Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:02):
Hello, Welcome back to the Mthree Fit Diet podcast, and today we
are going to bring a little discussionin here about grilling some of our vegetables
and how you know, the grillis really an excellent, excellent way to
get some sweetnessadia vegetables, add someof that smoky flavor. Have it paired
(00:24):
with you know, your your salador your your other things that's as a
side, You're going to have someexcellent vegetables. And what maybe what some
some of those vegetables are that we'dlike to grill. So let's get started
with talking about why grill? Right, Why why put some vegetables on the
grill? And and what really areyou gonna you know, have for the
(00:45):
flavors that are going to come outof that grilling. And as you know,
you you know, when we cookfoods, we we are setting up
a process to get extra breakdown andmake it more easily digestible. And in
contrary to popular opinion and myth isthat we're not losing a lot of our
(01:07):
nutrients. In fact, the mainnutrient that we look at here of course
with you know M three fit isthe dietary fiber. You know, we
want to make sure every meal,three meals a day and a good snack,
that we're having enough dietary fiber eachmeal to fill that stomach up,
which is our holding tank. Fillthat stomach up with dietary fiber, sticky
(01:30):
fiber from our five food groups,the sticky fiber food groups, and make
sure that as we do that,it sustains us. It gives us that
longer lasting energy because it slows ourdigestive processes and cleanses our digestive walls through
all the phases the stomach, theholding tank where the breakdown begins, to
(01:53):
the small intestine, you know,large intestine colon, it all gets all
gets cleansed all the way through.It's it's a daily routine. So we
talk about a cleanse, you know, and we're not talking about a you
know, one time thing. We'retalking daily, you know, three meals
a day of having enough dietary fiber, sticky fiber and roughage to get a
(02:14):
cleansing of our digestive system and maintaininga smooth pattern of our digestion which gives
us sustained energy in between meals andrebuilds our nourishes us and rebuilds our bodies
on a steady basis, in along term basis as well. So grilling
(02:35):
is an excellent way to cook alot of food. As you know,
a grill surface, even a smallergrill surface, is a large surface.
Right. So if you like myselfand a lot of other you know,
friends and families that you know,we don't just cook for one. We're
cooking for two, three, four, sometimes five or six people all at
(02:58):
once. So in preperation of ameal, we need to have a lot,
a good amount of food, youknow, we're One of the favorite
foods that I like to grill isa zucchini in summer squash. And you
know, I if you do youknow three four zucchini two three or four
(03:20):
summer squash, and you do thatin a large pan, or you try
to do it in the oven andbake it. You know, it takes
maybe a longer time to bake.If you're doing on this on the cook
top, then it is you needa large pan, but you can you
can cook quickly and very tasty thatgrilled zucchini. I usually slice them into
(03:46):
slices so they can be turned easy. They won't fall through. So we're
talking long slices of grilled zucchini,grilled summer squash, and that it can
be turned easy, it can afterit's cooked, it can be eaten right
then is aside to your main coursein the combination you get, everyone gets
(04:09):
a large serving of it, andif there is any leftovers, which I
always try to make some leftovers ofthese because you can layer them into your
sandwiches for the next day for lunch. So obviously, like we're talking about
grilling, it brings out awesome flavor. It makes it super tasty sweet and
(04:30):
adds that smokiness to it a littlebit, and you can cook a lot
of it on your grill surface.Now, another one that we want to
look at that we can do onthe grill is we can do our portobello
mushrooms. Portobello mushrooms. We wondersometimes what are we going to do with
these? There they come in thislarge size even if they are sliced,
(04:53):
if you can do it, youcan do them whole, right, a
whole portobello mushroom top, or youcan slice them in even use them because
there again they are a long evenwhen you slice them and you make slices
and when you grill them. Youcan of course use a recipe for a
little bit of a glaze on them. That's one that we like to glaze
first, obviously, like it justtalked about the zucchini summer squash, even
(05:17):
just a light dusting of oil onthem. You can you can put some
different seasoning on on that. Butwe want to make sure that we can
grill those with a light coating ofoil on them. I usually use all
of oil, a you know,extra virgin olivoil. Just a light glaze
on them and they'll be delicious.But on the portobello mushrooms, you can
(05:40):
do a glaze a lot of timeswith a little balsamic glaze, some spices
on there, salt and pepper obviously, whatever you'd like to put. And
you grill those portobell and mushroom eitherwhole or sliced, and again they gotta
cook quickly. You can do alarge amount of them. You can even
have leftovers and they'll go awesome onyour next day. Sandwiches, and that
(06:03):
of course even could be your mealis having you know, grilled grilled sandwiches
if you're doing a you know,a lunch, let's say on the weekend.
