Update and ncorporating veggies

Ask your doctor to send you to someone with actual qualifications. Unless you have medical problems that require restricting certain foods, there's no need to cut grains or carbs or whatever it is this week that's trendy to go without or how "nutritionists" are justifying their weird advice. Count your calories, and be in a deficit, that's all, for weight control.

Sweet potatoes aren't nutritionally all that much different from regular, so feel free to enjoy both. I tend to not eat either too much as they are way more calorie dense than other veg options that I can eat more of. I like to do cauliflower mash, steamed broccoli with lemon, saute up some kale with tomatoes, zucchini, eggplant and such with some spicy taco sauce, lunch veg I'll usually eat raw (carrots, tomatoes, radish, whatever). Zucchini sliced thin can make a nice alternative to pasta in lasagna (go with turkey meat and fat free ricotta). Pinterest is your friend!

I don't do anything especially creative with vegetables, but I have them with all meals, usually.

Example:

Breakfast I might have a 2-eggs omelet with vegetables (today the omelet was mushrooms, broccoli, and spinach, plus a little feta). If not, I might have savory oats with veg or veg on the side with some oats and berries.

Dinner I will have some kind of protein, some kind of starch (usually), and some kind of vegetables -- vegetables will be about half the total volume or more. Example, last night I had rack of lamb (fancy for Easter) with roasted sweet potatoes (last minute change, I personally eat potatoes too and see them as equally healthy), and then a medley of sauteed vegetables: fennel, carrots, asparagus, and also mushrooms.

Another such example would be pork chop with roasted sweet potato on the side, with brussels sprouts (roasted -- there are lots of ways to cook them, though), and then a sauce for the pork chop with cabbage, onions, and apples.

I might make pasta and a sauce with lots of sauteed veg in olive oil (whatever I have available) plus some shrimp and then maybe add some olives and pine nuts and then mix in the pasta. I'd do something similar with rice for a stir fry.

For lunch I will have leftover dinner, a salad with protein on it (today, chicken) and lots of other delicious additions, or something that I make ahead for lunches, like a lentil stew or vegetarian chili with lots of vegetables or some slow cooked dark meat turkey with root vegetables and cauliflower or lots of other such things.

The variety makes it all interesting.

I grew up eating meat and potatoes a lot too, but it was ALWAYS meat and potatoes and vegetables.

I haven't gotten tired of eating vegetables. I have varied the vegetables I use and tried to include more of the nutrient-dense low-calorie vegetables in my food. I recently learned that I should not over-cook my vitamin-C bearing vegetables such as collards and bok choy, so for those I will use a steamer for just 5 minutes to avoid destroying the vitamin C.

I also include some vegetables on my pizza, which I often enjoy making at home. That's an easy way to get wonderful onions, mushrooms, tomatoes and peppers in a delicious meal. For 500 calories. Yep.