Just looking for advice or recipes on making veggies more desirable. Seems that the veggies I do like are all the not recommended ones lol (potatoes, corn, peas). I'd like to do better at trying to eat the good stuff but am having a mental block on how to prepare them to make me more inclined to enjoy them. I just started my journey with a nutritionist and am doing my best to not be overwhelmed. She seemed really great, but we are only one appointment in, so I don't have as much to work with just yet.

I really love sheet pan roasted veggies. You can do a mix of sweet potato, Brussels sprouts, sweet onion, butternut squash, zucchini, beets, etc. Spritz with avocado oil and put a little bit of sea salt, or try a glaze with some balsamic vinegar and pomegranate juice. You can also try cooking green beans in some chicken bone broth with a little diced ham for a healthier version of southern style green beans. I love making eggroll in a bowl, which uses a bag of coleslaw blend, julienne carrots, and ginger, garlic, and soy sauce. You can add ground pork for an all in one meal. I usually add snow peas, too, and mushrooms that my kids immediately pick out.

Thank you for the suggestions, fingers crossed!

Favourite salad

bag of Brussel sprouts cut in half and two or three carrots cut in smaller chunks

put them in a bowl and drizzle with a little olive oil, honey, salt, pepper and chilli flakes if you like spicy, and then spread out on a single layer on a sheet pan

roast in a very very hot 250C (whatever that is is Fahrenheit, I’m Aussie)oven 14 mins then turn everything over and 14-17 mins on the other side. Until the Brussel sprouts are slightly charred.

In a frying pan, dice 3-5 rashers of trimmed bacon diced and cook till crispy. Drain and add it to the veggies ina bowl. Squeeze over fresh lemon juice to taste and crumble over some low fat feta cheese. Extra cracked pepper.

it is moreish!

Edited March 22, 20242 yr by EllieMayClampett

Would I be right in thinking your nutritionalist is recommending a keto like diet? They are big on no root vegetables & no corn, peas because of their naturally high sugar content. (Potatoes are often a no because they are considered a starch.)

I regularly ate carrot & sugar snap peas. I threw frozen corn & peas into soups, mince dishes, some slow cooked dishes, omelettes, etc, I usually just microwave my vegetables with a splash of water & a dab of butter but also will stir fry & occasionally roast (especially cauliflower with a little hummus & zataar to serve). I love vegetables & enjoy them best simply with salt & pepper but don’t be afraid to try herbs & spices. The only vegetables I don’t eat is potato, sweet potato & pumpkin (they tend to sit heavily) except a very small piece (bite or two) with a roast dinner.

My thoughts were & are vegetables are vegetables (except potato). They are highly nutritious (all those vitamins, minerals & fibre) so a valuable addition to our food choices. And the little we eat, especially in the first months will have minimal impact on your calorie intake & weight loss. I mean 1/4 cup peas is 30 calories if you can eat that much. Plus the ‘sweet’ vegetables are naturally sweet so they don’t count towards your sugar intake. Certainly didn’t affect my weight loss or maintenance. I say eat your vegetables, just watch portion size & what you serve or add to them. Like no honey glazed carrots, sour cream or cheese sauces at least for a while.

My restriction is still fierce. I eat 5 small meals a day. To get some decent amounts of veg in I have to make it into soups. I eat these at least once a day. I love soup

Carrot and coriander

Lentil, harissa and carrot

Celery and stilton

Mediterranean with Orzo pasta

Gazpacho

Beetroot and feta

French onion and cheddar cheese

Creamy mushroom

5 minutes ago, summerseeker said:

My restriction is still fierce. I eat 5 small meals a day. To get some decent amounts of veg in I have to make it into Soups. I eat these at least once a day. I love Soup

Carrot and coriander

Lentil, harissa and carrot

Celery and stilton

Mediterranean with Orzo Pasta

Gazpacho

Beetroot and feta

French onion and cheddar cheese

Creamy mushroom

These all sound delicious!

They totally do! These are awesome responses that are making me feel much better about the journey ahead. Thanks so much and keep them coming!

Hi OP - I think from your post and your stats that your surgery wasn't long ago? Honestly at this point whatever veg you can eat (and tolerate) should be fine. The quantities will be tiny. And they contain loads of micronutrients. Just be sure they don't displace anything that gets you to your protein goal (v important early on!)

