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You are here: Home / Buy It / Vegetable Recipes, Add the Veggies and Decrease the Carbs

Vegetable Recipes, Add the Veggies and Decrease the Carbs

July 24, 2013 by Adria Ali Leave a Comment

 

We have an epidemic in America, people eat way too many carbs!!!   So go against the grain and eat way too many vegetable for a change!!   Use these vegetable recipes to cut down on your starches, to increase your vitamins and minerals, and shed some of those LB’S !

 

 

vegetable recipes

Squash Fritters

3 medium yellow squash

3 garlic cloves, minced
1 medium shallot, chopped
4 ½ ounces crumbled feta cheese
2 teaspoons parsley flakes (or 1 tablespoon fresh parsley)
2 tablespoons chopped mint leaves
½ teaspoon ground nutmeg
2 tablespoons flour
Salt and pepper to taste
2 eggs
2 tablespoons extra virgin olive oil
Oil for frying
In a large skillet heat to medium about ¾ cup oil.
In a large mixing bowl grate the squash (no need to peel).  Stir in the garlic, shallot, parsley, mint, nutmeg, flour, and salt and pepper.  In a separate bowl whisk the eggs, then fold them and the olive oil into the batter.
In batches drop about 1 tablespoon of batter per fritter (leaving space between each one).  Fry on each side for about 3-4 minutes or until they are golden brown.
Dry on paper towels (source).

 

 

vegetable recipes

Roasted Cauliflower Recipe

1 large cauliflower (trimmed and cut into bite size pieces, washed with water still on)
16 garlic cloves, peeled and lightly crushed
1 -2 teaspoon minced fresh rosemary
1 teaspoon salt
1/4-1/2 teaspoon black pepper
1/4 cup olive oil, adding more to taste
more olive oil, to drizzle if wanted
Directions:

1
Mix oil, rosemary, salt, pepper and garlic together.
2
Toss in cauliflower and place in a large casserole dish in one layer.
3
Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes (source).

vegetable recipe

Marinated Vegetable Salad

5 cups broccoli florets2 cucumbers, peeled, sliced

1 onion, thinly sliced

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
3/4 cup parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 (8 ounce) bottle Italian dressing
12 ounces cherry tomatoes, halved
salt and pepper
Directions:

1 Combine all ingredients, except tomatoes, in large bowl.

2 Cover and refrigerate overnight, stirring occasionally.

3 Add tomatoes, season with salt and pepper and toss (source).

 

vegetable recipe

Edible Veggie Skewers

 

Ingredients
Spice Rub:
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Vegetables:
3 small zucchini
3 small yellow squash
2 tablespoons kosher salt
15 baby carrots
Directions
In a medium bowl, mix all the ingredients for the spice rub together until well blended; set aside.

Cut the zucchini and squash in half lengthwise and gently scrape out the seeds with a spoon. Place the vegetables skin side down on a sheet pan. Sprinkle them evenly with salt and let them sit for 5 minutes to sweat. Rinse them in cold water to remove the excess salt and pat them dry with paper towels. Slice them widthwise into 1-inch pieces. Using the sharper end of a chopstick, gently screw a hole through the center of each piece. Put them into the spice rub and let them marinate while you prep the carrots.

Using a peeler, peel down the baby carrots to the width of a chopstick, leaving the top inch of the carrot to use as a handle. Gently push a piece of zucchini onto the carrot with the skin side facing the “handle” of the carrot. Next skewer a piece of squash at a 90 degree angle to the zucchini. Repeat 2 more times so that there are 2 pieces each of zucchini and squash on the carrot “skewer.” Repeat until all the carrots have been used.

Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 3 minutes on each side or just until the vegetables are tender. Remove them to a platter and serve (source).

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Filed Under: Buy It, Eat It, Today's Tip Tagged With: bite size pieces, black pepper, Cayenne pepper, chopped mint, cucumber, cucumbers, degree angle, extra virgin olive oil, garlic powder, ground nutmeg, medium yellow squash, recipe, Recipes, roasted cauliflower recipe, salt and pepper, vegetable recipes, vegetables, veggies

About Adria Ali

I am the author of this web page and I have been a personal trainer for over 13 years. I currently hold a Bachelors of Science in Kinesiology (exercise science), as well as all of the certifications from National Academy of Sports Medicine. I also have a background in sports training as well as internships in physical therapy and Occupational Therapy. I got into personal training to help people like my mom who struggled with her weight her whole life.


DISCLAIMER: The purpose of FitTipDaily.com is to promote broad consumer understanding and knowledge of various health topics. It is not intended to be a substitute for professional medical advice, diagnosis or treatment.

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