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Tequilla's Food Thoughts - Summer Healthy Eating
Tequilla
Member Posts: 20,111
in Tug Tavern
First, it's been a while since I've posted some food thoughts ... I'm sure many have missed this.
As we are in the middle of the summer, those of us living in the basement of our two dads can have a need to get into a little bit of a better shape as we head into prime nacho eating & alcohol consumption season (abundance!!!) during the football months. So today, I bring to you the Tequilla idea behind making quality meals that taste good but have the added benefit of being healthy.
I firmly believe that the salad gets a bad rap ... but a deservedly bad wrap. Most people don't make great salads and/or destroy the positive benefits of the salad by throwing on way too much salad dressing to defeat the purpose of eating a salad. So how do you make a salad that tastes good, doesn't completely blow the point by adding on too much salad dressing, but finding enough nutritional value to get the right kind of energy (i.e. proteins) needed. Below is a standard Tequilla salad:
1 head of romaine crowns (I prefer to get a 3-6 pack at Costco and not worry about it) ... romaine is preferred because of the crunch it provides
1/2 onion (lean to either red or sweet/walla walla's)
3-4 mini bell peppers (provides crunch and color)
3-4 stalks of celery
1-2 roma tomatoes
1 large mushroom
I recommend using well cooked, and more importantly well seasoned, chicken breasts for your salad and to add the chicken in abundance. I prefer southwestern types of seasonings that add a bit of spice and flavor. Another strong candidate is to baste your chicken with buffalo sauce while cooking to keep highly moist.
To cut down the calories of the salad dressing, I recommend using one of the following. First, introducing some salsa into the salad creates moisture without adding calories. Second, adding some 7 layer dip works as the combo of beans, guac, and sour cream goes a long way. If you like really spicy food, a little sirracha can add a nice little kick.
To round the salad out, I prefer to add feta cheese ahead of more traditional cheeses. It tends to balance the salad out a bit with some typically strong flavors in place.
Best part of salads is that if prepared properly, you can eat in abundance and not worry about blowing your diet and expanding your bulge.
As we are in the middle of the summer, those of us living in the basement of our two dads can have a need to get into a little bit of a better shape as we head into prime nacho eating & alcohol consumption season (abundance!!!) during the football months. So today, I bring to you the Tequilla idea behind making quality meals that taste good but have the added benefit of being healthy.
I firmly believe that the salad gets a bad rap ... but a deservedly bad wrap. Most people don't make great salads and/or destroy the positive benefits of the salad by throwing on way too much salad dressing to defeat the purpose of eating a salad. So how do you make a salad that tastes good, doesn't completely blow the point by adding on too much salad dressing, but finding enough nutritional value to get the right kind of energy (i.e. proteins) needed. Below is a standard Tequilla salad:
1 head of romaine crowns (I prefer to get a 3-6 pack at Costco and not worry about it) ... romaine is preferred because of the crunch it provides
1/2 onion (lean to either red or sweet/walla walla's)
3-4 mini bell peppers (provides crunch and color)
3-4 stalks of celery
1-2 roma tomatoes
1 large mushroom
I recommend using well cooked, and more importantly well seasoned, chicken breasts for your salad and to add the chicken in abundance. I prefer southwestern types of seasonings that add a bit of spice and flavor. Another strong candidate is to baste your chicken with buffalo sauce while cooking to keep highly moist.
To cut down the calories of the salad dressing, I recommend using one of the following. First, introducing some salsa into the salad creates moisture without adding calories. Second, adding some 7 layer dip works as the combo of beans, guac, and sour cream goes a long way. If you like really spicy food, a little sirracha can add a nice little kick.
To round the salad out, I prefer to add feta cheese ahead of more traditional cheeses. It tends to balance the salad out a bit with some typically strong flavors in place.
Best part of salads is that if prepared properly, you can eat in abundance and not worry about blowing your diet and expanding your bulge.
Comments
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Fuck off. -
agreed, salad gets a bad wrap because people think they're supposed to be vegetarian. good protein and an easy over egg make salads awesome.
make fresh pico and you've covered the salsa, onion, tomato, and spicy needs. also if you make pico properly you've added some much needed acidity with citrus (LOL).
if you're worried about moist chicken, grill boneless skinless thighs instead. -
that steak is ruinedPurpleJ said:
Fuck off. -
I think Damone is trying to tell you to stay out of his wheelhouse.
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Looks like it was heavily marinated and sauced ... I prefer a little more of a minimalist approach. It's possible that it may be slightly overcooked for my taste.PurpleJ said:
Fuck off. -
And for those that like steak, I prefer the steaks at Joey's (in particular the New York) with the brandy & cream sauce.
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@DerekJohnson
can you for once use your mod power for the benefit the bored and change @Tequilla 's profile pic to the following:
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Arugula or gtfo.
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Arugula is great ... absolutely love it.doogsinparadise said:Arugula or gtfo.
One of the best pasta dishes I have ever had was in Switzerland and was a combination of pasta and arugula. -
1. big piece of silverskin is still visible on the edge of stripsteak portion of the steak.RoadDawg55 said:
2. poor sear on the top, either flipped too early or cooking at too low heat
3. some kind of bullshit gravy painted on the steak to make it look juicy
all that said, for a photoshopped marketing steak that will never get eaten, it doesn't even look good -
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This is the kind of food discussion I can supportbrchco12 said:
1. big piece of silverskin is still visible on the edge of stripsteak portion of the steak.RoadDawg55 said:
2. poor sear on the top, either flipped too early or cooking at too low heat
3. some kind of bullshit gravy painted on the steak to make it look juicy
all that said, for a photoshopped marketing steak that will never get eaten, it doesn't even look good -
This thread is some dark shit man.
I'm not even sure I can post here anymore.
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Geezus Christ...a bunch of propane grillers commenting on how to cook a steak.
DIAFF -
This thread is a black eye for Hardcore Husky. IMHO.
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#charcoalinternettoughguyHuskyJW said:Geezus Christ...a bunch of propane grillers commenting on how to cook a steak.
DIAFF
Cast iron, stove, and oven make the best steaks and it's not even close -
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Tequilla is the fucking Fleenor of this board. No one cares about your recipes or the fact you ate a fucking salad in Switzerland. Go back to doogman you narcissistic fuck
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I eat steaks at John Howie.
Drink Elmer T. Lee bourbon.
And I fuck hot Asian porn stars.
$$$$$$$$$$$$$$$$$$$$$$$$ -
What are his names?CheersWestDawg said:I eat steaks at John Howie.
Drink Elmer T. Lee bourbon.
And I fuck hot Asian porn stars.
$$$$$$$$$$$$$$$$$$$$$$$$ -
Some of you miserable fucks need to take a long walk on the beach and gain some perspective (perhaps while watching Caitlyn on your iPad through Dish) ...
On the serious side of the thread: I do enjoy talking about food and from prior threads, there's been some solid conversations on the topic as well as some solid ammo from some good laughs.
On the whoosh side of the thread: for those that don't remember, the initial installment of this topic was centered around nachos ... -
I hate this thread.
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HuskyJW said:
Geezus Christ...a bunch of propane grillers commenting on how to cook a steak.
DIAFF
