|
|
Post by mollycoddle on May 11, 2021 21:34:04 GMT
I am the world's pickest eater.. or probably the most picky on 2peas... So I am not about all the berries, kale, lemon, nuts, and many veggies.. Yes, my mom made me eat my veggies, but yeah, I'm 10. LOL Right there with you, although I can tolerate dried cranberries and sunflower seeds!  I recently had major heart surgery and am trying very hard to up my veggie intake. Before my surgery, I may have had a half dozen servings of fruits and veggies a week - now I am trying to do that daily and mostly suceeding. I am getting really tired of salad though, mostly because I am quite a picky eater, but it is pretty much the only way to get all those servings in each day. Most days for lunch I have a salad with romaine lettuce, cuccumber, tomato, mushrooms, chicken, shredded cheese and french dressing. I sometimes have a broccoli salad with chicken, onions, shredded cheese and a bit of mayonnaise for lunch if I have some fresh broccoli to use. I make a cabbage salad with broccoli, carrot, green onions, sunflower seeds and dried cranberries to have as a side salad with dinner. Another side salad we like is a broccoli with red onion, dried cranberries and sunflower seeds (bacon use to be an add in as well but I'm cutting back on sodium). I make a dressing with mayonnaise, white sugar and white wine vinegar for the side salads. Are you allowed to roast veggies with olive oil? Delicious! I roast broccoli, Brussels sprouts, asparagus, green beans-most anything. |
|
paigepea
Drama Llama
Enter your message here...
Posts: 5,609
Location: BC, Canada
Jun 26, 2014 4:28:55 GMT
|
Post by paigepea on May 11, 2021 21:36:30 GMT
Yesterday we did a salad bar for dinner. I made a green salad with veg and offered :
Marinated Chick pea salad
Tofu
Tuna tataki (this was my first time making it)
Hard boiled eggs
Home made caprese salad
Feta cheese
Rice crackers
|
|
rgibson
Full Member
Posts: 467
Apr 26, 2021 22:49:21 GMT
|
Post by rgibson on May 11, 2021 22:06:20 GMT
I roast broccoli, Brussels sprouts, asparagus, green beans-most anything. The cardiac rehabilitation team really likes the Mediterrean diet style of eating so roasted veggies are definitely allowed. My problem is that I have truly only recently started eating my veggies so I'm pretty clueless on how to prepare them besides cutting them up into a salad. I have searched roasting methods but it was just too much to sort through. I'd be happy to hear how you do it!! |
|
|
|
Post by mollycoddle on May 11, 2021 22:20:28 GMT
I roast broccoli, Brussels sprouts, asparagus, green beans-most anything. The cardiac rehabilitation team really likes the Mediterrean diet style of eating so roasted veggies are definitely allowed. My problem is that I have truly only recently started eating my veggies so I'm pretty clueless on how to prepare them besides cutting them up into a salad. I have searched roasting methods but it was just too much to sort through. I'd be happy to hear how you do it!! Sure. I wash ‘em, cut them up, drizzle with olive oil just to coat, then roast at 400 degrees until they get soft and begin to brown a wee bit. In the summer you can cut up tomatoes and roast them and eat them over pasta. Google that because pictures are helpful to tell when they are done. Let me see if I can find you a good link for roasting veggies. ETA: try this link. This is a great site for just about anything. www.thekitchn.com/how-to-roast-any-vegetable-101221Here is another site that I like. It is vegetarian but has some great salads that are a little different. cookieandkate.com/ |
|
|
|
Post by Bitchy Rich on May 11, 2021 22:23:09 GMT
My standard is mixed greens with sliced red onion, toasted pecans, feta, chicken or steak, and a homemade balsamic vinegar dressing.
