I HATE salads!!!!!
Replies
-
andrikosDE wrote: »I've never met anyone who didn't like a(n authentic) Greek salad.
If I had, I wouldn't trust them...
I love my Greek salad.
You seem trustworthy.
0 -
^ raw veggies with hummus and/or tzatziki. Yum.
I never buy this pre-made. Ever. Both are easy to make at home. Hummus I make in large batches - I pressure cook four cups of dried beans - and freeze in smaller packages I can thaw and use up over the course of a week. The combo is a good source of carbs and fibre and tastes good.
Tzatziki made with 2% or 4% Greek yogurt is delicious and even faster to make than hummus. Grate very finely a peeled cucumber; salt it and let the water drain out and/or press water through a sieve; meanwhile crush very finely a clove or two of garlic. Mix everything together in a large container of good yogurt; salt and pepper to taste, I add a bit of cayenne. Good for a week, tastes great on raw veggies, on meats, on Indian food even.
I'll use it as a base for salad dressing, sometimes will add dill to it, sometimes may thin with a bit of buttermilk if we have some and crumble a salmon burger on top. Want ranch, mix in a bit of mayo. Etc.
Add a few drops of vinegar and a bit of olive oil in your tzatziki. It makes the difference between yoghurt dressing and tzatziki 0 -
^ raw veggies with hummus and/or tzatziki. Yum.
I never buy this pre-made. Ever. Both are easy to make at home. Hummus I make in large batches - I pressure cook four cups of dried beans - and freeze in smaller packages I can thaw and use up over the course of a week. The combo is a good source of carbs and fibre and tastes good.
Tzatziki made with 2% or 4% Greek yogurt is delicious and even faster to make than hummus. Grate very finely a peeled cucumber; salt it and let the water drain out and/or press water through a sieve; meanwhile crush very finely a clove or two of garlic. Mix everything together in a large container of good yogurt; salt and pepper to taste, I add a bit of cayenne. Good for a week, tastes great on raw veggies, on meats, on Indian food even.
I'll use it as a base for salad dressing, sometimes will add dill to it, sometimes may thin with a bit of buttermilk if we have some and crumble a salmon burger on top. Want ranch, mix in a bit of mayo. Etc.
Add a few drops of vinegar and a bit of olive oil in your tzatziki. It makes the difference between yoghurt dressing and tzatziki
Absolutely.
Plus you can go two additional ways to make it:
1) add finely chopped fresh mint or hand-smashed dried mint to taste (Cyprus way)
or
2) add dried dill. That's the Greek American way, at least that's how we did it at a Greek restaurant.0 -
andrikosDE wrote: »^ raw veggies with hummus and/or tzatziki. Yum.
I never buy this pre-made. Ever. Both are easy to make at home. Hummus I make in large batches - I pressure cook four cups of dried beans - and freeze in smaller packages I can thaw and use up over the course of a week. The combo is a good source of carbs and fibre and tastes good.
Tzatziki made with 2% or 4% Greek yogurt is delicious and even faster to make than hummus. Grate very finely a peeled cucumber; salt it and let the water drain out and/or press water through a sieve; meanwhile crush very finely a clove or two of garlic. Mix everything together in a large container of good yogurt; salt and pepper to taste, I add a bit of cayenne. Good for a week, tastes great on raw veggies, on meats, on Indian food even.
I'll use it as a base for salad dressing, sometimes will add dill to it, sometimes may thin with a bit of buttermilk if we have some and crumble a salmon burger on top. Want ranch, mix in a bit of mayo. Etc.
Add a few drops of vinegar and a bit of olive oil in your tzatziki. It makes the difference between yoghurt dressing and tzatziki
Absolutely.
Plus you can go two additional ways to make it:
1) add finely chopped fresh mint or hand-smashed dried mint to taste (Cyprus way)
or
2) add dried dill. That's the Greek American way, at least that's how we did it at a Greek restaurant.
I have to try this!
0 -
Asherberry wrote: »andrikosDE wrote: »^ raw veggies with hummus and/or tzatziki. Yum.
I never buy this pre-made. Ever. Both are easy to make at home. Hummus I make in large batches - I pressure cook four cups of dried beans - and freeze in smaller packages I can thaw and use up over the course of a week. The combo is a good source of carbs and fibre and tastes good.
Tzatziki made with 2% or 4% Greek yogurt is delicious and even faster to make than hummus. Grate very finely a peeled cucumber; salt it and let the water drain out and/or press water through a sieve; meanwhile crush very finely a clove or two of garlic. Mix everything together in a large container of good yogurt; salt and pepper to taste, I add a bit of cayenne. Good for a week, tastes great on raw veggies, on meats, on Indian food even.
