Category Archives: Veggies

Hot & Steamy

Steaming your veggies is a great way to maintain the flavor and nutrients.  Since it is so easy, it is a great option for those busy weeknights.

The key is to not over-cook the vegetables.  The veggies should always be firm but tender, never mushy. (My personal preference is to leave them slightly raw 🙂 ) I have the Oster 5711 Steamer and have really gotten accustomed to how much time certain veggies need.  If you do not have a steamer here is a great tutorial with a video on how to do it stove-top!

Our local grocer just delivered a few crates of perfect ears of corn.  Husk and all, we steamed the sweet corn for about 20 minutes.  PERFECT-O!  To protect my steamer, I usually season my veggies after they are cooked.  This corn, however, did not need a thing! Delicious and crisp.

10 Days of Veggies

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Filed under Comments from Faith, Corn, Eat-Clean, Grains, Vegetarian, Veggies

Broiled Baby Eggplants with miso dressing

Miso has nutty and salty tones which is why it works as such a great complement for the subtle eggplant.

12 baby, or 4 small eggplants
2 Tb vegetable or olive oil
1/2 tsp each salt and pepper
1 tsp sesame seeds
4 scallions, chopped, to garnish

1/3 C miso paste (preferably light-colored)
3 TB sugar
3 Tb sake
Juice of 1/2 lime AND 1/2 lemon
1/2 ts chili pepper flakes OR
1/2 fresh red chili pepper, finely chopped


  1. Preheat the oven to 400 degrees.  If using baby eggplants, slice in half lengthwise, leaving stems on. For larger eggplants, cut into 1-in slices.  Cut a crisscross pattern into the flesh.  Drizzle with the oil and season with salt and pepper.  Transfer to a nonstick baking sheet and bake for about 20 minutes, until golden.
  2. Preheat the broiler to high.  In a small bowl, combine the dressing ingredients, mixing well.  Spread the mixture thickly onto the eggplants and sprinkle with the sesame seeds.  Place under the broiler for 1-2 minutes.  Serve garnished with the scallions and accompanied by any leftover dressing as a dip.

Preparation time 10 minutes
Cooking time 22 minutes
Makes 8 servings

[Recipe Source: Jennifer Joyce, Small Bites:tapas, sushi, mezze, antipasti, and other finger foods]
10 Days of Veggies


Filed under Appetizers, Sides, Vegetarian, Veggies

Farmstand Tomato Salad

Farm Stand Tomato Salad
Fresh tomatoes, fresh seasoning, balsamic vinegar and pepper. I mixed some Italian seasoning in with my balsamic vinegar before pouring. I also did not use WHITE balsamic vinegar. Still a tasty, crisp salad!

2 lbs fresh tomatoes – try heirloom varieties for a welcome change
1 large clove garlic passed through a garlic press
1/2 purple onion, peeled and sliced into very thin rings
handfull fresh basil, shredded
3 Tb extra virgin olive oil or avocado oil
2 Tb white balsamic vinegar
Sea salt
Freshly ground black pepper

1. Wash the tomatoes. Remove green crowns. Cut the tomatoes into one-inch chunks and place in a decorative glass bowl.

2. Add garlic, onion and shredded basil leaves. In a small glass jar with a lid, place the olive oil or oil of your choice, vinegar, salt and pepper. Shake vigorously. Pour over tomatoes and toss gently.

Greek variation: add chopped cucumber and feta 🙂

[Recipe Source: Tosca Reno, The Eat-Clean Diet Cookbook]
10 Days of Veggies

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Filed under Eat-Clean, Recipes, Sides, Vegetarian, Veggies

Oh-My-Gosh Egg-White Omelet

Eggs. The perfect protein. My husband and fitness guru, Luke, says that you need the whole egg because every part of the egg works together in digestion. If you want to cut out some of that cholesterol by eating mostly egg whites, make your own twist on this omelet:

4-5 egg whites
1 egg yolk
2 Tbsp skim milk

Beat egg whites with the yolk and skim milk
1 plum tomato, chopped
1 small clove garlic, passed through a press
1 handful shredded spinach
1 Tb minced purple onion

Quick saute the vegetables – just till soft.
Pour eggs into a small frying pan coated with Eat-Clean cooking spray (spritzed olive oil). Cook till firm. Add vegetables on one half of omelet, then fold other half over top. Let sit for 30 seconds or so, then serve.

LUNCH! I put this in my whole wheat wrap for lunch – strong protein and veggies! I added a dash of garlic salt and cayenne in the eggs while beating.

Picture from The Eat-Clean Diet Cookbook
[Recipe Source: Tosca Reno, The Eat-Clean Diet Cookbook]

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Filed under Breakfast, Eat-Clean, Lunch on the go, Recipes, Veggies

Prosciutto Wrapped Asparagus

Super easy. Almost the only way my husband will eat asparagus. I went easy on the olive oil.
Optional: After baking, sprinkle a bit of Asiago cheese or freshly grated Parmesan.

The recipe I used

10 Days of Veggies

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Filed under Recipes, Sides, Vegetarian, Veggies

Spicy Sweet Potato Fries

Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each [raw] brown sugar and [kosher]salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne [be brave, I love cayenne]. Roast cut-side down on a baking sheet in a 425 degree oven until crisp, 30 minutes, turning once.

10 Days of Veggies

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Filed under Complex Carbs, Recipes, Sides, Sweet Potatoes, Vegetarian, Veggies


My friend, Jenny, and I were chatting today about veggies. It is so easy for us to do the saute, stir-fry thing on our veggies especially on weeknights or when we are busy. We are Asian, that’s how we roll. But, we love to cook and this screams “monotony” to us! Can I get an amen? Who isn’t in the same boat as us?

I am going to try 10 days of a new twist on veggies. I will only post them after I have personally tried them, as I do with all my posted recipes.

If you have recipes to suggest, send them my way! I would love to try them 🙂


Filed under Comments from Faith, Sides, Vegetarian, Veggies