A Few Vegetable Recipes for :-)

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Below are a few Veggie Recipes for you:

Roasted Vegetables -- Serves 4

1 cp cooked diced red or baking potatoes (i recommend the red. it adds to the

presentation)

1 cp whole baby carrots

1 cp broccoli florets

1 sweet red peppers, quartered

1 green pepper, quartered

1 tbl garlic-and-red-pepper-flavored olive oil (will find in the specialty

section of your supermarket)

1/2 tsp salt

ground black pepper

Preheat the over to 400 degrees. In a large bowl, combine the potatoes, carrots,

broccoli and red and green peppers. Drizzle with the oil; toss well. Arrange the

vegetables on a non-stick baking sheet. Sprinkle with salt and pepper to taste.

Bake for 25 mins, or until the vegetables are tender.

Prep time: 10 mins

Cook time: 25 mins

Per serving: 119 calories; 3.7g fat; 313mg sodium.

Roasted Green Beans -- Serves 4

1 lb fresh green beans

1/2 tsp extra virgin olive oil

1 tsp balsamic vinegar

2 tsp minced fresh basil

salt and ground black pepper

Preheat the oven to 500 degrees. In a large bowl, toss together the green beans,

oil, vinegar and basil. Place on a nonstick baking sheet in one layer; roast for

10 minutes or until wilted, stirring once. Add salt and pepper to taste.

Prep time: 5 mins

Cook time: 10 mins

Per serving: 3 calories; .7g fat; 13mg sodium.

Glazed Honey Carrots -- Serves 4

1 cp orange juice

1 lb peeled baby carrots

1 tbl balsamic vinegar

1 tbl honey

Heat the orange juice in a 10 " non-stick skillet over medium-high heat. Add the

carrots, cover and cook for 10 minutes, or until the carrots are tender. Push

the carrots to the side of the skillet; add the vinegar and honey. Cook and stir

for 1 min; toss with the carrots.

Prep time: 3 mins

Cook time: 15 mins

Per serving: 72 cals; .1g fat; 3.2g dietary fiber; 101 mg sodium.

Asian Vegetable Saute -- Serves 4

2 tsp extra virgin olive oil

1 pckg (16oz) Asian stir-fry vegetables

1 cp whole snow peas, trimmed

1 can (15oz) whole baby corn, drained

1/4 cp defatted chicken broth

1 tsp dark sesame oil

2 tbl reduced-sodium soy sauce

1 tsp grated fresh ginger

1 tsp cornstarch

Heat the oil in a wok or 10 " non-stick skillet over medium-high heat. Add the

stir-fry vegetables; cook and stir for 2 mins. Add the snow peas and corn; cook

and stir for 2 mins.

In a small bowl, combine the broth, oil, soy sauce, ginger and cornstarch. Add

to the wok/skillet. Cook and stir for 1 min or until the sauce thickens.

Prep time: 10 mins

Cook time: 5 mins

Per serving: 176 calories; 4.2g fat; 6g dietary fiber; 599mg sodium.

Tara Winnett wrote:

Veggies veggies veggies!!! You need them!

E wrote: ~Um.... the veggies are... Umm... Yeah

non existent... I need to work on

that, I should try to incorporate at least a really good salad everyday or

something

~I work until 9 and don't have school until 12 so I usually go to bed around

maybe 1 am but I don't get up until 930 ish, work out, then eat then go to

school or work... I have the worst schedule when it comes to trying to cook

real food

~I might be able to prepare food on Saturdays, I work all day Sundays so

that day is out. I should try cooking some food on Saturdays tho.. This

saturday will be hard because I have a seminar from 9-3 but maybe I could

cook some food in the evening

~MMM see I eat oatmeal, cream of wheat, cottage cheese and yogurt like crazy

even when I'm not " dieting " so for me those foods are yummy and they are

foods I have always been eating so I KNOW I can keep those up for the long

run... Buuuuuuuut I do get burned out on them every once in a while and

would like to try other foods

~Current BF according to biofitness is 26.1%

Re: Argh!!! -- .

> -

> - Aside from carrots.... where are your vegetables???

> - Your first meal is late in the morning; what time do you wake up? What

> time do you go to sleep?

> - can you prepare food on the weekends, to freeze and have available

> during

> the week? Such as grilled chicken, steamed/poached fish, roasted or

> steamed vegetables, salads, hard boiled eggs?

> - your food is BFL-approved, but it doesn't look... appetizing or healthy

> for the long-run

> - what is your current bf%?

>

>

> At 03:50 PM 4/28/2006, you wrote:

>>Ok so yesterday was a school day, so here's what I ate...

>>

>>11am- (After workout)- Protien Shake and cream of wheat

>>145pm- Body For Life bar (meal between classes)

>>4pm- cottage cheese and yogurt and carrots

>>6pm- 'Hot Stuff' recipe from EFL

>>8/9pm- Half of egg pudding recipe (I didn't like it so I couldn't finish

>>it,

>>lol)... then 1 T natural PB

>>

>>So today I'm going to try to eat like this

>>

>>1030am- Protien Shake and Oatmeal

>>130pm- string cheese and yogurt

>>445- south beach diet frozen meal

>>7ish- cottage cheese and an apple and carrots (yeah i like carrots)

>>then I don't know because I'm going to a party so who knows what food will

>>be there and when I will come home... I probably won't stay too long so

>>I'll

>>probably just come home around 11 have a meal replacement shake with

>>frozen

>>fruit... then be done for the day

>>

>>I'm doing really really really well with my workouts, doing them

>>absolutely

>>by the book... Except on Saturdays when I usually add a long run on top of

>>my 20 min HIIT.

>>

>>OH and I drink 100 oz of water a day, take a multivitamin, CLA, and

>>creatine

>>(soon to be just Betagen)

>>Thanks everyone

>>

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