I'll use it as a base for salad dressing, sometimes will add dill to it, sometimes may thin with a bit of buttermilk if we have some and crumble a salmon burger on top. Want ranch, mix in a bit of mayo. Etc.
Add a few drops of vinegar and a bit of olive oil in your tzatziki. It makes the difference between yoghurt dressing and tzatziki
Absolutely.
Plus you can go two additional ways to make it:
1) add finely chopped fresh mint or hand-smashed dried mint to taste (Cyprus way)
or
2) add dried dill. That's the Greek American way, at least that's how we did it at a Greek restaurant.
I have to try this!
I forgot to mention lemon juice to taste kicks it up a notch.
It gets better day after day. Even a week old well made tzatziki is heavenly awesome.
Try it as a "sauce" over a nicely poached or grilled fish. It's amazing.
Even breaded/deep fried fish tastes awesome with it.0 -
You could chop tiny amounts of items like tomatos, lettuce, cucumber, red onion and add to sandwiches.
With omelettes add in tiny amounts of chopped mushrooms, bell peppers, spinach etc just to get you used to salad and veg in tiny amounts at first.
As you are a vegetarian do you cook with quorn mince? it is similar to ordinary ground beef/minced beef in being the basis of bolognaise, shepherds pie, chilli con carne , meatloaf, meatballs, lasagne etc
I would cook your vegetarian "mince" with garlic, chopped onions, mushrooms, sweetcorn, grated carrot, white onion, bell peppers, leeks, any left over vegetables and then add a few cans of chopped tomatos, or plum tomatos or red tomato/pasta sauce, then tip it all in the blender and whizz for a few seconds so the vegetables are smaller than the tiniest lumps.
You could make that sauce from blended vegetables alone and serve over pasta with parmesan cheese
Like other posters have said nothing wrong with vegetable soups which you can also blend down to almost invisible.
You can liquidise many fruits and vegetables, kale and spinach are good in green smoothies. Beetroot could be blended into a berry smoothie.
If you are a cake lover you could make a very healthy carrot cake, i have added grated turnip to apple pies and beetroot can be grated into chocolate cakes, both before cooking obviously.
You could make savory vegetable muffins, add dried fruits such as raisins, cherries apricots, banana and apple to all kinds of cereal and biscuit bars. Carob, honey and raw grated coconut transform many baked goods.
Try roasting your vegetables the mediterranean way... just quarter raw potatos, tomatos, courgettes, aubergines, red onions and bake in the oven drizzled with olive oil, im fortunate in having a rosemary bush right outside in my front garden, it is a very hardy plant which has spikes all year round, that rosemary gets added to everything with garlic and olive oil. I use olive oil for everything as it is a monosaturate and very good for the heart. Mediterranean people have the best heart health in the world due to their use of olive oils. I literally could not cook without olive oil, garlic, rosemary, lemon juice in the house.0 -
Vegetables don't have to be eaten in a salad. Make a soup, roast them, grill them, put them in a pie, add them to a pilaf, saute them, make them into a dip or a sauce, grind some with your ground beef (it actually makes it more juicy, try it!), put them on a pizza, stuff them with yummy things, make a veggie wrap, load your omelets with them, add them to shakes, bulk your pasta with them, add interesting spices to them, hide them in chili or meatloaf... the possibilities are endless.. and if all fails, make the salads the way you like them and eat them. As long as they don't take you over your goal you should be fine.
Don't make arbitrary rules in your head that you should eat this or that. You don't have to force yourself to like certain vegetables if you don't like them, other boring vegetables that you may enjoy but are not as hyped up are perfectly healthy and full of good nutrients just like the "cool" ones.0 -
Try bolthouse dressing, it's fewer calories AND tastes good.0
-
If you don't like salads, don't eat salads. There are ten million ways to prepare veggies. Buy or borrow some cookbooks and start trying new things. You'll find some that you like.
