Losing Weight Made Easier

How to Make Your Dieting Food More Appealing

Discover how the appearance of food has controlled you and learn how to break through those bonds to have a more successful eating experience.

By: Carly Martin

Nov. 3, 2012

We all know that when we see something that looks appetizing, we want to eat it. But what makes one food item seem more appealing than another? It’s all in the food’s appearance. And that is where the problem lies today. As people start to cook healthier, food begins to look blander. If food looks uninteresting, many people assume that the taste will be equally as uninteresting and therefore unsatisfying. Do not fret just yet; we have here many tips from the top food stylists on how to make healthier foods more appealing.

1. Garnish Your Foods

Now don’t take this tip and use it to load on cheese on top of your chicken. Instead garnish your foods with some healthier options. For example sprinkle some pomegranate seeds over your salad greens or yogurt. This not only adds a pop of color, but it also adds a hint of sweet tartness to the flavor. Another option loved by all is to add some fresh herbs on top of a food item. To keep them fresh after being cut, keep them in a bowl of water until the rest of the meal is done and ready to be served.

2. Add Color

No, this does not mean you should add food coloring to all of your meals. You should instead think of all of the components that will go into your meal and try to plan for each part to be of a different color. Always add a colorful side to a plate such as red or green peppers.

3. Consider Shape and Texture

When there is more than one texture and different shapes on a plate, the food looks more interesting and inviting. Think about different grains, beans, seeds and pastas. Many have non-uniform shapes that are a simple way to liven up an otherwise boring meal.

4. Make Food Flat

Making food flat gives the appearance that what you are eating is a larger portion. You therefore feel like you are eating more and won’t have the intention to go back for seconds. This technique can be used when working with boneless chicken breasts.