What are “unlimited foods?” Eat as much of these as you like, with or between meals:
Artichokes and artichoke hearts – great on salads, roasted with veggies, or boiled and dipped in hummus. * if you buy them canned, make sure they are in WATER and not oil
Bok choy – sautéed with ume plum vinegar (sauté the stems first with onions and garlic, then when close to fully cooked, add the leaves)
Broccoli – salads, stir fried, or steamed (try the Magic Broccoli recipe in “Dr C’s Favorite Recipes”)
Brussels sprouts – roasted, sautéed
Cabbage – yummy with carrots and ginger
Carrots – make “carrot fries” or spiral cut and add to salads
Collard greens – remove the stem. Then sauté, boil or steam (pair with a spicy mustard). Or remove the stem, then massage with olive oil and add white wine vinegar, salt and pepper for a delicious salad. Also great to replace the tortilla in a wrap.
Eggplant – grill eggplant steaks, bake eggplant chips or roast with onions and tomatoes
Green beans – cold in salads or steamed with chicken or veggie stock
Mushrooms – raw in salads, or sautéed with onions
Peppers, red and green – raw and in salads, blended into a veggie dip, roasted, grilled, or sautéed in a stirfry
Salad greens – any type
Spinach – shakes, salads, stir fry, sautéed with onions, garlic and sea salt
Summer squash (crookneck or zucchini) – zucchini pasta, zucchini chips, zucchini fries, sautéed, roasted, roasted and seasoned then blended into a dip/spread
Tomatoes – slice, sprinkle with sea salt, and add a dollop of hummus. Roast with potatoes, or chop up with onions, olive oil, and sea salt and pepper as a bruschetta.
Winter squash (spaghetti or pumpkin) – makes great soups in a Vitamix. Just cook, remove seeds, add 1/2 a pear, salt and pepper and chicken or veggie stock.