Ideas for vegetable sides PLEASE!!
clayswife13
Posts: 73 Member
Ok so I have tried mashed cauliflower and cauliflower cakes (which both were yummy the cakes were my favorite though), I have eaten buches of broccoli, salads, and cabbage (mainly slaw but am making steamed cabbage tonight). I am looking for more ideas though, what do you guys like?
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asparagus (wrapped in bacon for the win), Brussels sprouts (slice in half, pour olive oil and a bit of salt, bake in the oven for 24-30 minutes), green beans (in the oven with herbed butter), spaghetti squash with pancetta and pesto, eggplant (eggplant pizzas!), zucchini... Pinterest is amazing at helping me find yummy low carb recipes for sides.0
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allrecipes.com/recipe/238367/grilled-brussels-sprouts/
I love brussel sprouts.
Asparagus with bacon is delicious too. I eat a lot of those steamable bags you can find; green beans, broccoli, and sprouts. Cabbage is really good cut up, cooked in a pot with a little bit of water, and a stick of butter, salt and pepper to taste. I love yellow squash. I do stir fry occasionally with broccoli, cauliflower, cabbage, and other things.
That cheesy spaghetti squash casserole looks yum.
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How do you feel about mushrooms? They are low carb and delicious sauteed with butter and rosemary.0
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Thanks everyone, I have some new ideas to try now 0
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Dragonwolf wrote: »
Oh glory I just looked this up!! Really gotta try this!0 -
@Dragonwolf! I will be purchasing my first ever spaghetti squash because of the recipe you posted! Hubby will love this!
The vegetables that I've been able to eat: mushrooms, cauliflower, broccoli, Brussels sprouts (my new favorite vegetable), and cabbage. A small serving is enough for me and enough for my hubby to feel that I'm getting a "balanced" diet. He still doesn't get it! All veggies are cooked with lots of butter!0 -
Made up some Cheesy Creamed Cabbage Bacon earlier this week and all I can say is OMG!! It's extremely rich - in a good way. I'll be finishing up the last portion tonight as part of my dinner. Can't wait. YUM!! Here's the link:
http://low-carb-scams.com/low-carb-cheesy-creamed-cabbage-bacon/0 -
Mini stuffed peppers... http://fromwhichthingsgrow.blogspot.com/2012/01/chew-on-this-stuffed-mini-sweet-peppers.html?m=10
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My absolute new favorite - Leeks baked in cream - OMG, to die for!
http://diaryofatomato.com/2012/01/06/porri-al-forno-leeks-baked-in-cream/0 -
Spaghetti Squash au Gratin with carmelized onions...
http://akitchencafe.com/2014/12/05/spaghetti-squash-au-gratin-with-caramelized-onions/0 -
Cream cheese parmesan stuffed mushrooms...
http://m.soberjulie.com/gn3wi8m/articles/46704/Stuffed-Mushrooms-Recipe--A-Simple-Impressive-Appetizer0 -
I tried a really good roasted Brocolli recipe from Pinterest, and it was really easy to make. I cut the florets off of 2 bunches of Brocolli, cut up for garlic cloves, 4 tbls of olive oil, salt, pepper and mix all together and add to a baking dish. Turn oven on 350 and bake until Brocolli has a roasted appearance. When you remove the pan from the ove you add lemon zest on top, and squeeze lemon juice over the Brocolli.0
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Here's my fresh garden tomato sauce recipe. 2 Tbs olive oil, 2 tsp chopped garlic, small pinch of red pepper flakes, 1 tsp dry basil and 2 cups chopped ripe tomatoes. Heat the oil, add pepper flakes cook till you smell the pepper flakes. Add garlic. Add tomatoes and basil, cook down till most of the liquid is gone. Serves 2. Goes well with zoodles or spaghetti squash.0
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anything roasted/sautéed!!! I love sautéed veggies in my cast-iron pan! You just can't go wrong with the amazing flavor! I have been on a sautéed zucchini kick lately, but it's delicious to do to mushrooms and onions to throw on top of whatever you're eating.0
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Creamed spinach. I've also done creamed kale. Also a lot of the above are in my favorites. 0
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Giant spinach salad with avocado. Top with parm, chia seeds, and a little oil and vinegar. Sometimes bacon too!0
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Brussels sprouts and/or broccoli roasted with garlic cloves.
Sautéed zucchini, summer squash, kohlrabi, spinach, with ginger for flavor.
Zucchini boats-- cut a zucchini in half, hollow out the seed cavity, fill with chopped veggies, cheese, a beaten egg, seasonings, leftover meats, etc. Bake at 350*-400* until browned.0 -
Dragonwolf wrote: »
Oh wow, I was drooling at this recipe.... Spaghetti squash seem to be hard to come by in Australia though. Will have to see if I can track any down at my local farmer's market this weekend.0 -
I don't think this was mentioned, but I do a spaghetti dish with spaghetti squash as the pasta. It's really good. Canned diced tomatoes, onion, ground beef and spices served on spaghetti squash. It's super filling too!0
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Made up some Cheesy Creamed Cabbage Bacon earlier this week and all I can say is OMG!! It's extremely rich - in a good way. I'll be finishing up the last portion tonight as part of my dinner. Can't wait. YUM!! Here's the link:
http://low-carb-scams.com/low-carb-cheesy-creamed-cabbage-bacon/
I will be trying this ASAP!!0 -
You guys ROCK!! Thank you...I now have many new recipes to try!0
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Hope this works, I'm on my phone, but here's a thread with more.
https://community.myfitnesspal.com/en/discussion/10250239/veggie-side-dishes#notifications0 -
Dragonwolf wrote: »
Oh wow, I was drooling at this recipe.... Spaghetti squash seem to be hard to come by in Australia though. Will have to see if I can track any down at my local farmer's market this weekend.
They're a fall harvest plant (as are most squashes), so you may not be able to get them until March or April, depending on how cold your winters get where you are (if it's warm enough, they might be growable year-round, squashes are fairly hardy, though do start dying once they get a frost).
I haven't tried it in this recipe, but another winter squash, like butternut or acorn might be a decent substitute, flavor-wise, you just won't have the stringy texture. You might even be able to do it with pumpkin. 0 -
Roasted red radishes are my new favorite. Trim tops & bottoms from a bunch, slice in half. Toss with a little bit of oil, salt & pepper. Place cut side down on sheetpan, bake for 18 min on 450f, stirring once.
I browned about 3 tbsp of butter & poured over radishes in a bowl once they were roasted along with the green radish tops & gave a squeeze of lemon juice over. Would be good w/ chopped fresh rosemary and browned butter as well.
The roasting gets rid of the bite & they almost have a flavor of potatoes, but slightly juicy.
I roasted them with carrots last week, as a side with my rack of lamb.
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