[This article is part of The Dr. Gourmet Diet Plan Coaching Program, an ongoing series on The How and Why of Eating Healthy. Read the whole series to date.]
It's common for folks to think that eating healthy means that food doesn't have any flavor. This couldn't be further from the truth. Understanding the flavors in ingredients and how they blend together is key to getting great results in your kitchen.
There are five types of receptors on the tongue that sense the flavors that we taste. They are salt, sweet, bitter, sour and one called umami. Each of these flavors acts on their own, but how they interact with each other is key to making recipes taste fantastic. Activation of any one taste will enhance another taste bud. Blending the flavors is important in all cooking and is the basis for great tasting healthy recipes. Understanding Taste, Part 1
You gotta love tortilla casseroles. They're so quick and easy and make great leftovers. I like spicy sausage and this goes perfect with the white beans. If you don't want this to be too spicy you can use milder sausage and less chili powder.
You can cook these as long as you want. True southern beans are cooked to heck and gone and I do love them that way.
How to Conserve Muscle Mass During Weight Loss
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