Life in Balance

A Few of My Favorite Veggies.

Since posting my video the other day where I talked about turning on your fat burning potential by adding more fibrous veggies to you diet, I’ve been asked by several people what I eat, so here’s a few ideas.

My favorite right now is Asparagus. I will eat anywhere from 1 to 3 servings in a single meal. In fact yesterday I had 300 grams (10.5oz) for lunch. It was only 60 calories and filled the entire plate.
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Here’s how I do it:
1. Trim the asparagus by snapping off the ends.
2. Heat a large frying pan coated with non-stick spray over medium-high heat.
3. Add the trimmed asparagus to the pan. Cover it and cook, shaking the pan occasionally, until the asparagus is tender, 5 to 10 minutes.
4. Sprinkle with salt and/or lemon juice or zest to taste. Serve hot or warm.

TIPS: Don’t leave the lid on your asparagus after it is finishing cooking or it will turn an ugly brown color. I will add a little water as needed to help steam.

If you are making this for food prep, don’t put it in your baggie until it is cooled or it will turn brown also.

Another favorite of mine is a mixture of fresh broccoli, carrots, onions, mushrooms, and zucchini.
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Here’s how I do it:
1. Prepare the veggies and cut or slice in desired sizes.
2. Heat a large frying pan coated with non-stick spray over medium-high heat.
3. Add the veggies to the pan, sprinkle with Italian seasoning. Cover it and cook, shaking the pan occasionally, until the veggies are tender, 5 to 10 minutes.
4. Sprinkle with salt. Serve hot or warm.

TIPS: Don’t leave the lid on your veggies after they are finishing cooking or they will turn an ugly brown color. I will add a little water as needed to help steam.

If you are making this for food prep, don’t put it in your baggie until it is cooled or it will turn brown also

One more of my current favs is fresh or frozen green beans with red, yellow, and orange peppers, and onions cooked the same way as the asparagus.
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Those are just a few of my favorites right now. There are a ton out there but here’s a short list to give you a few more ideas.

Artichoke
Asparagus
Beets
Broccoli
Cauliflower
Celery
Cucumbers
Green Beans
Lettuce
Mushrooms
Onions
Peppers
Radishes
Raw Carrots
Spinach
Tomatoes
Zucchini

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