- Neuroadaptation. That’s fancy for “change your brain with chemicals.” Whatever is going on in these vegetables, it’s having a darned good effect on my brain. My uncontrollable cravings for junk food? GONE. My obsession with birthday cake? Vanished. I’d rather eat a peach.
- Calorie density. If you don’t know what that is, I highly recommend you learn about it. It’s like magic for your body. Basically, if you eat foods that are high in volume (they take up a lot of space in your stomach) but they are low in calories, you simply consume less calories in a day. Non-starchy vegetables are so full of water and fiber, and so low in calories (about 100 calories per pound of food) that you simply cannot overeat them. In fact, if you start all of your meals with non-starchy vegetables, you will be doing yourself the biggest favor (I’m not totally there yet, but hey, I’m also a work in progress.)
- You won’t eat until you are actually, truly, really and in fact HUNGRY. Think about it, would you eat steamed kale if you weren’t hungry? Probably not. And that turns out to be a very good thing. Veggies for breakfast gets you in touch with your actual hunger signals. You learn over time to get very comfortable with that feeling that “I’m sort of hungry, but not really hungry enough to eat.” In the past, as soon as I felt any amount of hunger I would start to eat. That’s a really bad habit. That habit leads to consuming too many calories per day, which leads to too much fat on your body). Like AJ says, “If you’re not hungry enough to eat kale, you’re not hungry!”
I always start with low sodium vegetable broth (I hope to be making my own veggie broth from scraps really soon) and one of my large collection of salt free seasoning blends.
Then I start broth sauteing the vegetables. I like to start with cut up grape tomatoes a lot of the time because I find that in addition to the salt free seasoning blends, cooked tomatoes make a really nice sauce for my veggies. I’m just not as excited by simple food, but if you are, that’s awesome!
Next I threw in quartered cremini mushrooms.
I didn’t add that until after the mushrooms had cooked for a few minutes.
When the mushrooms had cooked I added the baby spinach. That cooks in about 15 seconds, so in no time flat, my breakfast looked like this:
An omelet without the eggs!
You might also be thinking, “Yeah, I’d like to give that a try, but does it need to be that fussy?”
No, it doesn’t.
A plain bowl of fresh or frozen steamed green beans will work just as well. I particularly enjoy cooked frozen broccoli, but I might be weird.
Does the thought of unsalted vegetables make you gag? If you really want to try this and you just can’t get any traction doing it, try spraying your veggies with a little bit of Bragg Liquid Aminos on them just to get you through the first few weeks. I promise you, your taste buds will adapt and soon enough those VFBs will start tasting like candy!
It also doesn’t need to take more than 15 minutes to throw together. I keep my fridge stocked with convenience vegetables at all times to make this process as fast and painless as possible.
But not as fast and painless as a sports bar. Those will kill you (just kidding)!
And if you never want to miss a single Healthy Girl’s Kitchen VFB, follow me on Instagram. I’ve posted a picture of them just about every day for the past 231 days.
So does VFB still sound totally crazy to you?