recipes without the greens please

There are plenty of veggies that aren't green, but check with your doctor first. Butternut squast, acorn squash, spaghetti squash, carrots, corn, red and yellow peppers are a few that I find delicious. It's easy to make roasted butternut squash. Sweet potatos are fantastic, and actually far less calories than normal potatos.

cauliflower, carrots, peppers (yellow or red), squash, eggplant, radishes,

I found a website you might be interested in. Dr. Gourmet has a section of recipes specifically for people on blood thinners.

Not sure how to post a link, but copy/paste this on your browser:
http://www.drgourmet.com/warfarin/warfarinrecipes.shtml

I've been on warfarin (coumadin) for years. The usual advice is, "it isn't NO greens, but a consistent amount to keep your blood levels of the meds in your therapeutic range." There are lists online of the Vitamin K levels of foods - deep green veggies (i.e., broccoli, kale, etc.) have more K than others, but many foods have some of it, and you need to see that you don't sneak up to a high daily level of K by combining lower-range foods. Vitamin K is not impacted by freezing, cooking, etc., so unlike Vitamin C, which can be easily lost from food, it remains fairly constant in the food type you're ingesting. Typically, when you first go on the meds, you're more frequently tested for a meds dosage that works to keep you in the desired range of clotting time (which is measured by blood testing), based on your personal body, diet, habits, etc. - so the trick is to stay consistent so your blood levels stay steady. Vitamin K is called an "antagonist" to the meds - it lessens the thinning effects. It is possible that some folks will need to dial back very far on these foods to get stable with the medication.

I used to travel extensively, so I cut way back on my veggies since, frankly, constantly eating in restaurants doesn't give you a steady or predictable level of nutrients. This worked for me, but I hated it - I love green stuff. Now that I'm home, and doing a lot of home cooking, I've gradually boosted my veggies to a more comfortable level (I still am moderate with high-K foods), and this usually works. It's a continual balancing act. Especially now, with "summer salad season" in full force.

Does this seem like a pain in the neck? Yep. And now that the other, new, meds have more of a track record, I'm thinking of switching to one that doesn't have dietary considerations. My doctors are open to a switch, so I'm researching which I'd like to go to based on consulting with them. Can always go back on the coumadin if I need to. Oh, and of course, none of this has been medical advice from me - just my experience shared socially - you need to work with your own doctor for what will work for you.