I think that chayote is really another variety of summer squash -- very similar to zucchini. I think you could probably do the same stuff with it that we do with zuke.... including shredding it and giving it a zap in the microwave and then adding it to pancakes or muffins. Rainbow recipes show ways to make it into hash that is savory, or to make it into mock apple crisp (cinnamon and other apple pie seasonings, plus crunchy topping done with IP oatmeal) that is sweet.

Both zuke and summer squash are regular veggies for me - I have a spiral slicer for making zoodles - and I also just cook it on the stove with chicken broth and some sliced scallions or onions ( I don't carmelize the onions, so I consider that to be ok). Sliced and grilled outside is good too.

I cook most all my veggies in reduced sodium chicken broth when doing them on the range top... I get a little extra flavor that makes up for no butter.... except for turnips or rutabaga -- I cook them in the same mixture of Walden Farms pancake syrup and chicken broth that we use in the Pork and Rutabage Crockpot recipe. Just cooked on the stovetop in that liquid makes a great veggie that is reminiscent of sweet potatoes.

I do gazillions of things with cauliflower -- grate it and add to pancakes or muffins -- or I really like to roast cauliflower in the oven. I cut it up to about popcorn size, mist it with olive oil, season with garlic and herb seasoning, salt and pepper, and then roast it at 400 degrees for about 30 minutes, turning it over halfway through. It gets lightly browned and tastes yummy!!!Some people cook, drain well and blend it into a substitute for mashed potatoes.

I cook kale and spinach in addition to using those raw in salads. I really like jicama - it has the texture of a radish without the hot peppery flavor. It will take on the flavor of any salad dressing -- I dilute apple cider vinegar with equal amount of water, then sweeten with stevia and add garlic and herb seasoning, salt and pepper -- this creates a sweet and sour kind of effect, and over romaine and jicama, it makes a yummy salad. That's been my go to salad thru the entire year I have been on Ideal Protein. This dressing can be put together while eating out in most restaurants, too -- I just ask for a small container or bowl with the vinegar, and then I mix it up right there at the table using water, just some salt and pepper to season, and a few packets of Splenda or the liquid stevia that I carry in my purse to provide the sweetener. It's watery so it does not stick like a creamy dressing, but it flavors greens and jicama beautifully. Now and then I am in a restaurant that has no vinegar in the kitchen.... weird that they can manage that, but now and then it does happen.

I really enjoy the veggies on this program - I have green beans a couple times a week, trying to stay within the 4 cups a week maximum. Tough to avoid 'em when we growing them in the garden... soon tomatoes will encroach on that 4 cup limit, too. Mushrooms always accompany steak -- browned in a skillet works just fine.

Don't forget rhubarb -- I found it frozen in the grocery store, so it's a very quick item to cook up with stevia and some cinnamon and nutmeg -- also good done as a mock apple crisp. Nice change from the regular veggies.

There are many kinds of cabbage -- I like curly savoy, and Chinese cabbage -- I just cook em up in the chicken broth most of the time, but I have seen where folks slice and grill it like a steak. Asparagus when in season and broccolini also break up any monotony for me.

If you are willing to prep and cook them, there really is quite a lot of variety possible. I will never be a brussel sprouts girl, but lots of IPeeps really enjoy those little globes.

And don't forget the possibilities of purees -- there is a great thread with puree recipes and I find they can really add interest and flavor to the IP soups. I usually am lazy enough to just add leftover squash or cauliflower to the chicken or leek (my fave) or mushroom soup, have a salad with that mixture, and it's an OP lunch for me, on many days.

Now that I have chronicled it.... I see there is more variety than I think!

Wow oneuh2 thank you SO much for all of that information !!!

THANK YOU oneuh2
So many great ideas for veggies!
My first week on the diet, I spent hours reading through the recipe threads, and printed out a lot that sounded good. I've tried quite a few.
Some of the ones you mentioned, I've tried and like...but OMG so many more ideas you've given me. Love the idea of cooking them in chicken broth, I would never have thought of that.. And that's a fantastic idea for making salad dressing at a restaurant, I've just been making mine and bringing it along in a little bottle....

I may have to be on this diet longer than I had planned just so I can try them all
(OK, maybe that's a wee bit of an exaggeration )

Another good idea is what's referred to as Bone Broth -- I buy rotisserie chickens at the grocery store each week - they go on special on Friday's at the Giant Foods Store here in the DC metro area. When husband and I have pretty much exhausted a chicken, I put the carcass into a plastic ziplock that lives in the freezer - when I have 4 or more, I put them in the crockpot filled with water and run it for about 24 hours on Low. This makes a great broth - the bones just about disintegrate - and I strain it, kinda separating any usable chicken meet so that I can measure it out for an IP serving when desired. Mostly I use the broth to add celery, scallions, some zuke, cauliflower florets, maybe broccoli -- to make a veggie soup. Sometimes I stir in a beaten egg- it doesn't come out like egg drop soup cause there is no cornstarch in it, but it does make a nutritious, filling serving that will fill you up when you get that afternoon emptiness before it's dinner time, or it will actually make a good lunch or dinner or on program. I have even used the broth to mix up the IP chicken soup or leek soup.

