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I want to know what vegetables you eat

Answered on September 12, 2014
Created April 25, 2013 at 1:24 AM

I need someone to hold my hand here. I grew up in a home where white potatoes and canned corn were our vegetables. I've been paleo for about two years, but I've struggled with sugar/candy Despite cutting grains and legumes. I just finished the Whole Life Challenge discovered that I use fruit as a crutch for candy. A better option, yes, but I let fruit push veggies off my plate. Ive cut down the fruit, but I feel like Im not eating enough now. I end up not having enough food at work and have to head to the cafeteria where paleo options are fruit and an overpriced salad bar...I always choose the fruit. :/

Right now I eat bagged salad during lunch (because Im not too great at making my own...I need to learn!) and steamed frozen veggies (Brussels sprouts, broccoli, carrots, or cauliflower) st dinner. Snacks I do baby carrots or celery. Breakfast is the most difficult meal to eat veggies at. I usually have an apple and 3 hard boiled eggs. I also eat 1 or 2 avocados a day, since I stopped eating all the fruit. I am really bored with the veggies I eat right now.

Anyway, I want to hear your personal experience. What vegetables do you eat and how do you prep them so they taste good? How many veggies do you eat at each meal? Do you have any tips for veggie prep That will make them easy to bring with me? The only meal I eat at home is dinner, and I usually just team frozen veggies with whatever meat/fish I eat. Also, what do you eat with your veggies (healthy fats?) to make them taste better.

Thanks!

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 25, 2013
at 05:39 PM

They're sugary, but that does not disqualify something from being paleo. Katie is just in the low-carb paleo framework.

A003a0e704118f11b86a6e1fbbb13cd7

(284)

on April 25, 2013
at 05:01 PM

+1 for roasted veggies, they are the best!

1ab7ccb9520dddd0777db88e74ca0bed

(870)

on April 25, 2013
at 05:41 AM

What's not paleo about parsnips?

Cceda01c6e1aefb1ca7f1aa5653cba2a

(125)

on April 25, 2013
at 01:43 AM

Veggies taste pretty good by themselves and don't need a lot of spice/flavor. But, when I do feel the need, I recently doscovered corriander. I think it gives them an interesting citrusy flavor! Avocados are fruit and two will set you back 600 calories, 40g fat, and about 30 carbs. That wouldn't be my optimal source of lots of food, but we're all different. Also, if you find veggies at breakfast weird or too hard, don't force it! There is no rule that says you have to eat them at all meals. (Breakfast is so easy to get in veggies tho- omlets or scrambles can be loaded with veggies).

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14 Answers

3
Ae3b7ea9f3755af32287825db8d98796

on April 25, 2013
at 01:09 PM

I roast my vegetables most of the time. Chop them and toss with a little olive or coconut oil, salt, pepper, and maybe garlic salt. Roast at 400 or so for about 1/2 an hour depending on the veg. Roasting really brings out the flavor. I agree with the above poster who suggested a CSA. It's a great way to try new veggies.

I also have a salad every night at dinner. I use about 4 cups of greens, 1 english cucumber, toasted pine nuts, avocado, and then whatever else I have hanging around (maybe some peppers or mushrooms, feta if we're doing cheese). Dressing for the salad is olive oil and balsamic, sometimes I make a garlic dressing by mixing oil, balsamic, crushed garlic, and a squeeze of lemon). My husband and I split the salad, which is really pretty big. It's a great way to get a lot of veggies...I'm a huge salad lover.

A003a0e704118f11b86a6e1fbbb13cd7

(284)

on April 25, 2013
at 05:01 PM

+1 for roasted veggies, they are the best!

2
6b13003098d2212b6dc747ea7a9048c6

(40)

on April 25, 2013
at 08:36 PM

My family have been big on vegetables for a while, but over the past year we've increased our veggie intake quite dramatically - our fridge is constantly overflowing with vegetables, heh. We try out new veggies quite often, but as a general rule, the staple vegetables in my household are the following:

  • broccoli
  • cauliflower
  • asparagus
  • brussels sprouts
  • carrots
  • kale
  • spinach
  • parsnip
  • butternut squash
  • sweet potatoes
  • onions
  • zucchini
  • mushrooms
  • green beans
  • mange tout/sugarsnap peas
  • peas
  • runner beans
  • cucumber
  • celery
  • red onions & shallots
  • tomatoes
  • beetroot
  • bell peppers
  • lettuce (we eat a lot of salads so we have bags of a load of different types - lamb's lettuce, iceberg, romaine, rocket, spinach etc)
  • cabbage (red and white)

We have all of these in pretty much permanently - I think the only item we don't have right now is spinach because we had the last of it last night.

