"JoeSpareBedroom" > wrote in message
...
>
> Planning healthy meals is not rocket science. You go to the store. Your
> first stop should be the produce department. Think of each meal, and how
> you need to see multiple colors on the plate. Unless your store absolutely
> sucks, you should be able to come home with enough vegetables & fruit to
> last a few days, or even a week, if you pay attention to how your
> refrigerator affects various foods in terms of keeping quality.

Also, can't beat frozen veggies for convenience (just be sure to buy the
plain veggies, not the ones with sauces and extra stuff added). There are
some good veggie blends available.


> No butter on the vegetables. Period. End of discussion. If you must flavor
> them somehow, put a couple of crushed garlic cloves in a little olive oil
> and let them marinate for a couple of days. Remove the garlic and put the
> oil in the fridge. It'll partially solidify, which makes it a little
> easier to handle. 1/2 teaspoon is enough to jazz up two cups of cooked
> broccoli. It works because it says hello to your sense of smell, which is
> a large part of enjoying your food.

I like to use balsamic vinegar and olive oil to season sauteed veggies.
Lemon juice is good, too.

Mary