4th Semi Annual Veggie Challenge

[jimmie 48]

Re: 4th Semi Annual Veggie Challenge

monday

first number is total carbs, second number is net carbs
2 stalks celery 2.4------1.1
8 oz. tom. juice 7--------7
1. 5 cup fresh, cooked pumpkin 18.1.......14.1
1.5 cup fresh, boiled cauliflower 8.4.........3.8
total carbs 35.9
total net carbs 26

[mitzimarie]

Re: 4th Semi Annual Veggie Challenge

Georgiana, yer such a kiss up. :P

Lyssie, congrats on making your total today. It was close, but hey, that's good enough!

Jackie, excellent job!

jimmie, woo hoo! Look at you go!

OK, here's my stuff for the day:
.88 cups pumpkin~ 15.8g carbs - 8.8g fiber = 7g net carbs
1 serving raw sugar snap peas~ 7g carbs - 2g fiber = 5g net carbs
1 cup raw jicama~ 11.5g carbs - 6.4g fiber = 5.1g net carbs
3 cups lettuce~ 4.9g carbs - 2g fiber = 2.9g net carbs
.5 small cucumber~ 1.7g carbs - .55g fiber = 1.15g net carbs
.75 medium tomato~ 3.6g carbs - 1.1g fiber = 2.5g net carbs
TOTAL NET VEGGIE CARBS: 23.65

Just to clarify - it is not necessary to break down your counts, as a lot of us have done. The only thing that is required is your total number of net veggie carbs for the day. I do enjoy seeing what other people eat, though. And it's fine to report them the next day... I understand how tough it can be to get computer time.

OK, tonight I would like to remind everyone that we have a great recipe forum here on the board, and don't forget about Linda's website. I've gotten some great veggie ideas there, too. Here are a few examples of things that I enjoy:

From Linda's website:

Linda's Low Carb Menus & Recipes



"LOADED" CAULIFLOWER
1 cup cooked cauliflower
1 teaspoon butter
Salt and pepper, to taste
1 ounce cheddar cheese, shredded
1 tablespoon ranch dressing or sour cream
1 strip bacon, crumbled
1 teaspoon chives
Butter and season the cauliflower. Place in an individual-serving baking dish, then top with the cheese. Microwave or broil until the cheese is melted. Top with ranch dressing, bacon and chives.
Makes 1 serving
Do not freeze
Per Serving: 290 Calories; 25g Fat; 12g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
I wasn't trying to pretend that this was a baked potato, but I had the idea of topping cauliflower with all of the things that go on a baked potato. It was quite good.

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Linda's Low Carb Menus & Recipes



TODD'S GREEN BEANS
1 pound fresh green beans *
6 ounces onion, sliced thick *
1 tablespoon oil
1-2 tablespoons butter
Salt and pepper, to taste
In a large skillet or wok, sauté the green beans in oil and 1 tablespoon butter over medium-high heat about 4-5 minutes or until they start to brown. Add another tablespoon of butter, if needed, and add the onions. Sauté until the onions are nice and brown. Season to taste with salt and pepper.
Makes 4-6 servings
Can be frozen
* You can also use a 16-ounce bag of frozen thin green beans that have been thawed completely and patted dry. I used frozen beans. I used a medium onion plus one small onion to get 6 ounces.
Per 1/4 Recipe: 126 Calories; 9g Fat; 2g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 84 Calories; 6g Fat; 1g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
My friend Nancy's son-in-law Todd came up with this recipe and they're very good. This is a simple recipe yet it has a nice flavor that would go well with just about any main dish. You could make this better suited for induction by cutting the onion back to one small one or about 2 1/2 ounces. Click the photo to see a close-up.

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Linda's Low Carb Menus & Recipes