Other veggies we sometimes include are:

  • kabocha squash
  • collard greens
  • pak choi
  • bok choi
  • turnips
  • swede
  • fennel
  • leek
  • pumpkin

(It really all depends on what we can grab/what catches our eyes at the supermarket, or what's in season, to be honest.)

We tend to eat a lot of red sauce (tinned chopped tomatoes, fresh tomatoes, onions, mushrooms, garlic, bacon bits, basil and oregano) with our meals, which is an easy way of getting in extra veggies. My mum makes up big batches of this sauce and freezes them into portions in the freezer (some blended smooth, some chunky) so that we can grab some whenever we can't be bothered to make up a fresh load for dinner.

One thing my family did when we started to swap in more veggies for the starches was to make our typical pasta dishes but replace the pasta with steamed vegetables i.e. eat the pasta sauce over the veggies. Red sauce goes really well with broccoli, carrots and brussels sprouts, we've found - broccoli, carrots, brussel sprouts, cauliflower, asparagus and spinach are very much the most common foods at our dinner table because they go so well with basically any meal.

Another thing we do is to make vegetable bakes, with a massive ton of vegetables all steamed and thrown together into a casserole dish with some red sauce and a topping of cheese. My mum will sometimes thrown in chopped up sausages, bacon or chorizo along with the veggies, for some extra protein/flavour. (We're having this tomorrow night, actually. Mmmmmm.)

As a general rule of thumb, we have a minimum of two generous portions of vegetables with dinner - sometimes as many as five or six different kinds of veggies, actually. We steam most veggies, but we roast any squashes/tubers in the oven with a drizzling of olive oil/coconut oil and sliced onions and bacon bits. We've roasted broccoli in the oven before now, and we've tried making fancy seasonings and sauces, but we really like the fresh taste of steamed vegetables so we tend to stick to that. We tend to stick mushrooms in most dishes but rarely have them by themselves, and sliced onions go in most dishes as well.

We all eat a fair amount of salads - I alternate between eating salads for lunch at college and eating cold leftovers from dinner the night before, and we eat salads for lunches at the weekends - and we all tend to have our own signature salads that we make. I like to have a mixture of crunchy salad greens, topped with raw carrots, cucumber, bell pepper, beetroot, cheese and whatever meat/fish we have that needs to be eaten, with a dash of balsamic vinegar as a dressing; my parents both like to stick to the darker-coloured leaves, with tomatoes, mushrooms, cucumber, beetroot and cheese and whatever dressings and meats they feel like; my younger sister (13) sticks to iceberg/romaine with cheese, cucumber and cold ham/turkey, with carrots sticks at the side.

Something that works really well for my family: my mum and I have taken to going to the supermarket and picking out whatever interesting-looking vegetables we can find and then working out what to do with them - it's a surprisingly effective way of broadening your tastes, vegetable-wise, and it makes food planning/prepping/cooking all a lot more fun and experimental.

(Wow, this got really very long...apologies, but I hope you find something helpful in my ramblings about my veggie-obsessed family!)

2
3491e51730101b18724dc57c86601173

(8395)

on April 25, 2013
at 01:33 AM

Butter or ghee on vegetables always tastes great.

We eat a wide variety of veggies, too numerous to list here. But here's what we do--we buy our veggies from local farms and from the farmer's market. When unfamiliar things are available, we buy and try them--the internet is a great resource for how to prepare strange things. We've recently tried celery root, broccoli root, kohlrabi, sunchokes, rutabagas, parsnip, and sorrel when it was in season, in addition to the "standard" veggies you see all the time.

It's been fun exploring these new veggies (except my kids didn't appreciate it when my husband tried to pass off rutabaga and parsnip as potatoes!).

One thing you might try is to sign up for a CSA (Community Supported Agriculture). You will get a box of veggies weekly or some other interval from a local farm. Usually the boxes have recipes and serving suggestions for the veggies, and the boxes come with a variety of whatever the farmer has ready to harvest at the time. It's sort of pot luck--you never know what you are getting, so it's always a challenge and surprise.

