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What are you doing with your Veggies?

This post is aimed at sharing different ideas about how you prepare your veggies for you breakfast/lunch/dinner. Remember, every meal of the day is just another chance to feed your body great wholesome paleo foods. Don’t make the mistake thinking there are breakfast foods vs. dinner foods. That is just something we have been made to believe through the thousands of commercials and print adds we have seen that say we should eat ______ at ________. For example, I’ll be dining on some leftover cauliflower mash for breakfast this morning. Three fried scrambled eggs over a bed of cauliflower mash and several slices of avocado.

Please post your recipes to comments. Here are a couple recipes that have been brought to you by your fellow 8-weekers. Week 3 starts tomorrow (or if you consider Sunday day 1 of the new week it starts today). Lets have an amazing week and see who can be the most creative with their veggie recipes.

Butternut Squash Soup (Bridget Yates)

1 butternut squash peeled and cut into cubes
1 leek
1-2 inches of fresh ginger minced
chicken broth
1 tsp cumin
Olive oil
Coat a pot with olive oil.  Saute the leeks until tender.  Add ginger, squash, and cumin.  Cook for a few more minutes.  Add chicken broth until it is about a 1/2-1 inch above squash.   Simmer until squash is tender. Puree in blender and enjoy.  Add broth or water as needed to obtain the desired consistency.  VERY filling.
Smoked Turkey-Wrapped Asparagus (Kate Gruen)
12 asparagus spears
olive oil or olive oil/flax seed oil mix
6 thin slices smoked turkey
Preheat to 400.  Break woody end off of each asparagus spear, drizzle with oil, cut turkey in 1/2 and wrap around each spear.  Bake, turning once, about 12 minutes until asparagus is tender and turkey starts to brown.
*From “The Food You Crave” by Ellie Krieger.
Cauliflower and Sun Dried Tomato Mash (MF)
1 Head Cauliflower (steamed till fork tender)
4oz Jar Sun Dried Tomatoes in Olive Oil, half way drained of oil (I buy the whole foods brand)
2 Cups Chicken Broth
Sea Salt and Cracked Black Pepper to taste
Add the steamed Cauliflower and sun dried tomatoes to a food processor with 1 cup of the chicken broth. Process until smooth. Add in more chicken broth if you desire a more blended consistency. Add in Sea Salt and Cracked black pepper and toss the mixture with a spatula. Done. Cook time can be as short as 7mins. 3, 2, 1, GO!