Several months ago, my husband and I decided to go on a crazy two-week diet of only fruits and vegetables.
Actually, he decided. I grudgingly went along for the ride.
Well, we’re doing it again. And this time I’m (strangely) all for it. I realized how much better I felt and how much I need to kick my sugar addiction.
This time, I know what I’m getting myself into and I’m better prepared.
First of all, I know that salads aren’t going to cut it. We need lots of variety to make it through the two weeks. Thankfully, I got some great suggestions from many of you last time (and would love to hear more!).
Though honestly, to those who suggested making a substitute for rice out of cauliflower . . . I have to let you know that two weeks is simply not long enough for my taste buds to fall for that lie.
Please don’t be offended. I promise . . . it’s not you. It’s me.
The other thing I learned last time was how much more chopping and dicing and slicing I do when eating veggies that don’t come in a can or a bag. So I’m excited that I’ve been selected as a Chicago Cutlery Mom Ambassador. The timing couldn’t be more perfect as we are planning to start this crazy diet again next Monday.
As an ambassador, I’m supposed to share my current knife skills.
Hmmm.
Well . . . basically . . . I’ve always been a hacker. I never owned any high-quality knives and though I could get the job done, my results were generally more practical than pretty.
Now that I know how important it is that my Veggies Only Diet consists of visually appealing foods, I’m excited to improve those skills. And so far, the skills have been pretty easy to improve simply because I’m using such a great knife.
The first time I used the knife from Chicago Cutlery DesignPro, I was shocked.
Shocked is a strong word, but true. I’d never had a knife just slide through a potato so smoothly, with so little effort from me. I got out the knife I would usually use and tried it, and there was a huge difference.
As I’ve continued to use the knives in my normal cooking, I’ve been amazed at how much easier it is to be precise in my cutting. The handles are so easy to hold, and they’re just so sharp!
Even though I know from experience that the next two weeks aren’t going to be easy, I’m excited to have better tools. I’m also motivated by knowing how much better I’ll feel once I get through it.
Oh. And the picture of the Chicago Cutlery knife with the potato? It kind of makes me sad since I won’t be eating any potatoes.
And I do love potatoes . . .
I’d love to hear any vegetable recipe ideas you have!
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I wrote this review while participating in a Brand Ambassador Campaign by Mom Central Consulting on behalf of Chicago Cutlery and received products to facilitate my post and a promotional item to thank me for taking the time to participate.
I have crummy knives, too – except one – and it’s a Chicago Cutlery knife. I’ve had it about a hundred years. No, seriously – I have had it for about 20 years. It’s my best and favorite knife.
While cauliflower would never pass for rice with me either it is quite good steamed,smashed up and mixed with butter and milk ala mashed potatoes. Double good if you throw it in a casserole and top with grated cheese. Of course that may not be on your diet, since it’s more of a low carb thing.
ps it doesn’t taste like mashed potatoes so don’t even think of passing it off as such, but you do get the nice creamy mouth feel (if you’re a texture junkie).
I think that was the issue with the cauliflower rice. I was so desperate and wanted it to taste familiar. If you love cauliflower (which I really don’t) it would probably be fine.
I’;ve successfully passed it off as mashed potatoes, but you do need LOTS of milk and LOTS of butter and LOTS of salt. But it’s a vegetable underneath all that! 😉 Good luck with your efforts!
Saute diced zucchini, yellow squash and red bell pepper in olive oil. Add a little salt and black pepper. YUM. If you like it, after you add grains back into your diet (if you do), add some cooked quinoa. Yummy, filling and good for you!
Slice larger zucchini into 1/4 inch slices, season with garlic, itlaian seasoning and red pepper flakes if you like a little heat. Microwave for 2 minutes then transfer to broiler pan. Top each slice with a dollop of pizza sauce, and small diced bell pepper (I use red) and onion. Broil for 5 minutes or until tender. Fake pizza! Also very good with cheese!
something we really like is roasted veggies. we use peppers, sweet potatoes, potatoes:), zucchini, carrots or anything you would like, toss w/ a little canola or olive oil & roast in oven till tender or still a little crispy. we have wrapped in foil & done them on the grill also. very yummy.
Take a zucchini and slice it fairly thin (take out the middle pulp and seeds if it’s a large one). Dip the slices in a mixture of oil, lemon juice, and whatever herb sounds good. I’ve had it with basil, but cilantro also sounds good. Then barbeque it until the middle is soft and the outside just slightly charred (very low temp on the bbq).
These are sooooo good. I had them one night at my parent’s house, and requested it as a side dish almost every night for the rest of my visit. Happily, my parents had plenty of zucchini to use up. I’m also thinking this would be good oven roasted, and I have a zucchini in my kitchen just waiting to be experimented with.
Erm…potatoes are veggies too. Or are you aiming for zero carbs, or as close to as possible? Those red potatoes are delish if you quarter them, toss with a little olive oil, minced garlic, pepper and Kosher salt, then put onto baking sheet and roast. I usually throw in other veggies as well, such as red and yellow bell peppers, sliced zucchini, small chunks of onion, and either cherry or plum tomatoes, halved or quartered. I set the temp at 400 degrees and cook til the edges of all the veggies are browned. (Actually, I like them best when they’re just on the ‘right’ side of being ‘burnt’ along the edges) I usually add whichever fresh herbs I have on hand. We love fresh dill. I mince it, then toss with the veggies during the final 5-10 minutes. I DON’T want the herbs to brown. This is just a lovely meal by itself. (Actually I often add cauliflower florets to this too! If you absolutely insist on no potatoes, this IS a good option. Roasted veggies are an entirely different ‘animal’.) Use enough salt, make sure it’s Kosher. It adds crunch AND flavor.
Agree potatoes are veggies (though have carbs but still veggies)…
Roasted sweet potatoes, carrots, yellow squash etc all good… With carrots I prefer full size carrots cut lengthwise…drizzle with butter or olive oil…and salt. Carmelized onions…
why not do your experiment with some grains too this time? Like the quinoa?
or you could use polenta (corn—technically it’s vegetable)…Mix in your chopped veggies with it.
Good luck…
I’ve seen several recipes for cauliflower pizza crust on Pinterest.
Maybe eggplant parmesan?
A favorite cauliflower recipe in my house is “Monkey Brains.” Steam a whole cauliflower in the micro for about 5 minutes (with the core and leaves removed, but not broken up any. The steaming makes the rest go quickly.) Mix a couple spoonfuls of mayo and less mustard, and spread it over the top of the cauliflower. Then add shredded cheddar to cover, and pop it in the oven for a few minutes until it’s all melty. Serve at the table, with a big knife for presentation dramatics. (My kids like the icky name, but not everyone will. It’s yummy without the name, too.)
Sounds so interesting!!!