EAT MORE VEGGIE WEEK LIST YOUR FAVERITES

CALIECAT
CALIECAT Posts: 12,530 Member
edited September 2024 in Health and Weight Loss
I love veggies and have been trying out some that I am not too familiar with,
I love eggplants.okra, tomatoes sweet potatoes,salads,especaially Spinach and strawberries salad.
I eat a little meat but not much. How about you?

Replies

  • CALIECAT
    CALIECAT Posts: 12,530 Member
    I love veggies and have been trying out some that I am not too familiar with,
    I love eggplants.okra, tomatoes sweet potatoes,salads,especaially Spinach and strawberries salad.
    I eat a little meat but not much. How about you?
  • TamTastic
    TamTastic Posts: 19,224 Member
    I also love eggplant, asparagus, spinach, broccoli, tomatoes, etc.

    One of my fav things to do is to put a slice of lite provolone or real mozzarella, sliced tomato and roasted red pepper on a roll or Arnold sandwich thin, with a bit of fresh basil and put it on my george foreman for a panini! Mmmmm the flavors are wonderful!!
  • arewethereyet
    arewethereyet Posts: 18,702 Member
    I have been trying a new veggie or fruit everyweek.

    I loved

    calabasa-a squash popular with our spanish neighbors

    pomegranate- no longer available:sad:

    turnip roots-were in the chinese veggie section

    parsnips- eh...but lots of nutrition

    kiwi and star fruit-yummy!

    cauliflower smashed up with low sodium veggie broth-yummo
  • AmyNVegas
    AmyNVegas Posts: 2,215 Member
    Roasted sweet potatoes, zucchini, and carrots
    Lima beans- good source of potassium
    Spinach- yummy in quiche and frittatas with onion and bell peppers
    Cauliflower mashed with a little low fat cream cheese and garlic powder and pepper

    Zucchini salad- shred or thinly slice zucchini, carrots, cucumber(I use hot house),celery, and cabbage, and drizzle with fat free Italian and red wine vinegar equal parts it is a great alternative to a lettuce salad and you can make a big batch and it kind or marinates no worries about wilting like with lettuce and it keeps for a week.

    Amy:bigsmile:
    118984.png
    Created by MyFitnessPal.com - Free Food Diary

    My favorite post for answers:
    http://www.myfitnesspal.com/topics/show/23912-links-in-mfp-you-want-to-read-again-and-again
  • astridfeline
    astridfeline Posts: 1,200 Member
    I fell in love with mache, a salad green :love: :love: :love:

    I also tried napa cabbage and green daikon radish this week--both yummy.

    Tonight I'm making red bell peppers stuffed with kasha--I"m trying new grains too.
    Great thread Caliecat!:happy:
  • tamawamara
    tamawamara Posts: 224 Member
    I love all kinds of different veggies:tomatoes ,broccoli onions ,zucchini, summer, butternut , acorn ,spaghetti,and pumpkin, I LOVE squash! Eggplant,sweet potatoes, spinach ,asparagus , mesclun , and romaine salad mixes,beets , chickpeas....I'm worse with fruits, need to expand on that.
  • CALIECAT
    CALIECAT Posts: 12,530 Member
    OH YOU ALL ARE MAKING ME HUNGRY. WILL HAVE TO TRY SOME OF THESE. THANKS---MARIE
  • MisoSoup79
    MisoSoup79 Posts: 517
    My all time favorite vegetable is the ARTICHOKE! I also really love butternut squash and tomato & cucumber salad w/fresh basil and olive oil.
  • BrandNewLaura
    BrandNewLaura Posts: 1,650 Member
    Ooooh okra, green beans, corn, sweet potatoes, romaine, parsnips...
  • keiko
    keiko Posts: 2,919 Member
    I loved getting Italian eggplant from my neighbor over the summer. It's purple like regular eggplant but small like a zucchini. So yummy on the grill.
    I also like trying out different squash varieties, carnival, sweet dumpling, buttercup.
  • arewethereyet
    arewethereyet Posts: 18,702 Member
    Roasted sweet potatoes, zucchini, and carrots
    Lima beans- good source of potassium
    Spinach- yummy in quiche and frittatas with onion and bell peppers
    Cauliflower mashed with a little low fat cream cheese and garlic powder and pepper

    Zucchini salad- shred or thinly slice zucchini, carrots, cucumber(I use hot house),celery, and cabbage, and drizzle with fat free Italian and red wine vinegar equal parts it is a great alternative to a lettuce salad and you can make a big batch and it kind or marinates no worries about wilting like with lettuce and it keeps for a week.

