Fitness Minutes: (20,695)
2,667 6/18/13 9:50 P
I especially love baby spinach , bought some and planted it this spring and pick a few leaves almost every day , put it in wraps , eggs , chopped in pasta , smoothies , on sandwiches and of course salad. Very healthy & hardly any calories!
Fitness Minutes: (4,777)
37 6/18/13 2:21 P
I love brussels sprouts and also do the steamable bags. You can add flavorings after they've cooked, but mostly I just eat them plain. Edamame is soooo good. I use it in stir-fry or just as a side dish. For a fun snack, I'll buy the unshelled kind. Just don't eat the shells, my husband and I did that the first time we ate it and that was pretty gross.
I love that you started this thread because there are some things on here I'd love to try as well. I bought tofu once that sat in my fridge for about 3 weeks before I finally decided I was never going to try it and threw it away. I just had no idea what to do with it!
The honeydews I've been buying have actually been almost a yellow-orange color on the inside, I don't know if they're different based on where they grow or what season it is. I've seen the green ones too, which don't seem quite as sweet and succulent. The outside is smooth, pale, waxy, and almost a perfect sphere.
Fitness Minutes: (10)
291 6/17/13 4:51 P
Thanks for all the ideas! Is honeydew melon the one with the green flesh on the inside? I think it is, not for sure though.
Right now Summer squash is in season, and is SO DELICIOUS. See if you can find the yellow ones that look like flying saucers - they can be eaten raw, or I like to roast them in the over with a little bit of olive oil for about 10 minutes.
Pomegranate is surprisingly easy. You only eat the seeds, so if you crack it open and hold the whole thing underwater, the seeds will float to the top to easily be skimmed off. Plus it helps keep down on the mess (those seeds will stain, don't wear a white shirt while you do this!). I personally have never been a a big fan of pomegranate - but it's a cool trick regardless.
I know you didn't ask about this, but honeydew melon is in season right now and is amazing. Ask for help in the produce department picking one out, but basically it should smell really sweet and be heavy for its size. Don't bother thumping - that doesn't work.
Fitness Minutes: (29,299)
847 6/17/13 1:52 P
Roasted Brussels sprouts = NOM NOM NOM!
I am not an oatmeal fan in general, but many people have told me that steel-cut oatmeal is a much better texture, so I got some with the idea that I would try an "overnight oatmeal" recipe in the crockpot. I haven't done that yet, but I'm gonna!
For tofu, I like getting the extra firm, cutting it into cubes (or just buying it already cubed if I'm feeling lazy) and adding it to a veggie stir fry.
Fitness Minutes: (57,248)
7,301 6/17/13 1:19 P
I found if cut the brussle sprouts smaller, and then mix with broccoli, cauliflower, snow peas, and carrots and then use Olive Oil, lower sodium season salt, and no salt garlic herb blend and put on sprayed foil on the GRILL! I have also used zucchini, and yellow summer squash with this mix too. I also like to do a potato and sweet potato mix cut up into small pieces and use the same seasonings and grill on foil till lightly browned. Helps get extra veggies I wouldn't normally eat alone.
Fitness Minutes: (6,555)
2,276 6/17/13 1:16 P
I use quinoa very similarly to the way I used to use rice. It's much faster to cook as well. Bring a pot with 2 parts water (or stock) to 1 part quinoa to boil and then turn to low until the water is gone (about 15 minutes). I also add it to soups and put it on top of salads.
My main tip for Brussels sprouts is don't overcook them. There is nothing worse than a soft, mushy sprout. Most people in the UK who say they don't like sprouts are basing that opinion on the ones that were dished up at school - they'd usually been cooked for about two hours! Yuk! With small or medium-sized ones, just pull off any brown outer leaves and cut a shallow cross in the bottom of the bit of stem that's left. Then steam for about 3 minutes. They should still be crunchy or at least have some bite! Eat them while they're still bright green. You can see if sprouts have been overcooked because they won't be that beautiful vibrant green, they'll be going yellow.
Quinoa is really easy. Just use it in place of rice. The cooking instructions will be on the packet. You can use it as a side dish or put it under a vegetable stew.
Tofu is also pretty easy. You can buy the totally plain sort and then marinade yourself or, for an easier life, buy the ready-flavoured ones. I'm not sure where you are but here Taifun make smoked, herbs and sunflower seeds, rosso, garlic and several other types. You can chop off chunks and put them cold in salad. You can put them in stir fry dishes. Be a bit careful with how much unfermented soy you have. There have been a few reports recently warning people about overeating unfermented soy. Instead of tofu, try tempeh once in a while (a type of solid fermented soy), or make miso soup. Miso is fermented soy or rice paste. quite strong and salty but makes a lovely stock for a simply vegetable soup.
I love Roasted Brussel Sprouts. If you don't know how to prepare fresh brussel sprouts, you can do this with frozen as well, you just need to thaw them first.
Pre-heat oven to 425. Toss halved brussel sprouts with some Extra Virgin Olive Oil and some fresh ground black pepper and sea salt to taste. Place sprouts cut side down on a baking sheet and place in oven for 10 minutes. After the initial 10 minutes, stir the sprouts and then place back in oven checking every 5 minutes or so for doneness. I like mine really done, bordering on burning the outer leaves. Cooking them this way results in super sweet sprouts.
I also do this with various squash, potatoes, asparagus and greenbeans. Sometimes I add garlic, sometimes not, you can also experiment with various seasoning as well.
I love brussels sprouts and have recently discoverd Birds Eye Steamfresh Baby Brussels Sprouts- Singles...4 microwaveable pouches per box...you just pop the little pouch (50 calories) in the microwave for 90 seconds...so easy...I eat them 3 or 4 times a week...
I love roasted squash! In a cast iron pan with a lid or a corningware dish with a lid. Cube a squash, cut up onions and garlic add some butter, salt and pepper and roast it at 400* turning every 20 minutes for about an hour or until it is done to your liking. Enjoy!
Fitness Minutes: (10)
291 6/17/13 12:26 P
I have a small list of foods I want to try and include in what I eat or cook. A few I don't know how to prepare or cook, others I don't know a lot about for the most part. If you have found a good way to cook one of these or use it, I would love ideas! Heres the list:
Quinoa, edamame (soybeans I think? if I spelled that right), steel cut oatmeal, Brussel sprouts, pomegranates, different varieties of squash besides acorn and butternut. I had spaghetti squash once and it wasn't bad, milder to me than acorn or butternut.The last food is meat alternative beyond tofu for meals. Their was a product I had with a different name that was similar to tofu, not sure how similar. I also have eaten pomegranates and Brussel Sprouts. I didn't cook or prepare them, they were good though and I enjoyed them.
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