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Top 5-10 vegetables you eat in a week and in what caloric quantiy: go I find that I only like very few vegetables. A small portion of broccoli or spinach May

Top 5-10 vegetables you eat in a week and in what caloric quantiy: go I find that I only like very few vegetables. A small portion of broccoli or spinach Maybe some romaine or (useless) iceberg lettuce That's kind of it... 100 calories of zucchini smothered in oil/butter really isn't going to change my life? I'm probably not alone and this is why America is fat.

coffeebeqn 3y ago
Avocado? Grilled eggplant? Shiitake? Greek or Ethiopian or Indian food can sneak a lot of veggies in me. I’m not a big fan of the sad side veggie that’s just steamed or something
- elthran 3y ago
  I absolutely agree with the "sad side veggie" concept - with one exception. Plain, sliced, boiled carrots, with (a probably unhealthy amount of) salt. For some reason I'm able to put away a whole bowl of these and enjoy it, no other vegetable comes close. Even better if I've managed to get some higher quality carrots
Sindisil 3y ago
1. Broccoli, ~60 - 90 cal 2. Green beans, ~60 cal 3. Carrots, ~50 cal 4. Potatoes, ~300 - 500 cal 5. Tomatoes (not counting those in paste or sauce), ~30 cal 6. Onion, ~25 cal 7. Lettuce, ~20 cal 8. Mushrooms (if they count), ~20 cal 9. Celery, ~5 cal All very rough estimates, and not counting butter and such. Thanks for the prompt; it was an interesting exercise. Dog knows I could stand to lose 15 lbs or so, though.
abound 3y ago
Just did a Costco run so this is fresh for me: broccoli, cauliflower, spinach, carrots, beans (garbanzo, black, cannelini, pinto), brussel sprouts, asparagus, onions, zucchini, mushrooms, tomatoes. The carrots and chickpeas I eat plain sometimes, but most other things get roasted or sauteed with a bit of olive oil and salt, or thrown in a stew. You don't need a ton of oil or salt to make it flavorful, but "flavorful" is of course relative, and even well-seasoned veggies don't compete with more processed foods. As other commenters have noted, veggies shine because they have low caloric density per unit appetite satisfied, most of my calories probably come from oil, eggs, milk, and peanut butter.
ygjb 3y ago
I don't usually do 100g portions for these, but below are some recipes that are super easy and delicious. I make each of these quite regularly, and make it a few times and you will be able to eyeball it so you don't have to precisely measure all the time. 1. 400g Carrots (full size peeled, or "baby carrots") tossed with 1tsp olive oil and black pepper, then roasted at 425F for 20 minutes is approximately two 100 calorie servings. 2. 400g Butternut squash (i use frozen - but thawed before roasting, so less of a PITA to prep) tossed with 1tsp olive oil, and 1 tsp of taco seasoning (store bought or home made). 425 for 20 minutes. Again, 2 servings of ~100 calories. 3. 400g of cauliflower tossed with 2 tsp of olive oil, 1/2 tsp of turmeric, 1/2 tsp of cumin. 425 for 1 hour, again, 2 servings of ~100 calories 4. 4 cups of cherry tomatoes (~100 calories), 2 English cucumbers (~80 calories), 200g of chickpeas (~320 calories), 1/2 tbsp olive oil (120 calories), 1 tbsp balsamic vinegar (14 calories), 6 servings of ~100 calories 5. 50g of sun-dried tomatoes (cut in strips), 100g of oil packed roasted red peppers (cut in strips, drained), medium avocado (cut into cubes), 50g of dried, unsweetened mango (diced) - 5 servings of ~110 calories)
SamPatt 3y ago
Broccoli and asparagus are my go-to veggies because they're extremely quick and easy to prepare and cook. Steamed broccoli is an excellent plate filler with almost zero effort.
strken 3y ago
A week is difficult because I don't track everything, but today for lunch I had about 200g (50kcal) cabbage, 230g potatoes (120kcal), and 110g carrots (40kcal) as with 140g of corned beef (350kcal). No added fat other than the meat, not that adding a reasonable amount of olive oil would be bad, and I ate it with mustard (10kcal). For me, my parents had the mindset that we could eat as many servings of vegetables as we wanted but got a smallish serving of the main dish and dessert, so vegetables are the free space on the food bingo card. If you weren't exposed to the "ugh vegetables!" cultural fad it's also helpful. They can be tasty on their own merits.

