"Dear Jackie. Thank you so much for the list of veggies.... I went shopping this morning and got spinach and spaghetti squash which I haven't thought of in years. I am going to look for kale next. Thanks heaps!"
I listen to people say I’d like to eat vegetables but I just don’t like them all the time and most of the time, there’s at least one vegetable that you like that you forgot about, such as artichokes or corn. Sure, they aren’t the highest nutrient greens but they are still vegetables and once you start to incorporate just one or two, you begin to remember others that you could potentially like. Here’s a bit of what we do in the Point of No Return program: Make a list of every vegetable--you’ll find a partial list here:
Take a look through and circle the ones you like and make it a point to buy one or two on that list to eat for the week. When you start to eat one or two, it starts to snowball into other ideas and your mind begins to forget the mantra of “I hate vegetables”. What is even more surprising is how quickly you start to have the urge to try one of the big leafy kinds that you might have stayed away from for years.
There’s also a great book called Vegetables Every Day that I highly recommend for recipe ideas.
My good friend gives it as a birthday present to everyone she knows and I was the lucky recipient a few months ago. Not only does it give a variety of recipes but it also gives an explanation of when they are in season and a general, easy to digest understanding of each kind. It has over 350 recipes and what I like the most is that some are gourmet, some are 5 minutes, and the author gives you a real sense of what spices go with what vegetables. I love it!
I also want to include this great discussion in the PEERtrainer community called "I Don't Like Vegetables." You might find some great ideas like this one:
“My favorite quick 'n easy veggie prep:
I steam green beans, thin down couple of tablespoons of tehini w/ a little water, drizzle over the hot steamed veggies, toss lightly, and sprinkle lightly crushed roast almonds on top.”
Let me know what you make with the spaghetti squash and kale! Yum. I love spaghetti squash. Thanks for the reminder.
-Jackie
Whack a spaghetti squash in half. If need be, use a hammer and a sturdy knife or hatchet. Remove the seeds, add a dribble of olive oil to each cavity and sprinkle both halves generously with ground cinnamon. Bake @ 350 for one hour. When cool, scrape the meat out of the shell. Mix with white balsamic vinegar to taste and sprinkle with a little kosher salt. Either heat in the microwave or serve at room temp. Dee–lish–us!
Posted by: Nikki | October 26, 2010 at 02:54 PM
SPAGHETTI SQUASH RECIPE
cOOK THE SPAGHETTI SQUASH IN THE MICROWAVE
FOR ABOUT 4-5 MINUTES. sCRAPE THE SQUASH
OUT OF THE SHELL AND MIX WITH 2 ZUCCHINI
SQUASH THAT HAS BEEN GRATED WITH SOME
MUSHROOMS. pUT IT ALL BACK INTO THE
SHELL AND TOP WITH PARMESAN CHEESE . .
BAKE FOR 30 MINUTES IN A 350 OVEN
Posted by: Carole | February 04, 2010 at 11:19 AM