Broccoli - I'm loving it! You could too

My first meeting with broccoli could very well have been the last! I can easily understand why some kids (and adults as well) do not like this very healthy vegetable at all!

To make it more appealing, I have a very simple advice: Don't cook it! The smell of cooked / boiled broccoli is simply not very nice. If you don't like it raw - pour some boiled water over it - don't let it boil!

Here is how I normally do:
Chop a complete broccoli fine. Normally I divide it into little bouquets (?) and chop from top to bottom.
Chop an onion (don't care about the color - take the one you got in the fridge already) - if you got a red hot chilipepper chop it finely (remove the seeds if you don't want it TOO strong).

Now for the secret ingredient: Hellman's Mayonnaise Light version. I usually take a tee spoon of mayo, two or tree normal spoons of low fat yoghurt and a spoon of dijon sennep.

Blend everything and add salt and pepper......

If by any chance you have pine nuts or even peanuts (preferably non-salted) you can add this to the dish as well.... Broccoli will never be the fart-smelling disgusting vegetable again.... and that's a promise!

Bon appetit!

PS: If the only thing you have in the fridge is cauliflower - then use that instead of broccoli OR mix both of them - but don't cook them!

PPS: don't forget to rinse vegetables in water before use - worst case you might add a little bug to your diet - but then again, they should be very tasteful and protein-rich (that's what I hear....).

PPPS: A wise man told me recently that broccoli is green because it tries to hide! Actually it's poison - so the next time your wife, husband or kids won't eat their broccoli - tell them it's poison. That migh add a little extra something to the health sensation. How cool is that? eating poison... street credibility - anyone ?

Spaghetti Bolognese

One of my familys favorite courses is the eternal classic Spaghetti Bolognese. Here is how I normally proceed. Feel free to add comments - inspiration is always welcome: 

Basic "Bolognese"
1 or 2 cloves of Garlic
1 Onion, white or red
500 gr. of minced meat, beef
1 can of peeled tomatoes (organic, why not?)
Oregano
Salt & pepper
a splash of bouillon (or water....).

Chop and roast garlic and onion. Add meat and fry until all meat is "brown" add tomatoes and Oregano. Add bouillon/water and let simmer for 10 - 20 - 30 minutes....That's it: The wonderful thing about Spaghetti Bolognese is the amount of possible add-ons.

Depending on your fridge you can add/exchange almost every ingredient - use your imagination!
Minced chicken meet is usable
Add chopped pepper fruit
Add a chili pepper
Grate a couple of carrots to give more volume to the meatsauce (very advisable if you have teenagers in the house!).

And of course wholegrain spaghetti. Boil it in plenty water (don't forget salt) until its done! There are no golden rules. Taste the spaghetti - when it "al dente" (with a little bite) - it's done....

Grated Parmigiano cheese and Heinz makes the world go round! Enjoy!

Wholegrain products

Todays free INPUT advice

What I would recommend everybody to do effective from today is: Start buying whole grain products! For the last couple of years the only pasta we use in our little family is whole grain (and when possible organic). This is a fairly easy change to everybody and it's very hard to tell the difference from a taste-point-of-view. However your digestion will love it.

Today there is a very big variety of whole grain products and my philosophy is that whenever possible I always choose the product with more whole grain. Actually I think it would be a very wise decision if McDonalds and Burger King would offer whole grain bunns.... feel free to forward my advice to any executives at the abovementioned Burger restaurants.

So there is no excuse. Same taste, same price - better for your body. Gives the stomach more to work and keeps hunger away.

In a busy household like ours one of our favorite meals is the always classic Spaghetti Bolognese.

So from now on - only use whole grain products. Ok?

In order to succeed on a long term basis, it is important NOT to change to many things a time.

"The cause of obesity is now found!"

With these exact words my good friend and at that time colleague Nicolaj opened the conversation at lunch. (Two things are important to emphasize in order to fully understand the irony of the situation: a) Nicolaj is a size XL (or was, is more accurate, he has lost a lot of weight since that time), b) the lunch canteen was a buffet with many delicious dishes. 

The dialogue regarding the latest landmarks in medical science was ready to be continued and everybody looked with breath withheld and eyes gazing at Nicolaj who, with a plate filled with probably everything from the buffet, looked like one who would explain the genetic mapping of mankind from a metabolism-point-of-view.....

The surprise was big, when Nicolaj with a loud, and clear pronunciation claimed that: Obesity is a human construction error!

"Obesity is the result when the mouth is bigger than the asshole!" 

One of Nicolajs trademarks has always been a very well developed sense of humor, and another classic remark from Nicolaj is the following (when somebody offers him candy, chocolate or similar). No, thanks, I've chosen the slim line..... (kind of funny when you're weight is somewhat above 100 kg.). Nevertheless Let's get back to the "human construction error!"

Way too many experts are trying to make something as simple as a healthy living, to rocket science. Food and diets where proteins, carbonhydrates needs to be counted on a meal-by-meal basis. Training and physical activity needs to be performed in specific anaerobic zones, or with expensive equipment suitable for astronauts etc. Let's face it: It's not a disease, and you don't need to be a rocket scientist in order to pursue a healthy lifestyle. In a crazy-busy everyday you need some simple routines to fit in the tough schedule that most families experience, with work, children, family, cooking, dog-walking, etc. etc.

THIS is the essence of this blog.