I have been challenged....

[Paulie]

to try a new different vegetable every week for the next 4 or 5 weeks. I laughed, or more of a terrified giggle, but I accepted the challenge. My first one this coming week will be......


Bok Chow!!! sounds interesting and I will let you know. Never heard of it before today - LOL!!!

Excerise and eating better really works...who would a thunk it?? LOL!!!!!! add that to understanding that I deserve to feel good, and it makes for a good program.

Okay people think VEGGIES!!!!! I will let you know how the first one goes.

[Magic Rabbit]

Interesting challenge...

Bok choi... good in a stir fry or salad. Mmmmmmm!

What's next?

I'm partial to mashed swede myself. MMMMMM! With lots of fresh ground black pepper...


Nx

[Pony]

Wow Pauline good for you! I wish I was as brave as you. I really just can't stand Veggies

Good luck on your veggie endeavor. You're doing real good with your program.

Myself, well, I'm doing much better with some things........my water intake has increased ALOT.

Hugs and have a good week,

[Paulie]

I'm partial to mashed swede myself. MMMMMM! With lots of fresh ground black pepper...

Rabbit - what exactly is that???

I grew up eating canned veggies. Today we still eat them and I steam broccoli and carrots but that is about it for my veggie creativity. In working on changing my eating I am trying to eat fresh not canned, but I can only eat broccoli and carrots for SO MANY DAYS....that is where the challenge comes it.

I will let you know about the bok choi.

Have a great week too Pony....and I still struggle with the water. I can consume half my daily requirement right after I work out , then I struggle the rest of the day to drink the other half.

[Magic Rabbit]

Rabbit - what exactly is that???

Swede - what we in the UK call rutabaga

Mmmmmm. Cook chunks in boiling salted water till soft (or microwave), then mash with lots of pepper. Also good left in chunks and sprinkled with balsamic vinegar, eaten warm not hot. And it's vital in my home made veggie soup.

How is the bok choi?

And have you attempted celariac?


Nic
x

[Juls]

Pauline,

Try the Baby Bok Choi, it's better than the bigger variety. Good luck on your veggie challenge.

One of my fav's is to saute mushrooms, yellow zuchinni (NOT yellow squash), and green zuchinnie in olive oil. Saute til tender, then sprinkle with parmesean cheese. Don't use butter or other oil to saute, always use olive oil, it's very good for you, gives a good taste.

I took my six year old out to the Outback Steakhouse the other day. She ordered a cheese burger, but instead of fries, she ordered veggies for her side dish, and ate them all. I'm so proud of her.

Juls

[Paulie]

Well...the bok choi was good. I steamed it and then put teriyakis sauce and fresh chopped garlic on it, that was good. I also tried some with oyster sauce.....NOT GOOD! LOL!

I get a new challenge this thursday and will let you know.

Juls - WOW that is awesome!!!! my kids would probalby fall off the chair if they could not have fries much less not order them for themselves, wow that is great starting good habits young.

Rabbit...again I ask what is celariac??????

[Magic Rabbit]

Originating from Europe, the celeriac was introduced to Britain in the 1700's by an enterprising seedsman. Although it is still a much favoured ingredient on the continent, celeriac has been sadly neglected by the British cook. It remains a fairly elusive vegetable, plagued with an ugly appearance and general uncertainty over how to use it.

Resembling the turnip in appearance, celeriac has a rough, fibrous outer skin and the flavour and aroma of celery, though surprisingly it is actually a member of the parsley family.

Choose celeriac which is pale, of medium size with a slight greenish colouring on the top, with no visible wrinkling. Celeriac provides us with potassium, calcium and vitamin C, and contains just 14 calories per 100g.

Celeriac has a wonderful ability to absorb flavours, and is infinitely tastier than celery. The whole bulb can be eaten, and the leaves are excellent for flavouring soups.

To cook, peel the skin as thinly as possible, as the goodness lies beneath it and sprinkle with lemon juice to prevent discolouring. Unlike most root vegetables, which are brought to the boil from cold, celeriac must be added to boiling salted water and then brought back to a simmer. Cut into slices or cubes and cook for 10 minutes. Raw celeriac can be used shredded in salads, but is best if first blanched in boiling water for a few seconds then refreshed in cold water to remove the slightly bitter taste.

Never tried it myself, since I detest celery... but - I challenge you!


Nic
x

[Paulie]

Wow your challenge is harder than my trainers. LOL! I will have to look for this stuff in the store and let you know.

This week I am going to make yellow squash. Go ahead and laugh, but I tell you it is hard to break the habits we were raised with, meaning my canned veggies or friends veggies or cucumbers covered in mayo and stuff like that.

Vegies Vegies Vegies!!!!!!!!!!

[Gingerbread]

Hi Pauline. Good for you trying new veggies. One meal, one day and one step at a time and you will succeed! Have you ever tried Daikon radishes sliced thin and fried in non fat butter? Believe it or not they are pretty good.

[2bblessed]

I don't like vegetables that much, unless they are incorporated into something else. I like to make a big pot of vegetable soup and keep it in the fridge so I can heat up a bowl whenever I feel like it. You can throw in lots of different veges, finding what you like and adding variety, but here is the basic soup. You can pretty much eat all you want of it, because it has few calories and lots of fiber and vitamins:

four cans (or more) of lowfat chicken broth,
one small can tomatoe paste (or more)
one head of cabbage (shredded)
two cans green beans
one or two onions
squash-any kind you like-
carrots
two crushed garlic cloves
seasonings

Amounts of ingredients are not specific. Experiment and feel free to add "stuff" to the soup each time you heat it, just minimizing the more starchy veges, like potatoes and corn. To make a meal, you can add some skinless chicken, but this takes the soup out of the "all you can eat" category. I am lazy, so I sometimes buy a preroasted chicken from the store.

[Paulie]

thanks, I will try that when this heatwave is over!!! Sounds great! but I gotta have potatoes in my soup!LOL!

[Juls]

Artichokes are cool. One of my daughter's favs. There's this other one I'm trying to think of. Sounds like celeraic, but you can eat this raw. Once you peel it its white, and is crispy with a sweetish taste. They usually have it at salad bars. Oh, I know, it's called Jicama.

Sauteed spinach in olive oil. Hmm, I'm getting inspired.

Juls