How to Cook Red Beet Veggie Noodles

The key to cooking healthy on a consistent basis, day in and day out – is SIMPLICITY and SPEED…

When a task is simplified and easily repeatable, it is far more likely we will continue that task, especially when there are benefits tied to the effort

I’ll re-emphasize – when things are quick and easy – they are MUCH easier to make a habit. And when something becomes a habit, there is far less internal effort required to take that specific action on a daily basis…

This is an example of one of my “Quickie Chef Cooking Tactics”… (there are new ones added into the “Atlas Ultimate Access On-Demand Private Client Membership” Area every month)

Here are the key take-aways (these are universal and can be applied to MANY recipes, regardless of what is in the pan, in the pot or in the oven…)

1 – Focus on one food/veggie going into the pan
2 – Start with a healthy cooking oil (just enough to coat the pan)
3 – Use a cover to keep in moisture which helps cook the food/veggie faster
4 – Add your herbs and spices of choice toward the end of the session (Colima Sea Salt, crushed Black Pepper, Turmeric, etc..)
5 – Add 1/4 to 1/2 low-sodium broth if you want to get more cook time (softer veggies) without having to add more oil (I’ll show specific examples of this in future videos)
6 – Once done, slide over to a cool section of the stove-top, let sit for a bit to cool and to let the herbs/spices release their magic.
7 – Combine with a protein and salad, and ENJOY!!

Any questions, funny comments, thoughts or friendly jabs?? Post below, my friend, you know I love hearing from you 🙂