broccoli or Brussels sprouts roasted with olive oil and salt

Cucumber salad with red onion and diced grape tomato (if we can find good ones this time of year, but eat all the time in summer). Sometimes add feta.

I make a braised squash (butternut or pumpkin works) with a touch of brown sugar and some Indian spices (depending on my mood, cumin or garam masala or whatever else I feel like) that's good in cooler weather

In summer when drowning in zucchini, I like to make a zucchini ribbon salad-you use a vegetable peeler to make long strips of squash, pile in a colander or strainer with some salt and put some weight on top of it to drain (I use a ziplock bag of water). Then toss with oil and vinegar to dress.

1) Sweet potato hash: grate them, toss them in bacon fat or coconut oil and add either chipotle chili powder or curry powder

2) Grilled asparagus or eggplant

3) Beet, orange, pistachio and Valdeon cheese salad

1) Roast cauliflower with olive oil, salt and pepper, with chopped chives, rosemary and smoked paprika added at the end and topped with sharp cheddar cheese
2) Green beans/aparagus roasted in olive oil, and dressed with lemon juice before serving.
3) Thick-sliced carrots roasted with honey and thyme

Anonymous wrote:Cauliflower purée or mashed sweet potatoes. It sounds like we have dental issues or something.

I don't know why that makes me laugh, but it definitely does.
Do you use a food mill for the purée, or just mash it?

Sauteed mushrooms and onions

grilled peppers, onions and tomatoes on skewers

Gently (very gently) roasted asparagus

(all with a little olive oil and spice to taste)

Roasted cauliflower and carrots with olive oil and garlic salt (actually pretty much any vegetable roasted this way. . .)
Miso green beans - greenbeans cooked in water with a little bit of miso
Broccoli and oyster sauce - stir fry broccoli with garlic until tender but still crisp, toss with a couple shakes of oyster sauce.

Cauliflower purée or mashed sweet potatoes. It sounds like we have dental issues or something.

Anonymous wrote:

Anonymous wrote:Red bell peppers sauted with a bit of sesame and soy sauce

Arugula with hard cheese, olive oil, and lemon juice

Broccoli roasted in the oven with olive oil, grated hard cheese and lemon juice.

OP - I am now 22w pregnant and I've been eating salads since 16w or so, so you'll get back to veggies eventually. In the early days I ate a lot of fruit - mostly unsweetened apple sauce and homemade smoothies with just milk, a fresh banana, and frozen berries.

I'm 26 weeks and have been on veggies (save cauliflower and a few others that just don't sit right) for a few months now, but I crave protein so much that I couldn't do with a vegetarian meal right now. My food sensitivities are way worse this time than they were my last pregnancy.

Roasted cauliflower (tossed with a little olive oil, salt, and pepper)

Grilled beet chips - slice them thin, brush with oil, and grill

Marinated grilled veggies - mushroom, zucchini, onions, peppers, etc all tossed together in a soy/garlic marinade

Anonymous wrote:Red bell peppers sauted with a bit of sesame and soy sauce

Arugula with hard cheese, olive oil, and lemon juice

Broccoli roasted in the oven with olive oil, grated hard cheese and lemon juice.

OP - I am now 22w pregnant and I've been eating salads since 16w or so, so you'll get back to veggies eventually. In the early days I ate a lot of fruit - mostly unsweetened apple sauce and homemade smoothies with just milk, a fresh banana, and frozen berries.

Red bell peppers sauted with a bit of sesame and soy sauce

Arugula with hard cheese, olive oil, and lemon juice

Broccoli roasted in the oven with olive oil, grated hard cheese and lemon juice.

Asparagus, steamed and topped with a little butter, pepper and parmesan cheese. Or I make it slow roasted in the over with a little olive oil, garlic, salt.

Roasted broccoli and cauliflower with olive oil and garlic salt.

Salad with homemade dressing of oil, lemon juice, little Dijon mustard and/or balsamic vinegar and leftover veggies, usually red pepper, cherry tomatoes, mushrooms or beets.

Roasted broccoli with lemon juice and parm.

In summer, diced cucumber, diced watermelon, a squeeze of lime juice, a pinch of salt, tossed with some crumbled feta.

Slow roasted cherry tomatoes, tossed with green beans sauteed with lots of garlic. (add the garlic when the beans are almost done cooking, and let it caramelize slowly)

I'm looking to branch out and eat more veggies/plant based dishes, mostly sides (since I'm pregnant and crave protein like it's my second job, I like a meat or fish main dish). We do kale chips and salad, but our top three that I make (maybe a little too often):

Teaism Sweet Potato Salad. In a pinch I chop and microwave the sweet potatoes, and use less tahini since I don't have a great one I like.
http://www.washingtonian.com/blogs/bestbites/recipe-sleuth/recipe-sleuth-teaisms-miso-glazed-sweet-potatoes.php

Cape Cod Chopped Salad. I use less oil because her amount would be so, so oily. I usually forget the apple and it's great anyway.
http://www.foodnetwork.com/recipes/ina-garten/cape-cod-chopped-salad-recipe.html

Greek Green Beans. I don't really have a go to recipe - just beans, tomatoes (usually a can this time of year), garlic, pinch of cinnamon, salt, pepper, oil and a little butter and cook it all low and slow until falling apart.

What are your favorites?