0 -
Today, zucchini breaded with garlic roasted and parmesan cheese in pan with some EVOO; sesame sticks, cashews, Ranch dressing with cilantro pureed in the dressing, and some olives on a bed of greens. It wasn't a salad. . . . . hehehe0
-
I've found a lot of good recipes for cauliflower on Pinterest. Its low carb and very versatile. I made " cauliflower popcorn" last night and it was one of the better ways I've eaten any veggie.0
-
I eat burrito bowls lots of protein and can add a variety of vegetables.0
-
My husband recently bought me a Nutri Ninja blender, I've been getting my greens in with smoothies. I honestly can't even taste the greens in there. I just literally toss a handful of frozen fruits, some icecubes, agave for sweetener, greens (kale, spinach and chard) and blend away. The blender makes it into the smoothest drink ever - can't recall ever consuming so many fruits and veggies in one day before but it's awesome
0 -
Look provided you measure out your dressing and you are sticking to your calorie goals there's nothing wrong with adding ranch or whatever you want to your salad. You are still getting more nutritional bang for your buck with a salad with ranch dressing than say, a ham and cheese sandwich.0
-
Wait, back to salad. Are we talking about a big pile of lettuce and a few randoms? 'cuz lettuce is pretty nutritionally useless.
Good article: "Why salad is so overrated"
https://www.washingtonpost.com/lifestyle/food/why-salad-is-so-overrated/2015/08/21/ecc03d7a-4677-11e5-8ab4-c73967a143d3_story.html
0 -
^ Love greek myself.
Try blending spinach into a smoothie for more greens.0 -
andrikosDE wrote: »I've never met anyone who didn't like a(n authentic) Greek salad.
If I had, I wouldn't trust them...
i'll accept and learn to live with your suspicion, i suppose. something about feta cheese...just can't do it. black olives...same thing. best way to keep me from eating your pizza? black olives.
0 -
I like to take a bunch of fresh veggies like broccoli, carrots, cauliflower, and green beans, then add in a diced tomato and maybe a little corn. Then I put in a bit of water and steam it in the microwave. Add garlic powder, black pepper, and sprinkle some shredded cheese on top, and you're left with a tasty and filling healthy snack / lunch.0
-
I agree, I am still partial to very little or no dressing (hate it when it is drowned in oily stuff). I find most dressings spoil a good salad and make it inedible.
Just goes to show that everybodies taste is different and that there are never just one way things that work for all So things like "only way" are just simply untrue, even if it may be true for one person.
0 -
feisty_bucket wrote: »Wait, back to salad. Are we talking about a big pile of lettuce and a few randoms? 'cuz lettuce is pretty nutritionally useless.
Good article: "Why salad is so overrated"
https://www.washingtonpost.com/lifestyle/food/why-salad-is-so-overrated/2015/08/21/ecc03d7a-4677-11e5-8ab4-c73967a143d3_story.html
Good article; the evils of lettuce. . . . .changing of crop space.. . . . .visualize the least nutrient in a salad. . . . ..worth the time to read.
0 -
feisty_bucket wrote: »Wait, back to salad. Are we talking about a big pile of lettuce and a few randoms? 'cuz lettuce is pretty nutritionally useless.
Good article: "Why salad is so overrated"
https://www.washingtonpost.com/lifestyle/food/why-salad-is-so-overrated/2015/08/21/ecc03d7a-4677-11e5-8ab4-c73967a143d3_story.html
Seriously? We're attacking lettuce now? It tastes good and gives crunch and volume. Plus their reasoning is weird. When vegetables are mostly water they're basically low calorie. You don't measure nutrition per gram, that's only valid for those who have issues with consuming food, not people who are trying to eat less of it. You measure it per calorie to see how much nutrition you could fit into a specific calorie diet.
Should I stop eating watercress just because it's only 4 calories per cup (mostly water)? Well, it has so many nutrients in 100 calories that it's much more nutritionally dense than 100 calories of other things that are touted as nutrient rich like avocado.0 -
Lately I have been making salads without greens. Peel and slice a whole cucumber, slice some red onion, add cherry tomatoes, grate some fresh black pepper, and drizzle with balsamic or red wine vinegar. No fatty dressing needed. In fact, it doesn't even taste right with a small drizzle of olive oil in addition to the vinegar.
No issue with the lettuce, the cucumbers are coming in fast and furious right now and my gardening friends and neighbors are trying to get rid of them, as well as extra tomatoes.0 -
Then there is my favorite: wilted lettuce salad with hot bacon dressing. The hot bacon dressing is also good on fresh baby spinach.
The way my Mom taught me to make hot bacon dressing:
6 slices bacon, diced
1⁄2 cup apple cider vinegar vinegar
1⁄4 cup sugar
1 Tsp cornstarch mixed in 2 Tbl cold water
green onions
Fry the bacon until it is crispy, remove from pan and turn the heat down to low. Mix the sugar into the vinegar and add the cornstarch mixture. Stir until blended. Slowly pour into the bacon fat and increase heat to medium. Cook until it thickens slightly. Add green onions and let soften in the dressing. Pour over greens and serve immediately. For wilted lettuce salad, pour over leaf lettuce and let sit about 5 minutes before serving.
