This is only my second day, but I'm a planner so I spent the weekend thinking about this very question. On Sunday, we went to the market and I loaded up on vegetables. I bought asparagus, bell peppers of all colors, zucchini, summer squash, cole slaw mix, and plum tomatoes. When I got home, I chopped up everything but the spinach (which I purchased in a HUGE container). In a large mixing bowl I measured out 2 tsp. of extra virgin olive oil and place a bunch of the squashes in with a bunch of the peppers. I added some garlic paste and a little onion powder. Coated all of the veggies and then poured them out onto a cookie sheet and baked them for an hour. The peppers were carmelized and though the squash was a bit over done, it was still really good. So far, we've paired it with the salisbury steak, chicken cacchiatore and chicken enchilada.
I sauteed 4 cups of the fresh spinach with some garlic and red pepper flakes. It was awesome! Unfortunately, four cups of fresh spinach only results in 1-1/2 cups of cooked spinach, so I'll have to remember that for the future. We paired this with the salisbury steak and enchiladas, though I don't think it really goes with the enchiladas.
Did the same with the asparagus and had that with the tortellini, but it could have gone with any of the other entrees, except maybe the enchiladas. I'm a purist, I really think the best accompaniment for those is the traditional lettuce and tomato, onions, pepper, maybe some corn.
I took the remaining squash, peppers and some chopped tomatoes and sauteed them with garlic paste, onion powder, and a little oregano. We'll put this with an italian entree today or tomorrow. The remaining tomatoes and fresh spinach have been reserved for salad. I bought some canned beets to chop and put into my salads to make them more interesting. I think I may add beans as well, where a powerfuel is called for. I also add a splash of balsamic vinegar in place of salad dressing. It's enough for me and I couldn't get a bite down without it, but I don't like the artificial this and than in the low cal, fat free dressings.
This morning, I sliced a tomato and sprinkled it will black pepper (fresh cracked is better, if you have it) and put it alongside my ham & cheese omelet. Dang, I could have added the asparagus here too, but didn't think of it. Next time.
I'll sauté the cole slaw mix with garlic and maybe half of it with garlic and ginger for an asian feel. Not sure what we'll pair it with, but it's filling and nutritious, so it's a good bet. I'm guessing we'll put it with beef or pork. I'll keep you posted.
I haven't done anything with fruit, since it's not unlimited, but where a smart carb is called for, you could stew some apple to go with pork, or add fresh (julienned apple/pear, orange sections) or dried fruit (raisins, cranberries) to a salad. I know, salad, salad, salad, but I have to say, I feel like salad is my salvation and keeps me from being hungry between meals.
Edited by: PROVERBS31CHICK at: 4/3/2012 (11:29)
Just keep swimming, just keep swimming... -Dory, Finding Nemo
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