acjohnston09 Posted October 17, 2015 Share Posted October 17, 2015 Starting Round 2 of Whole 39 this week. I am looking for easy ways to add in vegetables. This round I want to shoot for getting those 5-6 cups of veggies in over a day. How do you get your veggies in? Any simple veg side dish ideas for when you get home after a busy day? Any good veggie casseroles that you make ahead and use throughout the week? Thank you everyone for your ideas! Link to comment Share on other sites More sharing options...
QuilterInVA Posted October 17, 2015 Share Posted October 17, 2015 Actually its recommended we have 1-3 cups of veggies at each meal and that comes out to 3-9 and its recommended we be close to the 9 cups. I gave you the Well Fed website in your other post and she has great cookups you can do in a couple of hours and you have protein, soups, stews, veggies, sauces for the week. Take a look. Link to comment Share on other sites More sharing options...
Seafarer Posted October 17, 2015 Share Posted October 17, 2015 If I'm doing a stir-fry, I chop up lots & lots of extra vegs and take out what I don't want for that meal before adding meat or seasonings. When I want to use those vegs for another meal, I might just heat them & add a bit of ghee, or I might add coconut milk & curry powder. Both things change it up a bit. I am also really fond of blended soups. BIG batches. It's such an easy thing to grab. I will even eat most of my meal & then grab a mug of blended soup (travel mug) to drink on my way to meetings in the evening. I also like blended veg soup for lazy breakfasts. I had been making a carrot (or squash, or pumpkin) casserole by blending cooked carrots with eggs & coconut cream & adding ginger & pepper.... using a stick blender right in the ghee-greased casserole dish. That's easy & filling. If you come up with any other creative ways of adding vegs, I hope you post them. Have fun! Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 18, 2015 Author Share Posted October 18, 2015 If I'm doing a stir-fry, I chop up lots & lots of extra vegs and take out what I don't want for that meal before adding meat or seasonings. When I want to use those vegs for another meal, I might just heat them & add a bit of ghee, or I might add coconut milk & curry powder. Both things change it up a bit. I am also really fond of blended soups. BIG batches. It's such an easy thing to grab. I will even eat most of my meal & then grab a mug of blended soup (travel mug) to drink on my way to meetings in the evening. I also like blended veg soup for lazy breakfasts. I had been making a carrot (or squash, or pumpkin) casserole by blending cooked carrots with eggs & coconut cream & adding ginger & pepper.... using a stick blender right in the ghee-greased casserole dish. That's easy & filling. If you come up with any other creative ways of adding vegs, I hope you post them. Have fun! Do you have a recipe for a blended soup you like? Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 18, 2015 Author Share Posted October 18, 2015 Actually its recommended we have 1-3 cups of veggies at each meal and that comes out to 3-9 and its recommended we be close to the 9 cups. I gave you the Well Fed website in your other post and she has great cookups you can do in a couple of hours and you have protein, soups, stews, veggies, sauces for the week. Take a look. There is absolutely no way I will eat 9 cups of veggies in a day. I would have no room left for protein/healthy fats. Maybe if I take that vegetarian route... Thanks! Link to comment Share on other sites More sharing options...
Seafarer Posted October 18, 2015 Share Posted October 18, 2015 My two current favs are Silky Gingered Zucchini Soup and Golden Cauliflower Soup, both from www.meljoulwan.com/category/recipes/soups. Sorry I can't copy & paste! Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 19, 2015 Author Share Posted October 19, 2015 My two current favs are Silky Gingered Zucchini Soup and Golden Cauliflower Soup, both from www.meljoulwan.com/category/recipes/soups. Sorry I can't copy & paste! Thank you!!! Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted October 19, 2015 Moderators Share Posted October 19, 2015 All of these are good to make ahead and leave in the fridge for a few days: This is really a salad dressing, but it's got carrots in it, and it's tasty on lots of things -- by the end of the week, when I'm getting tired of things like breakfast casseroles or whatever I've been eating for several days in a row, I just put a dollop or two of this on top of it to change up the flavor. I also like to make baba ganoush and dip vegetables in it, because then you're dipping your veggies in another veggie. Sweet & Salty Broccoli Salad is good, but requires you to find compliant bacon, which can be hard. Belly Dance Beet Salad is good too. You can always pre-roast vegetables, and just heat them up, either in the microwave or on the stove. Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 19, 2015 Author Share Posted October 19, 2015 All of these are good to make ahead and leave in the fridge for a few days: This is really a salad dressing, but it's got carrots in it, and it's tasty on lots of things -- by the end of the week, when I'm getting tired of things like breakfast casseroles or whatever I've been eating for several days in a row, I just put a dollop or two of this on top of it to change up the flavor. I also like to make baba ganoush and dip vegetables in it, because then you're dipping your veggies in another veggie. Sweet & Salty Broccoli Salad is good, but requires you to find compliant bacon, which can be hard. Belly Dance Beet Salad is good too. You can always pre-roast vegetables, and just heat them up, either in the microwave or on the stove. These are great!! Thanks so much Shannon. The dressing and baba ganoush both look great. I can use proscuitto for the broccoli salad which also sounds wonderful. You mention breakfast casseroles. Any favorites you want to mention? Thanks!! Link to comment Share on other sites More sharing options...