Salad is just what greens you want plus sliced hard cooked eggs.0 -
Not sure it is attacking.....lettuce has it's own slogan though "Lettuce alone" no one really bothers it.amusedmonkey wrote: »feisty_bucket wrote: »Wait, back to salad. Are we talking about a big pile of lettuce and a few randoms? 'cuz lettuce is pretty nutritionally useless.
Good article: "Why salad is so overrated"
https://www.washingtonpost.com/lifestyle/food/why-salad-is-so-overrated/2015/08/21/ecc03d7a-4677-11e5-8ab4-c73967a143d3_story.html
Seriously? We're attacking lettuce now? It tastes good and gives crunch and volume. Plus their reasoning is weird. When vegetables are mostly water they're basically low calorie. You don't measure nutrition per gram, that's only valid for those who have issues with consuming food, not people who are trying to eat less of it. You measure it per calorie to see how much nutrition you could fit into a specific calorie diet.
Should I stop eating watercress just because it's only 4 calories per cup (mostly water)? Well, it has so many nutrients in 100 calories that it's much more nutritionally dense than 100 calories of other things that are touted as nutrient rich like avocado.
0 -
I like making summer rolls with lettuce, cucumbers, carrots, avocados and fresh basil0
-
If you have access to a fridge/freezer where you work, I like the frozen, ready-to-microwave frozen veggies. it's easy. Toss in micro for 5min then its done. Can eat it right out of the bag, too.
But I'm more with the previous poster of veggies in a chicken pot pie. 0 -
Asherberry wrote: »Like seriously, ew. I have tried countless different recipes, ingredients, methods. Blech. I just can't do it - unless it's covered with something totally bad for me (think cheese or Caesar dressing).
Anyone have any good ideas to help get veggies (especially in a packed lunch) that aren't salads?
Thanks everyone!
What is wrong with salad covered with cheese/dressing? Just count it so that it fits into your calories. Don't go overboard but some feta, parmesan, or goat cheese makes salads taste really good. Make sure to mix well, I usually don't even use dressings if I am having cheese in my salad.
Instead of cheese you can measure out dressings for your salad 1-2 tablespoons, shake your salad so that little bit of the dressing covers everything.
I also like adding olives to my salads, it gives flavor.
Salads without any dressing or flavor are hard to eat. Pick only dressing or cheese (not both) and you should be fine with your calories.0 -
andrikosDE wrote: »^ raw veggies with hummus and/or tzatziki. Yum.
I never buy this pre-made. Ever. Both are easy to make at home. Hummus I make in large batches - I pressure cook four cups of dried beans - and freeze in smaller packages I can thaw and use up over the course of a week. The combo is a good source of carbs and fibre and tastes good.
Tzatziki made with 2% or 4% Greek yogurt is delicious and even faster to make than hummus. Grate very finely a peeled cucumber; salt it and let the water drain out and/or press water through a sieve; meanwhile crush very finely a clove or two of garlic. Mix everything together in a large container of good yogurt; salt and pepper to taste, I add a bit of cayenne. Good for a week, tastes great on raw veggies, on meats, on Indian food even.
I'll use it as a base for salad dressing, sometimes will add dill to it, sometimes may thin with a bit of buttermilk if we have some and crumble a salmon burger on top. Want ranch, mix in a bit of mayo. Etc.
Add a few drops of vinegar and a bit of olive oil in your tzatziki. It makes the difference between yoghurt dressing and tzatziki
Absolutely.
Plus you can go two additional ways to make it:
1) add finely chopped fresh mint or hand-smashed dried mint to taste (Cyprus way)
or
2) add dried dill. That's the Greek American way, at least that's how we did it at a Greek restaurant.
Ya, my Joy of Cooking Tzatziki recipe has yogurt, cucumber, garlic, olive oil, vinegar or lemon, and fresh mint and dill. I use it as a lower calorie salad dressing but it's great on cooked veggies and many other things as well.0 -
Asherberry wrote: »
Yes, I do like veggies in soup. I just have a hard time with raw ones. And, I also don't eat meat! So figure that out, no meat and hates salads... LOLmelimomTARDIS wrote: »do you like veggies in soup? The soups I make/buy are basically hot liquid salads.
I hate raw tomatoes but like canned ones. I don't like salad when it's cold out - I have summer veggie recipes and winter veggie recipes. Good luck finding what works for you
0 -
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 427 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions