Do you need to 4 CUPS of veggies/day or 4 SERVINGS/day? You can spread it out a bit more -- eat a cup of raw veggies (carrots, celery, sweet pepper strips, etc) for snacks.
Steamed or roasted veggies make a great addition to meals - you can use either fresh or frozen veggies. If you must use canned veggies, make sure you get the "low sodium variety. I also like to stir fry - you can take some shrimp, broccoli, cauliflower, peppers, etc and stir fry them together. I also prefer my veggies cooked so they are still "tender crisp" -- just don't care for the "well done" texture.
You can drizzle your veggies with olive oil or lemon juice with a bit of freshly ground pepper and sea salt or whatever condiments you prefer, but watch the calories - olive oil has quite a few calories, but it's still good for you and will help you feel fuller.
Also, don't forget the salad greens -- they would be considered veggies as well - a large salad with tomatoes, cucumbers, pepper strips or whatever other veggies you like will also make a great addition to your meals.
You can also check out the new "Nutrition Application" that Med Help just came out with -- I would think there might be some ideas there.........
Mashed cauliflower! I can take an entire bag of frozen cauliflower, steam it, and then use a hand blender with sparing amounts of milk/margarine/salt, and the final product is much more dense than the starting ingredients. If you like mashed potatoes, this is a good substitute.
When you are making pasta saute some chopped onions, carrots, peppers, zucchini, mushrooms, whatever you like, and add it in. My husband will snack on roasted root vegetables (carrots, parnsnips, turnip, sweet potato, beets, etc.) roasted with a bit of olive oil or canola oil, S & P and a tbsp. of maple syrup near the end. Loves the carmelization. When you make a sandwich add tomatoes, lettuce and srpouts. Keep a big container of baby spinach in your fridge. Quickly add it to almost anything you are making. If I make an egg I put it on spinach. Chili - serve it on spinach (and add chopped carrots and celery to the chili). The heat of the cooked food softens the spinach. Make stews with lots of veggies. Make wraps for lunch with veggies in them. Make soups. One of my favorite snacks is cut up cucumber and tomatoes with a drizzle of balsamic vinegar and olive oil and S & P and munch away.
Copyright 1994-2016 MedHelp International. All rights reserved.
MedHelp is a division of Aptus Health.
This site complies with the HONcode standard for trustworthy health information.
The Content on this Site is presented in a summary fashion, and is intended to be used for educational and entertainment purposes only. It is not intended to be and should not be interpreted as medical advice or a diagnosis of any health or fitness problem, condition or disease; or a recommendation for a specific test, doctor, care provider, procedure, treatment plan, product, or course of action. Med Help International, Inc. is not a medical or healthcare provider and your use of this Site does not create a doctor / patient relationship. We disclaim all responsibility for the professional qualifications and licensing of, and services provided by, any physician or other health providers posting on or otherwise referred to on this Site and/or any Third Party Site. Never disregard the medical advice of your physician or health professional, or delay in seeking such advice, because of something you read on this Site. We offer this Site AS IS and without any warranties. By using this Site you agree to the following Terms and Conditions. If you think you may have a medical emergency, call your physician or 911 immediately.