Last Updated on August 18, 2020
Why not make up your own kebabs or hamburgers at home? Choose a thin piece of flat bread and add a substantial topping of your choice, begin with a meat, bean, tempeh (fermented tofu) or whatever high protein choice you like.
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Then, simply add shredded lettuce, tomato, red onion, cucumber, grated carrot, finely sliced olive, etc. The choice is yours and if you use the freshest of ingredients it will taste just great. Try substituting meat for beans when you make a burger, you will be eating more fiber and the taste is great.
- Why not make your own vegetable sauces? Just cut up bell peppers, mushrooms, tomatoes and zucchini, sauté’ in olive oil, add plenty of freshly chopped garlic.
- Add vegetables to meat dishes to add plenty of texture, fiber and flavors. Shredded vegetables like carrot and zucchini, a simple process when you use a large hand grater or food processor. Shredded vegetables are so easy to hide in many different meat dishes such as lasagna, spaghetti and meatballs.
- Have you tried to marinate squash or eggplant in olive oil, salt and garlic and then bake or grill these delicious vegetables?
- Vegetables are easy to add to many different kinds of dips as well, and you can do this simply and cheaply with a good food processor. Try blending up beans, onions and garlic with a little sour cream and add some fresh herbs like basil and serve with veggie chips, pita bread or just dip raw veggies in the dip and enjoy.
- Vegetables make great side dishes; try blanched fresh green beans or asparagus for example. One of my favorites is a combination of red, green, yellow and orange bell peppers along with Portobello mushrooms, zucchini and red onions sautéed in olive oil, soy sauce (or chili sauce), and a lot of high quality fresh garlic. Add some freshly ground salt and pepper and enjoy this side with any number of dishes you prepare.
- Roasted bell peppers taste fantastic! Just split a bell pepper into four, clean out the seeds and brush liberally or spray with olive oil and then grill until the skins just start to blister. You can also roast zucchini this way, but remember – don’t roast them for too long or you will kill off a lot of the goodness these vegetables have to offer.