Jump to content
×
Are you looking for the BariatricPal Store? Go now!

What's your favorite veggie and how do you prep it?



Recommended Posts

I love most veggies but have been on a Brussel sprout kick lately. I like to roast them in the oven with a drizzle of evoo salt and pepper and some balsamic vinegar.

What's your fav veggie and how do you prep it?

Share this post


Link to post
Share on other sites

Your recipe sounds delish! I may just try that too!

I love all veggies but I think my favorites are broccoli & spinach. I just steam my broccoli in some lightly salted Water & then drain, place in a bowl & drizzle some EVOO on it. That's it & it's delish!

Spinach, I like to mince some garlic in EVOO in a pan & just heat it enough where the garlic scent releases & then quickly add spinach to it & sautee it till it wilts with just a sprinkle of salt & pepper. I love to serve that on top of a fried egg too, but also just have it as a side dish. OH! Also zucchini sliced long ways & marinated in Light Italian Dressing (any brand) & then grill! OMG, so delish! BTW, I'm not sleeved yet! Hope I can still eat all that stuff after!

Share this post


Link to post
Share on other sites

Is squash a vegetable? I'm a huge fan. I don't cook, but my husband cuts up yellow squash (summer squash) and green squash (zucchini) into a bunch of little rounds-think checkers pieces. He puts it in evoo with onion and salt and pepper in a pan and cooks it covered on low for 20ish minutes until soft, stirring as needed. I love it. Not sure of the carb count in squash though? He cooks fresh green Beans in a similar manner.

Spaghetti squash is another favorite for me, but we pretty much solely use it as spaghetti noodles. Cut in half, take out the seeds and cook in the oven on 350 for an hour. When it comes out, scrape the guts with a fork lengthwise. He puts a little evoo and salt and pepper on it too. Then we add spaghetti sauce and ground turkey. Note- if anyone has any other ideas for ways to use spaghetti squash, I'd love to hear it.

I'm also not sure if mushrooms are considered vegetables, but I like portobello mushrooms topped with tiny shrimp and cheese.

Share this post


Link to post
Share on other sites

Oh and we do the cauliflower in place of mashed potatoes too. I'm a southern girl and I love me some mashed potatoes. Never thought the cauliflower would measure up, but wow, it really does. Good, good stuff.

Share this post


Link to post
Share on other sites

I love just plain old broccoli raw, with nothing on it. Boring...but that's the way I love to eat it. :)

Share this post


Link to post
Share on other sites

Oh and we do the cauliflower in place of mashed potatoes too. I'm a southern girl and I love me some mashed potatoes. Never thought the cauliflower would measure up, but wow, it really does. Good, good stuff.

That sounds great! How do you prepare it?

Share this post


Link to post
Share on other sites

Is squash a vegetable? I'm a huge fan. I don't cook, but my husband cuts up yellow squash (summer squash) and green squash (zucchini) into a bunch of little rounds-think checkers pieces. He puts it in evoo with onion and salt and pepper in a pan and cooks it covered on low for 20ish minutes until soft, stirring as needed. I love it. Not sure of the carb count in squash though? He cooks fresh green Beans in a similar manner.

Spaghetti squash is another favorite for me, but we pretty much solely use it as spaghetti noodles. Cut in half, take out the seeds and cook in the oven on 350 for an hour. When it comes out, scrape the guts with a fork lengthwise. He puts a little evoo and salt and pepper on it too. Then we add spaghetti sauce and ground turkey. Note- if anyone has any other ideas for ways to use spaghetti squash, I'd love to hear it.

I'm also not sure if mushrooms are considered vegetables, but I like portobello mushrooms topped with tiny shrimp and cheese.

Zucchini has 7 grams of carbs for a cup and only around 30 calories so I would say enjoy! Yellow squash is 4 carbs and 40 calories for a cup so another good choice! I like them on the grill. Yum, might need to make some soon

Share this post


Link to post
Share on other sites

Your recipe sounds delish! I may just try that too!