|
|
mimix3
Junior Member
Posts: 95
Jun 15, 2020 0:56:27 GMT
|
Post by mimix3 on May 11, 2021 22:26:37 GMT
I eat a salad everyday for lunch along with a wrap of some sort. I have lettuce (fresh from my garden), cheese, croutons, bacon bits and dried cranberries, sometimes egg, and either 1000 island or ranch dressing
|
|
breetheflea
Drama Llama
Posts: 5,844 
|
Post by breetheflea on May 11, 2021 22:38:22 GMT
We’ve been eating a lot of Panzanella (Ina Garten) which is homemade croutons, cucumber, tomato, basil, and bell pepper and a vinegar/olive oil dressing. The only problem is it gets soggy so it has to be made on demand...
|
|
|
|
Post by SallyPA on May 11, 2021 22:44:59 GMT
Yum! I love a good salad for lunch.
My current is some variation of:
Arugula or mixed greens
Tyson’s precooked rotisserie chicken
Grape tomatoes
Feta
Kalamata olives
Banana peppers
Croutons
Olive Garden dressing or Caesar
If not a clinic day, I like red onion too 🙂
|
|
rgibson
Full Member
Posts: 467
Apr 26, 2021 22:49:21 GMT
|
Post by rgibson on May 11, 2021 22:50:03 GMT
Thanks, mollycoddle - the information on the Kitchn site is perfect!!  |
|
|
|
Post by fkawitchypea on May 11, 2021 22:55:27 GMT
I grilled buffalo chicken for me and ds this week and made homemade ranch dressing. We will have romaine lettuce, cucumbers, scallions, blue cheese and tomatoes for me. I have arugula from my garden so I will throw that into mine as well.
|
|
|
|
Post by mollycoddle on May 11, 2021 22:56:42 GMT
Thanks, mollycoddle - the information on the Kitchn site is perfect!! You are welcome! |
|
Deleted
Posts: 0
Apr 16, 2024 21:59:19 GMT
|
Post by Deleted on May 11, 2021 23:09:06 GMT
I like any available cheese - feta, blue, goat, etc - nuts, bacon bits, egg, apple, cranberry. DH grows lots of lettuces so sometimes I just add a little of a “chopped” salad mix (ie Dole) to add a little crunch.
|
|
|
|
Post by cadoodlebug on May 11, 2021 23:16:25 GMT
A side note ~ we also have a small fruit salad pretty much every day of the year, unless we're having spaghetti or soup/gumbo.
Strawberries
Bananas
Raspberries/blackberries/blueberries 1,2 or all 3!
watermelon (in season)
cantaloupe (in season)
And I must say I'm amazed that more people don't put avocado in their green salads!
|
|
Deleted
Posts: 0
Apr 16, 2024 21:59:19 GMT
|
Post by Deleted on May 11, 2021 23:18:03 GMT
It changes but here is my usual...
Red leaf lettuce
Spring mix (radicchio, spinach, arugula, etc)
Romaine
Toppings:
Pickled beets
Artichoke hearts (not marinated)
Chick peas
Shaved carrots
Cauliflower
Purple onion or scallions
Sunflower seeds
Hearts of Palm
Sometimes I add apple slices, strawberries, raspberries, snap peas,, zucchini slices,, and in the fall I like to add roasted butternut squash.
And of course ranch. Once in awhile blue cheese.
|
|
|
|
Post by whipea on May 12, 2021 1:27:04 GMT
Forcing myself to eat better and try to eat a salad at least four times a week. I do not like salads or the prep involved so I find this tolerable;;
Buy a bag of lettuce
Cherry tomatoes
Organic green olives
Hard boiled egg
Some type of meat usually chicken
Some type of cheese
Raspberry or lemon poppy seed dressing
or
Iceberg lettuce wedges with a lemon squeeze. I understand its not nutritious but really like Iceberg lettuce the best. Do not care for the darker green lettuces and cannot stomach the taste of kale or spinach.