If you do a CSA, you have to make a personal commitment to try everything and try not to let these precious veggies go to waste. It will force you to explore new things. If you look on it as an adventure, it can be a lot of fun.

Oh, and as for your questions: We eat 2 or 3 veggies at dinner, or more. I often take the leftover veggies for my lunch the next day, or they make their way into omelets at breakfast. If I don't have anything exciting for morning eggs, there's always a bag of spinach in the fridge, and I like to add things like scallions and avocado, mushrooms if there's time. So I'll have a minimum of 5 or 6 servings of veggies a day, more if I have a salad for lunch or at dinner (I like to load my salad with lots of veggies).

My husband LOVES cruciferous things, but I have a certain threshold for them, so when that threshold is crossed I may skip that veggie. But (he is the cook) there are always several hot and cold veggies to choose from at dinner.

1
61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on April 25, 2013
at 05:18 PM

My main non-starchy veggies are Brussels sprouts (either roasted, braised in chicken broth, or Parmesan with cream), zucchini and yellow squash (sauteed in lots of butter), broccoli (either roasted or braised with chicken broth), kale and spinach (I like it steamed with chicken broth or in soups). I eat my fair share of potatoes, sweet potatoes, parsnip, carrots, and celery root for the starchy stuff. Most of that is roasted also, sometimes I do a mash.

I also like salads for raw veggies, with all the cool lettuce I can find, tomato cucumber and avocado. I usually do a simple dressing for them. I salt and pepper the salad, and drizzle oil and vinegar of choice right on there. Sometimes I get fancier and make homemade bleu cheese or ranch (homemade yogurt or sour cream) or guacagrette (avocado to add creaminess to an oil and vinegar/lime dressing).

Most any vegetable is yummy either roasted, braised/steamed in chicken broth, or sauteed in butter. I always use fresh (except broccoli and chopped spinach). I just find I like the texture and flavor better that way if I'm not having plain steamed. Use spices and herbs to mix it up and try different combinations of veggies with different foods. My absolute favorite combination in the world is super-thick pork chops seared then roasted in the oven with cubed sweet potatoes and halved Brussels sprouts. I make it blackened or jerk pretty often.

1
Medium avatar

(389)

on April 25, 2013
at 12:48 PM

Favorite ways to eat vegetables:

If I have a ton of leftover bacon grease to slather on them Or a ton of grassfed butter to slather on them

(I'm a pretty big fan of slathering)

1
197651282ddd8d675b974ee811d2269e

on April 25, 2013
at 04:32 AM

I try to eat dark leafy greens such as collards, kale, Swiss chard, or spinach every day. My fast saut?? method: wash leafy greens and tear them off spine, heat up 2-3 tablespoons of olive oil, throw in crushed garlic cloves, salt, and black pepper and stir fry for a few minutes until garlic is light brown, toss in leafy greens and stir often until wilted, splash with a vinegar ( such as apple cider or balsamic, and eat as much as you want. I usually eat 1-2 cups of sauted greens at dinner. Lunch can include either leftover sauted greens or a fresh salad.

1
4f828fd11d2d1d595a1653baa5e3e77b

on April 25, 2013
at 02:59 AM

-Grilled eggplant -Spaghetti squash (served with chopped meat and crushed tomatoes on top) -Spinach sauteed with onion in a little grapeseed oil -Broccoli sauteed in coconut oil -Giant grilled portabella mushrooms

Those are all my favorites

1
Cc3ce03985eac5ebcbb95fc2329f13b0

on April 25, 2013
at 02:40 AM

I generally cook veggies with my meat. Spinach, kale, broccoli.... etc. I cook the meat first, then add the veggies. The meat usually has onions, garlic, and spices. After cooking, I add butter. I'm opposite to you, as I prefer veggies to fruit. I use a lot of froxen veggies, because I can get interesting mixes, don't have to worry about spoiling, and at this time of year, they are better nutritionally.

0
589dbc46d802621f759a2a05ec1aa72c

on April 30, 2013
at 07:36 AM

My favorite vegetables are red onions, iceberg lettuce (I know it's not very much like a wild green, but it's refreshing and makes me happy), celery, radishes, acorn squash, carrots, turnips and spinach. I eat them in large chunks, either raw and plain or with ACV and sunflower seeds, olives or coconut on them, or lightly cooked and buttered, often, and I usually buy a few seasonings in large quantities to save money and space and keep things neat. Right now I use a yellow curry powder, sesame, parsley, basil, cinnamon, ginger, hot sauce and red peppers.