But if you're doing a dinner,then you want to have them on
the side with your dinner course,and you're gonna get such excellent sticky fiber,
which is the soluble gelatinous fiber fromthose. You're gonna also have your
(06:29):
roughage fiber which comes along with allyour vegetables, whether it's beans, nuts,
and seeds, you know, grains, fruits or vegetables, and and
you're always going to get that combinationof both. But we want to have
enough sticky fiber like we have inour program at M three fit. Is
(06:49):
that that is sustaining us. That'swhat's getting everything into a ball and keeping
us full for an hour. Forthat's a big part of the M three
fit system. Right, we havea system of what we eat, how
we train, and how we doour cardio on our rest and then that
is a system. And when youget that system down, you become more
(07:12):
effective and efficient with your success ofyour goals one step at a time on
those goals. You know the biggoal, Hey, we want to be
in a great shape, but wemight need some pet along the way.
We might need some extra cardio,extra strainth training. It takes some progression,
but if we have that system ofdoing those things, then we're going
to get through everything. So makesure you check out M three fit.
(07:34):
Our links here in the podcast andalso follow us on social media will really
motivate you and keep you inspired andmake sure you have all that knowledge on
how to follow the system. Soone of the one more thing on the
grilled vegetables on the grill. Wecan also do some sweet potato fries.
(07:55):
Okay, Now, when we dosomething like our sweet potato fries, we're
going to need a grilling basket.So we you know, again have our
sweet potato fries. When you preparethem, get them ready, you know,
put a little seasoning on them,and put them in what's called the
grill basket. It's a very largesurface. Again, you put it out
there, you're going to have toturn them. Now. A couple of
(08:16):
tips for grilling your vegetables is makesure you know your grill and what temperature
you have on it. Check yourtemperature regularly, and make sure you turn
your vegetables when needed, because they'regonna sometimes cook quick at about four hundred
degrees four fifty whatever it might goto when you open and close your grill,
and make sure that you're monitoring them. And also practice again, you
(08:41):
will let everything we do, wewant to learn how to layer in more
knowledge within our system, within ourpatterns. So are we going to be
the best at grilling sweet potato friesin the basket in our grilling basket right
away? Maybe not the first orsecond time, but we get going to
learn more and more as we go. So keep practicing, keep that system
(09:03):
going, and and and realize thatyou know you're you're you're feeding your family
and yourself some of the most importantnutrition you can get, which is the
dietary fiber and all the nutritional supportthat comes with our plant based meals.
So I really hope you like thisthis episode. We look forward to coming
(09:26):
back and next week, and makesure every week we bring this information to
you and enjoy it. Please shareand comment if you like, and of
course give us those thumbs up orappreciate any reviews things like that as you
go along. And thank you somuch, and you have a great rest
of the day.
Hello, Welcome back to the Mthree Fit Diet podcast, and today we
are going to bring a little discussionin here about grilling some of our vegetables
and how you know, the grillis really an excellent, excellent way to
get some sweetnessadia vegetables, add someof that smoky flavor. Have it paired
(00:24):
with you know, your your salador your your other things that's as a
side, You're going to have someexcellent vegetables. And what maybe what some
some of those vegetables are that we'dlike to grill. So let's get started
with talking about why grill? Right, Why why put some vegetables on the
grill? And and what really areyou gonna you know, have for the
(00:45):
flavors that are going to come outof that grilling. And as you know,
you you know, when we cookfoods, we we are setting up
a process to get extra breakdown andmake it more easily digestible. And in
contrary to popular opinion and myth isthat we're not losing a lot of our
(01:07):
nutrients. In fact, the mainnutrient that we look at here of course
with you know M three fit isthe dietary fiber. You know, we
want to make sure every meal,three meals a day and a good snack,
that we're having enough dietary fiber eachmeal to fill that stomach up,
which is our holding tank. Fillthat stomach up with dietary fiber, sticky
(01:30):
fiber from our five food groups,the sticky fiber food groups, and make
sure that as we do that,it sustains us. It gives us that
longer lasting energy because it slows ourdigestive processes and cleanses our digestive walls through
all the phases the stomach, theholding tank where the breakdown begins, to
(01:53):
the small intestine, you know,large intestine colon, it all gets all
gets cleansed all the way through.It's it's a daily routine. So we
talk about a cleanse, you know, and we're not talking about a you
know, one time thing. We'retalking daily, you know, three meals
a day of having enough dietary fiber, sticky fiber and roughage to get a
(02:14):
cleansing of our digestive system and maintaininga smooth pattern of our digestion which gives
us sustained energy in between meals andrebuilds our nourishes us and rebuilds our bodies
on a steady basis, in along term basis as well. So grilling
(02:35):
is an excellent way to cook alot of food. As you know,
a grill surface, even a smallergrill surface, is a large surface.
