Congrats clanca1234!
Your question is interesting.
Perhaps you could add a small salad of leafy greens and other raw vegetables topped with a vinaigrette of 2 parts extra virgin olive oil and 1 part of your favorite vinegar to your lunch and/or dinner. I personally like red cabbage, tomato, and julienned carrots. Sometimes I add raw nuts or fresh, in season berries (though frozen berries are good too). I also include non-starchy vegetables with my breakfast, but I eat 1 egg omelets for breakfast.
For lunch, I often make a batch of minestrone soup with 7 different vegetables, stewed and diced tomatoes and kidney beans. I then ladle it into glass jars, freezing half the jars, refrigerating the other half for that week. For additional protein, I'll add a side of raw nuts, and top the soup with grated cheese. For additional fiber and enzymes, I'll also have a raw carrot.
Citrus is in season right now. For an after meal treat, I cut an organic orange into half inch slices then eat half a slice with the peel, in part to cut the sweetness, in part for the extra vitamin C, fiber, and nutrients. It's a bit of an acquired taste, but I like it.
To make side dishes of sauted vegetables more interesting, I use a variety of strategies. Sometimes I'll add onion, sliced mushrooms, or a small amount of sliced or diced yam. I eventually hope to have an herb garden so I can begin learning how to incorporate fresh herbs into my foods.
When I started eating healthy two years ago, one of my goals was to increase my intake of cooked and raw, above ground, non-starchy vegetables. This was important for me because I don't tolerate grains well, so I needed to up my plant based fiber intake to improve the health of my gut flora.
Now that you've lost the weight, this would be a good time to begin using a glucose meter so you can see how foods effect your glucose levels. For me personally, anything with grain based flours spikes my glucose levels too much, but I can have an occasional treat made with almond meal. Other sources of fiber, small amounts of beans or legumes, small amounts of yam with skin on are okay, but I don't tolerate more than two tablespoons well.
I, like you, only drink tea and water. Right now, I'm drinking black tea in the morning, green tea after lunch, and organic rooibos tea in the evening. In the summer, I like making fresh lemonade sweetened with a very small amount of pure stevia. I find that eating sweet foods can be triggering, so the sourness of the lemon works well for me.
With testing, I know when I have a glucose spike and can walk it off, often in as little as 20 minutes.
Will follow this thread. Am interested in reading how you navigate this transition.