OPINION: Changes in flavor

Like everyone this time of year, I’m trying to force myself to be healthier, both with food and activity. To help with this, I’ve been looking up new recipes to try. This can be difficult, as I can be a bit of a picky eater. I don’t like most seafood and I hate touching raw chicken. However, when it comes to the fresher ingredients, I’ve been trying to expand my horizons a little bit. In doing so, I’ve learned some of my tastes have changed.

Logically, I knew this was bound to happen. At only 24, many of the foods I say I dislike were last consumed as a child. Taste buds regenerate about every 10 days, plus many people develop appreciation for different flavors as they become adults.

Thanks to these changes, I now enjoy zucchini. This was found out when I made a white bean and veggie soup the other day. The recipe included zucchini and yellow peppers, neither of which I was a fan of. However, being healthy veggies, I figured I’d add them just to see. Much to my surprise, they worked perfectly in the soup! Now I’m looking for more recipes to try that include zucchini.

Notice how I mentioned the yellow pepper in the soup, but not that I’d try it again? As much as I liked it in that particular recipe, I’ve never found another recipe I’ve enjoyed bell peppers in. I’ve certainly tried, but whether fresh or cooked, I’d generally rather avoid the capsicum if I can.

Many of the other discoveries I’ve made have to do with snacks rather than ingredients. I used to love veggie straws, but when I tried them again the other day, they certainly weren’t as good as I remembered. Are they healthier than other chip varieties? Yes, plus the bag is still full, so I’ll continue to munch on the straws, but I feel no need to repurchase.

I’m also slowly coming around to peanut butter, but only in certain occasions. I know, what kind of person doesn’t like peanut butter? In the past, I’ve been willing to have it in small doses with chocolate, but that’s about it. In sandwiches, on breakfast pastries? I’m good, no thanks. However, I’ve found a single new item I think goes well with peanut butter - rice cakes. I’m not sure what it is, maybe the saltiness or the crunch of the cake? Either way, it’s an easy and healthy new snack that I’m excited to have.

I know this might not seem like a lot, but considering we’re only two weeks into the year, I feel like more changes in flavor might be on the horizon. In the meantime, I’ll leave you with one of my new favorite recipes. Warning, it’s from a 2002 Taste of Home cookbook, so some of the cooking instructions are a little strange.

Microwave Minestrone

Ingredients: 1 cup chopped carrots, celery, zucchini and yellow pepper each. 1 small onion. 1 tbsp olive oil. 15 ounces white kidney beans. 15 ounces beef broth. 15 ounces diced tomatoes. 1 cup pasta shells.

1. In a large microwavable bowl, combine chopped carrots, celery, zucchini, yellow pepper and oil.

2. Drizzle with oil, toss to coat. Cover and microwave for 5-8 minutes.

3. Rinse and drain beans. Cook and drain pasta.

4. Add beans, broth, tomatoes and pasta to veggies. Stir, cover and cook for 15 minutes.