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Tip #3 — FISH TWICE A WEEK

Oh, so many people don’t eat fish and I hear lots of people say they don’t like it. Fish should not be mushy or fried or overcooked and I think a lot of people had bad childhood experiences with fish that was poorly prepared.

My suggestion, pick a FIRM FISH to try. Like a salmon steak or halibut or a tuna steak. Something that is more difficult to screw up. And my 9 year old will eat ALL OF THESE so there is no reason you shouldn’t. All of these taste great grilled with a squeeze of lemon and either some Mrs Dash or some Montreal Steak Seasoning — whichever you like more!! Do not over cook, the fish should be opaque not dry.

Here are some vegetable specific tips from Douglasville Weight Loss on cooking and enjoying vegetables:

ASPARAGUS — NO BOILING — In a microwave steamer or a microwave safe big bowl, put asparagus and a couple of tablespoons of water. Cover and cook for 4 minutes. Every microwave is different so you need to learn how long yours takes. So test with a fork, it should go in — so not CRUNCHY but crisp. Microwave a few minutes more until you get to that. If you NEED something on it, try butter buds for some buttery flavor or mix a small amount of fresh chopped onion with some light cream cheese (like a SMALL amount) and let it melt on the asparagus when you remove from the microwave.

SPINACH — NO BOILING. In a large stock pot, put all your rinsed clean spinach and then a small amount of water — enough to cover the bottom of the pan — maybe a cup or two. Turn on high like you were going to boil it but with the lid on. You are not boiling it, just making the water hot. The spinach will still look full size but when removed from heat will drop — you are basically warming it and wilting it. A lot of people like grilled chopped onions mixed with it and some people like it more tart with vinegar mixed in so skip the butter and see how you like it.

CORN — Fresh corn on the cob is great and once in a while, you can go ahead and have it but if you love butter and salt too much, then try removing the corn (or buying frozen out of season already removed) and cooking it in a skillet. Chop 1/2 onion and a handful of basil and saute in no more than 1 tbsp of olive oil. Put in several cups of corn (like a family sized frozen package) and toss as it cooks and warms in the pan. It will be crispier than canned and very tasty.