Right. So if you like myselfand a lot of other you know,
friends and families that you know,we don't just cook for one. We're
cooking for two, three, four, sometimes five or six people all at
(02:58):
once. So in preperation of ameal, we need to have a lot,
a good amount of food, youknow, we're One of the favorite
foods that I like to grill isa zucchini in summer squash. And you
know, I if you do youknow three four zucchini two three or four
(03:20):
summer squash, and you do thatin a large pan, or you try
to do it in the oven andbake it. You know, it takes
maybe a longer time to bake.If you're doing on this on the cook
top, then it is you needa large pan, but you can you
can cook quickly and very tasty thatgrilled zucchini. I usually slice them into
(03:46):
slices so they can be turned easy. They won't fall through. So we're
talking long slices of grilled zucchini,grilled summer squash, and that it can
be turned easy, it can afterit's cooked, it can be eaten right
then is aside to your main coursein the combination you get, everyone gets
(04:09):
a large serving of it, andif there is any leftovers, which I
always try to make some leftovers ofthese because you can layer them into your
sandwiches for the next day for lunch. So obviously, like we're talking about
grilling, it brings out awesome flavor. It makes it super tasty sweet and
(04:30):
adds that smokiness to it a littlebit, and you can cook a lot
of it on your grill surface.Now, another one that we want to
look at that we can do onthe grill is we can do our portobello
mushrooms. Portobello mushrooms. We wondersometimes what are we going to do with
these? There they come in thislarge size even if they are sliced,
(04:53):
if you can do it, youcan do them whole, right, a
whole portobello mushroom top, or youcan slice them in even use them because
there again they are a long evenwhen you slice them and you make slices
and when you grill them. Youcan of course use a recipe for a
little bit of a glaze on them. That's one that we like to glaze
first, obviously, like it justtalked about the zucchini summer squash, even
(05:17):
just a light dusting of oil onthem. You can you can put some
different seasoning on on that. Butwe want to make sure that we can
grill those with a light coating ofoil on them. I usually use all
of oil, a you know,extra virgin olivoil. Just a light glaze
on them and they'll be delicious.But on the portobello mushrooms, you can
(05:40):
do a glaze a lot of timeswith a little balsamic glaze, some spices
on there, salt and pepper obviously, whatever you'd like to put. And
you grill those portobell and mushroom eitherwhole or sliced, and again they gotta
cook quickly. You can do alarge amount of them. You can even
have leftovers and they'll go awesome onyour next day. Sandwiches, and that
(06:03):
of course even could be your mealis having you know, grilled grilled sandwiches
if you're doing a you know,a lunch, let's say on the weekend.
But if you're doing a dinner,then you want to have them on
the side with your dinner course,and you're gonna get such excellent sticky fiber,
which is the soluble gelatinous fiber fromthose. You're gonna also have your
(06:29):
roughage fiber which comes along with allyour vegetables, whether it's beans, nuts,
and seeds, you know, grains, fruits or vegetables, and and
you're always going to get that combinationof both. But we want to have
enough sticky fiber like we have inour program at M three fit. Is
(06:49):
that that is sustaining us. That'swhat's getting everything into a ball and keeping
us full for an hour. Forthat's a big part of the M three
fit system. Right, we havea system of what we eat, how
we train, and how we doour cardio on our rest and then that
is a system. And when youget that system down, you become more
(07:12):
effective and efficient with your success ofyour goals one step at a time on
those goals. You know the biggoal, Hey, we want to be
in a great shape, but wemight need some pet along the way.
We might need some extra cardio,extra strainth training. It takes some progression,
but if we have that system ofdoing those things, then we're going
to get through everything. So makesure you check out M three fit.
(07:34):
Our links here in the podcast andalso follow us on social media will really
motivate you and keep you inspired andmake sure you have all that knowledge on
how to follow the system. Soone of the one more thing on the
grilled vegetables on the grill. Wecan also do some sweet potato fries.
(07:55):
Okay, Now, when we dosomething like our sweet potato fries, we're
going to need a grilling basket.So we you know, again have our
sweet potato fries. When you preparethem, get them ready, you know,
put a little seasoning on them,and put them in what's called the
grill basket. It's a very largesurface. Again, you put it out
there, you're going to have toturn them. Now. A couple of
(08:16):
tips for grilling your vegetables is makesure you know your grill and what temperature
you have on it. Check yourtemperature regularly, and make sure you turn
your vegetables when needed, because they'regonna sometimes cook quick at about four hundred
degrees four fifty whatever it might goto when you open and close your grill,
and make sure that you're monitoring them. And also practice again, you
(08:41):
will let everything we do, wewant to learn how to layer in more
knowledge within our system, within ourpatterns. So are we going to be
the best at grilling sweet potato friesin the basket in our grilling basket right
away? Maybe not the first orsecond time, but we get going to
learn more and more as we go. So keep practicing, keep that system
(09:03):
going, and and and realize thatyou know you're you're you're feeding your family
and yourself some of the most importantnutrition you can get, which is the
dietary fiber and all the nutritional supportthat comes with our plant based meals.
So I really hope you like thisthis episode. We look forward to coming
(09:26):
back and next week, and makesure every week we bring this information to
you and enjoy it. Please shareand comment if you like, and of
course give us those thumbs up orappreciate any reviews things like that as you
go along. And thank you somuch, and you have a great rest
of the day.
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