I've found that using veggies in place of other foods works pretty well. For example, instead of pasta I might use spaghetti squash or I will grate a cucumber into strips to make it look like noodles. Also, I've found that baking veggies at a very high temperature makes them taste yummy! Try baking asparagus or bell peppers at 500 degrees until they nice and roasted. It helps to brush olive oil on them. Also, try green smoothies! There are tons of recipes online that show you how to make yummy veggie smoothies that really do taste great.
Fitness Minutes: (0)
344 2/23/12 12:11 P
Adding garlic and onion is always a winner with sautes. I also have a ton of different spices and vegetable broth to use for braising. Chicken broth adds a lot of flavor too with braising, but you'll want to check the fat content of different brands I think.
One of the things I like to do is go to foodgawker.com and just search for one of the vegetables I have on hand and see what recipes turn up. :)
Fitness Minutes: (34,249)
260 2/23/12 12:09 P
Toss your veggies with some grated Parmesan cheese. You'll only need about a tablespoon or two depending on how many veggies you have.
I like to put a splash of vinegar on cookies veggies like broccoli.. may not be for everyone but I love vinegar. You could also use a little citrus juice or zest.
Fitness Minutes: (58,434)
7,345 2/23/12 10:52 A
I put mine on foil on the grill!!! I love to do: broccoli, cauliflower, snow peas, carrots, brussels sprouts, zucchini, yellow squash. mix whatever you want. then olive oil, low sodium season salt and no salt garlic herb blend. grill onlow for about 20 min or until tender. stiring often. Also you can do the same for potatos and I like to mix with a sweet potato too. cut into small pieces and cook until lightly golden. I have also done the veggies in the ziploc zip and steam bags too.
I like to put some olive oil in a pan, throw in some pine nuts and golden raisins (I've used dried cranberries in a pinch) and let them toast/caramelize for a minute (the nuts will brown, the raisins will plump up) and then toss in some fresh spinach. I just give it a few stirs and then serve it wilted (it's cooked, but not soggy.) I find it really delicious-seems fancy, but couldn't be easier!
Another favourite of mine is to roast asparagus on a grill pan with olive oil and then grate some lemon zest over it before serving.
I love fresh green beans boiled al dente and then tossed with toasted almonds.
Add onions and/or garlic to your sautÚs to give them more flavor: -Broccoli, asparagus, or mushrooms with olive oil, onions, garlic, freshly ground pepper, and herbs (parsley, basil, cilantro, rosemary, oregano, etc)
If you like sauteed mushrooms, try adding in a splash of wine.
Roasted squash: -Cubed squash tossed and baked with olive oil and cinnamon or cumin. Also good with sage or a tiny amount of sugar.
Roasted potatoes: -Cubed potatoes tossed with olive oil, freshly ground pepper, rosemary, and oregano and baked in a cast iron pan until brown and crispy.
Roasted asparagus: -Asparagus tossed with olive oil and freshly ground pepper and baked. It's so simple and delicious. You can also add some herbs in the beginning or cheese at the end of baking if you desire. I usually bake at 400F for 30-40min. I prefer the asparagus to be slightly crunchy on the outside and soft on the inside, but you can experiment with the time.
Roasted broccoli: -Broccoli tossed with olive oil, ground pepper, and if desired herbs. Add a squeeze of lemon after done baking and toss.
Don't be afraid to experiment with different herbs, spices, and seasoning.
I cut up what ever fresh veggies that I have on hand, fill up a 9 x 13" pan (or larger), sprinkle 2 Tbsp of olive oil on them and whatever seasonings I feel like having), toss and then roast them at 350-400 degrees. Length of roasting depends on the veggies used and the size you cut them to so just keep an eye on them. Make sure you fill up the pan with veggies to make the veggie to oil ratio reasonable. And don't forget to add the oil to your daily trackers. Two tablespoons may seem like a lot when you are used to steaming your veggies, but if you use a lot of veggies the ratio isn't too bad and you should have enough veggies for several servings. Besides we need a little healthy fat in our diet to help absorb vitamins. This method of cooking breathes new life into eating veggies. You can also try this method on the grill as well. As for the seasonings try using salt and pepper ( I love tellicherry black pepper) and experiment with other seasoning mixes found in your supermarket's spice aisle.
I began eating many, many more vegetables in my diet (in all of my meals actually)...and I love them...but after 6 weeks, I have exhausted my knowledge of different ways to prepare them and especially season them to give them more flavor and life! I love salads, but I just cannot eat salads all the time. I usually steam my veggies, or sautÚ them in fat free/calorie free olive oil spray. I need ideas because I am getting bored and I have such limited knowledge of different herbs and seasonings that I am sure could really bring the "spark" back into my diet!
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