I've had salad with WF dressing every day for 7 weeks - I just can't do it anymore.

Any ideas? I'm not really into the veggie purrees either - too much work. I start Phase 2 tomorrow so I still have a good month with lunch veggies for Phase 2 and 3 and I desperately need something new.

I'll check the recipe boards too but thought I'd throw it out there in case anyone has a quick idea.

Have you tried roasting your vegetables in the oven? It gives them a different texture and a lot of non veggie lovers like them when they are roasted. I usually roast a big batch two times a week.

Yes - for 7 weeks it's been salad for lunch and roasted veggies for dinner - I'm kinda getting sick of those too. :-(

How about making yourself a big batch of soup? I make one on Sundays and it lasts all week. You can use chicken broth and whatever veggies you like. I put cabbage and a can of stewed tomatoes. Mmmm!

I'm extremely challenged when it comes to cooking. I've never made soup in my life (that is what Campbells is for LOL) so while this looks likea great idea I need a full on recipe with measurements and cook times.

How about Cauliflower Mashed (I didn't use soup as seasoning just garlic and salt) or Cauliflower Poppers:

Cauliflower Mashed
1 head of fresh cauliflower
Onion powder
Garlic powder
Sea salt to taste
1 packet of Ideal Protein Leek Soup or Ideal Protein Chicken Soup
1-2 tsp Olive Oil

Steam the cauliflower (I used the steamer bags from the store) until it is very, very soft. Drain the water. Add the seasonings and add 1 packet of any of the soup mixes (to taste).

Add the olive oil and mash well. Serve hot. (I used my blender)

Hopefully all these links are okay, I didn't want to post all the recipes....

Link for Cauliflower Poppers:
http://www.delightedmomma.com/2012/0...r-poppers.html

Cauliflower Rice
http://www.delightedmomma.com/2012/0...ower-rice.html


I have been pinning a lot on Pinterest! You can find my board if you want, Kara Larson is my name! I need to mix it up too!

Here goes:

Cabbage Soup (big pot)

Ingredients

chopped cabbage (about half of a cabbage or more)
1 can of diced tomatoes (796 ml)
6 cups of chicken broth (homemade or can)
3 diced onions
1 crushed garlic clove
1 tsp of salt
1/2 tsp of pepper
1/2 tsp of basil

Step 1:
In a big pot, sauté onions and garlic in a bit of olive oil or PAM.

Step 2:
Add chicken broth, tomatoes, basil, salt and pepper. Simmer for about half an hour.

That's it. Very easy, especially if you have a gadget to chop your veggies. I know that tomatoes aren't allowed everyday but I usually eat the soup and just go around the tomatoes and throw them away. But it makes the soup tastier. Enjoy!

I also make big batches of mashed rutabaga or steamed veggies that I reheat for lunch. I never eat salads for lunch. I eat lettuce (spinach) with my homemade dressing while preparing my supper because that is when I am the most hungry.

How about making a big batch of chop suey? Stir fry celery, onions, green peppers, mushrooms and bean sprouts and add soya sauce. Very good!

Thanks - I'll check out the links. I do a similar baked cauliflower that is good too. I need stuff I can just warm up at work.

Have you actually tried the purees? I found them to be so easy! And delicious! It has been my saving grace. That, and broccoli steamables.

Seriously, with a crock pot, you can't go wrong. If you need to, get a low sodium low fat broth pre made and just chop and add whatever veggies you happen to have/like. Add them in the morning, it'll be done by dinner and if that's too mushy, cook for less time. A bit of salt or spices you can add at any time so if you're not sure, wait and add some salt and pepper before eating.

I also am eating peppers like apples. I love red peppers. The funny thing is my kids now ask for peppers in their lunches etc.

I usually have an IP soup for lunch everyday. Either with 2 cups of celery- I heat the celery in the soup pot for a few minutes before adding the mixed soup (packet+water+tbsp evoo). Or with 2 cups of blended spinach. I put two cups of spinach in my blender with the water and the evoo. I blend it for a bit and then add the powder. You can't really taste the spinach and it thickens the soup.

One of the reasons I like IP is they it is easy and I don't have to think much about it so I tend to not use the purees either.

Thanks for the soup recipe - that does sound nummy and fairly easy. I'm a really picky eater - I don't like mushrooms or bean sprouts. I'd kill for a carrot.

No - I looked at a couple and they looked like a lot of work! Peeling sweet peppers - too much trouble. Maybe I should take another look but I'm not even sure what to do with them and if they would work in Phase 2 where you add protein for lunch and no longer use IP soups - don't they normally go in IP soups?

I'm strarting Phase 2 tomorrow and you do have to think more about it then. :-( No more IP foods for lunch - lunch in Phase 2 is the same as dinner in Phase 1 - meat and vegies, Yick.

I am sure everyone is posting about the purees so I will tell you how I get my salads in. I love salads and I make them very appealing to the eye which makes eating them easier. I usually have 1 cup spinach, iceberg and romaine lettuce then I add 1 cup diced veggies (cauliflower, red peppers, purple cabbage, cucumber, green peppers, onion) the more colorful the better and i always use 1 tsp evoo, 1 tsp apple cider vinegar, sea salt and table blend mrs. dash. When I do not want the lettuce salad, I julienne a cucumber and add 1 cup diced veggies. I also use the evoo and vin dressing. I cannot stand the WF dressings. Both of these salads are wonderful with a couple oz of tuna or chicken. Sometimes I bring a baggie of cut of veggies and jicama with cinnamon and splenda.