Anyone got any suggestions for me on veggies that are sleeve-friendly?

Here's the sitch; post-sleeve, I have a really hard time with all of the "good for me" veggies that I used to enjoy (broccoli, cauliflower, asparagus, raw carrots). All of these tend to be very fibrous and plug me up quickly.

Other veggie choices are either just basically blobs of carbs (I'm looking at you, potatoes) or squash -- which makes me yak. So post-sleeve, I really haven't eaten much veggies at all. How can I increase my veggie intake to remain healthy? What veggies/way of preparing them are you guys finding work with your sleeves?

Any thoughts?

Anyone got any suggestions for me on veggies that are sleeve-friendly?

Here's the sitch; post-sleeve, I have a really hard time with all of the "good for me" veggies that I used to enjoy (broccoli, cauliflower, asparagus, raw carrots). All of these tend to be very fibrous and plug me up quickly.

Other veggie choices are either just basically blobs of carbs (I'm looking at you, potatoes) or squash -- which makes me yak. So post-sleeve, I really haven't eaten much veggies at all. How can I increase my veggie intake to remain healthy? What veggies/way of preparing them are you guys finding work with your sleeves?

Any thoughts?

pan fried/steamed greens of all types have lots of nutrition... with a little oilve oil and some garlic or thinly sliced onions..salt and pepper.

Green Beans

Don't give up on the squash yet, with a little Pasta sauce, ricotta cheese and parmesan.....

Or perhaps a little eggplant parm fixed in a tiny ramekin...

diced fried peppers and onions...with diced veggie sausage.... and ketchup...

salsa, diced cucumber with rice wine vinegar , Just dreaming here, the only veggies I have had at one week out are pureed in my pea Soup.

I am only 4 weeks out and had the same question. I don't know if they will help you or not. Split pea soup, veggie drinks (like V8), overly cooked broccoli and cauliflower. I haven't had a chance to try the broccoli and cauliflower but maybe that will help.

They get a bad rap but brussel sprouts are great, just make sure to use only the tiniest ones, cut an x on the bottoms, and steam in chicken broth rather than water. Yum!! You can make a lot of vegetables like mashed potatoes; parsnips, coliflower, turnips, rutebagas. Made like mashies, with butter, greek yogurt, chives, salt and pepper, and they are goo-ood!

Cabbage also gets a bad rap but is an amazing vegetable; make vinegar rather than mayo-based cole slaw, braise in a little bacon fat, saute, use as a thickening base for soups, cut a chop with crumbled bleu cheese and slivered almonds (just take your gas-X or beano hee hee).

You can also sneek in your greens as wrappers instead of tortillas and as a substitute wherever rice is suggested in a recipe.

stuffed peppers, yum ...

early spring onions should be around the corner, onion soups are amazing!