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  1. A similar theme: Sautee onion, garlic, red/yellow/green pepper, corn in healthy oil. Add cooked lentils, and one packet of goya sazon seasoning (available in Mexican aisle of grocery store in orange box). Serve on salad or low-pt tortilla with fat free sour cream, ff cheese, salsa, avocado, etc. Easy, delicious, versitile.
  2. what you say ? that's awesome.
  3. Question: do you rince the beans or leave them unrinced?
  4. Check out this thread: http://www.healthdiscovery.net/forums/showthread.php?t=132867&highlight=vegetables Here's my response to it: Roast 'em! So many veggies are delicious when roasted. Plain kale turns ugly but delightfully crispy... asparagus becomes like crack with a little sea salt and nutmeg... brussels sprouts turn tangy with olive oil and balsalmic vinegar... and you can even make crispy vegetable chips that are crispy and tasty like potato chips! Stir "fry" em : Added to some brown rice and small pieces of meat if you eat meat, spinach or any sort of Asian veggies are amazing if seasoned properly. Mmm. In the mood for dumplings or an egg roll or spring roll... steam napa cabage (or other kinds) and use that to stuff filling into. Lettucy things make great wraps or "handles" for food that you like more. Blend them and put them in things like tomato sauce, as a thickener for chili... Try new things. Don't stick to the normal stuff you're used to, but try sauteing up some Thai eggplant with fish sauce and bean sprouts... or steam some ton ho with soy sauce... or make a sandwich spread from a european cucumber chopped up finely with drained plain yogurt and garlic... or try your favorite pasta sauce with spaghetti squash... Dried veggies have the nutrients without the bulk, I think. Invest in some sun-dried tomatoes for home-made pizzas or pasta toppings. Have you had gazpacho? Do you like it? It's a great cool summery way to get in those veggies, and if you don't put in oil, you can probably make it for 0 pts. Are you making fish? I love to take a filet, wrap it in tinfoil with a big handful of spinach or another green underneath, then douse it with 1 tsp olive oil and then other wet ingredients (I prefer Asian-style ginger, garlic, soy, cilantro, but you could do just garlic and oil and lemon juice, or any other normal fish marinade) and bake it in a nice pocket and it'll steam and wilt the spinach and soak it up with the flavors of the fish and marinade. There are some amazing grilled veggie recipies out there. Corn! Oh, there's got to be something fun to do with corn... roast it on the grill, slather it with different spices or chili peppers... Garnish every piece of meat with a new salsa or chunky sauce made with vegetables. Make guacamole with spinach blended inside: more bulk, less fatty guacamole, more very tasty veggie power. Have you ever had seaweed before? It's delicious if you go at it with an open mind. I also love making veggie-only "sushi" rolls with the seaweed and sliced veggies. Have a hotpot party (SO much fun, but a lot of work) and load up on veggies from the Asian market like lotus root, taro root, turnip, napa cabbage, enoki or other mushrooms, pea pods... as well as your own favorites. Try a point-friendly taco salad... and go easy on the taco and big on the salad. Honestly, I think it's gotta be at least to some extent a mental block. I don't like all vegetables, and I certainly wouldn't be caught dead eating peas and carrots boiled with butter, or regular steamed veggies with nothing to give it some pizazz or funk... but you have to be willing to experiment and play with your food and find some sort of new favorites. I guarantee you: if you have fun making it and put some of yourself and your own energy into trying to make it fun and different and new, you'll certainly find something that you like... or at least have a more positive attitude towards veggies. Speaking of which, I have some mustard greens that I bought and don't know what to do with in the fridge that are calling my name. Have fun with it, and share anything cool with us.
  5. A fun thing I tried for a picnic tomorrow... we'll see what people think! 2 cups of cooked whole grain of choice (I think ww couscous, bulgur, millet, or quinoa would probably be best) 3 large tomatoes, diced 1 large or 2 small diced, seeded cucumbers 1 pepper, any color, chopped 1 shallot, diced 1/2 red onion, diced 1 tbsp pre-chopped garlic (or 1 pressed clove) 1 tbsp olive oil 2 tbsp red wine vinegar 2 tbsp worchestershire sauce 1 tbsp dried mint or cilantro, crushed 1 tbsp dried basil (or 1/2 cup torn fresh) dash of salt, pepper to taste Mix. Chill overnight. You might need to drain the tomato's juice the next day. Enjoy!
  6. Per serving: 1 large white onion (or vidalia) 1/2 beef bullion cube 1 tbsp white wine or cooking sherry 1-2 tsp olive oil (depends on how many healthy oils you need for the day) Water Salt and pepper to taste Pre-heat oven to 350 degrees. Take onion, peel, boil for 10 minutes in water Place on a square of tinfoil large enough to cover onion. Crinkle up to make a bowl. Slice onion 2-4 times like a pizza enough to just make it easier to get liquid down into the onion. In small bowl, mix white wine, olive oil, and beef bullion. Pour over onion: if there's not enough liquid to completely moisten the onion, add more of wine or olive oil, or water. Close up tinfoil. Place foil with onion in oven for 50 minutes. Let onion cool, put into a bowl, pour remaining liquid over onion and eat. Tastes a lot like french onion soup in an onion bowl.
