Although I now eat quite a few veggie with ease, as short as 3 months ago it was quite a different story. I really didn't care for most vegetables. To overcome this problem, I have learned to take a serving or two of vegetables and turn them into soup. In the beginning I put the soup in a cup to get it down faster. Now I actually enjoy savoring the soups.
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Curry is a mixture of tumeric, coriander and cumin. Tumeric which helps IBS and colitis, ward off dementia, helps with arthritis and rheumatism Cumin helps flatulence, indigestion, diarrhea, nausea. Coriander lowers blood sugar naturally.
Sprinkle on Sweet Potatoes, add to veggies, soups, stews
Frozen Veggies are fairly low in calories, but they can be so bland. Butter or margarine will add lots of calories.
Lower-calorie soups like the Progresso Light series offer a serving of soup at under 100 calories.
So,,, If you take half-a-package of frozen veggies and dump it in a bowl (with a lid), then open the can of soup & pour only the liquid part over the veggies, you can cook up a good lo-cal meal (or half-meal, if you're really hungry). THEN I can cook/eat the rest of the soup!
The nice thing is, I always seem to have lots of liquid left over when I finish the veggies, meat and/or other goodies in a can of soup, so I turn that around: Use the extra to cook the frozen veggies, giving them flavor, and without adding any extra calories for butter or margarine or oils.
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