Veggies--need ideas!
- Thread starter Beavs
- Start date
-Steam broccoli or cauliflower (or both), but don't cook completely.
-Mix plain yogurt, grainy mustard, and tarragon together.
-Coat the veggies with yogurt mixture and place in baking dish.
-Sprinkle with bread crumbs and then spray with olive oil spray. Bake at 375 degrees until bread crumbs are browned.
-Mix plain yogurt, grainy mustard, and tarragon together.
-Coat the veggies with yogurt mixture and place in baking dish.
-Sprinkle with bread crumbs and then spray with olive oil spray. Bake at 375 degrees until bread crumbs are browned.
crazystepr
Cathlete
WOW these all sound great! I can't wait to try them!
squirrelly
Cathlete
Roasted cauliflower with curry
Bag of broccoli slaw combined with a bit of light miracle whip, red wine vinegar, and pineapple juice
1/2 cup of pumpkin mixed in oatmeal :9
Bag of broccoli slaw combined with a bit of light miracle whip, red wine vinegar, and pineapple juice
1/2 cup of pumpkin mixed in oatmeal :9
I just had a yummy cole slaw from Oxygen's Fat Loss magazine:
8 cups green, napa or savoy cabbage
1 large green bell pepper, seeded and cut into thin strips
1 medium carrot, peeled and shredded
1/2 medium sweet vidalia onion, halved and thinly sliced
1/4 cup white vinegar
1 tbsp organic honey
1/2 tsp ground ginger (optional)
1/2 tsp ground turmeric
1/4 tsp celery seed
1 tbsp avacado oil (I just used canola)
sea salt and freshly ground black pepper to taste
Instructions:
1. place all prepared veggies in a large bowl and mix until evenly distributed.
2. In a small saucepan, combine binegar, honey, ginger (if using), turmeric and celery seed. Bring to a boil over medium heat. When honey is dissolved, remove from heat. Add oil and pout hot dressing over cabbage mixture.
3. Toss mixture until dressing is well distributed over veggies. Cover and refrigerate before serving. Keeps for 3-4 days.
Nutrients per serving: Calories: 51 Fat: 1g Carbs: 10g Protein: 2g
8 cups green, napa or savoy cabbage
1 large green bell pepper, seeded and cut into thin strips
1 medium carrot, peeled and shredded
1/2 medium sweet vidalia onion, halved and thinly sliced
1/4 cup white vinegar
1 tbsp organic honey
1/2 tsp ground ginger (optional)
1/2 tsp ground turmeric
1/4 tsp celery seed
1 tbsp avacado oil (I just used canola)
sea salt and freshly ground black pepper to taste
Instructions:
1. place all prepared veggies in a large bowl and mix until evenly distributed.
2. In a small saucepan, combine binegar, honey, ginger (if using), turmeric and celery seed. Bring to a boil over medium heat. When honey is dissolved, remove from heat. Add oil and pout hot dressing over cabbage mixture.
3. Toss mixture until dressing is well distributed over veggies. Cover and refrigerate before serving. Keeps for 3-4 days.
Nutrients per serving: Calories: 51 Fat: 1g Carbs: 10g Protein: 2g
RE: Kathryn
>I like wraps (which are tasty and quick). In a sprouted
>grain tortilla, wrap up some hummus (I make my own), grated
>carrot, sliced cucumber, lettuce. Or some beans, rice,
>avocado and tomato slices.
>
>
Do you make the sprouted tortillas, if so, please tell me how. if it is in that Alissa cohen book, I have it, but not read it yet. Thanks
>I like wraps (which are tasty and quick). In a sprouted
>grain tortilla, wrap up some hummus (I make my own), grated
>carrot, sliced cucumber, lettuce. Or some beans, rice,
>avocado and tomato slices.
>
>
Do you make the sprouted tortillas, if so, please tell me how. if it is in that Alissa cohen book, I have it, but not read it yet. Thanks
endorphin_junkie
Cathlete
This is simple quick and yummy, like Kathy we love fresh green beans. I made this last night and it's always a hit..boil/steam/saute (whatever) beans al dente then toss with olive oil, roasted almond slices (toss blanched slices around in a frying pan for about 5 minutes until just before they look done 'cause they keep cooking after they're off the heat and burn easy) and a generous grind of black pepper:9 Soooo yummy, lots of texture and taste...
Take Care
Laurie
Take Care
Laurie
How about these:
Sautee fresh green beans in a bit of olive oil, salt, pepper, a can of diced tomatoes and finely diced onion. Cover, stiring every few minutes until tender. Top with low fat part skim mozzarella cheese. DELICIOUS!
Cut an acorn squash in half. place cut side down on a cookie sheet with a bit of water on the bottom. Bake for about 20 min. Take out of the oven, top with 1 tb brown sugar and 1 tsp LIGHT butter (land o lakes is great!). Bake for another 20 min cut side up.
Coat slices of sweet potatoes (skin on) with olive oil, salt, pepper, and garlic powder. Bake 45 minutes. You can also do this with regular potatoes.
Slice zucchini and sweet red pepper into strips. Coat with olive oil, italian style bread crumbs and reduced fat parmesan cheese. Bake for 20 minutes until soft.
HTH!
Sautee fresh green beans in a bit of olive oil, salt, pepper, a can of diced tomatoes and finely diced onion. Cover, stiring every few minutes until tender. Top with low fat part skim mozzarella cheese. DELICIOUS!
Cut an acorn squash in half. place cut side down on a cookie sheet with a bit of water on the bottom. Bake for about 20 min. Take out of the oven, top with 1 tb brown sugar and 1 tsp LIGHT butter (land o lakes is great!). Bake for another 20 min cut side up.
Coat slices of sweet potatoes (skin on) with olive oil, salt, pepper, and garlic powder. Bake 45 minutes. You can also do this with regular potatoes.
Slice zucchini and sweet red pepper into strips. Coat with olive oil, italian style bread crumbs and reduced fat parmesan cheese. Bake for 20 minutes until soft.
HTH!