0
D60b434d731c50fd3ea86fe4fc52caf0

on April 30, 2013
at 05:39 AM

I grew up in the same kind of household; if it didn't come out of a box or can, we didn't get it. My favorite for breakfast is bacon wrapped asparagus! Or you can add veggies to some scrambled eggs that are cooked on the leftover bacon fat (delicious!). I like to add chopped tomatoes and spinach (I'll also sneak 1/4 an avocado in there). I would cut your avocado intake down to 1/2 or 1 a day (they are a fruit).

I just had brussel sprouts for the first time yesterday! They were super easy too, I just coated them with a little coconut oil and sea salt and cracked pepper and cooked them at 400 for 40 minutes. Been adding them to my lunch (they surprisingly microwave pretty well). You should try fresh instead of frozen vegetables, they steam faster and taste better.

0
026dde5c5ed48e30d006ac075410871e

(288)

on April 30, 2013
at 04:43 AM

Here are some veggie recipe I make regularly

Plus, any type of leafy green cooked with bacon, you seriously can't go wrong.

0
63075669c2ec8cb6dab906c334c9b911

on April 25, 2013
at 04:56 PM

I tend to roast or fry vegetables in duck fat. I often combine the vegetables with bacon, and I also add dried herbs, black pepper and garlic to the vegetables to increase the flavour. I may also add olive or hemp oil to the vegetables after they are cooked.

Steamed vegetables are not as nice, but if you do steam your vegetables, don't do it for very long, so the vegetables remain crunchy and flavoursome. Also add salt, pepper and/or butter to improve the flavour.

As for what vegetables I eat, I mostly have carrots, broccoli, sprouts (when available and healthy), cabbage, spinach, kale and mushrooms. I'm now trying to stay away from vegetables with higher glycemic loads, but I must say butternut squash and parsnips are great.

Edit: I should also mention that carrots can easily be eaten raw as a snack, if you only want a little something to nibble on.

0
F40448d3eb00eb159334ee7bfb2b693a

(45)

on April 25, 2013
at 03:01 AM

I make a kale shake a few days a week, it has kale, celery, cucumber, ginger, and a pear. If Im just having veggies as a snack then usually carrots or a salad

0
D30b9ab240a461a1cac392fa35e9b7f0

on April 25, 2013
at 02:45 AM

I have a steamer and I steam cauliflower, broccoli (or the mix of the two, broccoflower), carrots and kale (or spinach) usually as a side. I add the kale last so that it's only lightly steamed. When I take it all out, I put the kale on the bottom and the other veggies on top. I usually don't add any flavouring to the veggies because I've developed a taste for them, especially the kale, which has started to taste sweet to me on its own.

Another thing I love doing is getting bell peppers, onions, garlic, and zucchini and frying them up in a pan. You can use this as a base for an egg fritata or as a side of vegetables, and I stir fry them in coconut oil.

Another thing you could do is bake your vegetables with some meat, like chicken, with apple cider vinegar. I love ACV as a cooking aid and it's great for roasting.

But yeah, those are my main veggies at the moment: kale, spinach, cauliflower, broccoli, carrots, bell peppers, onions, garlic, and zucchini. I want to add mushrooms and lots of other veggies but this is all my organic grocery store seems to have in stock right now.

Also, seaweed is great in soups and nutritious and tasty! :)

Oh and Janknitz, just be careful because I thought parsnip was paleo, too, and ate some the other night only to find out they're not really on the good list being a starchy vegetable and closer to potatoes than carrots.

ALSO, I found this wiki page which lists many vegetables and is also resourceful in listing out fruits and legumes so that you can cut any confusion down and stick to the good veggies :) http://en.wikipedia.org/wiki/List_of_culinary_vegetables

1ab7ccb9520dddd0777db88e74ca0bed

(870)

on April 25, 2013
at 05:41 AM

What's not paleo about parsnips?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 25, 2013
at 05:39 PM

They're sugary, but that does not disqualify something from being paleo. Katie is just in the low-carb paleo framework.

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