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AboutCPT & Certified Nutrition Specialist, is the author of the international best-seller, The Truth about Six Pack Abs (TruthAboutAbs.com), with over 263,000 readers in 154 countries. Mike is also the co-author of the popular nutrition program, The Fat Burning Kitchen. In addition, Mike publishes the popular Lean-Body Secrets ezine with over 710,000 subscribers worldwide.
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So I just started doing this recently, and it's been a great way to "sneak" more nutrition into certain types of dinners. This can also help you get leaner, because higher nutrient density in your meals means lower appetite and controlled cravings for you later.
Here's what I've been trying out...
As you've probably heard a dozen times before, specific greens such as kale, mustard greens, bok choy, swiss chard, etc are the absolute most nutrient dense vegetables on earth.
However, even though I've always known what superstars these are in the nutrition world, I never really thought of ways to use them in cooking meals. Sure, I always get plenty of lettuce and spinach in salads, but the greens like kale, bok choy, mustard greens, and Swiss chard are WAY more nutrient-dense than lettuce and spinach.
So I finally figured out how to sneak these into my meals (and this works even if you don't like the taste of those greens separately)...
There are probably other recipes you can use this for, but I've used it for soups and italian tomato sauces so far, and it works great.
What I do is take a good amount of bok choy, kale, mustard greens, and/or Swiss chard and throw them whole (not chopped up) into my tomato sauce or my large batch of soup broth. I'll also throw some large chunks of onion and maybe a zucchini into the simmering ... Continue
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