So Im trying to eat more veggies - particularly for lunch - but Im getting pretty bored of spinach and brocolli. For those who pack lunches to work, how do you prepare your veggies?
Steam them then put them in Tupperware?
If you have a microwave, slice season, and bring in a steamer bag. Nuke for required time and viola.
Raw. Chop em up. Pack em up. Eat em up. Simple.
Birds Eye Steamfresh packages, throw them in the lunch box frozen, microwave when needed, they have green beans, mixed veggies, etc. not primo-but they are better than canned foods and taste good!
I am more lazy than nutritionally motivated, so I pretty much wash, minimal clipping, and eat. I hear you about getting bored. There is more variety out there than you might think, but some of it tastes pretty rough when consumed raw. Beets, kale, and cabbage come to mind. good luck
I have a bunch of tupperware in my fridge full of different veggies (zucchini/squash, mushrooms, onions, peppers). A few times a week I will sautee them with a bit of homemade italian salad dressing and season with basil, salt, and pepper. Top with some parmesean cheese or sliced mozzarella (probably not good if you’re cutting) and put them in their own tupperware and take out and reheat as needed. They are insanely delicious
[quote]Kruiser wrote:
Raw. Chop em up. Pack em up. Eat em up. Simple.[/quote]
This.
I wouldn’t but any plastic bags in the microwave unless you want to reduce your T-levels.
fry up a couple of slices of bacon and saute some brussel sprouts in the fat, then put some water in the pan and let it boil off (Ive heard white wine instead of water works really well but I havnt gotten around to trying it yet), then crumble the bacon back in. You can also chop up an onion and saute it in there before adding the brussel sprouts, or chopped almonds/pecans/etc (added with the bacon at the end).
Raw in a tupperware, then sprinkle Molly Mcbutter cheese sprinkles on top and microwave for about 20-30 seconds.
S
As I type this, I’m eating a whole cucmber sliced w/ hummus.
Steamed (cold leftovers) with a little Italian dressing.
Lightly stir fried, with a teaspoon of Chinese black bean sauce added near the end of cooking.
I like cauliflower stir fried, and a little bit of curry powder added near the end.
You can microwave a potato by wrapping it in a paper towel (score/pierce the potato or it will explode). 10 minutes or so (note: microwaved potatoes have a higher glycemic index than a regular baked potato). You can do the same thing with an ear of corn (you can steam it in it’s husk, in a microwave). I don’t know the cooking time though. Asparagus also comes out good, cooked in a microwave (not reheated - I mean cooked). I think you need a covered glass container though.
Zucchini tastes great if you throw it sliced on the grill w/ some Extra virgin olive oil and S&P. Works in the pan too.
[quote]VTBalla34 wrote:
I have a bunch of tupperware in my fridge full of different veggies (zucchini/squash, mushrooms, onions, peppers). A few times a week I will sautee them with a bit of homemade italian salad dressing and season with basil, salt, and pepper. Top with some parmesean cheese or sliced mozzarella (probably not good if you’re cutting) and put them in their own tupperware and take out and reheat as needed. They are insanely delicious[/quote]
I do something similar, except I’ll rarely add cheese and use seasonings instead. I’ll also buy several different types of mixed veggie bags at the store.
Not sure how you’re preparing them. Consider switching up the dressing. I keep olive oil and balsamic vinegar at work. Make salads with spinach, brocolli, tomato, feta cheese and kalamata olives. Usually sprinkle with oregano, pepper and garlic powder.
Try different vinegars. Red wine, apple, white, etc… To me the vinegar makes any raw vegetable edible.
[quote]JGerman wrote:
If you have a microwave, slice season, and bring in a steamer bag. Nuke for required time and viola. [/quote]
really?
voila
To get down most my vegetables, I put them in a massive pan with about 5 cans of chopped tomatoes. I basically make a chunky soup out of it. Then I either turn it into a spicy sauce, a curry, a chili… etc you get the idea.
Tastes fantastic and I’ve not met a combination of veg that doesn’t work. Shift into tuppleware containers, freeze them, get them out a day before use and put them in the fridge. Also works out cheaper, cause I can get potatos and chicken/beef from work for free anyway so it’s a win-win.
I now have no reason to miss my veg for the day.
Broccoli slaw – mmm. You can get it in the bagged vegetable section. I put it on salad.
I’ve recently “discovered” baked vegetables and they are way better tasting than steamed.
Cut, apply very light coating of olive oil and seasonings, and bake at 350 degrees for 20 minutes.
Can’t believe I put up with steamed veges for so long.
For some veggies I recommend a spritz of citrus of some sort. I like a squirt from a lemon wedge on my broccoli and most other veggies actually. The acidity does something to them I just can’t explain.