    Amy:bigsmile:
    118984.png
    Created by MyFitnessPal.com - Free Food Diary

    My favorite post for answers:
    http://www.myfitnesspal.com/topics/show/23912-links-in-mfp-you-want-to-read-again-and-again
    ME + this salad = this week!
  • CALIECAT
    CALIECAT Posts: 12,530 Member
    My all time favorite vegetable is the ARTICHOKE! I also really love butternut squash and tomato & cucumber salad w/fresh basil and olive oil.

    tELL ME HOW YOU COOK YOURS. i HAVE USED THE CANNED ONES FOR SALADS AND REALLY LIKE THEM BUT NEVER COOK AA FRESH ONE.---mARIE
  • MisoSoup79
    MisoSoup79 Posts: 517
    My all time favorite vegetable is the ARTICHOKE! I also really love butternut squash and tomato & cucumber salad w/fresh basil and olive oil.

    tELL ME HOW YOU COOK YOURS. i HAVE USED THE CANNED ONES FOR SALADS AND REALLY LIKE THEM BUT NEVER COOK AA FRESH ONE.---mARIE

    Cut the stem off the bottom so it's flat and it can stand up on it's own. Then, put it in a pot and fill with water until it starts to float a little. Boil it for about 30-35 mins, or until the bottom leaves come off without having to pull on them. You may need to add water during the boiling process, and you can cover the pot with a lid if you want. (Most people cut off the top 1/4 of the leaves, which will prevent you from getting stabbed by the spikes, but I never do... )

    Eating it is the fun part. I used to dip the leaves in melted garlic butter, but there are much healthier alternatives (try different types of salad dressings or vegetable marinades/dips). I usually eat mine plain now. If you've never eaten a fresh one, it's time consuming and a little messy, but so worth it. Each leaf has a bit of "meat" near the bottom and you scrape it off using your teeth! Scraping the leaves is like the "work" part until you get to the "prize" at the end. When the leaves become transparent and flimsy, grab a spoon and scrape them out of the center of the artichoke. Be sure to scrape out all the hairy fibers that comprise the "choke" without taking chunks of the heart out of the bottom. This part gets easier with practice. Discard the stuff you just scooped out, as it's not edible. Now what's left is the heart of the artichoke and OMG... it is the most delicious thing EVER! (okay, I'm biased!)

    Artichokes can be cooked in the oven, too... but I never seem to have much luck with this method, as they seem to get burnt around the edges before they become soft enough to eat. You can probably find some good cooking instructions on the internet, but boiling is so simple.

    Here is a link to a couple ways of cooking an artichoke and also how to eat an artichoke: http://www.pelicannetwork.net/artichokes.cook.htm

    Good luck with your artichoke experience!
  • CALIECAT
    CALIECAT Posts: 12,530 Member
    My all time favorite vegetable is the ARTICHOKE! I also really love butternut squash and tomato & cucumber salad w/fresh basil and olive oil.

    tELL ME HOW YOU COOK YOURS. i HAVE USED THE CANNED ONES FOR SALADS AND REALLY LIKE THEM BUT NEVER COOK AA FRESH ONE.---mARIE

    Cut the stem off the bottom so it's flat and it can stand up on it's own. Then, put it in a pot and fill with water until it starts to float a little. Boil it for about 30-35 mins, or until the bottom leaves come off without having to pull on them. You may need to add water during the boiling process, and you can cover the pot with a lid if you want. (Most people cut off the top 1/4 of the leaves, which will prevent you from getting stabbed by the spikes, but I never do... )

