“Do I have to eat the vegetables?” I get asked this question multiple times a day. And the answer is always the same, “YES”! But, clients want to know “why”? They want to eat just the proteins and have their body respond. Technically, those folks probably will still lose weight. The problem becomes the lack of fiber and nutrients that come from the vegetables, as well as a lack of carbohydrates. This is hard for many dieters to understand. They do not think that vegetables are a good source of carbohydrates. When I tell clients to restrict bread, rice, potatoes and pasta but to use vegetables they look at me like I’m crazy.
What is the most interesting to me is how many folks DO NOT eat vegetables. I was raised eating a salad every night with lemon juice and olive oil. We grew a garden and canned our vegetables for the winter months. It is foreign to me when clients tell me they never eat vegetables. And, truthfully, the most challenging part of my coaching is to get these clients to find a way to get them in their mouth. And, it is not just for the diet, but also for life.
The LowFatLowCarb website is designed to incorporate two cups of vegetables for each recipe. This is very helpful for those of you who don’t know how to make vegetables taste good. There are many resources available to learn how to put vegetables in your daily diet. You can hide them in low carb sauces, meat mixtures, even in the blender! It all starts with changing your mind about vegetables. You don’t have to eat only broccoli or asparagus (although they are great), you can eat many other vegetables that will help you meet your weight and health goals.
Eating vegetables are important for so many reasons. Optimal nourishment is a reason that vegetables are important on a daily basis. You need to eat vegetables everyday because you need a supply of vitamins everyday. They are really important as a great source of Fiber, which aids in elimination. Also, vegetables provide healthy enzymes for digestion. They are also a low calorie option for dieting that provides good vitamins and nutrients. The list goes on and on.
My new favorite vegetable ‘find’ is a jicama. I never knew what a jicama was, let alone how to use it or make it. We have a few recipes on our site for this vegetable. But, you ask, what is it? Jicama is a crispy, sweet, edible tuber that resembles a turnip in physical appearance, although the plants are not related. It has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. Jicama`s unique flavor lends itself well to salads, salsas, and vegetable platters.
Here is a simple recipe that I have been using the last few weeks. It is refreshing, crunchy, and it stays good for a few days so I can food prep it on Sunday and use it until Wednesday!
– One jicama, sliced julienne style
– 1 lime, freshly squeezed
– 3 Tbsp cilantro, chopped
Put all ingredients in a medium size bowl, blend and let sit overnight. Enjoy for days!
Try something different this week!