I love all veggies but I think my favorites are broccoli & spinach. I just steam my broccoli in some lightly salted Water & then drain, place in a bowl & drizzle some EVOO on it. That's it & it's delish!

Spinach, I like to mince some garlic in EVOO in a pan & just heat it enough where the garlic scent releases & then quickly add spinach to it & sautee it till it wilts with just a sprinkle of salt & pepper. I love to serve that on top of a fried egg too, but also just have it as a side dish. OH! Also zucchini sliced long ways & marinated in Light Italian Dressing (any brand) & then grill! OMG, so delish! BTW, I'm not sleeved yet! Hope I can still eat all that stuff after!

Spinach and broccoli are my other favorites (and asparagus)! I make my broccoli and my spinach the same way or steam the broccoli in low sodium chicken stock if I have extra open but I use a steamer so the broccoli isn't sitting in the liquid but it gets a little flavor.

The Brussels sprouts come out tasty and the drizzle of balsamic sweetens them a little plus makes them a little tangy! Before I got surgery, I loved them cooked with shallots and bacon but knocked that recipe for the sake of good eating!

API

Share this post


Link to post
Share on other sites

Zucchini has 7 grams of carbs for a cup and only around 30 calories so I would say enjoy! Yellow squash is 4 carbs and 40 calories for a cup so another good choice! I like them on the grill. Yum' date=' might need to make some soon[/quote']

Oh, how do you make them on the grill??

Share this post


Link to post
Share on other sites

I am SO not a veggie lover. I wasn't before surgery and I'm not now... The one veggie I do like is canned green Beans. (Boring.) Grilled asparagus is good - drizzled with some oil and sea salt.

Share this post


Link to post
Share on other sites

Oh I love my veggies. I eat whatever is in season. In addition, I like frozen whole green Beans and frozen roasted pepper strips.

Today, I used a mandoline slicer to cut a yellow crookneck sqaush, a japanese eggplant, and some maui onion. I sauteed them in a bit of olive oil, and added some chopped frozen roasted pepper and a few cherry tomatoes cut in half, and a basil cube (http://www.dorot.co.il/?CategoryID=27&ArticleID=36) right at the end. Yum!

Lynda

Share this post


Link to post
Share on other sites

Steamed edamame, steamed snow peas, any kind of grilled squash (same prep as previous posting).

Share this post


Link to post
Share on other sites

Awesome thread, by the way! :)

Share this post


Link to post
Share on other sites

Mmmmmmmmm edamame! I put a ton of sea salt on it though.

Share this post


Link to post
Share on other sites

I just lightly salt the Water that I use to steam it. I used to use the chunky sea salt on top, but am loving my ankles now and don't want to see them disappear in a cloud of edema lol!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Trending Products

  • Trending Topics

  • Recent Status Updates

    • BlondePatriotInCDA

      I'm officially no longer "obese" and now classified as "overweight!" Years ago when I was 108 lbs (my old adult holding weight until the last 10 years) would I have ever thought there would come a day that I'd celebrate being "overweight!" 
      I hit my one year surgery anniversary next Wednesday (August 21st, 2023) and just so happen to have my final bariatric clinic check up on the same day. I'm looking forward to seeing my surgeon and being officially released into the wild! 😋
      I'm curious as to what my labs will say, especially since they told me to not take my vitamins a few days before the labs. To be honest, I find this confusing since the whole point of taking vitamins is to keep your stats within normal ranges - to assure they're working as intended, yet since I quit taking them it will show I need to take them..so I'll hear "make sure to take your vitamins!" A vicious circle. Who knows why?!
      Anyway, I have 40lbs to go to meet my goal and I'm really hoping I can do it in the next 6 months (for a total of 18 months post surgery). At my starting weight the charts show only 20% reach their goal within 18 months with a starting weight of 259 the day of surgery. I'd like to add that to achieved goals. Fingers crossed!
      I'm amazed and thankful for everyone here on these forums who've supported me, answered my questions and understood the plight! Thank you all, you know who you are.
      · 2 replies
      1. NeonRaven8919

        Well done!

      2. BlondePatriotInCDA

        Thank you! I appreciate the feedback and support.