coffeebeqn 3y ago

Avocado? Grilled eggplant? Shiitake? Greek or Ethiopian or Indian food can sneak a lot of veggies in me. I’m not a big fan of the sad side veggie that’s just steamed or something

elthran 3y ago
I absolutely agree with the "sad side veggie" concept - with one exception. Plain, sliced, boiled carrots, with (a probably unhealthy amount of) salt. For some reason I'm able to put away a whole bowl of these and enjoy it, no other vegetable comes close. Even better if I've managed to get some higher quality carrots

Sindisil 3y ago

1. Broccoli, ~60 - 90 cal 2. Green beans, ~60 cal 3. Carrots, ~50 cal 4. Potatoes, ~300 - 500 cal 5. Tomatoes (not counting those in paste or sauce), ~30 cal 6. Onion, ~25 cal 7. Lettuce, ~20 cal 8. Mushrooms (if they count), ~20 cal 9. Celery, ~5 cal All very rough estimates, and not counting butter and such. Thanks for the prompt; it was an interesting exercise. Dog knows I could stand to lose 15 lbs or so, though.

abound 3y ago

Just did a Costco run so this is fresh for me: broccoli, cauliflower, spinach, carrots, beans (garbanzo, black, cannelini, pinto), brussel sprouts, asparagus, onions, zucchini, mushrooms, tomatoes. The carrots and chickpeas I eat plain sometimes, but most other things get roasted or sauteed with a bit of olive oil and salt, or thrown in a stew. You don't need a ton of oil or salt to make it flavorful, but "flavorful" is of course relative, and even well-seasoned veggies don't compete with more processed foods. As other commenters have noted, veggies shine because they have low caloric density per unit appetite satisfied, most of my calories probably come from oil, eggs, milk, and peanut butter.

ygjb 3y ago

I don't usually do 100g portions for these, but below are some recipes that are super easy and delicious. I make each of these quite regularly, and make it a few times and you will be able to eyeball it so you don't have to precisely measure all the time. 1. 400g Carrots (full size peeled, or "baby carrots") tossed with 1tsp olive oil and black pepper, then roasted at 425F for 20 minutes is approximately two 100 calorie servings. 2. 400g Butternut squash (i use frozen - but thawed before roasting, so less of a PITA to prep) tossed with 1tsp olive oil, and 1 tsp of taco seasoning (store bought or home made). 425 for 20 minutes. Again, 2 servings of ~100 calories. 3. 400g of cauliflower tossed with 2 tsp of olive oil, 1/2 tsp of turmeric, 1/2 tsp of cumin. 425 for 1 hour, again, 2 servings of ~100 calories 4. 4 cups of cherry tomatoes (~100 calories), 2 English cucumbers (~80 calories), 200g of chickpeas (~320 calories), 1/2 tbsp olive oil (120 calories), 1 tbsp balsamic vinegar (14 calories), 6 servings of ~100 calories 5. 50g of sun-dried tomatoes (cut in strips), 100g of oil packed roasted red peppers (cut in strips, drained), medium avocado (cut into cubes), 50g of dried, unsweetened mango (diced) - 5 servings of ~110 calories)

SamPatt 3y ago

Broccoli and asparagus are my go-to veggies because they're extremely quick and easy to prepare and cook. Steamed broccoli is an excellent plate filler with almost zero effort.

strken 3y ago

A week is difficult because I don't track everything, but today for lunch I had about 200g (50kcal) cabbage, 230g potatoes (120kcal), and 110g carrots (40kcal) as with 140g of corned beef (350kcal). No added fat other than the meat, not that adding a reasonable amount of olive oil would be bad, and I ate it with mustard (10kcal). For me, my parents had the mindset that we could eat as many servings of vegetables as we wanted but got a smallish serving of the main dish and dessert, so vegetables are the free space on the food bingo card. If you weren't exposed to the "ugh vegetables!" cultural fad it's also helpful. They can be tasty on their own merits.