• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Fast And Easy Way To Incorporate Dark Green Leafy Vegetables
0

Rate this topic

16 posts in this topic

Recommended Posts

I am extremely busy, but extremely sedentary. Because of time constraints I generally eat twice a day (with some snacking). And I don't really cook anymore - that is, I don't get into it, plan out recipes and meals and take my time and pleasure in doing so. I am looking for a way to quickly and easy incorporate dark green leafy vegetables (this is one group I am missing these days). It doesn't matter if it's breakfast, in fact I'd almost prefer it is breakfast, since this is probably my largest meal which I eat mid-morning. For breakfast, I've gotten into routines where I eat a baked potato with egg and bacon or sausage or anything else I find to fill it with. The main goal with this meal is: get me full and decently nutritioned, if that is a word.

 

There's cleaning, drying, and chopping at the start with these vegetables, so that much I accept and am willing to do, but otherwise, not too much in the way of doctoring etc... I love a baked potato and onions and garlic. I've thrown chopped kale in there with it a few times and cheese - probably far too often, and that (kale) was ok, but if anyone has anything else that's even more delicious to recommend, I would appreciate knowing.

 

Also for the evening meal, I have eaten LOTS of broccoli. It's a good source of nutrition (fiber, C, K). But I'm willing to branch out and try other things, but that are similarly easy. Again, I understand there's "up front" work with the dark green leafies.

 

Thank you!

Plumbago

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I buy salad spinach - the stuff that is already washed and ready to eat. It can be eaten as a salad or cooked in something with little to no chopping. I also buy the pre- shredded carrots - good for a fast salad but also nice small pieces if you want to throw them in with rice while it's cooking. Frozen veggies are good, too. I think the spinach has a milder taste than some greens. Arugula is good, too. A bit peppery tasting. Good in soup or red pasta sauce.

Share this post


Link to post
Share on other sites

I'm not a huge fan of the dark green leafy vegetables but I try to eat some every day.  I usually buy the pre-washed baby spinach and baby kale.  In the summer and fall, I have Kale in my garden and grow so much I end up spending an hour cleaning and chopping it, then I quickly blanch it in boiling water and freeze it in 1 cup portions.  I can easily add it to soups, scrambled eggs, etc.  

 

My favorite way of using the barely-cooked Kale is in a quinoa salad.  I add red onion, chopped cucumber, feta cheese, etc. and the chopped Kale and dress it with a vinaigrette.  

 

If I am making a cup of soup for lunch (I like Trader Joe's Tomato and Roasted Red Pepper) I add a cup of frozen chopped spinach and some parmesan cheese.

 

Fresh fruit smoothies are also an easy way of sneaking them in.  I use frozen fruit (bananas and berries usually.  Sometimes melon and mango.  I blend it with coconut milk and add a few handfuls of fresh baby spinach or kale.  The spinach is easier to hide . . . the Kale needs to be combined with sweeter fruit (ripe strawberries, peaches, etc.)  Even my kids can't taste it.

Share this post


Link to post
Share on other sites

I buy salad spinach - the stuff that is already washed and ready to eat. It can be eaten as a salad or cooked in something with little to no chopping. I also buy the pre- shredded carrots - good for a fast salad but also nice small pieces if you want to throw them in with rice while it's cooking. Frozen veggies are good, too. I think the spinach has a milder taste than some greens. Arugula is good, too. A bit peppery tasting. Good in soup or red pasta sauce.

Great suggestions. Though I don't mind chopping veggies at first, the pre shredded carrots is tempting. Thanks.

Share this post


Link to post
Share on other sites

I'm not a huge fan of the dark green leafy vegetables but I try to eat some every day.  I usually buy the pre-washed baby spinach and baby kale.  In the summer and fall, I have Kale in my garden and grow so much I end up spending an hour cleaning and chopping it, then I quickly blanch it in boiling water and freeze it in 1 cup portions.  I can easily add it to soups, scrambled eggs, etc.  

 

My favorite way of using the barely-cooked Kale is in a quinoa salad.  I add red onion, chopped cucumber, feta cheese, etc. and the chopped Kale and dress it with a vinaigrette.  

 

If I am making a cup of soup for lunch (I like Trader Joe's Tomato and Roasted Red Pepper) I add a cup of frozen chopped spinach and some parmesan cheese.

 

Fresh fruit smoothies are also an easy way of sneaking them in.  I use frozen fruit (bananas and berries usually.  Sometimes melon and mango.  I blend it with coconut milk and add a few handfuls of fresh baby spinach or kale.  The spinach is easier to hide . . . the Kale needs to be combined with sweeter fruit (ripe strawberries, peaches, etc.)  Even my kids can't taste it.

