Looking for new veggie ideas! please share your faves

Roasted or mashed parsnips

Parsnips are the bomb! I've even managed to convince my husband to like them - they have a nice delicate sweet flavor and lots of fiber. This is a great way to roast them - http://www.nytimes.com/2009/01/23/health/nutrition/23recipehealth.html?_r=0

Another vegetable that I've really fallen in love with is fresh spinach. It's super easy to quickly wilt it to add to a stir-fry and it's chock-full of healthy vitamins and minerals.

Here's my favorite sweet potato recipe:

http://pinchofyum.com/healthy-mexican-sweet-potato-skins

I also like to roast veggies - especially cherry tomatoes. Heat your oven to 400 degrees or so, toss the tomatoes with some olive oil and put on a baking sheet. Sprinkle with seasonings (I like garlic powder, Italian seasoning, and kosher salt). Roast for 15-20 minutes. Yum!

I also sautee spinach and mushrooms in a little bit of butter and minced garlic. Melt butter over medium heat and add mushrooms and garlic. Sautee until mushrooms are golden brown. Toss in some spinach leaves and sautee until just wilted. Enjoy!

Thank you!!!!!

You're welcome!

asparagus-either tossed in a little evo with salt and pepper and roasted in oven at 400 or blanched in boiling water then sauteed with same
brussel sprouts (thought i would hate them-love them) ends cut off and sliced in half, sauteed cut side down in a little evo and chicken stock with salt pepper and garlic, gets a little crispy, delicious
roasted sweet potatoes, boiled slightly first, cubed and in oven
fresh green beans, blanched and sauteed
yellow squash and zuc, i slic in half moons, saute with non-fat cooking spray and greek seasoning...delicious-i usually eat most of it while im cooking it:)
roasted eggplant in oven, topped with light moz cheese

Plain, simple, SUPER DELICIOUS.
Just cook together red bell peppers and tomato. THAT'S IT
I know it sounds so plain but the taste is amazingly yummy
Try it and you'll see what I'm talking about

Anything with spinach is the best, and mushrooms. Can't get enough of those.

But my fave sweet potato dish is the best of both worlds, it's a "starch side" AND desert all in one!

Microwave 2-3 medium sized sweet potatos for about 12 minutes (I turned them once half way through)
Peel them from the skin (caution they are HOT! but you want to get to it before it cools)
Cut them into sections and mash them. (I use a hand masher, no need to dirty up the mixer!)
Add some butter (real is ideal, but I also use smart balance low sodium butter!)
Season it with cinnamon and nutmeg
Add splenda if needed

They replace mashed potato's and they can double over as desert.

A couple of my favorites:

Cauliflower Mash:

Steam 1 head of cauliflower (chopped) w/ a little sea salt, pepper & garlic
Puree in a blender with 1 cup of 0% fat Fagi yogurt and I use a little I can't believe it's not butter spray but feel free to use whatever you like or nothing...it's very good.

Butternut Squash Soup:

Butternut squash recipe (it's very "rich" tasting but not fattening):

I clean and cut into strips a whole red bell pepper
Chop a whole Medium sized Onion
Heat my pan (gallon size) with 2 TBSP of Extra Virgin Olive Oil
Throw in the pepper, get it "blackened"
Add the onion
Add 4 cups of diced butternut squash (you can buy this already diced in the grocery -- and it's usually 4 cups)
Add 2 tsp Celtic Sea Salt
Add 2 Cloves of Garlic
After 5 minutes, add in 3 cups of water and let it boil
Cook just until the squash is tender (may only take another 10 minutes)

Cool down, add 2 TBSP of Raw Agave Syrup
Puree using an immersion blender or let cool enough to add to a regular blender a little at a time and puree

It usually makes 5 - 2 cup servings and is 151 calories; I add a salad to go with it to have some "raw" veg; you can also toss on some fresh sprouts and either sunflower seeds, flax seeds or hemp seeds to give some "crunch" to the soup

Chinese Broccoli with Pine Nuts Yields: 4 Servings
Habanero chile, which are closely related to scotch bonnet chiles, are among the hottest chiles on the planet. Use them with care. Hmmm, love this one too and yes, I used habaneros.
3 cups chopped broccoli florets
½ cup pine nuts
1 ripe avocado, peeled and pitted
¼ cup cold-pressed extra-virgin olive oil
1 TBSP freshly squeezed lemon juice
1 habanero chile
1 clove garlic
½ teaspoon sea salt
Combine broccoli and ¼ cup of the pine nuts in a large bowl. Place the remaining ¼ cup of pine nuts and the avocado, olive oil, lemon juice, chile, and garlic in a blender or food processor and process until smooth. Pour over the broccoli mixture and season with the sea salt to taste. Marinate for 45 minute in the refrigerator before serving.


I also have a Spanish "rice" that is really good:

Spanish “Rice” Yields: 4 Servings
The cauliflower retains a ricelike shape and texture in this innovative dish (I like this one)
1 head cauliflower
2 ripe tomatoes, diced
1 ripe avocado, peeled, pitted, and mashed or diced
1 orange bell pepper, diced
4 green onions, finely chopped
¼ cup chopped cilantro (or parsley)
¼ cup cold-pressed extra-virgin olive oil
2 TBSP freshly squeezed lemon juice
1 jalapeno chile, minced (optional)
1 TBSP paprika
1 tsp chili powder
1 tsp sea salt
Grate the cauliflower (or chop in a food processor until rice like) and transfer it to a large bowl. Add the other ingredients and mix well. Yummy!

Bump

Bag of broccoli slaw. Toss in a pan with about 1 Tbl olive oil. Cook down, add chicken breasts(pieces that are already cooked or I use canned when i'm lazy-or sick like today) Cook until warm and veggies are slightly tender. Plate and top with a bit of your fav oriental salad dressing. If you have the room for calories, put it in a wrap and/or add almonds and mandarin orange slices.

Cabbage can be stir fried and it is delicious

Heat a frying pan and melt a little butter add a little evoo to taste. Slice cabbage about one half inches. Cook in oil without stirring on medium heat until a little brown. Stir and put a lid on and cook for a few minutes until desired crispness

Green beans with roasted grape tomatoes drizzled with balsamic. My new fave!