PORTOBELLO PARMESAN
2 portobello mushroom caps
Salt and pepper, to taste
Pinch garlic powder
2 tablespoons spaghetti sauce
2 ounces mozzarella cheese, shredded, 1/2 cup
1 ounce freshly grated parmesan cheese, 1/4 cup
Fresh parsley, chopped, optional
Very gently scrape the gills off the underside of the mushroom caps with a spoon and cut off the stems to make them level with the underside of the mushrooms. Brush the mushrooms with a damp cloth to clean them. Place the caps stem side up on a foil-lined baking sheet. Bake at 400º 10 minutes. Turn the caps stem side down and bake another 5 minutes.
Place the mushrooms stem side up on the same baking sheet. Sprinkle them with salt, pepper and garlic powder. Spread each with 1 tablespoon of the spaghetti sauce. Divide the mozzarella and parmesan cheeses between the mushrooms. Bake at 400º about 5-7 minutes until the cheese is melted and bubbly. Garnish with chopped parsley, if desired. Serve as a meatless main dish or as a side dish.
Makes 2 servings
Do not freeze
Per Serving: 198 Calories; 12g Fat; 15g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
This is based on a recipe by Giada De Laurentiis. She grilled her mushrooms and baked this more like a casserole with a lot more sauce. Since the sauce has so many carbs, I cut it back to just 1 tablespoon per mushroom and it was plenty. It's the cheese that's important here and there's plenty of it.

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* I just want to note, that these are directly from Linda's website. (there is a link with each recipe that will take you to her site) Personally, when nutrition facts are given in a recipe, I don't just take them as fact. I go ahead and figure up the counts myself, just to make sure. Sometimes I modify the recipe, and that will make the counts different as well.

* Also, just want to note that throwing some mushrooms in with those green beans and onions is yummy.

Have a great Veggie Tuesday, Everyone.

[Mickkey]

Re: 4th Semi Annual Veggie Challenge

Hmmmmmmmmmm Mitzi those dishes look delicious! yum

Well, today Monday Nov. 10th ... I had

14.3 Total
- 8.1 fiber
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6.2 Total

[blueberrylady]

Re: 4th Semi Annual Veggie Challenge

Sorry I didn't post this yesterday but I had a Planning Comm. meeting in the evening, didn't eat supper until I got home and by that time dh was on the computer.

These are net carbs:

onion and green chilis in an omlette 3
saurkraut 4
green beans 10.5
salad 8
total 25.5

Thanks for the recipes, Mitzi!

[OzLover]

Re: 4th Semi Annual Veggie Challenge

Unfortunately due to a stomach "bug" I'm going to sit out this challenge. I haven't been able to eat much for 2.5 days. Hoping this ends soon.
Good luck everyone!!

[sallyseachange]

Re: 4th Semi Annual Veggie Challenge

Yummy recipes Mitzi! Ty ty ty.

Yesterday (Monday 10th) I ate, spread throughout the day: Tomatoes, carrots, spinach, lettuce, and arugula making a total of 26g net carbs.

[Georgiana]

Re: 4th Semi Annual Veggie Challenge

*****************
Nov 11

cucumber - 6 carbs / 2 fiber = 4 net carbs
tomato - 7 carbs / 2 fiber = 5 net carbs
lettuce - 14 carbs / 6 fiber = 8 net carbs
turnip - 3 carbs / 0 fiber = 3 net carbs
broccoli - 2 carbs / 1 fiber = 1 net carb
celeriac - 4 carbs / 1 fiber = 3 net carbs

Total - 36 carbs / 12 fiber = 24 net carbs
*****************

I know what veggie I'm gonna try - chayote! Any ideas how to cook it, without making fapples? I'm in the No Sweetener challenge and can't use splenda, and I don't like stevia in cooked food. Maybe as a snack with peanut butter? I have no clue what to do with it...

[jimmie 48]

Re: 4th Semi Annual Veggie Challenge

I know what veggie I'm gonna try - chayote! Any ideas how to cook it, without making fapples? I'm in the No Sweetener challenge and can't use splenda, and I don't like stevia in cooked food. Maybe as a snack with peanut butter? I have no clue what to do with it...

good job on your veggie carbs today, georgiana
i love chayote! i love dipping slices of it in peanut butter. i also like it diced and fried up in butter.

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tuesday 11 nov
veggie challenge:
8 oz. tom. juice 7--------7
1 cup green peas 12.3--------8.2
2 cups green shredded cabbage 8.1-------4.6
also had a couple small stalks of celery but didn't post that into fitday.

total carbs 27.4
total net carbs 19.8

[Georgiana]

Re: 4th Semi Annual Veggie Challenge

i love chayote! i love dipping slices of it in peanut butter. i also like it diced and fried up in butter.

Hmm... I've never had snacks on Atkins because I'm too lazy to plan them, but chayote with peanut butter sounds tasty enough to worth the effort.