Thanks for your great suggestions. What if I buy a big ole thing of kale, wash it and chop it up. How long and in what form(s) could I store it in the fridge?

Thanks.

Share this post


Link to post
Share on other sites
Ads by Google:


While I commend you on eating healthy and gettin all those greens in ,,, I have to say ueeew  yuck ( can you tell I am not much for greens :P  ) :lol: :lol:

Share this post


Link to post
Share on other sites

Thanks for your great suggestions. What if I buy a big ole thing of kale, wash it and chop it up. How long and in what form(s) could I store it in the fridge?

Thanks.

My SIL keeps it frozen. Wouldn't be tasty for a salad but she uses it for soup. I gave her a new crockpot soup recipe to use it in. And you can buy it frozen and ready to go.

Do you have a crockpot? You could make up a batch of chili or a basic chicken, carrots, etc that you could freeze and combine with other things .

You might think about making a few things ahead. You could make a big batch of rice and freeze it in smaller portions. Then microwave those shredded carrots and frozen veggies or frozen spinach and add to the rice. Add chicken or sausage....whatever.

Share this post


Link to post
Share on other sites


Ads by Google:


Spinach is great with eggs :) Or cooked with a lil butter and sea salt. Also thats a great idea kareng.... if you have stuff made up ahead of time and frozen you can throw what ever you want together at any givin time. My self I love to cook but am sometimes in a crunch for time. I am always freezing left overs for lunches and such. if you make a menu out it does help with having everything. I always try and have a menu for the week. I save one day for left overs. Usually for the weekends because I'm lazy on the weekends :) 

Share this post


Link to post
Share on other sites

I just get my greens in salads. And I do NOT do the whole prepping them thing. I try to enjoy cooking, and I do enjoy it more than I used to but it isn't always a total joy or anything. So salads are just buy it in a bag ready to put in a bowl and add dressing to. I used to be in the habit like you of eating twice a day. I eat breakfast late because I'm usually pretty nauseous when I wake up and I have to wait for that to pass, then I just have dinner late and that's that. But now I've started just adding lunch as a salad. It's quick and simple because it's already ready to go in a bag, I just pop it open, pour it into a bowl and dump dressing (probably too much) on it and enjoy. And it doesn't take too much time out of my day, it takes 15 minutes to stop and enjoy a salad. Maybe something this simple would work for you without having to try to work it into anything, no prep, just a bottle of your favorite dressing (I recommend Brianna's) and trying whatever salads in a bag that look like they'll make you happy.

Share this post


Link to post
Share on other sites

I love all dark green leafies, and I would spend quite some time chopping them, washing them, spinning them in a salad spinner, drying them on paper towels, bagging them...argh!!. 

 

Now, I just buy the pre-washed and chopped giant bags of kale, spinach, mixed greens, arugula, collards. Maybe it is lazy and

maybe it is a bit more expensive (although not at BJs ) but it gets old doing all that work when it is right there and ready to eat.

 

Sometimes, I do buy them at the produce stand and when I have to wash the dirt off the swiss chard, I start muttering under my breath about "all this work, blah blah blah..." :D 

 

I love sauteed swiss chard with garlic..adds nice flavor to rice dishes, omelets and  pizza.

 

I freeze kale and add a handful to smoothies. I put any kind of 

greens on my pizzas,into omelets, into soups, and stews.

I make greens and beans, and I slip them into lasagne. I love arugula on veggie pizza. YUM

Share this post


Link to post
Share on other sites


Ads by Google:


Roll some tuna salad or chicken salad in leaf lettuce. I love it that way and I don't miss the bread of a sandwich. Another quick easy idea: Glory brand canned turnip greens are really good.

Share this post


Link to post
Share on other sites

You can get some good fresh Brussels sprouts (not frozen - they get mushy), cut in half lengthwise, coat lightly in olive oil, and add chopped garlic or a little balsamic vinegar and a bit of salt. Bake for a while (30-45 mins?), stirring once. Or you can bake for a short while and then broil briefly to brown them but keep them crunchy. They are delicious, really! Very quick and easy to make.

Share this post


Link to post
Share on other sites

Use a box of frozen spinach or kale in a quiche - grease an 8 x 8 pan, add the thawed, drained greens (kale might have to be cooked some to soften it, then squeeze out as much water as you can).  Top with meat, cheese, whatever's interesting.  Beat 6 eggs with about 1/4 cup milk and pour over the top.  Bake at 350 for 35 minutes, store in fridge and eat a quarter of it for breakfast every day until gone.  Ta da - greens eaten for the day.

