My moto is: Make Healthy Delicious.
Adopting a healthier way of eating will only stick if it is sustainable – that means that you can keep it up and see yourself eating this way forever.
In other words, it must be D.E.L.I.C.I.O.U.S.
I meet so many folks that have this weird belief that if it tastes good, it can’t be good for you.
Wrong.
Our taste buds evolved to seek out the best tasting, most nutritious food.
I’m talking real food here.
Don’t get this mixed up with processed, engineered foods. Those guys are cheating and tricking our taste receptors with nasty chemicals and sugar.
Imagine this; you’re in your garden or at the farmer’s market and you’re tasting a freshly picked, organic tomato that’s still warm from the sun. Now imagine a typical grocery store tennis ball tomato in February.
Not the same animal right? The freshly picked garden tomato is actually more nutrient dense.
That’s what you’re tasting. You were built for this.
In fact, once clients work at getting those processed foods out of their diet, they often notice a taste bud revolution.
Natural foods taste better and their old (processed ) favorites become much less appealing, if not downright nasty.
Another fallacy that needs to go away is that butter is bad for you.
Butter is actually a gut-healing food that contains an anti-inflammatory compound called butyrate as well as essential fat-soluble vitamins.
Moderation is always key, but this recipe is a perfect example of how wholesome food can (and must) be delicious.
Garlic butter is a staple in my kitchen. When I make this recipe, I maximize my time in the kitchen and make lots of it to have on hand. I always have some frozen as a quick go-to to add zip and flavour when I’m in a rush.
This recipe can be used to flavour vegetables, legumes, mushrooms, fish, seafood, meat or poultry. You can use it as a dip for your next fondue and of course spread it on sourdough bread to make garlic bread or add zip to a grilled sandwich.
Cheers to making healthy delicious