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Veg ideas

B

BioHaZarD

Well-Known Member
Messages
771
Type of diabetes
Treatment type
Diet only
Ok, so I eat cauliflower, cabbage, courgettes, broccoli. What's else do you eat that's low carb and ok to eat? Need a variation.

Thanks

Scot
 
How about cabbage, broccoli, cauliflower, courgettes, in that order to make a change :lol: That's what I do
 
You need to test! In general, if it is dark green (except peas) it will be quite beneficial and raw generally has less of an impact on your blood sugar. Take a look at the eat the rainbow if you want colourful.

Shredded cabbage or Brussels sprouts stir friend with a little leek and flaked almonds.

Broccoli with a sprinkling of lightly toasted pine nuts and melted dolcalette cheese

roast Portabella mushrooms with grilled haloumi cheese on a bed of dark green leaves

asparagus with butter and lemon

mashed sweed with pepper and sour cream
 
Spiral said:
You need to test! In general, if it is dark green (except peas) it will be quite beneficial and raw generally has less of an impact on your blood sugar. Take a look at the eat the rainbow if you want colourful.

Shredded cabbage or Brussels sprouts stir friend with a little leek and flaked almonds.

Broccoli with a sprinkling of lightly toasted pine nuts and melted dolcalette cheese

roast Portabella mushrooms with grilled haloumi cheese on a bed of dark green leaves

asparagus with butter and lemon

mashed sweed with pepper and sour cream
Click to expand...

Sounds good. I thought a swede was a root veg, are we meant to have that, or is this one that is dependant on the person?
 
I thought a swede was a root veg, are we meant to have that, or is this one that is dependant on the person?
Click to expand...

Swede is 5g per 100g. Again, cooking it may affect how you handle it. Test!

Another one -

roast butternut squash - chopped and drizzled in olive oil. This is very nice with cubed Brie and fresh chopped sage in a fritatta.

roast vegetables - peppers, aubergine, mushroom, courgette, red onion and a few cherry toms (if you can handle them!) Drizzle with olive oil and slice up some garlic and add a few fresh herbs. Roast and occasionally turn everything over. sprinkle with feta cheese or sliced haloumi towards the end of cooking until it browns

sauteed leeks until the begin to look transparent, mix with a little sour creme or creme fraiche and grated cheddar. Over the top sprinkle some chopped, roast hazelnuts, a pinch of dried mixed herbs and low carb breadcrumbs (this was the only way I eventually managed to finish the low carb flax load I'd made, not for me!) stick it in the oven for about 30 minutes, it shopuld bubble and brown. Serve it up with a salad or some steamed savoy cabbage
 
Also watching this thread with interest - some of the suggestions so far sound good :)
 
Don't know lol, was thinking of making a sauce with butter and olive oil and adding some dried porcini mushrooms to go over steak.

Same sauce, no mushroom but with Lemon and herb for fish and or asparagus and runner beans.
 
BioHaZarD said:
Don't know lol, was thinking of making a sauce with butter and olive oil and adding some dried porcini mushrooms to go over steak.

Same sauce, no mushroom but with Lemon and herb for fish and or asparagus and runner beans.
Click to expand...

Make sure you soak the porcini mushrooms well...

Cheese sauce variations...
mix cream and the cheese of your choice, mix in an egg (it will set if you add egg) and have it with some of that cauli
melt dolcalette cheese in to the juice of a lemon, lovely over broccoli
sprinkle grated cheese in to stews at end of cooking
gently fry some onion or mushroom and add some cream, add the cheese of your choice and let it melt then pour over whatever you are eating
 
Spiral said:
I thought a swede was a root veg, are we meant to have that, or is this one that is dependant on the person?
Click to expand...

Swede is 5g per 100g. Again, cooking it may affect how you handle it. Test!

Another one -

roast butternut squash - chopped and drizzled in olive oil. This is very nice with cubed Brie and fresh chopped sage in a fritatta.

roast vegetables - peppers, aubergine, mushroom, courgette, red onion and a few cherry toms (if you can handle them!) Drizzle with olive oil and slice up some garlic and add a few fresh herbs. Roast and occasionally turn everything over. sprinkle with feta cheese or sliced haloumi towards the end of cooking until it browns

sauteed leeks until the begin to look transparent, mix with a little sour creme or creme fraiche and grated cheddar. Over the top sprinkle some chopped, roast hazelnuts, a pinch of dried mixed herbs and low carb breadcrumbs (this was the only way I eventually managed to finish the low carb flax load I'd made, not for me!) stick it in the oven for about 30 minutes, it shopuld bubble and brown. Serve it up with a salad or some steamed savoy cabbage
Click to expand...


These sound deeeeeeeeeeeeelicious - thanks Spiral.
 
Last night i had sauted sugar snap peas and courgette cooked in butter with a tiny bit of water.

It was delicious :D and only a few carbs.
 
We eat a lot of roast veg: pepper, red onion, courgette, mushroom. Also carrots if you can handle them and a few baby new potatoes.

Drizzle with olive oil and roast for about an hour. For a slightly different taste add a sprinkling of dried thyme and a tsp of cumin seeds.
 
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