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I'm struggling a little with this too - I love eggplant, tomato, asparagus and mushrooms but will more often than not cook them in loads of butter and not so sure that frying the bejebus out of my veggies is ideal??
Trying to cook more carrots, hubby love brussel sprouts and cauliflower and broccoli, me not so much.
I'm also big on 'lettuce wraps' where I chuck a little of everything into a large iceberg lettuce leaf and eat as a wrap. Yesterdays was proscuitto, semi dried tomatoes, shallots, avocado and mozzarella. And a splash of olive oil.
i dont' know about "daily" veggies...but weekly staples in our diet are green cabbage, bok choy, brussels sprouts, carrots, celery, napa cabbage. The rest of the veggies we eat change out frequently based on whatever I'm cooking.
Heather and the hounds - Make a Fast Friend, Adopt a Greyhound!
Cabbage, cucumber, radishes, cauliflower, red onions are pretty much daily
celery, bell peppers, carrots, tomatoes, broccoli, spinach - always have them in the house, and normally will have at least one of them every other day or so
eggplants, zucchini, spaghetti squash, brussel sprouts, beets, sweet potato, asparagus - quite often, whenever on sale
rutabaga, turnips, jicama - just getting into those ones to expand the repertoire of the tubers and reduce the amount of post-workout potato
We normally have fresh veggies, steam them, more rarely stir-fry & roast. I don't like added fat with my veggies, I enjoy the natural flavors more (and I dislike the taste of both butter and bacon). Coconut oil I have is tasteless, and I am not a big fan of olive oil either. I grew up with 'pungent' sunflower oil, the 'real' one, that is not available here, so yeah, I have never really found frying fat that tastes good to me, apart from the drippings from the pork roast or beef. Once in a while I make sesame-oil flavored stir-fry, my husband is crazy for sesame.