Mushroom said:
With the flour issue. Flour is a simple carbohydrate when refined. Wholegrain bread rather than white would be nearer to being defined as complex.
Um?
I think the terms aren't useful in a nutritional context; refined and unrefined, over processed/minimally processed are more useful.
I'll appeal to authority and use Harvard as a reference.
Dividing carbohydrates into simple and complex makes sense on a chemical level. But it doesn't do much to explain what happens to different kinds of carbohydrates inside the body. For example, the starch in white bread and French-fried potatoes clearly qualifies as a complex carbohydrate. Yet the body converts this starch to blood sugar nearly as fast as it processes pure glucose.
http://www.hsph.harvard.edu/nutritionso ... ull-story/
Back to veggies.
If you don't like them plain mix them in with other dishes. You can get a lot of veg into casseroles and other dishes.
Stir fry them with ginger/soy/garlic. (my father loves a stir fry but 'hates' veg)
Sprinkle cauli/broccoli with a bit of parmesan.
part cook french beans and then finish the cooking in a little olive oil and garlic (or if you are not worried about the fat do the same thing in with lardons , using the fat that has run out of them in frying.)
For salads always dress the leaves in a dressing (lots of types based on different oils/vinegars and various seasoning)
Roast courgettes, aubergine, peppers, onions (sprinkle with a bit of olive oil/ balsamic vinegar + herbs or smoked paprika). They taste very different cooked this way. Stick some chicken or a piece of fish on later in cooking (sprinkle that with seasoning or parmesan) and you have a filling one 'pot' dish.
Have you tried endive?a French favourite all through the winter.
Heres a typical recipe (translated by google: the ham is just that slices of the normal type of ham sold in the UK )
http://madame.lefigaro.fr/recettes/grat ... 201-201263
(low carbers should love this as a lunchtime dish if they can ignore the 12g of flour per person