Veggies! Which ones do you love and how do you prepare them?
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I like raw beets chopped up fine in a food processor with balsamic vinegar, salt, pepper and olive oil blended in.
Baby brussels sprouts (milder flavor) drizzled with olive olive and balsamic vinegar and roasted.
ETA: When I cook pasta, I also like to take whatever veg I have (fresh or frozen) and add it to the boiling pasta for the last minute of cooking. It parboils the veg slightly without destroying the vitamins.0 -
Fresh green beans sautéed with a little butter, fresh garlic and lemon juice
Thin sliced red potatoes baked with a brushing of olive oil and sea or garlic salt
Grilled skewers of mushrooms, zucchini, and peppers0 -
I love all veggies and I eat most raw but some I like to prepare: I like to make roasted cabbage "steaks" by doing a thin slice of a cabbage head in the oven with some garlic, salt, & pepper. I also love cauliflower roasted with hot sauce for "hot wing" style. I am newly addicted to kale chips roasted with olive oil and sea salt.
Mmm Veggies!!0 -
how much dressing do you use on the raw veggies0
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I love, love, LOVE roasted cauliflower. I ate a whole head the other day and my stomach was NOT happy with me! Delicious with hot sauce dipped in greek yogurt "ranch"
I'm also on a spaghetti squash Pad Thai kick- so good and a huge bowl is only 275 calories (could prob be less if made with no chicken!) roasted butternut squash "fries" are another favourite of mine, mushrooms cut chunky "sautéed" in a small amount of beef broth, a whole onion sautéed with water, a bit of salt n pepper and a drop of oil until golden, throw in a handful of halved cherry tomatoes until wilted and then a splash of balsamic...great condiment! Cauliflower fried "rice" is pretty great as well with a drop of sesame oil.0 -
I throw spinach,different colored bell peppers, and avocado into almost everything....sauteed and raw!0
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I love roasted or sauteed (in mostly chicken broth and spices) brussels sprinkled with Parmesan cheese! yummy!0
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Probably spinach. I like to sauté it in garlic and a little olive oil0
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These are all wonderful! Would anyone else like to add their favorite vegetable recipe?0
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http://www.eatmedelicious.com/2009/08/curried-mushrooms-and-peas.html
This is a delicious, quick and cheap curry made from mushrooms, onions, peas and spices!0 -
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Believe it or not...brussel sprouts0
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Right now I'm on a "creamy" broccoli kick -- 3 cups of broccoli and a head of garlic roasted and then tossed with 1/2 cup of garlic hummus.
And what is a head of garlic? One single clove or an entire bulb?
I don't dare to ask how you roast them....0 -
Fortunately, I love just about any veggie but favorite is probably roasted cherry tomatoes sprinkled with a tiny bit of cheese ( prefer parmezan)0
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Yum. This all looks so good!0
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zucchini is my absolute favorite. i like it grilled on the bbq with some olive oil, salt, garlic, pepper. or sauteed in olive oil with onions, mushrooms and garlic.
roasted broccoi is super yummy
grilled or roasted asparagus
in the summer big old chopped salads with several types of lettuce, bell peppers, green onions, and cherry tomatoes.
spinach sauteed with garlic and mushrooms
i pretty much love putting mushrooms and garlic in everything, eggs, with chicken...
i love veggies... not so much fruit0 -
Roasted asparagus tossed in olive oil, salt and pepper. It's pretty amazing.
Roasted cabbage with lemon juice and olive oil and salt and pepper.
I'm trying cauliflower this week with buffalo sauce on it.0 -
Right now I've been doing a spinach stir-fry with Peppers, Onions, Mushrooms, and garlic. Takes about 3 minutes to prepare and really low calories for the volume of food.0
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And what is a head of garlic? One single clove or an entire bulb?
I don't dare to ask how you roast them....
the whole bulb is a head of garlic...
you roast it by chopping off one end of the bulb so it exposes most cloves, wrap it in foil and put in the oven.. on like 350-400 for about 15-20 min. its amazingly good0 -
Brussel Sprouts!
Either home-grown or frozen.
Dump them in a bag with a couple of TBSP olive oil and a tsp sea salt and roast at 425* until tender.
Line pan with foil for no clean up afterwards.
It doesn't get easier than this except to pop them in your mouth raw0
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