oh thanks. I have problems having stuff go bad. I bought those vacuum seal jars. However, kale and broccoli won't work at all. I tried those green bags. They work ok. I used them up and just found some unopened ones at a garage sale. I have tried plenty of things to keep my greens.
Also our new place has a very small refrigerator . I tried to stash fruit for green smoothies in the freezer.
I did put parsley and swiss chard in a jar of water.
The grocery store across the street is one of those bargain stores. The produce is lousy. You can get bargains on cleaners , containers, canned goods, snacks. One has to really watch the expiration dates.
Since my husband works 6 days ( if I want good supplies, I'd have to walk awhile or take the bus. ).
Maybe I'll get a spiralizer,so I can have more veggies, now that the drink haven't happened.
Also my spouse won't eat much of these things.
Edited by: LIVELYGIRL2 at: 12/30/2017 (14:22)
Fitness Minutes: (301,016)
21,578 12/30/17 1:52 P
Keep a big Ziploc bag in the freezer....throw all your veggie odds and ends in (onion peels, carrot skins, spinach that's a little past it's prime....anything!), and when you have a bunch, make veggie broth! It end up being free since you're using things you bought for other purposes anyways. And you could always do the same with chicken bones and add them all together to make a chicken veggie broth....mmmm
current weight: 135.0
Fitness Minutes: (198,818)
10,495 12/20/17 10:00 A
On a cookie sheet, single layer the vegetable(s) of your choice - I like broccoli, cauliflower, asparagus, green beans, and brussel sprouts. Drizzle with olive oil and sprinkle with cracked black pepper and garlic bits. Bake at 450 degrees until lightly browned and crispy. Yum!
Edited by: HONEYSPOILSME at: 12/18/2017 (23:37)
"Never argue with stupid people, they will drag you down to their level and then beat you with experience." ~ ~ Mark Twain
A supermarket with a great produce section recently opened nearby and it's nearest competitor also revamped their produce section to compete. I've been playing around with combos that I never tried before. Stir frys galore with lots of colors and lots of varieties. My favorite is chopped bell peppers, mushrooms, carrots, broccoli, daikon radish, and bok choy (a tbsp of olive oil and a 1/4 cup of broth/stock to saute in). I add 1 tbsp of oriental condiments, garlic, onion powder, ginger...and I'm in business. Serve with or without 1/2 cup of brown rice or whole wheat pasta.
Sheryl, New Jersey EST, SUMMER 5% Challenge-KITCHEN CHAMPIONS
I roast two pans of harder veggies a week and have them all week for lunches (with a protein). I also roast fresher/softer veggies during the week but find they don't hold as well.
Two trays of whatever is in season of the following - turnips, rutabagas, sweet potatoes, winter squash, celery, leeks, shallots, carrots etc. I toss in olive oil with fresh herbs (I have a garden so usually thyme, rosemary, oregano, cilantro, chives, tarragon or whatever is available) and roast at 350 for about an hour until brown and caramelized.
Dinners - I roast shallots with quartered brussel sprouts, broccoli or cauliflower. Toss with olive oil, salt and pepper. SO good!
I also love greens. I don't like them cooked to long so often will use the drippings from pork and then saute the greens in that. I may add broth if I don't have much. Then squeeze a lemon over all just before serving. yum!
OR Kale, chopped small, squeeze a lemon over it and then (yes this sounds weird) smash avocado into the kale. Use your hands to really break it down and rub that lemon and avocado into the kale. SO GOOD!
Kat from Portland Oregon New (sorta) to SP so add me as a friend! Paleo/AIP Gym/Hike/Backpack/Walk
9/30/17 - 255 12/06/17 - 229
Goal 8/7/18 - 170
current weight: 199.6
Fitness Minutes: (27,770)
1,169 12/8/17 12:18 A
grated carrots, finely diced jalapeno, a little bit of finely diced tomato (it's less a solid ingredient than it is a liquid) finely diced red onion, lime juice and a little salt. It's got to be really cold before you eat it. It's a Sri Lankan recipe that is often served as a salad--the mix of sweet carrot, spicy chili and sour lime is addictive.
