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Glazed Carrots and Greens

Before you jump to Glazed Carrots and Greens recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Many of us have been taught to think that comfort foods are not good and to be avoided. At times, if your comfort food is essentially candy or other junk foods, this holds true. Otherwise, comfort foods can be very nourishing and good for you. There are several foods that actually can improve your moods when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try some of these.

Put together a trail mixfrom various seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all terrific for helping to elevate your mood. This is because these foods are high in magnesium, which helps to boost serotonin levels. Serotonin is the “feel good” chemical that tells your brain how you feel day in and day out. The more serotonin you have, the better you are going to feel. Not just that, nuts, in particular, are a fantastic protein source.

As you can see, you don’t have to turn to junk food or foods that are terrible for you to feel better! Try a few of these tips instead.

We hope you got insight from reading it, now let’s go back to glazed carrots and greens recipe. To make glazed carrots and greens you only need 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Glazed Carrots and Greens:
  1. Provide 1 Carrot
  2. You need 1 Snap peas (green beans or broccoli are also good)
  3. Take 1 enough to cover the carrots Water
  4. Take 5 grams Butter
Steps to make Glazed Carrots and Greens:
  1. Remove the stem and fibers from the snap peas. Shave off the sharp edges of the carrots (the top picture shows rounded carrots and broccoli).
  2. Boil the carrots in water.
  3. When the carrots have cooked through enough, add the butter and snap peas. Boil for 2-3 minutes.
  4. If using green beans, boil them for a bit longer than the time listed for the snap peas. Do the same for broccoli.

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