I love, love, love green vegetables (I'm lucky like that!) I noticed that leafy greens were missing from your list. If you could learn to like them, your vegetable universe would expand mulitfold. Spinach is the best place to start because it really is mild and sweet and delicious. Sauté with garlic, eat it raw or shred it and put it in your soup. Then there's kale, which is also crazy delicious. Kale chips are great if you have a dehydrator or can buy them. My favorite IP dinner lately has been to cook a buffalo burger in a non-stick pan, then take it out and throw 2 cups of kale and some minced garlic into the same pan - takes 2 minutes, and so good.
I love, love, love green vegetables (I'm lucky like that!) I noticed that leafy greens were missing from your list. If you could learn to like them, your vegetable universe would expand mulitfold. Spinach is the best place to start because it really is mild and sweet and delicious. Sauté with garlic, eat it raw or shred it and put it in your soup. Then there's kale, which is also crazy delicious. Kale chips are great if you have a dehydrator or can buy them. My favorite IP dinner lately has been to cook a buffalo burger in a non-stick pan, then take it out and throw 2 cups of kale and some minced garlic into the same pan - takes 2 minutes, and so good.
I tried something new this week. I GRILLED my greens. I tossed some fresh picked swiss chard in a little vinaigrette and placed the leaves directly on the grill while I was grilling my pork chop. When they were nice and wilted I took them off. They were amazing. If your greens are too small or not sturdy enough to lay directly on the grill you can do it in a stainless steel colander - just put it right on top of the grill and toss the greens. The smoky grilled flavor that was imparted into the chard was delightful!! I've been doing this with asparagus for years, but never thought about leafy greens till I came across it on the internet.
I tried something new this week. I GRILLED my greens. I tossed some fresh picked swiss chard in a little vinaigrette and placed the leaves directly on the grill while I was grilling my pork chop. When they were nice and wilted I took them off. They were amazing. If your greens are too small or not sturdy enough to lay directly on the grill you can do it in a stainless steel colander - just put it right on top of the grill and toss the greens. The smoky grilled flavor that was imparted into the chard was delightful!! I've been doing this with asparagus for years, but never thought about leafy greens till I came across it on the internet.
Genius, can't wait to try this! Here's another delicious way to cook veg that my husband came up with. You can use any veg, we had it tonight with a mix of cauliflower, broccoli, zucchini and red pepper.
Gerry's Chili Veg
1 tbsp olive oil
2 tsp chili sesame oil
6 cups mixed veg, cut into bite size pieces
2 tablespoons minced garlic
2 shakes Chinese 5 spice powder
1 tbsp chinese chili garlic paste
1 tablespoon soy sauce
Heat the oils in a large non-stick pan or wok. Add the veg, garlic and 5-spice powder and sauté until the vegetables are crisp-tender. Stir in the chili garlic paste and soy sauce, and enjoy!
I've been on the program since January, using alternatives since March, and am really, really bored with the green veggies I like. I roast zucchini, asparagus, and broccoli in the oven and use cauliflower like rice.
I wondered, what other veg products have you found to help alleviate the boredom?
I'll start. I found a bagged mix at Trader Joe's over the weekend that I LOVE! It is an organic mix of baby kale, baby chard, and baby spinach. I'm having is as a salad this week.
Found the same thing at Sam's Club, love it with oil and vinegar, and mix my iceberg lettuce with it.
I believe Amberjules posted a recipe on one of the threads that was for a pizza made from cauliflower crust. I've found this to be a great way to get veggies in without realizing it!
1 c. (cooked) riced cauliflower (about 2 c. raw)
- throw the 2 raw cups in the microwave for about 10 minutes stirring occasionally
2 egg whites
1/2 veggie shreds (maybe optional if you wanted to skip out on the cheesy flavor?)
1 tsp oregano
1/2 tsp minced garlic
1/2 tsp sea salt
Mix all the ingredients and spread out onto a cookie sheet lined with parchment for 15-20 minutes.
Eat alone or as a pizza...throwing on whatever additional veggies/meat you prefer. I've gotten my days worth of veggies on this recipe alone.
Thanks Amberjules for such a great reccomendation!
On the note of the cabbage kick...
Cut up 1.5 cups of cabbage (for one serving- increase in increments of 1.5 for each extra serving)
Add to 8 oz browned and drained ground beef
Add 1/4- 1/2 C of water (start with a 1/4 and add as needed- for steaming)
Add sage & nutmeg to taste (I usually put about a teaspoon + of sage and 1/4 teaspoon+ nutmeg)
Steam for 15 min
Add 1/2 C diced tomatoes
Warm through (about another 5 minutes)
Seeing as how it's spring...
Stewed Rhubarb is super yummy and makes a great after supper 'treat'
Mock Apples (Zucchini & WF apple butter)
grilled kabobs... I like to use red onion, zucchini and peppers...
I include 2 cups of spinach with my ip choc drink + ice in the blender in the morning.
I just tried this, this morning!! Except I used the milk chocolate pudding and I never even tasted the spinach. I'm not dreading the 4 cups of veggies as much anymore.
I tried something new this week. I GRILLED my greens. I tossed some fresh picked swiss chard in a little vinaigrette and placed the leaves directly on the grill while I was grilling my pork chop. When they were nice and wilted I took them off. They were amazing. If your greens are too small or not sturdy enough to lay directly on the grill you can do it in a stainless steel colander - just put it right on top of the grill and toss the greens. The smoky grilled flavor that was imparted into the chard was delightful!! I've been doing this with asparagus for years, but never thought about leafy greens till I came across it on the internet.
this is really delicious with bok choy (not the babies but the full size) just make sure the grill isn't too hot!
Look up that strawberry rhubarb recipe. I can't believe rhubarb is a select veggie. The touch of Walden farms strawberry jam makes it delicious and it goes down easily. It tastes like a forbidden desert.
I believe Amberjules posted a recipe on one of the threads that was for a pizza made from cauliflower crust. I've found this to be a great way to get veggies in without realizing it!
1 c. (cooked) riced cauliflower (about 2 c. raw)
- throw the 2 raw cups in the microwave for about 10 minutes stirring occasionally
2 egg whites
1/2 veggie shreds (maybe optional if you wanted to skip out on the cheesy flavor?)
1 tsp oregano
1/2 tsp minced garlic
1/2 tsp sea salt
Mix all the ingredients and spread out onto a cookie sheet lined with parchment for 15-20 minutes.
Eat alone or as a pizza...throwing on whatever additional veggies/meat you prefer. I've gotten my days worth of veggies on this recipe alone.
Thanks Amberjules for such a great reccomendation!
Yum, I have to try this. I keep my cauliflower rice in the freezer in both 1 cup and 2 cup quantities in baggies so I can grab it.
I also like celeriac (celery root) chips in the oven. I peel it then slice it with my mandolin slicer at the second to skinniest setting. I spread the slices out on a jelly roll pan with parchment and spray with pam and sprinkle some stevia, splenda and cinnamon. I have baked it at different temps, depending when I want them, and you have to make sure you don't burn them, but I love them crisp. I also make them the night before and take them in a baggie for snacking at my desk around lunchtime. So good and satisfying! I do the same thing with jicama which is sweeter and a different consistency. Both are good.