If I fry them in butter, can I fry more and keep it in the fridge? I feel like this might be a stupid question, but I'm not exactly good in the kitchen... I always keep my fingers crossed not to start the fire alarm. :P

[blueberrylady]

Re: 4th Semi Annual Veggie Challenge

I've been sick for over a week and didn't have much of an appetite today but I managed to get my veggies in. These are net carbs.

Green chilies 2
Collard Greens 6
Sweet potato 12
Total 20 net carbs

[mitzimarie]

Re: 4th Semi Annual Veggie Challenge

i love chayote! i love dipping slices of it in peanut butter. i also like it diced and fried up in butter.

Interesting! I've never had chayote, but often see it in the grocery store. This may be my new veggie for the challenge. I think I'll try it fried up in butter, as I have a severe control issue with peanut butter.

Mickkey, what happened girlfriend? I'm bummed that you didn't meet your minimum. On the other hand, I sincerely appreciate and admire your honesty.

Nyna, you're doing a fine job! I wish that I liked collard greens... in fact, I'm not crazy about leafy greens at all. I need to work on that, because they are SO good for you! How do you prepare your collard greens?

Glenda! I am so sorry that you're not feeling well. I have absolute faith that you would have rocked this challenge, because you rocked the last one. Feel better soon, OK?

Sally, you're making this look easy. Well done!

Georgiana, you make me laugh. Cooking is definitely NOT my thing, either.

Jimmie, thanks for the idea about what to do with the chayote. I need all of the help I can get.

OK, my stats for the day:
.88 cups pumpkin~ 15.8 - 8.8 = 7g net
1 serving raw sugar snap peas~ 7 - 2 = 5g net
1 cup (130g) jicama~ 11.5 - 6.4 = 5.1g net
150g raw yellow bellpepper~ 9.5 - 1.3 = 8.2g net
TOTAL OF 25.3 NET VEGGIE CARBS

[Mickkey]

Re: 4th Semi Annual Veggie Challenge

Mitzi, didn't meet my minimum? I thought I was supposed to keep my veggie carb count under 12, then minus the fiber. I need to re-read the instructions! Yikes

I'll be back.........

[Mickkey]

Re: 4th Semi Annual Veggie Challenge

OHHHHHHHHHHH...... I've done it once again! I remember now...geesh. Sorry Mitzi.

[Lyssie]

Re: 4th Semi Annual Veggie Challenge

I still love chayote as a fried fapple thing with the butter and splenda and cinnamon... mmmm..

For yesterday I had:
1 green bell pepper - 8g-2g=6g
1 artichoke - 14g-7g=7g
Total: 13g net

I'm confused about this artichoke thing. It has the "artichoke hearts" under the "other veggies" for induction... but I don't eat just the heart, so I am pretty sure that the edible part of one artichoke is under 1c, but I feel like I need to ask someone else for their opinion?! Should I really try to dissect my artichoke and put the edible parts in a measuring cup to ensure this?!

[mitzimarie]

Re: 4th Semi Annual Veggie Challenge

I'm confused about this artichoke thing. It has the "artichoke hearts" under the "other veggies" for induction... but I don't eat just the heart, so I am pretty sure that the edible part of one artichoke is under 1c, but I feel like I need to ask someone else for their opinion?! Should I really try to dissect my artichoke and put the edible parts in a measuring cup to ensure this?!

Lyssie, NO WAY would I worry about dissecting the artichoke! You did just fine with it.

As a side note, I have a little info regarding artichokes:

Artichokes are a liver-cleansing food. This plant is a wonderful source of silymarin, the active ingredient in milk thistle. Silymarin has a long and distinguished pedigree as a plant compound that helps protect and nourish the liver. And artichokes have plenty of it.

That's not all they have. The artichoke leaves contain a number of active chemical compounds that have been found to be beneficial across a range of health issues. For example, the bile-stimulating action of the plant may be why artichokes are often used for indigestion. In one study, researchers reported that 85% of patients experienced substantial relief from stomach pain, nausea, and vomiting. (sorry Lyssie... I know you're a little grossed out by such talk ).

This vegetable is a really healthy food. It contains 72mg of magnesium, 425mg of potassium, a little bit of folate, the eye-friendly carotenoids lutein and zeaxanthin, and best of all, a really substantial 6.5g of fiber per one medium artichoke (if you go for a large one, you get almost 9g!) And that's all for a miserly 60 calories (okay, 76 if you're going for the big guy). A good nutritional deal no matter how you slice it.