Low carb veggies

lauraesh0384

I do eat my veggies, but I don't think I have a big variety of vegetables I do like to eat, or others I haven't thought to eat. I keep my carbs under 20g a day for now. I'll probably increase later when I'm in maintenance, but still under 50g. Currently the only vegetables I eat are lettuce, tomatoes, broccoli, green beans, and sometimes cauliflower, celery and spaghetti squash. I do love sweet potatoes, but I'm saving those for maintenance.

As far as what I don't like: mushrooms, raw carrots (it's a texture thing lol), onions, spinach. I tried to use zucchini once in a lasagna and it wasn't good at all.

Any suggestions of other low carb veggies I'm missing?

Sabine_Stroehm

If you like smoothies, or even if you don't: costco has an organic spinach/kale mix that's awesome.
My morning smoothie of late has been:
2 cups of spinach/kale
ginger
turmeric
cottage cheese
hemp hearts/flax seeds
and zipfizz organge flavor
water
(your carb needs may vary)

If you're not familiar with zip fizz, it's a low carb, low calorie "tube" of vitamins/minerals etc. and a bit of caffeine. Super tasty. Great for folks lowering their calories.

wabmester

I tried to cut and paste this from the Atkins site, but it doesn't format nicely. Last number is carbs.

http://www.atkins.com/how-it-works/atkins-20/phase-1/low-carb-foods

Alfalfa sprouts (raw)1/2 cup0
Chicory greens (raw)1/2 cup.1
Endive (raw)1/2 cup.1
Escarole (raw)1/2 cup.1
Olives, green5, each.1
Watercress (raw)1/2 cup.1
Arugula (raw)1/2 cup.2
Radishes (raw)1, each.2
Spinach (raw)1/2 cup.2
Bok choy (cooked)1/2 cup.4
Lettuce, average (raw)1/2 cup.5
Turnip greens (cooked)1/2 cup.6
Heart of palm1 each.7
Olives, black5, each.7
Radicchio (raw)1/2 cup.7
Button mushroom (raw)1/2 cup.8
Artichoke (marinated)1, each1
Celery (raw)1 stalk1
Collard greens (cooked)1/2 cup1
Pickle, dill1, each1
Spinach1/2 cup1
Broccoli rabe (cooked)1/2 cup1.2
Sauerkraut (drained)1/2 cup1.2
Avocado, Haas1/2 fruit1.3
Daikon radish, grated (raw)1/2 cup1.4
Red/white onion, chopped (raw)2 TBSP1.5
Zucchini (cooked)1/2 cup1.5
Cucumber, sliced (raw)1/2 cup1.6
Cauliflower (cooked)1/2 cup1.7
Beet greens (cooked)1/2 cup1.8
Broccoli (cooked)1/2 cup1.8
Fennel (raw)1/2 cup1.8
Okra (cooked)1/2 cup1.8
Rhubarb (raw)1/2 cup1.8
Swiss chard (cooked)1/2 cup1.8
Asparagus (cooked)6 stalks1.9
Broccolini (cooked)3, each1.9
Bell pepper, green, chopped (raw)1/2 cup2.2
Sprouts, mung beans (raw)1/2 cup2.2
Eggplant (cooked)1/2 cup2.3
Kale (cooked)1/2 cup2.4
Scallion, chopped (raw)1/2 cup2.4
Turnip (cooked)1/2 cup2.4
Tomato, small (raw)1, each2.5
Jicama (raw)1/2 cup2.6
Portobello mushroom (cooked)1, each2.6
Yellow squash (cooked)1/2 cup2.6
Cabbage (cooked)1/2 cup2.7
Green beans (cooked)1/2 cup2.9
Bell pepper, red, chopped (raw)1/2 cup3
Leeks (cooked)2 TBSP3.4
Shallot, chopped (raw)2 TBSP3.4
Brussel sprouts (cooked)1/2 cup3.5
Spaghetti squash (cooked)1/2 cup4
Cherry tomato10, each4.6
Kohlrabi (cooked)1/2 cup4.6
Pumpkin, mashed (cooked)1/2 cup4.7
Garlic, minced (raw)2 TBSP5.3
Snow peas (cooked)1/2 cup5.4
Tomato (cooked)1/2 cup8.6

professionalHobbyist

Seasonings are your friend with veggies

Toasted sesame seeds work good and a dash of sesame oil at the very end

Shallot pepper is a good one of your worry of sodium, otherwise add a dash of salt

Ginger is good

Pan heating some sliced red opinions in red wine vinegar also can do a flavor burst

Veggies need help. Spices are a good helper!

I like lemon pepper in some veggies too

Twibbly

professionalHobbyist wrote: »

Pan heating some sliced red opinions in red wine vinegar also can do a flavor burst

I love autocorrect. And I lived on mushrooms with lemon pepper and rice for a bit while in college. So good!