This is going to be good stuff for maintenance, I think....

If you do a search here on 3FC you will find a recipe -- but do a google search and you will find Paleo sites that have great discussions of the healthy benefits of Bone Broth, and various ideas for putting it together and making meals from it.

Happy Monday everyone! Looks like it was a busy summer weekend - all the kiddos should be out of school - I swear NoVa is one of the latest in the country to get out, with DD10's last day having only been last Thursday.

The nice thing is that with the exception of trying to get home Thursday and Friday afternoons on I-95 South, my commute will ease considerably until late August

Up almost 2#'s this morning but TOM has reared it's ugly head again...I am following my normal 25 - 27 day pattern but UGH! After the "surprise" visit this month I was hoping for some reprieve. My PCP is aware but unconcerned, so long as there is no excessively heavy flo, pain, or general "funkiness" she explained I was one of the lucky ones with an IUD who's TOM never went really crazy (she was telling me it's one of the main reasons women have them removed)...now with the estrogen releasing from my fat stores it's wrecking havoc.

I really just wish I could sleep through today - almost feel like taking the rest of the day as a sick day.

I hadn't heard of Bone Broth before, but I like this idea.
We cook whole chickens a lot (I have one of those vertical roasters, and we do them on the BBQ, best way I've ever cooked them!)
Like you, oneuh2, I've always put the carcass in the freezer, saved them up, and boil it down for broth ( I always have a bunch of small containers of it in the freezer)... but never thought about using the crockpot. So much easier too. Love that idea! Or for 24 hours...that bone broth sounds really healthy, and I'm all for that! Thanks for sharing.

Today is the first whole day of summer, and finally we're getting some heat. And sunshine! I'm hoping it will stay! It's been more cool than hot this month up this way, lots of rainy days. Hope you're all enjoying a beautiful day where you are.

Oneuh2: your tips are fantastic! I'm getting re-motivated just wanting to try these recipes out.

I'm 2 months along now and want to share another NSV. It is the better health of my family! Now that I'm constantly cutting up veggies, I cut up a lot extra and take them along every where we go. We used to stop and get snacks but now everyone's snacking on healthy veggies (and fruit, except me). I read the label on everything now and cut out buying junk. Both my boys play competitive hockey (yeah I'm Canadian),so now I pack healthy snacks for in between games. I thought we were eating healthy before but IP has really opened my eyes.
Btw, does anyone use a nutri-bullet or something like that for veggies? I don't have one and was interested in your thoughts.

livinglrg I have a food processor and a regular blender, but I got a Ninja chopper a few years ago, small, about 2 cups, but I like it for chopping veggies, especially for smaller amounts. Mine came with 5 containers, so I can chop and store them, really handy.
(I also use it for blending drinks, today I had a RTD with ice, easier than using the big blender).

Hey everyone,
I started June 8th... I'm wondering if anyone has noticed a bit of a gain during their period? (Sorry if it's TMI...) I was cruising until then and then the cravings came back and I am really struggling right now. Have had one slip up and guilt tripping ever since!

It's normal to gain a bit during your period. Don't stress about it. Perhaps stay off the scale if you're a daily weigher.
And we've all been there, slipping once in a while, don't beat yourself up, but get right back on track ASAP.
I'm having a hard time this week myself, being sick doesn't help.

Best day ever!! 5.2 lbs down today!!! 2nd best W/I since I started February 16th!!! An inch off the waist and hips and a quarter off chest and thighs. I was so worried that after going out to breakfast on Father's Day . Couldn't do this without all of your great support!!

FANTASTIC Destony! It's funny - you and I are a couple weeks apart (IP start dates) and a couple weeks ago, after our vacation to Indy, I thought I was going to have a horrible WI and lost 6 pounds. That was week 16 / 17...just interesting how similar our patterns are

one - GREAT veggie recipe / prep list
I will add too, for those who like to grill, you can do the veggie "fries" - both rutabage and jicama - on the grill in the summer. Steaming some peppers tossed in with mushrooms, salt, pepper, a little garlic / spice as you please and bundle into aluminum foil (make it look like a candy bag) leaving the top a little open to vent is delicious & easy! Perfect with steak!
Reynolds has a "Grill" aluminum foil now and it REALLY works - haven't had any sticking issues with the minimal amount of oil we can use

Not much new...hit a new low on the scale - watching my green squash explode so looking forward to fresh zoodles! The garden hasn't done very well this year unfortunately (except the squash!)- next year we're going to do some extra prep and have our soil examined to see if we have lurched all the minerals out.

Just got back from a 2 week trip to Europe. I was really worried about staying on plan as I did not bring along any IP foods. Did a ton of walking (9 miles one day) and kept away from most carbs. No scales to check my progress while we were there. Lost almost 3 pounds, so I am happy knowing when I go on maintenance I can keep the weight off. Now it's time to get back to working on my goal.

Way to go Destony and WoodLily! Big thumbs up for the two of you!!!