Your favorite veggies? (induction friendly)

[Gottabringmeback]

And ways you like them..

[mustang802]

Re: Your favorite veggies? (induction friendly)

Broccoli steamed with butter. Yummy

[Fizgig]

Re: Your favorite veggies? (induction friendly)

Cauliflower - Cut up, coat in olive oil and a little salt, roast at 375 for 1 hour until golden and yummy.

Or, cook then puree with 3 oz cream cheese. Yuuuum.

Brussels sprouts - Saute in a hot pan with butter in garlic, then add 1/2 C chicken broth, close lid, and steam for 12 minutes.

Cucumber - Peel and grate, squeeze all the moisture out that you can, then add a little mayo, red onion, and salt/pepper.

Zucchini and yellow squash - steam for 1:30 in the microwave, add a little butter and salt.

Frozen green beans, broccoli....

Frozen stirfry veggies - add some cooked chicken thighs and homemade sugar free teriyaki sauce...

[Focused]

Re: Your favorite veggies? (induction friendly)

Deeeelicious! Cauliflower doesn't last in my fridge long enough to be roasted.

Roasted broccoli... mmmmmm!

[Evansmom49]

Re: Your favorite veggies? (induction friendly)

Roasted cauliflower with olive oil, parmesan and garlic powder - I want some now!

[BDawg]

Re: Your favorite veggies? (induction friendly)

Broccoli steamed with or without butter
Green beans steamed with sesame oil

[SkinnyGirlInTransit]

Re: Your favorite veggies? (induction friendly)

I shouldn't have read these posts!

Love 'mock mashed potatoes' - cauliflower w/ goat cheese, butter & cream. YUM - tastes just like the real thing!

Greek Chopped Salad - Cucumber, Green Peppers, Little bit of Tomato & Onion, Feta Cheese, Olive oil & Lemon Juice, Oregano, Salt & Pepper = Delish!

Roasted Asparagus w/ Butter

Roasted Broccoli w/ Butter/Olive Oil

[Grizzabella]

Re: Your favorite veggies? (induction friendly)

I love grilled asparagus. I like to make egg salad and eat it on endive leaves. Fennel and jicama make salads more interesting. Another way I like to eat jicama is to peel it and slice it into sticks, then squeeze some lime juice over it and sprinkle on some salt and chili powder.

I also love collards and other greens like chard or kale. I like to cook down some little cubes of salt pork (or diced bacon), then sauté chopped onion in the pork fat, then I add the chopped collards and cook them until they soften a bit, pour in some chicken broth and turn the heat down to simmer for about 35 minutes. Squeeze a little bit of lemon on it before serving.

[chinadoll]

Re: Your favorite veggies? (induction friendly)

yellow squash baked with an egg, a little cream and some cheese.

broccoli with sesame oil and fresh garlic

asparagus/red/peppers/eggplant/zucchini brushed with olive oil and grilled YUMMY

pureed cooked cauliflower with cream cheese or some cream and cheddar

[liv]

Re: Your favorite veggies? (induction friendly)

Cauliflower fried rice with ginger and garlic and a bit of onion (can only have one cup of this on induction)

[mitzimarie]

Re: Your favorite veggies? (induction friendly)

I'm going to post 3 from Linda's website. I just copied and pasted them, so it includes the carb counts that she came up with. I never just assume the counts are correct on any recipe... I always enter the ingredients myself into Fitday.



From Linda's website:

Linda's Low Carb Menus & Recipes



"LOADED" CAULIFLOWER
1 cup cooked cauliflower
1 teaspoon butter
Salt and pepper, to taste
1 ounce cheddar cheese, shredded
1 tablespoon ranch dressing or sour cream
1 strip bacon, crumbled
1 teaspoon chives
Butter and season the cauliflower. Place in an individual-serving baking dish, then top with the cheese. Microwave or broil until the cheese is melted. Top with ranch dressing, bacon and chives.
Makes 1 serving
Do not freeze
Per Serving: 290 Calories; 25g Fat; 12g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
I wasn't trying to pretend that this was a baked potato, but I had the idea of topping cauliflower with all of the things that go on a baked potato. It was quite good.

This is one of my absolute favorites. I've never tried it with the ranch dressing; I always use sour cream.

