But here’s the thing. I’d also like to lose some weight.
Somehow (although it’s possible the giant fried cheese ravioli had something to do with it), I have managed to put on around 15 lbs this winter. And I’m not happy about it. So I have to find a way to eat vegetables that won’t mean eating things like muffins and extra cheese.Karen’s nutritionist’s suggestion -- about eating vegetables before eating anything else – is intriguing. So before eating lunch today, I munched down five baby carrots – taking them like vitamins (as suggested by Voncey). A good thing about this suggestion is that it also should help me feel more full, which is always a good thing for a dieter.
But I really do want to find a way to make vegetables palatable enough that I’ll gladly make and eat them as healthy side dishes. I don’t mean to boast, but I’m a pretty good cook. I put a great deal of effort into making delicious entrees. I make some great one-pot meals with vegetables in them too. But I make and serve vegetables on the side solely out of a sense of duty. I’d like to find some way to enjoy them for their own sake. And hopefully, by the end of the month, I’ll have several recipes or ideas that I’ll be pleased to make even after the month ends.
So I am going to revise my resolution for this month. This month, I’m going to try an “Eating my Vegetables Diet". Here is my plan. I’ll diet, which is a total drag, but clearly necessary. I’ll eat all the boring stuff I usually eat on diets. But I want my vegetables to not be boring. I want them to be the one thing that’s different each day – the one thing so delicious and flavorful that it makes up for the fact that I’m dieting.
Is that too much to expect out of vegetables? Maybe, but I’m going to give it a try, anyway.
And thank you to those "anonymous" commenters who add their names to the end of their comments. It is definitely more fun to have names to connect to suggestions. Please keep those comments coming!
9 comments:
Here are two Vegetarian recipes you may like to try. These could be served as either a main course (as lentils are a good source of protein) or as a side. I'll see what other tasty veggie things I can find. I was going to share one for an Heirloom Tomato Tart, but I don't think that would help with the diet thing. Since weight loss is your goal you may want to try the juicing thing. got a juice bar near you? Pam
LITTLE BLACK DRESS LENTILS
3/4 cup French lentils or tiny black "Beluga" lentils
1/2 small onion, diced
1 medium carrot, chopped fine or grated
1 small red pepper, diced
a handful of frozen corn
a couple of glugs of good olive oil
a splash or two of sherry vinegar
a fat pinch of salt
lots of freshly ground pepper
some chopped parsley
Cook the lentils in at least three cups of salted water until cooked but not mushy. Drain and rinse briefly with cold water.
In a large bowl combine the lentils and vegetables. Add the olive oil, vinegar, salt, pepper and parsley. Mix gently but so that everything is nicely coated. The corn will thaw quickly, chilling the salad a bit in the process.
This would be good with feta or goat cheese, but it's also excellent just as it is.
Mediterranean French Lentil Salad
INGREDIENTS
• 1 cup dry French lentils
• 2 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1 orange, peeled and sectioned
• 1/2 tsp minced or crushed garlic
• 1/2 tbsp balsamic vinegar or cider vinegar
• 2 tbsp very finely minced red onion
• 1 tbsp dried currants
• 1/2 small carrot, shredded
• 1/4 cup minced red and yellow bell peppers
• 1 - 2 tbsp minced fresh herbs (parsley, chives, and/or mint)
METHOD:
1. Place lentils in a pot and fill with enough water to cover them by 2 inches. Bring to a boil, then lower the heat to a simmer. Partially cover and cook until the lentils are tender (around 20 to 30 minutes). Drain lentils when they are done, and gently rinse in cold water. Drain and place them in a medium-sized bowl.
2. Add the remaining ingredients except the bell pepper and fresh herbs, cover tightly and chill at least 4 hours.
3. Add the bell pepper and herbs within an hour of serving. Serve cold or at room temperature.
YIELD:
Makes 4 servings
NUTRIENTS PER SERVING:
Calories: 164
Fat: 7g
Carbs: 20g
Protein: 5g
Pam: Both of these recipes sound delicious! I'll definitely try at least one of them. Which do you like best? Keep them coming...
I personally prefer the little black dress lentils if you're making me chose. I'll delve into my treasure chest of veggie recipes! Pam
Here's a recipe that's quite different. You can lighten this up by omitting the pancetta (I did) using 3 T olive oil & 3 T butter (instead of 6T butter) and by using less Parmesan Cheese. Very, very delicious and the first risotto I ever made. Pam
Butternut Squash Risotto
Ingredients
* 1 butternut squash (2 pounds)
* 2 tablespoons olive oil
* Kosher salt and freshly ground black pepper
* 6 cups chicken stock, preferably homemade
* 6 tablespoons (3/4 stick) unsalted butter
* 2 ounces pancetta, diced
* 1/2 cup minced shallots (2 large)
* 1 1/2 cups Arborio rice (10 ounces)
* 1/2 cup dry white wine
* 1 teaspoon saffron threads
* 1 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html
I know you like to cook, and you are good at it, but I don't always fare so well. I found that my easy out lately has been stir fry. I can get a lot of great veggies in there with some shrimp or chicken and voila! super healthy and tasty. Another trick I use to fill my veggie quota is the wrap - I take a whole grain tortilla (brown rice or spelt is may fave) and stuff a bunch of veggies like arugula, cucumbers, artichoke hearts, etc with some avocado and cheese. It is totally satisfying and delicious.
Your wrap idea sounds great, Nicole, and so easy! Thanks for the suggestion. It doesn't solve my side dish problem, but may help me make up a quick and healthy lunch a few days a week.
Our mutual dislike for vegetables came because we rarely ate fresh vegetables when we we were young. One can hardly call Green Giant string beans, canned corn or canned peas appetizing. Cabbage rolls hardly gave me an overwhelming desire to consume dishes with cabbage.
As a kid, root vegetables were definately not something to eat.
Borscht? It tastes much better that I imagined (esp home made).
Its got cheese
Its got olive oil
What more could you want?
INGREDIENTS
* 1 pound fresh green beans, trimmed
* 1 fennel bulb, cut into thin slices
* 1/4 cup extra-virgin olive oil
* 2 tablespoons chopped fresh basil leaves
* salt and pepper to taste
* 1/4 cup crumbled feta cheese
DIRECTIONS
1. Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
2. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
That sounds terrific, Sushi! I'll definitely give it a try this month.
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