Dr. McDougall's Online Discussion Board

How Many Vegetables
- How many fresh vegetables do you regularly use?
- How may frozen vegetables do you use?

Weekly
1. Onion
2. Celery
3. Carrot
4. Cucumber
5. Tomato
6. Zuchini
7. Lettuce
8. Spinach
9. Brocolli
I buy these every week. They are always in my refrigerator. They are used in everday recipes. Vegetables are primarily used for flavor. They make the base of soups (vegetable soup, tomato soup, split pea soup) and sauces (marinara sauce). Sometimes feature vegetable side dishes (steamed spinach, Chinese stir fry vegetables). Sometimes salads.

Occasionally
10. Beet
11. Cabbage
12. Cauliflower
13. Pumpkin-Squash
I buy these every couple of weeks for specific recipes (sauerkraut, root salad, white sauce, pumpkin squares).

Frozen
14. Peas
15. Corn
Keep these on hand for soups, stews, flavored rice and fillings (vegetable soup, Spanish or Mexican rice, tamale filling, samosa filling).

Starchy Vegetables
- Potato
- Sweet Potato
These are moderate energy staple foods, principally starch. I don’t consider them vegetables because of their use as staple foods.

michaelswarm, I like the list of veggies you typically buy.

Every week, I buy veggies for a big salad that I eat everyday for lunch (romaine, carrots, broccoli slaw, red cabbage, red bell pepper, celery, jicama, grape & cherry tomatoes).

For soups/stews, every week I buy several sweet onions. My husband and I love baked whole white mushrooms so each week I buy several pounds of mushrooms.

For frozen veggies that I put in my soup/stew I typically buy frozen broccoli, kale, riced cauliflower and sometimes a frozen mixed veggie.

Every week I bake 2 large trays of Japanese sweet potatoes, which I buy from a Japanese market.