Choose your favorite veggies. Cook them
lightly to preserve vitamins and antioxidants.
Sautéed Vegetables
- 2 teaspoons vegetable oil
2 cups of any mixture of the following vegetables:
Fresh or frozen broccoli florets
Fresh or frozen cauliflower florets
Onion, cut in wedges
Carrot, sliced thin
Celery, sliced into bite-sized pieces
Fresh or frozen green beans, whole or cut
Mushrooms, sliced
Peapods
Green, red, or yellow pepper, cut in thin strips
Zucchini, sliced thin
2 tablespoons water
1/2 teaspoon lemon juice
1 teaspoon soy sauce
- Heat oil in a medium frying pan with a
lid on over medium heat. Add vegetables. Cook, stirring, for
1 minute. Reduce heat. Add water and cover. Continue cooking
for 4 minutes (most of the water will be evaporated). Toss with
lemon juice and soy sauce.
Makes 2 servings.
Nutrition Facts Per Serving (using a combination
of all vegetables): 7 grams carbohydrate, 2 grams fiber, 2 grams
protein, 5 grams fat, 74 calories, insulin-neutral unlimited
Copyright © 2007 by Cheryle Hart and
Mary Kay Grossman
Recipe Source: An excerpt from the book
Feel-Good Diet by Cheryle Hart, M.D., and Mary Kay Grossman,
RD; Published by McGraw-Hill; January 2007;$22.95US/$27.95CAN;
978-0-07-145378-3 Copyright © 2007 by Cheryle Hart and Mary
Kay Grossman.