Lauren Sri Lanka
If you have formed the habit of checking on every new diet that comes along, you will find that, mercifully, they all blur together, leaving you with only one definite piece of information: french-fried potatoes are out. ~~Jean Kerr
And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom. ~~Anais Nin
Life is too short for self-hatred and celery sticks. ~~Marilyn Wann
I take root vegetables (various radishes, carrots, onions, beets) either together or separately - slice them very thin and put them in a brine/pickling solution (sp recipes or from cooking light). Put in tightly closed container in the fridge. They're ready to eat the next day but can be kept for several weeks. I eat them as a snack, side dish, on top of salads/sandwiches - tasty, colorful, healthy.
Shoot for the moon. Even if you miss you will land amongst the stars.
There is a Spark Recipe for something I absolutely love to eat, Cheesy Vegetarian Black Bean Sweet Potatoes. You use a baked potato and stuff it with salsa, cheese, black beans and it is so good! I could eat one almost every day! Check it out on Spark recipes!
I make a quick version of the traditional Korean rice bowl bibimbap - instead of blanching or sauteeing the vegetables, I will often just use fresh julienned carrots and zucchini. (I'll usually take the time to sautee the spinach though.) Recipe here - http://kimsunee.com/recipes/quick-and-easy-bibimbap-korean-mixed-rice-bowl/
I once made a lunch bowl from a recipe I found on Pinterest. It was a bowl with 3 different fresh vegetables and a protein. Each vegetable was sliced or shredded to make it attractive. Check out zoodle bowls too.
You reminded me to make more of those lunches.
People! read the INGREDIENTS!
"It's not what you eat between Christmas and New Years that matters, it's what you eat between New Years and Christmas that counts. "
Sharon from Florida
current weight: 149.4
Fitness Minutes: (41,684)
27,446 12/1/17 6:53 P
Also, it’s not a new method of prepping, more of final, but I’ve taken to putting variations of butternut squash soup over a pile of fresh veggies like a sort of hot/cold curry, where the curried soup is the sauce. Everything from cucumbers to steamed broccoli seems to work well!
Take life one day at a time - enjoy today before you worry about tomorrow.
current weight: 216.8
Fitness Minutes: (189,893)
11,117 11/29/17 6:26 P
Grated carrot and courgette with a little French Dressing mixed into it makes a nice raw vege salad, and perhaps adding some spring onion (I THINK you guys call them green onions) goes well too.
I often make a fresh mushroom salad using small button mushroomed sliced with some Spring Onion, and again adding some French Dressing. Lettuce with some diced cucumber, sliced capsicum and red onion with a little balsamic dressing massaged into it, and perhaps some broken up pieces of feta, goes down well, too. Grated raw carrot and beetroot with a little dressing of choice is nice, too, and perhaps a little finely diced red onion or Spring onion.
I hope that this gives you some 'food for thought' (couldn't resist that :-)
I'd like to eat more fresh veggies (mostly eat a lot of frozen veggies right now) since I just found a great store with a terrific produce department. I bought a julienne machine that should arrive very soon, and along with that, would love some UNIQUE ideas for veggies.
I'm very familiar with roasting, pan searing/frying, baking, steaming, etc, but would like to make fresh veggies a little more of a main part of my meals beyond the usual and salads.
A few things I've done were variations on roasting, stuffed veggies, different spices, etc - but now with the new machine I've seen some cool ideas that are NOT the normal presentation and hoping folks here have some ideas as well!
AJ Daly City, CA
Four wheels move the body, Two wheels move the soul.
Try not, do or do not. There is no try.
Never argue with an idiot - they will drag you down to their level and beat you with experience.