7th Semi Annual Veggie Challenge

[Paula.in.NC]

Re: 7th Semi Annual Veggie Challenge

Thursday: Tomato, cucumber, mushrooms, spaghetti squash and pumpkin.

I'm not sure if I should continue to eat 2 cups from the salad list and 1 cup from the other list. I get higher carb counts with eating from the higher list. My preference would be to eat from the higher group as they are more enjoyable, do you have any ideas about this? Now that I'm on OWL, is it the carb count that is more important than the 3 cups?
Also avocado -for induction as we know it counts as a specialty food, but on OWL, is it still restricted to 1/2 a small one? I never know what to do with the other half as even with a little lemon on it it turns brown.

[JulieB]

Re: 7th Semi Annual Veggie Challenge

19.6 net carbs today. I also cooked a vegetable in a new way: I made Linda's Asian Flavored "Rice" with bean sprouts. Bean Sprouts have never been my favorite veggie, but I found this recipe very good, and will make it again

[OzLover]

Re: 7th Semi Annual Veggie Challenge

The only unusual veg we get is fiddleheads for a couple of weeks in the spring.

Yum on the fiddleheads. A long standing New England tradition! A true sign that Spring has arrived!

[OzLover]

Re: 7th Semi Annual Veggie Challenge

18 veggie carbs.

[imagood1]

Re: 7th Semi Annual Veggie Challenge

When I lived in Upstate NY we had fiddleheads....they were ok - but still a little "weedy" in my opinion....same with the turnip greens. I tried them again today -- I swear I tried to eat them but it was like eating grass with seasoning...not my cup of tea. I tried them, twice -- nothing says we have to LIKE them....lol!!

Today I had 20 carbs from veggies!!

Tomato, lettuce, cucumber, celery, radish, brussels sprouts, pumpkin, and onion. Delicious day!!

[mizski]

Re: 7th Semi Annual Veggie Challenge

Well, I'd never heard of fiddleheads. So I did a search on one of my favorite websites for information of veggies ( www.foodsubs.com ), and let me just say - I think you've cornered the market on unusual.

Yup, they are pretty weird looking. They taste similar to asparagus. My Italian great uncle in Vermont used to pick them in the spring when I was a young girl and then saute them with a little olive oil and garlic. That's pretty much how I make them only I add a little butter. Hey, Glinda likes them so I'm not the only one!

Yeah, I think it must be a misprint. I don't think I've ever seen carbs listed in mg, but I could be mistaken. Have you?

I didn't even pick up on the mg thing. I was thinking 24grams which seemed reasonable.

We are grilling burgers tonight, and I'm making this to go with them:

I LOVE their broccoli slaw! It is also great for making Crack Slaw:

Crackslaw!
By Mackenzie on LCF

Ingredients:
2 lbs ground beef (I used 20% lean)
1/2 bag broccoli slaw
1/2 bag angel hair coleslaw
1/2 bunch green onions chopped (green part only)
4 cloves of garlic diced (I wanted chunks bigger then minced)
3 TBS toasted sesame oil
3 TBS salted butter
3 TBS soy sauce
2 tsp crushed red pepper
1 TBS chinese chili sauce
1 TBS sesame seeds
2 tsp ginger (I have some in a tube that's fresh and a very smooth consistency....fresh grated would be fine)
1or 2 packets Splenda
2 tsp rice wine vinegar

How To Prepare: First I browned the meats in a TBS of sesame oil & lightly salted it with sea salt, then drained it and set it aside.

In a wok, I added 2 TBS sesame oil, the broccoli slaw and the garlic. I stir fried this (on medium high heat) for about 5 minutes, then added the angel hair coleslaw, half the sesame seeds, rice wine vinegar, green onions and half the soy sauce. I stir fried this for an additional 5 minutes.

Then I added the ginger, splenda, half the chili sauce, and crushed red pepper. I gave this a good stir, then added the cooked meat on top along with the other half of the sesame seeds, soy sauce, and chili sauce. I cooked it for about 10 more minutes to heat the meat and give it a chance to absorb the flavors. With only about 2 or 3 minutes left, I cut the butter into thin slices and added it to the mixture.

I served this with soy sauce and chili sauce as condiments. Number of Servings: 6-10 depending on whether you can stop eating it.


OR the breakfast version:


CrackSlaw Breakfast Scramble
By Kevinpa on LCF

1 lb lean ground beef
1 - 12oz bag broccoli slaw
1 small zucchini (cut into bite-size pieces)
2 green onions (sliced thin)
2 tsp. beef broth granules

3 large eggs
a splash of lc milk or heavy cream
salt and pepper to taste
1/2 cup shredded cheddar cheese

In a large skillet, stir-fry the first 5 ingredients until the veggies are fork tender and the beef is browned.
Drain any grease.
Return 1 serving to the skillet (approx 1 cup or as much you like) along with the rest of the ingredients and scramble until golden brown.

The recipe makes 6 to 8 serving so you will have to multiply the eggs and cheese by the number of servings you are making.

[imeanitthistime]

Re: 7th Semi Annual Veggie Challenge

May 13: 18 net carbs. Made a "hope these didn't go bad" stir fry from all the left over veggie odds and ends left in the fridge.

I wish fresh veggies (like asparagus and broccoli) came in smaller sizes/bunches for us singles... I waste a lot.