Myotrainer- Curry sounds interesting. And looking at the macro breakdown it doesn’t look like it would do much damage in terms of cutting.
I’m currently getting my broccoli and other veggies in the mixed frozen variety you’re talking about. However it always seems like those kind of veggies don’t stay fresh for very long. That’s probably one of the reasons why I’m getting so sick of what I’m eating right now.
PhilT- Is there something wrong with steaming broccoli or any other vegetables? I always assumed that steaming veggies was the best way of cooking veggies without robbing them of vital nutrients. I don’t know how well raw broccoli agress with me…but that’s probably because the kind I get (in the bags) don’t stay fresh for very long in the fridge.
Justinx- Capsicum? Lol what’s that? I realize how little I know about veggies. What is capsicum and do they sell it normally at regular supermarkets?
Just out of curiosity…what kind of cheese do you use? Although I’d probably be eating the salad a P+F, I don’t want to start squeezing in too much since I’m cutting.
Stella- I have balsamic vinegar but I haven’t thought about adding flax oil to salads. I should probably buy some since I’ve just been using regular flax seeds for my flax needs.
Dylan- What kind of hot peppers do you use?
Thanks everyone for your suggestions. When I went to buy some veggies I was kind of confused since there was so many different kinds. The veggie world is scary and strange outside of broccoli and carrots. Lol.
I ended up just buying some grape tomatoes, romaine and some weird mix of veggies. (I have no idea what it was, but it looked interesting.) I drizzled some balsamic vinegar over it and it ended up tasting pretty good. I’m starting to like the idea of customizing my salads now instead of being stuck with boring old broccoli and carrots.
Has anyone here tried grinding flax seeds and putting them on salads instead of using the oil? I’ve gotten used to buying the seeds since they’re a lot cheaper and provide a lot of fiber and small amounts of protein.