I need some veggie inspiration!

[cafe_et_creme]

Hi

Im on the first rung, and trying hard to increase my veggie intake. Im finding it hard at the moment as i seem to go off everything! I try and have some veg with each meal, i will have mushrooms with my cooked breakfast, 2 cups of salad at lunch or an omelete with plenty of spinach and some other veg, and for dinner i have 2 cups of cooked veg, with whatever meat ive got.

The problem is i find myself having the same types of veg and im not eating it all as i go off it or am bored with it, and now im a bit constipated as im not getting enough fibre.

So exactly how many cups of veg and salad should i be eating, as i know im not eating enough!

Also should i do an extra 10grms a week, and work my way up the ladder quicker as i only have 6lbs left to go??

and my usual veggies are:
Brocolli
Cauliflower
Green Beans
Red or Green Peppers
Courgette
Avocado
Cucumber
Mixed leaf salad

what else could i try that i wont have to eat loads of, if you knw what i mean?

many thanx in advance for any help!

Carmen x

[ValidRouge]

Brussel sprouts
Jicama
pumpkin

[*Emma*]

You should be eating the same as what you ate in induction PLUS 5 net carbs of veggies


this doesnt equal out to the same amount in cups obviously, but theres a great list here
OWL Power of 5 - 5 net gram foods

I think you'd get really bored if you were eating 10g extra a day, but thats where you should be for premaintenance, you really need to find out your CCLM and CCLL at this point...

Have you read up on pre-maintenance in the book? its probably time you did that now and you also need to move up those rungs pretty quickly but without too much of an urgency so that you realise what is and isnt okay for your body

[cafe_et_creme]

Hi

Thank you for your input!

Whats jicama?? im in the uk and never heard of it before.

I was reading the book the other night i cant remember if it was the pre matience section or the ongoing weight loss bit, but it did say that if you only have a few pounds to lose to increase your carbs by 10 grms a week so you get to do all the rungs. I will re-read and double check this though.

[*Emma*]

Jicama isnt available in the uk!

yes you should, but i'd get up the rungs really!

[kate58]

I've asked several greengrocers and people at farmers markets (organic growers and the like) about Jicama - none of them have ever heard of it. I don't think it's possible to get this side of the Atlantic.

A veg I find great and very versatile is turnip. In Ireland at at least what we call turnip is what Americans call rutabaga and I believe you possibly call swede. I cut it in chunks roast it with some onion and mushrooms, with everything tossed first in a mixture of olive oil and a tiny bit of red wine vinegar. I cut it into chips, toss in oil and a little parmesan and cook in a very hot oven, which makes it turn out crisper - great with a homemade burger. Slicing it in thin rounds and cooking the same way is equally nice. I dice it and fry it with some onion and bacon bits to make hash browns.

Cauliflower used to be one of my least fav veg, but now that I've started using it to make faux rice, it's an almost every other day thing, and really ends up tasting nothing like cauliflower so it's like discovering a new veg. You can very the seasoning to suit the meal and even stir an egg through to make 'fried rice'.

Radishes are also great. I really like them roasted (they lose their 'radishy' flavour and become very sweet). The bigger oriental white or black radishes are great instead of carrot in a home made coleslaw.

[Chicklady]

I have a particular affection for artichoke hearts and asparagus Saute one or both in a bit of olive oil, sprinkle with gorganzola.... when you get further up the ranks, add a bit of toasted hazelnut....

[*Emma*]

What does Artichoke taste like? i keep seeing it but it's just not appealing to me..

[Chicklady]

You just have to try it. I can't even start to think of a way to describe it. but there is nothing offensive about it- no bitterness, or sourness. it's not a very strong flavor. If I'm eating it alone, I'll dip it in garlic butter or oil. Pre-atkins, i've also enjoyed it deep fried(coated) with dip. The whole artchoke is fun eating, scraping the leaves with your teeth and digging your way to the heart. however, these days, I buy frozen hearts to save some cooking time.

[Chicklady]

By the way, there are little jars of marinated artichoke hearts out there, including a few that don't have sugar in them. It's another pretty tasty way to eat them, although a bit pricey for the number you get.