    Eating it is the fun part. I used to dip the leaves in melted garlic butter, but there are much healthier alternatives (try different types of salad dressings or vegetable marinades/dips). I usually eat mine plain now. If you've never eaten a fresh one, it's time consuming and a little messy, but so worth it. Each leaf has a bit of "meat" near the bottom and you scrape it off using your teeth! Scraping the leaves is like the "work" part until you get to the "prize" at the end. When the leaves become transparent and flimsy, grab a spoon and scrape them out of the center of the artichoke. Be sure to scrape out all the hairy fibers that comprise the "choke" without taking chunks of the heart out of the bottom. This part gets easier with practice. Discard the stuff you just scooped out, as it's not edible. Now what's left is the heart of the artichoke and OMG... it is the most delicious thing EVER! (okay, I'm biased!)

    Artichokes can be cooked in the oven, too... but I never seem to have much luck with this method, as they seem to get burnt around the edges before they become soft enough to eat. You can probably find some good cooking instructions on the internet, but boiling is so simple.

    Here is a link to a couple ways of cooking an artichoke and also how to eat an artichoke: http://www.pelicannetwork.net/artichokes.cook.htm

    Good luck with your artichoke experience!

    thanks for the recipes. I am excited about trying it. Will let you know how I like it.
    Marie
  • TRLTAMPA
    TRLTAMPA Posts: 824
    spinach
    artichoke
    asparagus
    carrots
    squash
    cucumber

    I love all veggies! hard to pic a fave
  • TRLTAMPA
    TRLTAMPA Posts: 824
    My all time favorite vegetable is the ARTICHOKE! I also really love butternut squash and tomato & cucumber salad w/fresh basil and olive oil.

    tELL ME HOW YOU COOK YOURS. i HAVE USED THE CANNED ONES FOR SALADS AND REALLY LIKE THEM BUT NEVER COOK AA FRESH ONE.---mARIE

    Cut the stem off the bottom so it's flat and it can stand up on it's own. Then, put it in a pot and fill with water until it starts to float a little. Boil it for about 30-35 mins, or until the bottom leaves come off without having to pull on them. You may need to add water during the boiling process, and you can cover the pot with a lid if you want. (Most people cut off the top 1/4 of the leaves, which will prevent you from getting stabbed by the spikes, but I never do... )

    Eating it is the fun part. I used to dip the leaves in melted garlic butter, but there are much healthier alternatives (try different types of salad dressings or vegetable marinades/dips). I usually eat mine plain now. If you've never eaten a fresh one, it's time consuming and a little messy, but so worth it. Each leaf has a bit of "meat" near the bottom and you scrape it off using your teeth! Scraping the leaves is like the "work" part until you get to the "prize" at the end. When the leaves become transparent and flimsy, grab a spoon and scrape them out of the center of the artichoke. Be sure to scrape out all the hairy fibers that comprise the "choke" without taking chunks of the heart out of the bottom. This part gets easier with practice. Discard the stuff you just scooped out, as it's not edible. Now what's left is the heart of the artichoke and OMG... it is the most delicious thing EVER! (okay, I'm biased!)

    Artichokes can be cooked in the oven, too... but I never seem to have much luck with this method, as they seem to get burnt around the edges before they become soft enough to eat. You can probably find some good cooking instructions on the internet, but boiling is so simple.

    Here is a link to a couple ways of cooking an artichoke and also how to eat an artichoke: http://www.pelicannetwork.net/artichokes.cook.htm

    Good luck with your artichoke experience!

    thanks for the recipes. I am excited about trying it. Will let you know how I like it.
    Marie



    I've always steamed mine. Takes a bit longer....usually 45min to an hour, but they're perfect. It's not runny or full of water.
  • CALIECAT
    CALIECAT Posts: 12,530 Member
    Out of the 12 who posted here yeaterday we have lost a total of 308 lbs. So those that love and eat veggies do lose weight. Lets have another good day.--Marie
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