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Old 06-20-2012, 01:12 AM   #8 (permalink)
wasranch
FitDay Member
 
Join Date: Jan 2011
Posts: 14
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I guess I am a little bit of the opposite of you, I would rather have raw veggies then the cooked ones. They are simple and fast, always ready for me. I am trying to like more variety of cook vegetables.

Frozen vegetables are a great stand by and are quick as they are already partially cooked.

I purchase fresh vegetables from the farmer's market or the grocery store. When i bring them home I clean them and cut them up so that I do not have to deal with prep work on the days I need to get a quick meal on the table

One of the things I have found is making a wonderful vegetable soup. Make a HUGE batch and freeze in single serving containers. You start by cooking down some onion, celery, garlic and carrots then add water and the seasons that you like. Throw in tomatoes, peppers, broccoli, cauliflower, spinach, beans really anything that you like just make sure there is a lot of things in the soup -- it should be chunky almost like a stew but with out the thickening agent and meat. It makes a great meal to take to work (just pop it in the microwave and eat) or as an appetizer or a middle of the afternoon snack.

Another thing I have found is adding vegetables to everything. I add them to my egg white omelets (spinach, mushrooms, asparagus really anything left over from the night before)
I add it to pasta sauces. I even make a whole wheat pasta and while I am waiting for the water to boil I saute (with very little olive oil) garlic, red pepper flakes, green peppers, onions, asparagus celery, then when the pasta is al-dente I throw in some halved cherry tomatoes chopped up spinach, fresh basil, oregano and the pasta and toss it together until the spinach is wilted and the tomatoes are warm. Serve with a small amount of Parmesan cheese as a side with some grilled chicken or pork. I will even do the same but use the left over meat from a earlier meal tossed into the pasta. It really doesn't take much longer then just the cooking of the pasta.
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