vegetables Archives - Becoming Elli

My Roasting Eggplant in the Air Fryer Experiment

March 10, 2022

Fit and Strong, Food and Drink, Recipes, Veggie Challenge

If you Google how to roast eggplant in the air fryer, you will discover a lot of recipes. Trust me on that. I found lots of different recipes for roasting eggplant, even when I limited my search to using the Air Fryer. I asked in the Becoming Elli Facebook Group (join us there if you haven’t already!) if anyone had any good ideas on what to do with eggplant. People made many suggestions so I have ways to prepare eggplant for a while. I also checked for other eggplant recipes in this site and found one recipe that Chris posted. It sounds good too so I may add that to my list of ways to prepare eggplant. Roasted eggplant was one of the more popular suggestions so...

#airfryer #eggplant #healthyrecipe #veggiechallenge vegetables

Veggie Blender Dressing – Tricking Myself into Eating More Vegetables

March 7, 2020

Veggie Challenge

This veggie blender dressing makes a big difference. Getting lots of vegetables can be more difficult in the winter months. Yesterday I got an idea on how to increase the amount of vegetables I eat. So often I make the same veggies, my Brussel sprouts, cauliflower or my easy no panic potluck salad. I thought, what if I use vegetables as the base of my salad dressing? This is my first attempt. It wasn't bad, but I'm looking forward to making some modifications. Recipe for Veggie Blender Dressing: 1 large Green Pepper 1 Yellow Squash 1 large carrot Each of these veggies were rough chopped and placed into the blender (Vita-Mix) Then I added some liquid: extra virgin olive oil, apple cider vinegar, lemon juice. I blended the mixture on the smoothie setting and...

#veggiechallenge vegetables

Cabbage Soup is Lunch of Choice

March 5, 2020

Food and Drink, Recipes, Veggie Challenge

I am having cabbage soup for lunch today. I made a large batch of soup a few weeks ago and put some containers of it in the freezer to save for later. Today is a cold, snowy day here in Ohio and I’m working from home. I was daydreaming about what I was going to eat for lunch and decided to get a container of soup out of the freezer. Customizing the Soup The best thing about this soup is that I can add to it. When I made this soup originally, I added some cooked chicken and beans to the soup. Today I decided to use up the chopped butternut squash that was in my refrigerator so I chopped it into smaller pieces, coated it with some...

#soup #veggiechallenge cabbage vegetables

Adding Vegetables to Breakfast

July 25, 2019

Fit and Strong, Food and Drink, Veggie Challenge

So now I'm adding vegetables to breakfast? Really? Why? Recently, I attended a talk by a local doctor and a health coach. They said most of us need to increase the amount of vegetables we're eating and said we should get nine to ten servings of vegetables per day. The only way I can see to do that is by adding vegetables to breakfast. My typical lunch is a big bowl of salad with a lot of different vegetables on it. I usually start with a bowl of greens, preferably a mix of some kind of lettuce and spinach and then I might add some kale or micro greens in there too. Lunch easily gives me three to four servings of vegetables. Dinner is when I'm most likely to...

#breakfast #veggiechallenge vegetables

Seaweed Salad — New Vegetable Challenge

February 25, 2019

Veggie Challenge

I found this seaweed salad on the salad bar at Whole Foods so of course I bought some, simply because I thought, "now this is a great choice for the new vegetable challenge we're doing at Becoming Elli!" How was it? Pretty good, actually. According to the sign on the salad bar, this seaweed salad is made with kombu seaweed, sesame seeds, sunflower oil, scallions,ginger, natural flavor (what does this mean anyway?), and sea salt. Thanks to my Google search, I learned that kombu seaweed is a type of edible kelp. Kombu is a good source of glutamic acid, iodine, potasium, calcium, dietary fiber, and many obscure enzymes. You don't want to eat too much of kombu because too much iodine can be harmful to you. Because I...

vegetables

Pea Shoots — Weekly New Vegetable Challenge

February 13, 2019

Veggie Challenge

Pea shoots made it into my shopping basket this week for the Becoming Elli new vegetable challenge. Aren't they gorgeous? I bought these at Kriegers, a locally owned health food/produce store. These microgreens are grown by Vigeo Gardens, an Akron, Ohio-based modern farm. What is a microgreen? It's a young vegetable, typically between one to three inches. They fall somewhere between a sprout and baby greens. I did exactly as the label advised and threw them on top of my salad. They were delicious. I think I preferred them to the broccoli sprouts I tried a couple weeks ago. They're crunchy and have a delicate flavor....

vegetables

Jicama for Lunch – Veggie Challenge

February 11, 2019

Veggie Challenge

How to Peel and Prepare a Jicama Jicama is pronounced "Hick - ah - mah" and has the texture of a sweet (not spicy) radish or a potato. Raw, it tastes almost like an apple. Its crunchy texture makes it perfect for slicing into strips to dip into hummus or guacamole. Most recipes for jicama call for you to "julienne" slice it, which is cutting it into tiny slivers like matchsticks. You cut it half, then half again, slicing it into 2" long and thin (about 1/4 to 1/8th") strips. The skin had to be taken off with a vegetable peeler, which was a bit awkward for me. It's a tough skin but not too difficult to remove. Underneath it looks like a potato, but it has about...

vegetables

2019 Resolutions: One New Vegetable a Week

January 10, 2019

Fit and Strong, Food and Drink

Now that it’s the new year, we’re all talking about goals and resolutions. I’m looking for easy to make changes. In our podcast episode, Setting Goals for the New Year (episode 25), we discuss some simple changes we can make to our lives, such as add another vegetable to each meal or drink more water. I always need to drink more water so that’s a good one for me to do. I could probably add more vegetables to my diet so that might be a good one for me to work on too. One way I can do that is to take the "one new vegetable a week" challenge. One New Vegetable a Week Challenge Now that goals are on our minds, Chris and I decided it...

vegetables

Salmon Veggie Patties with Avocado Lime Sauce

August 23, 2018

Fit and Strong, Recipes

These salmon veggie patties are great. For one reason, they don’t have filler or, at least, no bread crumbs, no ground pork rinds, and no almond flour. Just do a search on salmon patties and you’ll see what I mean. Instead, these patties have vegetables as filler. I think you can make great salmon patties using vegetables in place of the crumbs. As usual with my recipes, feel free to swap in what you have and leave out what you don’t have. Salmon Veggie Patties Ingredients 1 can salmon 1 to 2 eggs, depending on consistency ½ cup diced onion ½ cup diced celery ½ cup diced bell pepper Salt and pepper Garlic Powder Oil for frying Avocado Lime Sauce Ingredients ½ to 1 Avocado Lime Juice 2 Tablespoons Greek Yogurt or Mayonnaise 1 Clove garlic, crushed 1 Tbs. Parsley or...

avocado lime salmon vegetables

vegetables Tag

My Roasting Eggplant in the Air Fryer Experiment

Veggie Blender Dressing – Tricking Myself into Eating More Vegetables

Cabbage Soup is Lunch of Choice

Adding Vegetables to Breakfast

Seaweed Salad — New Vegetable Challenge

Pea Shoots — Weekly New Vegetable Challenge

Jicama for Lunch – Veggie Challenge

2019 Resolutions: One New Vegetable a Week

Salmon Veggie Patties with Avocado Lime Sauce

Beyond the Basic Bowl: Creative Ways to Use Quinoa

Buddha Bowl

Vegetable Soup for a Cold Weekend

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