  • Upvote 1

Share this post


Link to post
Share on other sites

I like to buy bunches of beets with the leaves still attached, as that can give me at least two sides (the greens and then the beets themselves).  I like to saute some garlic and/or onion in a pan with olive oil, then tear the leaves onto the pan.  They will wilt down quite a bit, stir them up with the oil and garlic.  You can do this with any greens, really.  Love it.

 

I agree with other people, I get big bags of frozen spinach and add some to things here and there.  Very convenient.

Share this post


Link to post
Share on other sites


Ads by Google:


Thanks for your great suggestions. What if I buy a big ole thing of kale, wash it and chop it up. How long and in what form(s) could I store it in the fridge?

Thanks.

 

Kale lasts longer than other stuff in the fridge.  I will wash it, pre chop it up, and keep it over a week. And as the others have said, it freezes but loses that freshness to it, so its good then in cooked/pulverized servings.

 

If you like smoothies, kale goes great in them (spinach, too) and you just toss a handful in there.  You can buy bags of frozen fruit that are smoothie blends, but still just fruit with no added stuff.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,126
    • Total Posts
      939,800
  • Member Statistics

    • Total Members
      66,103
    • Most Online
      3,093

    Newest Member
    majiksgirl
    Joined
  • Popular Now

  • Topics

  • Posts

    • i am curious how this is possible bc my gi said soy sauce culprit! i passed up dinner w friends tho the place they go prob wouldnt ever be doable
    • The Op hasn't been on the forum for over a year.  Not sure if she has notifications turned on.   you might want to re- think putting your real name on a forum that will Be seen by thousands of people & a dozen trolls.
    • MariaofColumbia,   I came across this thread when a two different friends had posted on facebook.  I read it and felt like you were talking to me.  I've had issues for 7 years now.  My candida cannot get under control.  I went and checked my vitamin B levels and they are high.  I've been on methyl folate for several months now, but only one pill a day.  I do have one MTHFR gene mutation.  I've tried SO MANY candida diets/options and the minute I stray it is back out of whack...or it never really gets rid of it.  I pick up viruses fairly frequently because my immune system is so taxed.  I'm so very tired of dealing with this!!!  I'm wondering if you could go into more detail as to what exactly you started taking/how often/what foods you still avoided (sugar/vinegar/mushrooms/peanut butter/etc), and where your healthy B levels are at now?  You can find me on facebook as Jessica Hecker Andersen and we could always private message as well.  I really wish I could just call you!  lol.  Please, any further information would be very much appreciated.  Thank you!
    • Thank you all for taking the time to respond.  It's comforting to know I have a place to ask questions and share my concerns.   My daughter's antibodies are as follows: 1/9/17:  783.6 (before stopping gluten) 5/16/17: 69.7 8/14/17: 50.6 Her thyroid/hormones all in normal range.  An endoscopy in May showed her villi looked good with minimal damage. Her B12 (checked on 8/14/17) is excellent.  Her antibodies will be checked again when she returns home in Dec.  She avoids gluten as much as possible, however she's away at college so cross contamination is likely.  She eats extremely well -- mostly salads, vegetables, protein, fruits, rice.  When on the go she supplements with kind bars, quest bars, or Rx bars.  She'll snack on gluten-free crackers (Blue Diamond made from almonds), hummus, peanut butter, and popcorn.  Once in awhile she'll treat herself to Tate's gluten-free cookies or Halo ice cream.  She's in college so, yes, she drinks alcohol on occasion.  Titos gluten-free vodka, but no beer!  Since stopping gluten her stomach feels much better, less bloating and pain (her main complaints before stopping gluten).  I do notice when she's home on break from college she will have a healthy, nice sized portion of food at each meal and say she feels very full afterward, yet shortly after she will feel hungry again and need to reach for a snack (always a healthy one).  She takes 2 gluten free gummy Multi-Vites (same as Costco brand I believe) as well as vitamin D daily.   She was diagnosed with celiac on 1/11/17, stopped gluten immediately, and her last period started on 1/13/17.  For six years her period was very regular and it only changed once she stopped eating gluten.  I have to believe there is a connection.  The frustrating part is that nobody has any answers.  I know my daughter would feel a lot better if her cycle returned.  We will seek the advice of a nutritionist as well as continue speaking to doctors, but in the meantime if you have any more suggestions I welcome them (i.e., foods, supplements, vitamins, etc).  Thank you all very much!            
    • If only they were peanut free . I been buying my seeds from Gerbs allergen friendly foods for past 5+ years. I end up buying my almonds, walnuts, and pistachios from dedicated companies....got to admit I get a better deal on almonds but I go through 25lbs every 2 months.
  • Upcoming Events