Hello everyone my name is Josée, I am a weight loss coach at the Montreal Rd clinic. I’ve been working in the health, fitness and rehabilitation field for more than 10 years, I am very passionate and enthusiastic about educating others with improving their health. Being healthy is a term widely defined and has a lot of layers to its definition.
What motivates me, and keeps me going is being able to make a small difference in someone’s lifein hopes that they feel enlightened and inspired to make new positive changes to improve their overall sense of well-being. At the same time, being able to experience these struggles and positive revelations with people, throughout the process of achieving their goals, INSPIRES me.
If you’re looking for a change…. I’ve got something in store for you that is “more than meets the eye…”, a little hip-hip-hurrah! into your Monday!!!!
Did you know that the CHAYOTE “fruit”(oh yes I did say fruit) is phase 1 approved under theselect vegetable list??? For those of you who are new to chayote, I did a bit of research to tell you more about this “fruit” and its origin.
What’s that!
“Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.” (Wikipedia)
“The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crispy consistency. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of vitamin C.” (Wikipedia)
“The fruit does not need to be peeled to be cooked or fried in slices. Most people regard it as having a very mild flavor by itself (though some find it unpalatable). It is commonly served with seasonings (e.g. salt, butter and pepper in Australia) or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed,mashed, baked, fried, or pickled … Both fruit and seed are rich in amino acids and vitamin C. Fresh green fruit are firm and without brown spots or signs of sprouting. Smaller ones are more tender.” (Wikipedia)
Now you know the most important information to know about chayote… but wait…
I have found over the years that information is not enough to propel anyone towards a supermarket to buy something new. What really works is a recipe. I found this one for you online and if the taste comes anywhere close to the above picture count me in! You can find the recipe by clicking here!
I also want to thank Susan, one of my Saturday dieters, for this great tip! She has been adding ¼ cup of sired chayote into her IP maple oatmeal for breakfast and in her own words it’s her “hearty breakfast in the morning and it brings out that yumm sound everytime” lol
If you’re having a hard time getting all your veggies in for the day this is a great way to get started early. Simply add some sired chayote using a teaspoon of grape seed oil and cook it for 3-4 minutes till tender and add it into your warm IP apple oatmeal or maple oatmeal and voila! You can even try it in your IP pancake!
Wishing you all a happy week ahead, till next time
Josée 😉
PS: If you have great ideas of your own for using chayote, please send them to me at josee.foodwisewl@gmail.com Thank you!
