Looking for some good ideas on how to get more fresh veggies in the diet. Tried this one recently and it was g-o-o-d. Blacken some Brussel Sprouts halves in a mix of Olive Oil and Salt/Pepper. Then dash with Lemon juice, cover and steam for 3 minutes. And I never eat Brussels Sprouts... Other suggestions?
If you guys are broke eat a lot of Ramen noodles, what I would do to enhance the flavors is I would add some Bok Choy and cilantro when the water is hot... Then you add the noodles for about a minute or so until cook then add seasoning/egg/beef/won ton...
Your definition of "Fresh" vegetables is my definition of cooked vegetables. btw: your recipe for sprouts would work with Broccoli, too (sans the oil). And broccoli is the highest vegetable source of OMEGA-3. I typically don't eat cooked veggies....just a bunch of salads with everything...and mixed-bean sprouts for crunchiness--hmmmm. I'll also toss some leafy veggies, a jalapeno (for vitamin C), garlic, veggie protein powder, sprouts and whatnot into my blender....for a veggie smoothie. not too bad.
Sweet potatoes can be cooked in a ton of different ways that are delicious and require very little work, as long as you have the right seasonings. Grilled asparagus is always a winner too. I wish I knew how to cook squash/eggplant.
I think you're confusing fresh with raw? If I pull carrots out of my garden then roast them in butter the same day, I'd say I'm cooking with fresh veggies. For the purpose of not derailing the thread over a disagreement over semantics, they're usually not great this time of year but I LOVE asparagus that's been tossed in olive oil and roasted in a 425 degree oven, then topped with mushrooms sauteed with butter, garlic, and given a last minute squeeze of lemon juice for some acidity.
Ooh, another good one is mashed cauliflower, especially if you're trying to get your kids to eat veggies. Blanch florets it in salted water until tender, mash or puree them, then stir them in a pot over medium heat to cook out some of the water. Add some cream and butter, seasoning to taste, and you've got a tasty and healthy alternative to mashed potatoes (though a little looser because of the lack of starch).
I actually just started doing this as well.. I dont like to eat a heavy dinner.. not too many carbs.. so this is what I usually do and it tastes delicious Take veggies of your choice.. I prefer sliced carrots, brocolli, snap peas, corn, potatoes... I season them with salt and pepper and put it in a steamer.. It's the easiest way.. I then grill a little bit of chicken in my George Foreman grill.. the chicken is seasoned with a little bit of soy sauce.. garlic powder.. salt and pepper... after the veggies are ready and the chicken is grilled I mix it all together and top it off with a teaspoon of melted butter.. it tastes amazing and it helps absorb some key nutrients from veggies... then I finish my dinner off with some fresh cut fruits such as apples, oranges, pears, grape, kiwi, etc.. whatever I prefer.. I prefer frozen veggies over fresh.. fresh veggies are good but are usually picked before they are at their nutritional peak and most frozen veggies go through the freeze process at the peak.. granted they do lose some vitamins in this process... I guess it's your preference.. but I'm sure we can all agree that either choice is better than canned veggies...
broil/bake brussel sprouts, asparagus, portabellas, rosemary seasoned halved red potatoes, zucchini, butternut squash, cherry tomatoes (well, those and onions are better on the grill) mmMMMmmm i love veggies.
If you are grilling (charcoal or gas), do this...... Get some heavy duty aluminum foil and spread out a nice size piece, about the size of a newspaper page. Get some cauliflower, broccoli and garlic. Cut the cauliflower and broccoli into decent sized pieces, peel the garlic and cut cloves into slices, and pile the pieces of all three up into the middle of the piece of foil. Drizzle extra virgin olive oil onto the pile. Add salt and pepper (and perhaps other spices you like...paprika, italian seasoning) to taste. Fold up the foil so it is sealed up and holding the veggies inside. Grill for about 10-15 minutes on both sides. Veggies come out fully cooked, tender, and the garlic/e.v.o.o./spices are all well mixed in.
I have heard that canned vegetable are better nutritionally than frozen veggies or stand grocery store ones because they are picked and processed at the peak of "existence." Obviously farmer's market or specialty grocery shopping would yield better freshness. I do a little bit of it all, some canned, some fresh, some frozen.
heat some canola oil over medium heat. toss in a diced clove of garlic for about 2 minutes, stirring so not to burn. toss in some green peppers, onions, mushrooms, and any other veggies you like. serve either under a grilled chicken breast or over some rice with a side of beans. I typically like to throw in some spices like peprika, chili powder, etc.
I think you maybe confusing that frozen veggies are better than fresh veggies because typically frozen veggies are picked at their nutritional peak. Canned veggies are probably the least nutritional for you because like frozen veggies they go through a heating process to kill bacteria before they are preserved. Well except in canned veggies they are preserved using sugars, salts, and preservatives instead of flash freezing.
