Vegetables
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I enjoy my vegetables.
I try to mix it up as much as possible with respect to variety. In addition to all kinds of lettuces (try having some arugula, tomato and parmesan shreds with your roast beef!), I also enjoy scallions, cucumber (technically a fruit), jicama, spaghetti squash, artichokes, eggplant, green beans, cauliflower, celery, bok choy, modest amounts of onion and garlic. I usually add a diced carrot, together with celery and onion, when making a soup. I make a vegetarian vegetable soup and have a serving of it several times a week, together with some protein and fat. I like "greens" (kale, collard, mustard, spinach) but only if they are cooked, like say, with ham hock. 
Broccoli is okay, but I prefer it cooked. 0 -
I cannot do kale at all! it makes me sooooo bloated & uncomfortable, not to mention hard to live with, if you know what I mean, and lettuce repeats on me really bad. Probably why i don't eat a lot of salads.0
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I enjoy my vegetables. I try to mix it up as much as possible with respect to variety. In addition to all kinds of lettuces (try having some arugula, tomato and parmesan shreds with your roast beef!), I also enjoy scallions, cucumber (technically a fruit), jicama, spaghetti squash, artichokes, eggplant, green beans, cauliflower, celery, bok choy, modest amounts of onion and garlic. I usually add a diced carrot, together with celery and onion, when making a soup. I make a vegetarian vegetable soup and have a serving of it several times a week, together with some protein and fat. I like "greens" (kale, collard, mustard, spinach) but only if they are cooked, like say, with ham hock. Broccoli is okay, but I prefer it cooked.
I don't know if you can get it there, but if you haven't tried komatsuna give it a shot. It's kind of like spinach but without the bitterness.0 -
I wondered if I'd now tried everything and hoped I hadn't as new discoveries and recipes are great. Today I tried celeriac for the first time .... fantastic! Very different carb counts but I went for the count on the label (Tesco celeriac) Trimmed it weighed just under 800grams. I boiled and mashed half .. delicious, and I sliced the other half making french fries .. no par boiling, just coating in 2T garlic olive oil and 1T balsamic dipping oil and cooked in oven at around 190/ 370? for around 30 mins. They were not crispy but had a better flavour than plain french fries and not like celery! So my husband and I had approx 190g each today (6g carbs I think) and will eat the mash tomorrow. He loved them too! I think mash will always be celeriac now instead of cauli. I need veg if its only to put the butter on to get my fats up!0
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I am in love with spinach, broccoli and Mushrooms. I haven't diverged out much from that yet. However, I miss my Brussel sprouts.0
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Brussel sprouts are fine, low in carbs. I have them at least once a week.0
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We have a basic stir-fry of onions, peppers, cabbage, bean sprouts or other greens just about every day -- my hubby does the cooking and he likes to keep it easy. What varies is the meat he adds, and/or the main veg he adds, whatever is cheap and in season. You can do pickles on the side as another veg too. And a half of avocado with tomatoes and lemon juice is practically dessert! yum.
I'm getting hungry!0 -
I enjoy my vegetables. I try to mix it up as much as possible with respect to variety. In addition to all kinds of lettuces (try having some arugula, tomato and parmesan shreds with your roast beef!), I also enjoy scallions, cucumber (technically a fruit), jicama, spaghetti squash, artichokes, eggplant, green beans, cauliflower, celery, bok choy, modest amounts of onion and garlic. I usually add a diced carrot, together with celery and onion, when making a soup. I make a vegetarian vegetable soup and have a serving of it several times a week, together with some protein and fat. I like "greens" (kale, collard, mustard, spinach) but only if they are cooked, like say, with ham hock. Broccoli is okay, but I prefer it cooked.
I don't know if you can get it there, but if you haven't tried komatsuna give it a shot. It's kind of like spinach but without the bitterness.
Hmmm, never heard of komatsuna...I'll have to check that out...0
