HOW TO: Get LOTS of veggies! (Recipe sharing?)

ParisArkw

I like to have at least 1-2 salads a day in which I kind of jam pack a full & comfortable amount of greens and various veggies. So far I've only had a couple different, pretty basic salads and I am looking for some new variety.

I'll show you mine if you show me your's. =b

Spring Mix Salad (REALLY good! VERY tasty!!! I improvise and usually leave out the oil & avocado when I'm looking for lowlow calorie, but even with them, it is tasty & healthy.)
http://allrecipes.com/recipe/karens-spring-mix-salad/detail.aspx?event8=1&prop24=SR_Title&e11=baby spring salad&e8=Quick Search&event10=1&e7=Home Page

Warm Mushroom Salad w/ Balsamic Vinegar (So long as you like mushrooms, this one's good for a change.)
http://allrecipes.com/recipe/warm-mushroom-salad/detail.aspx?event8=1&prop24=SR_Title&e11=spring mix salad&e8=

Arame Seaweed Salad (If you like seaweed, this is a fantastic one!)
http://mamainthekitchen.com/2011/04/14/arame-seaweed-salad/

mandirieke

The best way to get tons of veggies in is with a juicer. I do it every day for lunch, and it is fantastic!

miss_p90x

bump

ParisArkw

The best way to get tons of veggies in is with a juicer. I do it every day for lunch, and it is fantastic!

I actually do this for breakfast every morning. I make green smoothies, because I'm not allll that crazy about vegetables, so I kind of trick myself into eating more of them. =b

orangecrayon

Here's a recipe for stuffed eggplant that is so yummy!

(4 servings)

Ingredients
Progresso - Bread Crumbs - Plain, 1/2 cup
Produce - Unpeeled, Medium Eggplant, 2
Large Diced Tomato
Mccormick - Oregano Leaves, 1/8 tsp
Garlic, 2 Cloves (I.E. 6 g) - Raw, 2 tsp
Athenos - Reduced Fat Feta Cheese- Crumbled, 3/4 cup
Spices - Salt, table, 0.25 tsp

Preheat oven to 400°.

Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.
Reduce oven temperature to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Stir in the chopped eggplant, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, salt, (and black pepper if you wish - my family just doesn't like it so I add mine separately). Stuff each eggplant shell with about 1/2 cup eggplant mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350° for 30 minutes or until thoroughly heated and lightly browned.

Totals per serving:

Calories: 176
Carbs: 29
Fat: 8
Protein: 8
Sugar: 1
Sodium: 569

mandirieke

here's a link to the juice recipes that I use. http://myjuicecleanse.com/juicer-recipes/mean-green-juice-recipes/

fitat53

BUMP! Never tried making anything with eggplant, this looks easy!! Thanks!