Well, I am an exception and certainly don't recommend my way for everyone. That said, I eat no vegetables. I don't consume any plant foods at all (except spices and coffee).

Yellow squash! This is my families favorite way to eat it (and actually my moms recipe - a favorite of my siblings growing up, too)

Slice squash into 1/4" rings. Steam or boil and drain (boiling is just like pasta, drop in boiling water 8-10 mins till tender)

Drain well and mix with plenty of butter, and nutmeg, s+p

The nutmeg is the secret. It's like it was made to go with squash.

Veggies in my life are a good place to put butter. We usually nuke them till a little tender and dig in.
Cauliflower, broccoli, swiss chard, zucchini & squash, spaghetti squash, peppers & onions, cabbage,
tomatoes, garlic and spinach.

I like just about all veggies. Microwave until tender crisp, add salted butter, yum. But this time of year, grilled zucchini on the BBQ with oil. Really like it. Cauli becomes a lot of things. Mashed and fried, Mashed and served like potatoes. A carrier for cheese. That is how my mum did it. Everyone got a 'no thank you' helping. Very small but you had to eat it. If there was a consistent 'loser' - there were 4 of us kids - add cheese sauce and we ate happily. And I eat a great deal of green salads of all descriptions. Just greens with a vinaigrette dressing or all dressed up too.

Roast em! My favourites are cauliflower florets (but you can also roast broccoli, brussel sprouts, kohlrabi, cabbage and pretty much everything). I would just note that the softer the vegetable, the shorter the cooking time so it takes some trial and error to get it right.

I just toss with olive oil, salt and pepper and garlic salt, throw it on a foil lined baking sheet sprayed with cooking spray and throw them in the oven.

Lots of recipes online also.

Oh and I have been known to stab people to get to grilled zucchini (slice lengthwise 1/4 to 1/2 inch thick, brush with olive oil, salt and pepper and throw on the bbq) - also great cold in salads.

Favorites: grate half a zucchini, sauté in butter (along with onion), then add eggs & parmesan for morning omelet. Bake cauliflower, cheddar & sour cream for great mac'Ncheese substitute. Roast brussel sprouts with olive oil salt & favorite seasoning until crispy on the outside. Cut eggplant in half, broil skin side up until skin is charred with ash. Scrape out, add minced onion, salt & olive oil to make a smoky dip (like baby ganoush). All are delish!

I like most veggies. However, one I never liked much is cauliflower and I used to think it was ridiculous that everybody had these "potato substitute" cauliflower things. How could cauliflower possibly pass as potato? Well, after trying a few recipes, I'm a convert. So, if you like potatoes, try looking up some recipes for cauliflower potatoes. I still don't like cauliflower very much plain, but it's fine with cheese or other things added.

jessicatroberts wrote: »

deksgrl wrote: »

I like most veggies. However, one I never liked much is cauliflower and I used to think it was ridiculous that everybody had these "potato substitute" cauliflower things. How could cauliflower possibly pass as potato? Well, after trying a few recipes, I'm a convert. So, if you like potatoes, try looking up some recipes for cauliflower potatoes. I still don't like cauliflower very much plain, but it's fine with cheese or other things added.

I wish I liked it. Potatoes, rice subs. So useful! Pizza crust! But I can't stand anything made out of cauliflower (even tho I don't mind cauliflower on its own, maybe with some butter, s+p). I think it must be a mental thing. "Potatoes" taste like soggy mushy cauliflower, "pizza" tastes like someone overcooked old cauliflower, stepped on it and tried to use it for pizza crust. I just can't. Wish I could! Tried many times, but I end up fridging most of it as leftovers till they go bad.

I haven't tried the pizza crust. I made a mashed potato substitute that was okay, a rice that was tasty but the texture was a little weird, and a loaded mashed casserole that was fantastic. I served the casserole to people not doing low carb and they loved it too.

toadqueen wrote: »

I'm usually with FIT_goat with this but I am making Brussels Sprouts roasted in duckfat with garlic and covered in Hollandaise sauce tomorrow.

Y. U. M.

Sunny_Bunny_ wrote: »

I have been grilling bell peppers lately. Cut in half, remove the seeds, season it how you like, I use a chipotle seasoning mix, sea salt and pepper and drizzle with melted butter or coconut oil.
I like to get a good char on the skin. Yum!
It's weird that I like this at all because I always hated bell peppers. But since I've eliminated sugar and don't sweeten things much at all, they taste different then they did before.
We can absolutely change our taste preferences.

This!
I was going on about this somewhere else as well. But after a short while, low-carbing resets your palate. I've noticed I can actually fully taste all the food flavors that had been masked by sugar and starches. Veggies actually taste great now, where I pretty much didn't like them and avoided them before. I look forward to the veggies I do eat.

This is a bit of a digression, but it illustrates my point. On Sunday, my oldest brother-in-law is having a going away dinner. He is going away to law school at 34...nutcase... Anyway, he is making cheesy chicken bake. Which is a little chicken, a lot of cheese, a couple broccoli florets, alfredo, and a boat-load of pasta. I'm really dreading it and considering eating before I come. The idea of the penne noodles makes me nauseous just thinking about it. Why waste good cheese and alfredo on pasta? Now if I could have the sauce on a pile of broccoli and chicken...yummy, heaven-in-my-mouth. The noodles can go hang. Alas, he won't separate them. Before, I would have been all about that dish. Now I'd rather not be in the same room as the pasta. I don't like it. And I dread picking the nasty little things out of my meager chicken and broccoli.

Best way I've ever found to make Brussels sprouts... the whole family loves it, even my little daughter calls them 'special sprouts'.

Put frozen Brussels sprouts in a roasting pan of some type. Pour chicken stock over just enough to cover the bottom. Broil until the stock is gone. Add bacon... always add bacon. :-) Drizzle with 1-2 tbsp. cider vinegar, stir and enjoy!

I eat the following veggies quite often:

Zucchini, mushrooms, spinach, romaine, green beans, celery

jessicatroberts wrote: »

Spinach is awesome if you wilt it, covered, in a little hot butter and garlic in a sauté pan, then add and egg and mozz cheese to scramble. Garlic is the secret ingredient in that one. Salt and pepper, done. Yep, my moms recipe three, haha.

I can't agree with this enough!

French green beans sauteed in garlic herb butter with bacon and some red pepper flakes.

My absolute fav is steamed asparagus with bearnaise sauce. You can make it higher fat by using more cream/water. Yum so good. I also adore it on Brussels sprouts. Think I might have that today!