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Linda's Low Carb Menus & Recipes



TODD'S GREEN BEANS
1 pound fresh green beans *
6 ounces onion, sliced thick *
1 tablespoon oil
1-2 tablespoons butter
Salt and pepper, to taste
In a large skillet or wok, sauté the green beans in oil and 1 tablespoon butter over medium-high heat about 4-5 minutes or until they start to brown. Add another tablespoon of butter, if needed, and add the onions. Sauté until the onions are nice and brown. Season to taste with salt and pepper.
Makes 4-6 servings
Can be frozen
* You can also use a 16-ounce bag of frozen thin green beans that have been thawed completely and patted dry. I used frozen beans. I used a medium onion plus one small onion to get 6 ounces.
Per 1/4 Recipe: 126 Calories; 9g Fat; 2g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 84 Calories; 6g Fat; 1g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
My friend Nancy's son-in-law Todd came up with this recipe and they're very good. This is a simple recipe yet it has a nice flavor that would go well with just about any main dish. You could make this better suited for induction by cutting the onion back to one small one or about 2 1/2 ounces. Click the photo to see a close-up.

I've always used fresh green beans; don't like frozen ones. I also like to throw some mushrooms in there, too.


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Linda's Low Carb Menus & Recipes



PORTOBELLO PARMESAN
2 portobello mushroom caps
Salt and pepper, to taste
Pinch garlic powder
2 tablespoons spaghetti sauce
2 ounces mozzarella cheese, shredded, 1/2 cup
1 ounce freshly grated parmesan cheese, 1/4 cup
Fresh parsley, chopped, optional
Very gently scrape the gills off the underside of the mushroom caps with a spoon and cut off the stems to make them level with the underside of the mushrooms. Brush the mushrooms with a damp cloth to clean them. Place the caps stem side up on a foil-lined baking sheet. Bake at 400º 10 minutes. Turn the caps stem side down and bake another 5 minutes.
Place the mushrooms stem side up on the same baking sheet. Sprinkle them with salt, pepper and garlic powder. Spread each with 1 tablespoon of the spaghetti sauce. Divide the mozzarella and parmesan cheeses between the mushrooms. Bake at 400º about 5-7 minutes until the cheese is melted and bubbly. Garnish with chopped parsley, if desired. Serve as a meatless main dish or as a side dish.
Makes 2 servings
Do not freeze
Per Serving: 198 Calories; 12g Fat; 15g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
This is based on a recipe by Giada De Laurentiis. She grilled her mushrooms and baked this more like a casserole with a lot more sauce. Since the sauce has so many carbs, I cut it back to just 1 tablespoon per mushroom and it was plenty. It's the cheese that's important here and there's plenty of it.

I prefer this recipe without the spaghetti sauce; just cheese.

[imagood1]

Re: Your favorite veggies? (induction friendly)

I like turnips -- take the outer skin off of them, dice them up and put in a pan, cover with water and boil until they are tender, drain off the water - add a little cream, butter, salt and pepper -- they taste like mashed potatoes...yum!!

rutabaga - take off outer skin, cook in a small amount of water until tender, mash and add butter salt & pepper....another yum!! Edit: Rutabaga is NOT induction friendly (but it is one of my favorite veggies and am waiting to be able to eat it again soon) - it is high on the rungs ... I thought I had deleted this line until I re-read this post this morning. I am sorry I didn't get back before now to edit it

fried cabbage -- with or without rye seeds. all you do is cut up the cabbage is medium size pieces, fry in a skillet with a little oil until tender over medium heat, add a little water to steam and put a lid on it. Just before you are ready to serve it take the lid off and turn up the heat.

asparagus wrapped in bacon and drizzled with olive oil - cooked on the grill.

any of Linda's cauliflower "potato" dishes. I also love the mockafoni & cheese!!

[Because I love my girls]

Re: Your favorite veggies? (induction friendly)

mmmmm...you all made my mouth water,lol. I love Linda's loaded cauliflower. Jalapeno poppers are also one of my faves. Makes a great snack.

[MrsChesterDogg]

Re: Your favorite veggies? (induction friendly)

Yellow summer squash, with bacon and onions. Fry the chopped bacon until almost crisp, add the onions and let them get brown, add the chopped squash and cook til they are just tender. Add salt and pepper to taste.....had this for dinner last night. Yummmmm!

[acaramelrn]

Re: Your favorite veggies? (induction friendly)

I love raw broccoli and raw spinach!

Those recipes from Linda's website looks sooo good. But Booohooo I can't have the cheese, sour cream or bacon......