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#veggiechallenge Tag

Becoming Elli / Posts tagged "#veggiechallenge" (Page 2)
adding vegetables to breakfast

Adding Vegetables to Breakfast

July 25, 2019
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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...

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veggie challenge

Veggie Salad at Lake Erie – #VeggieChallenge

July 21, 2019
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Veggie Challenge

We enjoyed a veggie salad at Lake Erie. This time I cheated a little. Once again I made my famous fresh chopped vegetable salad with olive oil, lemon juice and cider vinegar dressing. It was the perfect salad for staying cool up at Lake Erie. My sister in law made a cucumber salad was really delicious too. Always great to get your vegetables when you're enjoying the breezes at the beach! Salad at Lake Erie Time was of the essence when I was getting ready, so I decided to "cheat" a little by starting with several vegetables all ready to go ahead of time. My local grocery store sells a type of broccoli slaw in a bag that contains a chopped blend of vegetables. They called it "Rainbow Blend". Broccoli Carrots Red...

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Snap Peas – Veggie Challenge

April 29, 2019
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Fit and Strong, Food and Drink, Recipes, Veggie Challenge

Snap Peas are crunchy and delicious. Although the peas are inside, you can eat the pea pod as well. I think their name comes from the way you prepare them. It doesn't take much. You snap the stem off and pull the thread like fiber that runs down the side of the pea pod to prepare them. I also cut them into four pieces or so to make their size more like a bite size and match the rest of the salad. I put them in my potluck salad and they added a perfect crunchy texture. Here's what is in the salad: Celery Carrots Broccoli Cauliflower Blueberries Yellow peppers Cucumbers Olives Snap peas Dressing: Olive oil, cider vinegar, and lemon juice. I don't usually measure carefully, but put enough...

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Vegetables on Easter for the Veggie Challenge

April 21, 2019
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Fit and Strong

While I love vegetables, I wasn't sure I wanted to try something very new for the Easter holiday. Loyal readers of the Becoming Elli website may recognize my tried and true Roasted Vegetables: Wash and slice vegetables Lightly coat with Olive Oil Roast in 400 degree oven for about 30 minutes Turn at least once Arrange on platter I also made my favorite potluck salad with lots of raw vegetables. I love how colorful this looks on the Easter buffet. Chop vegetables into similar sized pieces: Onion Zucchini Yellow Squash Sweet Peppers (red, yellow, orange) Celery Carrot Cauliflower Broccoli I added one can of Garbanzo Beans AKA Chick Peas for a little protein in the salad. Mix together into a large bowl and add the spices and dressing. Spices: salt, pepper,...

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watercress salad

Watercress Salad for Veggie Challenge

April 3, 2019
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Recipes, Veggie Challenge

Watercress is a green that can be used in salads, sandwiches, soup, and anywhere else where you might use arugula, spinach, and other greens. I just recently heard what a nutritional powerhouse watercress is so thought I'd give it a try. I found it at a local grocery store in a plastic tub similar to what the other greens I buy come in. The watercress that I bought was grown locally. Given that I bought it in March, it must be grown hydroponically or in a green house. There are no greens growing in fields in northeast Ohio this March.The cost was comparable to buying baby kale, spinach, and spring mix. I liked the flavor of watercress. It's has a bit of a bite to it, though...

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cousa squash

Vegetable Challenge: Cousa Squash

March 18, 2019
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Recipes, Veggie Challenge

I wandered into a local neighborhood produce store, hoping to find something unique for our vegetable challenge. The selection was fine if I just wanted to buy some produce but trying to find something unique proved to be a challenge in itself. After wandering through the produce aisles two or three times, I spied some cousa squash on the shelf above the zucchini and yellow summer squash. I was way too excited to find a squash, let's just say that. I knew nothing about cousa squash so I searched on Google for it. Apparently, the cousa squash is from the Middle East and is similar to zucchini and other summer squash. I think it's a bit sweeter and its shape is shorter and a bit fatter...

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eggplant veggie challenge

Eggplant Veggie Challenge with Baked Rounds

March 11, 2019
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Fit and Strong, Veggie Challenge

Today's eggplant veggie challenge uses purple eggplants but they do come in other colors too. Eggplant is considered a nightshade vegetable, similar to peppers, tomatoes and tomatillos. You can tell it is a nightshade because it has an elf cap on it's stem. Buying eggplant was intentional for me. It is not the type of vegetable that I routinely pop into my cart during the weekly grocery shopping (unlike carrots, celery, peppers and cauliflower.) I was surprised to find out that botanically speaking, eggplant is actually a fruit. I guess that makes sense because although I'm calling them a vegetable for the Veggie Challenge, they have seeds on the inside and are the "fruit" of the plant. As a fruit, they are the part of the...

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Shredded Zucchini – Veggie Recipe of the Week

March 4, 2019
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Food and Drink, Recipes, Veggie Challenge

I love zucchini and usually slice it into rounds. Today I used a grater and shredded it into bits. I added it into my salad to bulk it up with more vegetables. Besides adding it to a salad, zucchini is also good to add to a stew or a soup. Other people like make it into a side dish. It is easy, just saute the shredded zucchini in olive oil, scramble an egg into it and stir in some freshly ground Parmesan cheese. I may try shredding some apples and combining the shredded zucchini with a tart dressing for an apple-zucchini slaw. This week's veggie challenge brings ways to use the zucchini with several ideas for shredded zucchinis including salads, stews, soups and with eggs....

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fried-riced-cauliflowe

Fried Riced Cauliflower – Veggie of the Week

February 25, 2019
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Fit and Strong, Veggie Challenge

I prepared my cauliflower in a way I never tried before. I know I tried riced cauliflower last week, but I it was from a package rice and I tried it with a warm riced cauliflower salad. Pretty good! However this week is special because I riced it myself to make "fried rice" which is actually "fried riced cauliflower." All I can say is WOW, this is a WINNER! Start with a beautiful head of cauliflower. It's still messy to rice cauliflower using a grater, but that's okay, it's easy enough to clean up and worth it for the delicious taste. I even grate the core of the cauliflower to use the whole thing. Usually I throw that part away, but since it is riced so small, it...

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Becoming Elli is for women over the age of 50 who are focused on healthy living and getting fit. We discuss fitness, nutrition, and ways to age gracefully. Our mission is the same as our podcast: to become (and stay) Fit Strong Women Over 50.

Chris Brown & Jill McCauslin

BecomingElli @ gmail.com

Northeast Ohio

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