  7. I just buy 'em but this might have some good ideas: http://www.healthdiscovery.net/forums/showthread.php?t=122035&highlight=asian+cucumber+salad I also do a tzaziki sauce dressing: 1 cucumber, chopped 1 tbsp prechopped garlic (you can use garlic powder or chopped then sauteed garlic if desired) 1 tsp onion powder 3 cups ff plain yogurt salt, pepper Dash cumin 1 tbsp dill 1-2 tbsp dried mint (can use a bunch of fresh if desired) (As long as you have the cucumber and yogurt, you can make your own variations) Blend. Keep refrigerated. Use on salads or as a dipping sauce for veggies. If you want it to be thicker, seed the cucumbers or use English cucumbers. I also used this as a sort of marinade for sauteed kale, but I'm sure it would be good sweet and tangy salad dressing. In fact, next time I buy mango... 1/2 small mango (or 1/4 large; I use the small yellow ones) 1 pt 2 heaping tbsp dijon mustard (I prefer the kind with the whole seeds) Juice of two key limes (maybe 3 tbsp) 2 cloves garlic, minced 1 tsp cayenne pepper (to taste) sea salt (to taste) 1 tbsp dried (or 2-3 tbsp fresh) dill Blend. It'll be really thick: you can thin it out probably with some yogurt or oil... I'd have to play with it.
  8. Sounds good. I make one similar... I'll have to try yours! http://www.healthdiscovery.net/forums/showthread.php?t=122035&highlight=asian+cucumber+salad
  9. Ok, I'm ridiculous. Just spent $20 at World Market on Toriani syrups. I got two small bottles of vanilla and caramel, two large ones of almond and irish creme. I got the target brand of hazelnut so now i can have my nutty irishman coffee (irish creme, hazlenut) and experiment with the rest. And so it begins... lol.
  10. Sick and tired of the same thing for breakfast? Give 'em a try. Undressed up, you can do it for as little as 2 pts... but if you add a tortilla, cheese, sour cream, etc. just add the pts as necessary.
  11. I forgot to mention: it's okay to make this mixture into an omelet or scrambled eggs too (actually, that's more traditional) but I prefer the soft, tender, delicateness of poached eggs.
  12. Cross-posted to breakfast recipes. Made this up right now and it's interesting and delicious. My take on egg and nopales. 4 servings Needed: 1 cup of nopalitos, diced, boiled, and drained * 2 tomatoes, diced (or canned diced tomatoes) 1 green, yellow, or red bell pepper, diced 1 onion, diced (For these last two ingredients, I use the pre-diced frozen stuff: mixed bell peppers of all colors and onions: easy!) Dash of chili powder Dash onion or garlic powder Handful fresh cilantro leaves 1 key lime (or 1/2 regular lime, or 2-3 tsp lime juice) 4 eggs Salt/pepper to taste 1 Jalapeno pepper, diced or canned (optional) Bring water with a tsp or two of white vinegar to a soft boil. In pan with spray-nonstick spray or a healthy oil, sautee onion and peppers until crisp-tender. Add nopales, tomatoes, chili powder, jalapenos, and garlic powder, stir until nopales are warmed. When you add those ingedients, crack the eggs into the boiling water and watch them until they are poached to the doneness you like. Set one on each plate. Top with nopales mixture, sprinkle with cilantro, and serve. If you want to add things for more points, cheese, sour cream, diced avocado, or canned corn make a great addition, and it's also fabulous rolled up in a corn (not flour) tortilla. *Nopalitos: These are diced cactus leaves. You can usually find them in Latino markets in the US. If you can find them only whole, be sure to follow instructions on preparing them (you can find them online with a search for "Nopal," "Nopales," or "Nopalitos) and dicing them. It's important to be sure you remove all the spines! Boil the diced nopales, now called nopalitos (little nopales) for 15 minutes, changing the water 3-4 times. The more times you change the water, the less sticky they become. Drain, and you can store them for a few days in the fridge.
  13. Oh, lordy, this was good. Modified from this. One package tempeh; marinated (recipe below) 2-3 cups frozen stir-fry veggies (or fresh!) 1-2 tsp healthy oil (or more, count pts or ration servings!) Cucumber Sauce (recipe below) Marinated Temeph (I guestimated the amounts) 3-4 tbsp soy sauce Dash of rice wine vinegar 1 tsp splenda 1 tbsp grated ginger (or the jarred mush!) 1 tsp minced garlic Juice from 1-2 key limes or 1/2 lime 1-2 tsp chopped scallions or cilantro (optional) Combine marinade ingredients in a bowl. Pour into plastic bag with tempeh block, work in. Leave to marinate in fridge overnight. (If not enough liquid, add soy sauce accordingly) Sautee vegetables and tempeh in healthy oils until veggies are crisp-tender and tempeh is warm. Serve with cucumber sauce. Cucumber sauce: 2/3 cup sf ff plain yogurt 1 small pickling cucumber or 1/2 regular or European cucumber, seeded and chopped 2 tbsp dried mint or a handful of fresh mint 2 tbsp fresh cilantro Cracked pepper to taste and salt (optional) 1 clove of garlic I threw in 1/3 cup of spinach as I food processed to give it some bulk and veggie power Dash of cumin Combine in a food processor, mix to desired consistency. This would be good over couscous.
  14. I thought veggie dogs weren't core?
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