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OMG I CAN'T EAT ANYMORE BROCOLLI!!!1!one!
- Thread starter Roofus
- Start date
roofus, fear not, MON!
Brocoli, wax beans, green beans, cauliflower, sugar snap peas, asparagus, mounds of spinach....
ALL can be livened up with mucho l'amour by just mixing and matching a few non-nutrient dense seasonings:
red, green or yellow curry paste
dried orange peel
ground fennel
anise seed
any and all chop sesoninngs
any and all fresh herbs
most pestos and teppenades are fairly fat rich, but its usually EVOO, so go go for it
chilli paste
ground red or green chllies
etc etc etc, mix and match all of the above...
make up your fat content with chopped walnuts, slivered almonds or peppitos or sunflower seeds...
nam pla fish sauce
soy sauce
tosa joyu
dried bonito flakes
shiso shake
man... you need to peruse Chefs sticky up top on this thread, i think that would lend a hand too...
all that stuff is pretty cheap, lasts forever, goes a long way etc etc....
eat AND live like you mean it.
if you need any help, ask. I love it.
Brocoli, wax beans, green beans, cauliflower, sugar snap peas, asparagus, mounds of spinach....
ALL can be livened up with mucho l'amour by just mixing and matching a few non-nutrient dense seasonings:
red, green or yellow curry paste
dried orange peel
ground fennel
anise seed
any and all chop sesoninngs
any and all fresh herbs
most pestos and teppenades are fairly fat rich, but its usually EVOO, so go go for it
chilli paste
ground red or green chllies
etc etc etc, mix and match all of the above...
make up your fat content with chopped walnuts, slivered almonds or peppitos or sunflower seeds...
nam pla fish sauce
soy sauce
tosa joyu
dried bonito flakes
shiso shake
man... you need to peruse Chefs sticky up top on this thread, i think that would lend a hand too...
all that stuff is pretty cheap, lasts forever, goes a long way etc etc....
eat AND live like you mean it.
if you need any help, ask. I love it.
mrs dash (garlic and herb/tomato garlic) on green beans is awesome. i truly cannot stand brocolli so pretty much straight green beans for me..
i use hotsauce on my chicken (kinda high in sodium, but i use it sparingly)
i found some 96% lean ground beef at the local grocery store that I normally have once or twice a day in place of teh damn chicken
i use hotsauce on my chicken (kinda high in sodium, but i use it sparingly)
i found some 96% lean ground beef at the local grocery store that I normally have once or twice a day in place of teh damn chicken
J
jenscats5
Guest
I made this recipe (from my Recipe Thread in the Women's Forum) using all green beans - it was a great side dish, especially when it's hot outside.....The sauce is also good as a salad dressing....
Curried Green and Yellow Bean Salad
**Use all green beans if you'd like....
Ingredients:
12 ounces green beans, trimmed
12 ounces yellow wax beans, trimmed
2 tablespoons white wine vinegar (or red wine/apple cider vinegar)
2 tablespoons olive oil
1-1/2 teaspoons sugar (1-2 packets Splenda, to taste)
1 teaspoon grated fresh ginger (I used 1/2 tsp. powdered)
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
1. In a large saucepan cook green beans and wax beans, covered, in a small amount of boiling salted water for 10 minutes or until crisp-tender. Drain and immerse in a large bowl half-filled with ice water. Drain again. Return beans to bowl; cover and refrigerate until serving.
2. Meanwhile, for salad dressing, in a screw-top jar combine vinegar, olive oil, sugar, ginger, curry powder, turmeric, salt, and pepper. Cover; shake well. Refrigerate until serving.
3. To serve, pour salad dressing over beans. Toss gently to coat. Serve immediately. Makes 8 to 10 servings.
Nutrition facts per serving:
calories: 60
total fat: 4g
saturated fat: 0g
monounsaturated fat: 3g
polyunsaturated fat: 0g
cholesterol: 0mg
sodium: 78mg
carbohydrate: 7g
total sugar: 2g
fiber: 3g
protein: 2g
vitamin A: 0%
vitamin C: 17%
calcium: 3%
iron: 5%
Curried Green and Yellow Bean Salad
**Use all green beans if you'd like....
Ingredients:
12 ounces green beans, trimmed
12 ounces yellow wax beans, trimmed
2 tablespoons white wine vinegar (or red wine/apple cider vinegar)
2 tablespoons olive oil
1-1/2 teaspoons sugar (1-2 packets Splenda, to taste)
1 teaspoon grated fresh ginger (I used 1/2 tsp. powdered)
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
1. In a large saucepan cook green beans and wax beans, covered, in a small amount of boiling salted water for 10 minutes or until crisp-tender. Drain and immerse in a large bowl half-filled with ice water. Drain again. Return beans to bowl; cover and refrigerate until serving.
2. Meanwhile, for salad dressing, in a screw-top jar combine vinegar, olive oil, sugar, ginger, curry powder, turmeric, salt, and pepper. Cover; shake well. Refrigerate until serving.
3. To serve, pour salad dressing over beans. Toss gently to coat. Serve immediately. Makes 8 to 10 servings.
Nutrition facts per serving:
calories: 60
total fat: 4g
saturated fat: 0g
monounsaturated fat: 3g
polyunsaturated fat: 0g
cholesterol: 0mg
sodium: 78mg
carbohydrate: 7g
total sugar: 2g
fiber: 3g
protein: 2g
vitamin A: 0%
vitamin C: 17%
calcium: 3%
iron: 5%
