Used up your calories at lunch, and still hungry at night?

Have you had one of those days where you binged during lunch, or maybe went junk food crazy and used up all your daily caloric budget in that one meal?

Or maybe have just a couple of hundred calories left over for dinner?

Well, I hope what I do helps you the way it helps me. But first, you gotta not be a veggie hater

Cut thick slices of
a) Zucchini
b) Yellow Squash
c) Portobello Mushrooms

d) Asparagus stalks
e) Broccoli florets
f) Onion slices

h) Other vegetables could include --- bell peppers, eggplant, carrots

Highly recommended: Cast iron pan with grill ridges (heat is extremely even, and the ridges ensure a better sear since the veggies do not get steamed in their own juices)

I like to rinse and pre-slice the vegetables, and store them in ziploc bags so it's easy to pop them on the pan anytime.


Heat up, and evenly spray the cast-iron skillet with about half-a-second of the so-called "zero-calorie" non-stick cooking sprays
(I just like the convenience)


Lay the sliced/diced/floretted (is that even a word? in any language?) evenly on the skillet.



Once done on one side after a few minutes (make sure you can see the sear lines clearly), spray the oil once more and flip them . After it's done on the other side, plate it.



And there you have it! Delicious, healthy, nutritious, instant vegetable kabobs on the tines of your fork.



My dinner of 5oz Zucchini, 5oz Yellow Squash, 5oz mushrooms, 5oz broccoli, 5oz Asparagus, 3oz red onion clocked in at
Calories: 257 kcal
Fat: 7g
Sodium: 79 mg
Carbs: 35g
Fiber: 15 g
Sugar: 16g

... for a solid 1lb 7oz of food. You won't miss the salt or any added seasoning. I promise you!

This always does the trick for me. Hope it works for you.

What tricks have you got up your sleeve? Please share!