    • BlondePatriotInCDA  »  Crayon

      Welcome to the bariatric forums!
      · 0 replies
      1. This update has no replies.
    • juliie

      Good morning all, how long did it take insurance to approve you?
      · 5 replies
      1. NickelChip

        Once it was submitted, not long at all. Just a few days, I think. But my surgeon's office didn't submit it until all my requirements were met, which included psych eval, dietician meetings, a certain number of visits, bloodwork, etc. As long as you've checked all the right "boxes" they require, the approval process should be very standard and easy. Your surgeon's office should know exactly what you need to get approved.

      2. juliie

        good morning , I just need one more clearance from the insurance requirements which is my basic nutrition class , and that's on the 26th of this month. I have BCBSMI insurance. my surgeon said it usually takes 4-6 weeks for them to approve but can be sooner

      3. BlondePatriotInCDA

        Once I completed all the insurance/program requirements - about a week. It seemed fairly quick, but I also contacted my insurance company several times to confirm all the requirements I needed to satisfy there paperwork machine and also nudge (nag squeaky wheel) them 😋 ! Also, my bariatric clinic is/was on top of it.

      4. juliie

        @BlondePatriotInCDA thanks, I have BCBSM hopefully it doesn't take them long to approve me, i just need one more clearance from their requirements. wow a week ? that was fast ,have you had yours yet?

      5. BlondePatriotInCDA

        Yes, my one year anniversary is this Wednesday. It will go quickly, it may not seem like it now..but trust me it will. I have BCBS as well. Good luck, you can do this!

    • rsmith2593

      I has my Ru &Y July 7, 2013.  I was 389 lbs on surgery day.  I am now 198.  I feel so much better ! I can keep up with my grand kids ages 3,3,4,8 and 13
      · 0 replies
      1. This update has no replies.
    • Alisa_S

      Long whine alert - I'm really disappointed! I saw my primary Dr last month and told her I wanted WLS and she was all for it. Said that I had to do the 6 month supervised diet for my insurance and a boatload of other tests. Ok. I understand. She started my 6 month diet last month and sent a referral to the bariatric surgeon. MY plan was to do the supervised diet, then at the end of the 6 months in January, do all the other tests...sleep study, endoscopy, ekg, psych, nutritionist, etc. because all of that would get my insurance deductible met, then have surgery in February or March. Since my deductible would be met, I'd only be paying my 20% coinsurance by then. Got the call from the bariatric surgeon's office on Friday and was told that THEY are the ones that will do my 6 month supervised diet. I explained that my primary Dr already had me on it for a month but they said everything will go thru them. Ok. I understand. So I explain about wanting to complete the diet first, then do all the other testing (because I don't want to have to pay my deductible twice by paying for all that stuff now, & then it starts over in January) but she tells me that they do the testing while I'm doing the diet. That means that I cannot even start their bariatric program until January! They made my first appt for Jan 9th & that's when the 6 month diet will start with them & they'll submit to insurance for approval in June & I would have surgery in July. Man!!! That's almost a year from now! All because I don't want to pay $4500 now, than have to pay it again in January. I don't understand why they won't let me diet now & do the other tests at the end.
      · 1 reply
      1. NickelChip

        Before you assume that the testing will take your full deductible, I would make some calls to your insurance. I have a 3k deductible and my portion of the bloodwork was nowhere close to that even though I assumed it would be. I think my copays ended up being around $1k or less for all the preliminary tests. And remember, you will have extensive bloodwork multiple times after surgery, so there may be no way to get it all into one calendar year. Also, you might look into financing options through your hospital. Mine allowed me to put the $3k I owed after the surgery (because yeah, that did max out my deductible for this year) on a 24-month no-interest payment plan. Depending on your options, it may be affordable enough that you can book your appointment sooner and get this whole thing going instead of having to wait almost a full year to have your surgery.

  • Recent Topics

  • Hot Products

  • Sign Up For
    Our Newsletter

    Follow us for the latest news
    and special product offers!
  • Together, we have lost...
      lbs

    PatchAid Vitamin Patches

    ×