I am over 2 years post sleeve. Another huge fan of soup here - I started it as soon as I could and added as many veggies as possible with the protein (often lentils).

When I make casseroles I add loads of veggies and make sure I take plenty in my helping.

I have a salad almost every day - just any suitable veg chopped up with a dressing and protein (chicken or cheese).

Very soon all of these options will be open to you and it's really great that you're integrating veg into your diet so early.

5 hours ago, summerseeker said:

My restriction is still fierce. I eat 5 small meals a day. To get some decent amounts of veg in I have to make it into Soups. I eat these at least once a day. I love Soup

Carrot and coriander

Lentil, harissa and carrot

Celery and stilton

Mediterranean with Orzo Pasta

Gazpacho

Beetroot and feta

French onion and cheddar cheese

Creamy mushroom

Yes also, quite happy to go to lunch in @summerseeker's house any old day - all sound gorgeous and have given me some ideas!

@Spinoza I'm actually pre-op and just starting out with a nutritionist who wants me to start incorporating more veggies into my diet as I pretty much ate high carb/fat foods since Covid started. I've never been much into the less starchy veggies ever, but have definitely been failing for the last few years so I'm really trying to do my best with this journey and make the most out of it. I appreciate everyone's input and kindness, this was my 1st post and a little nervewracking to put myself out there!

Honestly this is the best place I've been ever. Nobody will judge you (well unless you need a complete reality check, LOL). There is so much knowledge and expertise and people are so willing to share. I would never have got to where I am now without these guys.

Do you have a date or ballpark date for your surgery? So sensible to look at your eating habits well in advance.

With respect to your original query - if you can eat soup then everything will be fine. ?

@Spinoza My Dr is guessing August as long as I don't need anything else additional outside my insurance requirements (extra nutrition appointments, psych appointments, heart workups, etc.) So far, so good. I'm hopeful.

Edited March 23, 20242 yr by Shmmrz

15 hours ago, Shmmrz said:

I appreciate everyone's input and kindness, this was my 1st post and a little nervewracking to put myself out there!

This is a kind place, its not Facebook so no- one will judge you. We have all been helped by the people who went before us. I stay because it keeps me accountable, like getting to target at Slimming world and continuing to go to weigh ins

I need help with this too. Also which veggies are okay and which are really not. When I had my sleeve I was just concerned with calories and protein. I think the idea was I could eat so little after my protein goal that I should be fine BUT…I could eat larger portions so that plan didn’t really work out so well. Anyways, apparently the SADI is mostly about the carbs so when I asked the dr what I could do for now he suggested low carb. Well the more I research, there are carbs in a lot more stuff than I realized. I can see them adding up to 40 pretty darn quick. But then there are the simple vs complex and the fiber offsets it but wait. Fiber IS a carb!! So do you count it twice? I posted the question In the DS forum but I’m still hoping for a response. I just need help understanding them. Is a carb a carb or are some really better and what do I count. Net carbs or total carbs?

3 hours ago, ShoppGirl said:

I need help with this too. Also which veggies are okay and which are really not. When I had my sleeve I was just concerned with calories and Protein. I think the idea was I could eat so little after my protein goal that I should be fine BUT…I could eat larger portions so that plan didn’t really work out so well. Anyways, apparently the SADI is mostly about the carbs so when I asked the dr what I could do for now he suggested low carb. Well the more I research, there are carbs in a lot more stuff than I realized. I can see them adding up to 40 pretty darn quick. But then there are the simple vs complex and the Fiber offsets it but wait. Fiber IS a carb!! So do you count it twice? I posted the question In the DS forum but I’m still hoping for a response. I just need help understanding them. Is a carb a carb or are some really better and what do I count. Net carbs or total carbs?

Oh @ShoppGirl, this is why I was so so glad I never had to count carbs. I was just told keep carbs low and I still generally do (usually keep to two serves a day). I go by complex carbs are always better than simple carbs and low processed carbs cover highly processed ones so whole & multi grains wherever possible. And I ignore the carbs in fruit & vegetables - too many other good things in those. My thinking was those old food pyramids separated fruit & vegetables from ‘carbs’ so that was good enough for me.

Have you spoke to your dietician about this conundrum? They may be your best source of guidance around this.