|
|
|
|
Post by bc2ca on May 12, 2021 1:39:39 GMT
We often have a Romaine, spinach or arugula based salad with dinner, so I don't like a lettuce based salad for lunch. At least 5 times a week I toss Trader Joe's Healthy 8 Chopped Veggie Mix (green cabbage, red cabbage, broccoli, carrots, jicama, green pepper, radishes and celery) with either bruschetta sauce or a mango salsa, top with 1/4 cup seeds & nuts (sesame seeds, pumpkin seeds, pine nuts and pistachios), a chopped apple and half a chopped avocado. So good.  |
|
|
|
Post by slicksister on May 12, 2021 2:24:48 GMT
I eat the same salad every day in the spring/summer until the fresh tomatoes and cucumbers are over at the farmer's market
Chopped cucumber
sliced cherry tomatoes
chopped red onion
chopped red or yellow pepper
sometimes corn
avocado
cilantro
red wine vinegar or lime juice and salt
|
|
StephDRebel
Drama Llama
Posts: 6,663
Location: Ohio
|
Post by StephDRebel on May 12, 2021 4:31:49 GMT
This afternoon I did romaine and iceberg with cheddar, boiled egg, 1/4 of a chopped rib leftover, honey mustard, green peppers, and leftover cornbread turned croutons.
Dinner was spring mix with mandarins, strawberries, pecans, blueberries, & goat cheese.
Tomorrows lunch will be spinach with cranberry chicken salad.
Tomorrows supper will be whatever greens are leftover with hummus, roasted chickpeas, cooked onion, green pepper, sun dried tomato, and roasted garlic bulbs and then.
almost everynight i have watermelon salad with cubed watermelon, feta, and mint. its my fav!
|
|
|
|
Post by Tearisci on May 12, 2021 12:38:45 GMT
DS and I took a cooking class together last night and we made the best salad! Frisee lettuce with a mustard vinaigrette and a poached egg on top. I had never had a poached egg of my salad but it cut down some of the acidity in the dressing and made it more creamy.
|
|
Anita
Drama Llama
Posts: 5,638
Location: Kansas City -ish
|
Post by Anita on May 12, 2021 13:28:37 GMT
A side note ~ we also have a small fruit salad pretty much every day of the year, unless we're having spaghetti or soup/gumbo. Strawberries Bananas Raspberries/blackberries/blueberries 1,2 or all 3! watermelon (in season) cantaloupe (in season) And I must say I'm amazed that more people don't put avocado in their green salads! It's weird. I will eat salads with avocado in them when I eat out, but I don't want to deal with avocado at home. I don't know why. |
|
|
|
Post by bbkeef on May 12, 2021 14:06:44 GMT
And I must say I'm amazed that more people don't put avocado in their green salads! I do when I can afford them! In my area, avocados can cost anywhere from $1 each to $3 each depending on the sales cycle. AND when they are $1, then they are almost always overripe already. It's such a fine line to find good avocados in MN. |
|
maryannscraps
Pearl Clutcher
Posts: 4,727
Aug 28, 2017 12:51:28 GMT
|
Post by maryannscraps on May 12, 2021 14:19:24 GMT
DS and I took a cooking class together last night and we made the best salad! Frisee lettuce with a mustard vinaigrette and a poached egg on top. I had never had a poached egg of my salad but it cut down some of the acidity in the dressing and made it more creamy. Do you have the recipe? That sounds delicious. My husband loves salads and he loves eggs - I bet he'd love that. |
|
|
|
Post by cadoodlebug on May 12, 2021 15:04:11 GMT
And I must say I'm amazed that more people don't put avocado in their green salads! I do when I can afford them! In my area, avocados can cost anywhere from $1 each to $3 each depending on the sales cycle. AND when they are $1, then they are almost always overripe already. It's such a fine line to find good avocados in MN. I never thought about the availability. I pay anywhere between 2/$5 to 5/$5. I know they are good for me so I am willing to pay whatever the going rate is. I also sometimes serve half of an avocado with the hole filled with dice cherub tomatoes and finely diced scallions with a splash of olive oil and a shake of sea salt. Yummy! |
|
