Mom Was Right: Eat Your Veggies!
I’ve always loved vegetables, which is good, because they are the “foundation” of my low-carb lifestyle. In fact, when you do Atkins, you eat more vegetables than the average American does, right from the beginning, and for some very good reasons. The fiber and water in veggies keep my appetite in check, plus all that fiber also helps regulate my blood sugar and prevents dips and spikes in my energy levels, which means I don’t experience mid-morning or afternoon slumps, or cravings for sweets. Vegetables really pack a nutritional one-two punch!
I like to vary my veggies based on what’s in season, and right now I’m filling my plate with cauliflower and broccoli, plus avocadoes, artichokes and asparagus. I’ve been making cauliflower “rice” as a flavorful side dish or steaming and mashing it when I’m in the mood for mashed “potatoes”. I’ve also discovered that you can buy pre-made cauliflower “rice” in the produce or frozen food section, which is a great time-saver. I’m proud to say my kids eat broccoli like popcorn. I’ll steam up a package of broccoli florets and we’ll dip them in ranch dressing. Avocadoes are a mainstay in our house. I’ll add avocado slices to eggs and salads, and I’ve been known to sprinkle an avocado half with a little salt and a squeeze of lime and eat it for a snack. Here are some other great low-carb vegetable recipes I have discovered:
I have no problems devouring an entire artichoke by myself, but sometimes I’ll share. Steamed broccoli florets also taste yummy dipped in the Lemon Butter Sauce.
Artichoke hearts and cheese are the stars of this delicious baked dish that is simple to prepare.
You won’t miss the meat in this dish; a hearty Portobello mushroom cap is just as filling as any steak, especially when served with asparagus and peas. Heavy cream, fresh basil and Parmesan cheese add richness and flavor to this dish.
I can never get enough of heart-healthy salmon. This tangy sweet dish pairs well with the bright flavors of asparagus.
Let me know how you like these recipes, and I’d love to hear your favorite ways for cooking and serving vegetables.
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