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    Ann H.

    I’m on a diet in which I need to incorporate roughly 1.5-2.0 cups greens excluding Brussels sprouts and fresh legumes (except green beans). I’m sooo bored and I’ve run out of inspiration. I don’t like very bitter greens, nor do I like fennel and licorice-tasting things.


    Alain .

    Good morning Ann!

    I’m Amanda, the Nutritionist for LFLC.

    Are you trying to incorporate 1.5 – 2 cups of leafy greens or 1.5 – 2 cups of green vegetables?

    If it’s leafy greens, spinach, kale, Swiss chard, Boston lettuce, collard greens and romaine all have a relatively mellow taste. You could sauté them, make a fresh salad or throw a handful into your soups and stews.

    Hope this gives you some inspiration!


    Ann H.

    I’m tired of salads. I hate “dry” salads, and I am limited to the amount of dressing I can have. I’ve added all sorts of greens to a grand total of six cups of fluids I’m allowed all day (another health issue). I’m tired of that, too.

    Okay,  I know it’s a list, but these are the “greens” (with a few exceptions) I can have, but I’m just running out of inspiration. I’ve baked them, roasted them, boiled them, mashed them… I need some newer ideas.

    One cup: Bok choy (raw), Ceylon spinach, cilantro, collard greens (raw), endive, garland chrysanthemum, lettuce, mustard greens (raw), spinach (raw) spring mix

    ●Half cup: Arugula, basil, bok choy (cooked), celery, chiles (raw), cucumber, edible choy sum, escarole, long coriander, parsley, perilla, radish, Shanghai Chinese chard, sprouts (no beans or grains), Swiss chard (raw), Thai basil, toasted/unflavored nori, turnip greens, white mushrooms.

    ●Half cup: Asparagus, cauliflower, Chinese broccoli (gai lan), Chinese celery (kun choy), Chinese flowering cabbage (choy sum), eggplant, fennel, green cabbage, kale, napa cabbage, portobello mushrooms (cremini), spinach (cooked), pattypan squash, zucchini
    Half cup: broccoli, bunching onion (Oriental green onion), collard greens (cooked), daikon, flowering garlic chives, garlic chives, green beans, Korean radish, long bean, mustard greens (cooked), peppers, red cabbage, scallion (raw), spaghetti squash, spring onion (negi), crookneck or straightneck summer squash, Swiss chard (cooked), tomatillo, tomato, turnip, wax bean

    Yeah, it looks like a lot, but I need flavoring ideas. Dry herbs are okay, but things like oil, vinegars, and sweeteners are next to nil. I need some recipes (amounts not needed. I have to figure those out myself with my restrictions.)


    Alain .

    Have you tried barbecuing some vegetables? A vegetable like eggplant cut into slices and seasoned with rosemary, garlic powder, thyme and sea salt would taste delicious on the grill! You don’t even need any oil or dressings.

    Another idea is a vegetable based soup made with summer squash, broccoli, mushrooms and onions cooked in vegetable or chicken broth (if you’re allowed, water would also work), bay leaves, basil and oregano.

    Thanks Ann!

    – Amanda (LFLC)




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