EATING healthier, Salad/ veggie Recipes?!

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Try baking the green beans.
Add garlic and lemon to the broccoli

Asparagus
1 bunch fresh asparagus, woody bottoms removed
olive oil
sea salt

Place asparagus on foil-covered baking sheet, drizzle with oil (very little), sprinkle with sea salt. Bake at 350 degrees for about 12 minutes.

Roasted Kale with Sea Salt

* 4 cups firmly-packed kale
* 1 Tbsp. extra virgin olive oil
* 1 tsp. good-quality sea salt

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.



Caprese Salad
1 large tomato, sliced 3/4 inch thick
1 ball of fresh mozzarella cheese, sliced
Fresh basil leaves, enough for each slice of tomato
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar

Place the slices of tomato on a plate or shallow baking dish. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar. Variations: 1) Add peeled, sliced figs on top of the mozzarella before sprinkling with basil. 2) Place the slices of tomatoes on a bed of spinach (about 1 cup) with or without the figs.


Baby Arugula and Avocado Salad

2 cups baby Arugula
1 small head endive
? avocado
1 ? tbsp olive oil
1 ? tsp unfiltered apple cider vinegar
? tsp sea salt
Freshly ground pepper
Wash and dry arugula. Slice the endive crosswise into ?-inch strips. Cut the avocado into 1/2 –inch-wide pieces. Toss the above in a large bowl with the oil and vinegar, then add salt and a few grindings of black pepper. Serves 2.
Romaine Salad with Oranges and Red Onion
1 head romaine lettuce
? small red onion, thinly sliced and cut into 1-inch strips
2 navel oranges
1 tbsp olive oil
Splash of red wine vinegar
Salt and freshly ground pepper to taste
Wash and dry a head of romaine lettuce and cut the leaves crosswise into 1-inch pieces. Put them in a bowl with room enough for tossing and add the onion. Remove the stem ends f the oranges, then take off the skins with a paring knife. Cut into slices ? inch thick and then cut the slices into quarters, removing any seeds and startlingly obvious white pith. Dress and toss the salad with olive oil, red wine vinegar, a little salt and pepper.

440+110+80+100+44+40+200+0+50+40=1104 calories daily
bfast cup kaia foods cocoa sprouted buckwheat granola
n cup pacific foods hazelnut original
lunch kaia foods cocoa sprouted sunflower seeds
green smith apple n 2 organic red vine tomato n rasberry box
spinach or arugula salad w evoo n tarragon balsamic
evian liter n teatulia white tea n vitamineralgreen48 daily

An asian salad is always great. Newmanns Own makes a KICK A** asian dressing. its one of the lighter ones.. it has like 1 gram of fat and is delicious. check it out. Then you can put in grilled chicken, sesame seeds (super healthy!), carrots, water chestnuts(if you like them, i dont), and a little bit of purple cabbage, and some diced onion.

Another salad i like is like a waldorf style salad. you can use grilled chicken, pecans or walnuts, thinly sliced apple, crasins or purple grapes sliced in half, a tablespoon of bleu cheese or gorgonzola cheese, and a light blue cheese dressing.

you can make veggie soup. if you make it at home, you can control the amount of sodium you put in it and keep it healthy.

you could also make a loaded veggie baked potato (i do this alot) dice up all your veggies you like (broccoli tomatoes onions zucchini, whatever) boil them or roast them with spices, put them on top of the potato, and cover them with shredded low fat cheese and top with sour cream.

you could also make zucchini boats. Rachel Ray has an awesome recipe, you can google that.

What I am going to do is post some links to my favorite sites with recipes like you are asking. I can tell you my favorite recipes but I am not sure you would like my taste. This way you can find plenty of recipes you might like. The last has a blog with some pictures that will make you drool and excellent posts. Just click the blog link.

http://www.eatingwell.com/recipes_menus/…
http://allrecipes.com//Recipes/healthy-c…
http://www.happycow.net/vegetarian-recip…
http://www.vegkitchen.com/
http://fatfreevegan.com/
http://www.peta.org/living/vegetarian-li…
http://www.vegetariantimes.com/recipes/
http://www.cookinglight.com/food/quick-h…
http://www.cookinglight.com/food/vegetar…
http://fatfreevegan.com/

Sounds like you have an extremely boring diet. In 28 ys of cooking vegetarian, I think i have yet to do a "boiled veggie"- they taste like cardboard! :)

Some more veg recipes:

- Gentle steam fresh spinach for about a minute until just wilted, mix in lemon juice, sesame oil, and a bit of soy sauce, sprinkle sesame seeds on top. Use this with steamed broccoli as well -- steam the broccoli until it turns bright green and no more than that.
- Stir-fry together sweet onions, mushrooms, and green pepper. Add soy sauce to taste and serve as a side-dish.
- Dry-fry green beans and add in black bean sauce and garlic.
- If you eat eggs, try steamed Asparagus with Hollandaise sauce. To make the sauce, use a double-boiler. Melt butter, add in beaten egg yolks and lemon juice to taste. Stir until thick. Adjust the 3 ingredients to taste.
- Turnips -- slice and boil 1 lb turnips 10 min or so, don't let them get mushy. Drain, melt 1/4 cup butter into a pot, add in turnips, 1 tbsp fresh-cut ginger, and about 1/2 cup honey.

This answer is getting long so I'll leave the salad recipes to others. :)