GFChris Posted October 19, 2015 Share Posted October 19, 2015 You mention breakfast casseroles. This is a favorite of mine: http://www.marksdailyapple.com/primal-breakfast-casserole/ I substitute 1/2 a rutabaga for the turnips, and use either ground turkey, pork or beef along with Italian seasonings in place of the sausage. I cut the cooking times by 5 minutes in each phase. Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 19, 2015 Author Share Posted October 19, 2015 This is a favorite of mine: http://www.marksdailyapple.com/primal-breakfast-casserole/ I substitute 1/2 a rutabaga for the turnips, and use either ground turkey, pork or beef along with Italian seasonings in place of the sausage. I cut the cooking times by 5 minutes in each phase. Thank you for sharing! I am going to give this a try. Link to comment Share on other sites More sharing options...
dlocs1021 Posted October 27, 2015 Share Posted October 27, 2015 try making some hardier veggies as "fries" sweet potato, parsnips, carrots. I cut slices, toss in olive oil and whatever spices you like and bake at 450 for 20-30 min depending on the veg. Somehow fries always go down easiest. I also like making a spaghetti squash at the start of the week and its an easy reheat for any meal. For myself personally I dont really enjoy leafy greens as a leftover, I like to saute them as i need them. Link to comment Share on other sites More sharing options...
Erica Gucc Posted October 27, 2015 Share Posted October 27, 2015 Thanks for all these posts super helpful Link to comment Share on other sites More sharing options...
acjohnston09 Posted October 27, 2015 Author Share Posted October 27, 2015 try making some hardier veggies as "fries" sweet potato, parsnips, carrots. I cut slices, toss in olive oil and whatever spices you like and bake at 450 for 20-30 min depending on the veg. Somehow fries always go down easiest. I also like making a spaghetti squash at the start of the week and its an easy reheat for any meal. For myself personally I dont really enjoy leafy greens as a leftover, I like to saute them as i need them. Good idea Erica. I have done this with sweet potato's - Against All Grain has a recipe I really like but haven't though to try parsnips and carrots. That might happen this evening! Link to comment Share on other sites More sharing options...
berrybird Posted October 27, 2015 Share Posted October 27, 2015 I have been on the cucumber salad train lately when I need a *fast* side. Thinly slice cucumber (a mandolin slicer or food processor is a big help here) and toss in a dressing based on avocado or olive oil. The one I did last night was avocado oil, lime juice, a splash of vinegar, cilantro, and a litany of spices (cumin, coriander, chili powder, celery seed, and cracked red pepper). This was ready in about 10 minutes, and pairs nicely with just about any meat. Link to comment Share on other sites More sharing options...
GLC1968 Posted October 27, 2015 Share Posted October 27, 2015 This is a favorite of mine: http://www.marksdailyapple.com/primal-breakfast-casserole/ I substitute 1/2 a rutabaga for the turnips, and use either ground turkey, pork or beef along with Italian seasonings in place of the sausage. I cut the cooking times by 5 minutes in each phase. I like this recipe, too. I make the same modifications that GFChris does BUT I often use a bag of broccoli slaw in place of the turnips. Completely different result, but yummy (and super easy) as well! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.