whipping cream and fresh lemon juice at the end. We had it along with roasted cauliflower and broccoli tossed in olive oil and sauerkraut. It was amazing! Also at the end of the day my macros were all good 👍. #ketoliving#ketoindubai#highfatheaven#intuitiveeating#eat2live
I love this article by @foodmatters .. One of my struggles is how to add flavour to my food. I don't use any sauce in my meals so sometimes it can be quite bland! Learning to play around with different herbs and spices is definitely something I'm hoping to get better at haha .. Here's @foodmatters top 5 ways to add flavour to your meals!
1. Add Fresh Chilli Or Spice
If you’re not great with hot food, start out slow and remove the seeds of the chilli to reduce the hotness. Fresh chilli is particularly delicious in Asian-inspired dishes.
2. Use Good Quality Oil
Good quality olive oil is one of the most versatile additions to any kitchen and is particularly handy when making homemade dressings. Coconut or avocado are also good options for cooking – and they make a difference to the flavour of your food.
3. Use Fresh Herbs And Lemon
Add a delicious freshness and nutrient boost to your food by adding fresh parsley, coriander or basil and lemon. The bonus is they pair with just about everything from Asian cuisine to summery salads and even soups. Your body will love you for adding this combo to your meals!
4. Toast And Grind Your Own Spices
Toasting the spices in a dry skillet before grinding strengthens their flavour even further and gives them a nutty and earthy aroma – perfect as the base to a delicious Indian curry or dhal.
5. Use Organic/Market Fresh Produce
This is an easy way to increase the flavour of your food – produce just tastes better when it has been ripened by the sun and then picked/cut. There is a huge difference in the nutrient profile too, as the longer produce sits in the cold store, the fewer nutrients it will contain when it finally reaches your plate. Buy local, shop at farmers markets whenever possible, you can taste the difference!
"Black garlic is a type of fermented garlic. Numerous in vivo and in vitro studies demonstrated that aged black garlic possesses strong antioxidant and antiCANCER properties and may INHIBIT the proliferation of a variety of tumor cell lines by altering the cell cycle and inducing apoptosis" -PUB MED🌱🌱🌱🌱🌱🌱🌱🌱🌱https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3917757/
●Cut And Pasted Right Off Of The PubMed Central® Website.Which is a 100% Free Full-Text Archive Of Biomedical And Life Sciences Journal Literature At The U.S. National Institutes of Health's National Library of Medicine (NIH/NLM). 🌱#FactsOnly 🌱
CancerAwareness=Education=Prevention=Early Diagnosis,Diagnosis Reversal Or No Diagnosis At All. #train2live#eat2live