April 23, 2019
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weight loss with vegertable

1.  Vegetable Pie 

Serves: 4-6


2 cups fresh broccoli florets, chopped into smaller pieces

1 small onion, diced

1/2 bell pepper, chopped

1 cup shredded cheddar cheese

1/2 cup Bisquick mix

1 cup milk

Salt and pepper, to taste

2 eggs

weight loss with vegertable


Preheat your oven to 400 degrees F.

Grease a 9-inch pie plate and set it aside.

Place the broccoli in a medium sized saucepan and pour in a small amount of water (about 1/2-1 inch from the bottom).

Add salt and cover. Cook for 5 minutes and drain.

Stir together the broccoli, onion, bell pepper, and cheese in the pie plate.

Stir together the Bisquick, milk, salt and pepper, and eggs in a medium bowl.

Pour this mixture over the vegetables in the pie plate.

Bake for 40-45 minutes or until golden brown.

2.  Lime Parmesan Zucchini Rounds

Serves: 4-6


4 medium zucchini, trimmed and sliced into 1/2 inch slices

2 tbsp butter

1/2 tsp sea salt

1/2 tsp black pepper

Zest of 1 lime

Juice of 1 lime

1/2 cup grated parmesan cheese


In a large skillet, heat the butter over medium-high heat.

When the butter is melted, add the zucchini, salt, pepper, and lime zest. Stir everything together

Cook for 5 minutes then stir.

Cook for another 5 minutes.

Remove the zucchini from the skillet and place them in a large bowl.

Toss the zucchini with the lime juice and parmesan cheese before serving.

3.  Curry Cauliflower

Serves: 4-6


1 head of cauliflower, cut into florets

1 tbsp coconut oil, melted

1 tbsp curry powder

1/2 tsp salt

1/4 tsp pepper


Preheat your oven to 400 degrees F.

Place the cauliflower florets in a large bowl and drizzle them with coconut oil. Toss well to combine.

Sprinkle the cauliflower with curry powder, salt, and pepper. Toss to coat.

Spread the florets on a greased baking sheet. Leave a little bit of space between each floret.

Roast in the oven for 20 minutes, turning halfway through the time.

4. Vegetable Fritters

Serves: 4-6


4 medium zucchinis, shredded (I use either a cheese grater or a food processor)

2 tsp sea salt

1/4 cup Bisquick mix

1 egg, beaten

1/2 cup matchstick carrots

1 tsp pepper

1/4 tsp cayenne pepper

Olive oil


Put the shredded zucchini in a large bowl and sprinkle with salt and toss well. Let it sit for 15 minutes to draw out all of the moisture.

Scoop out the zucchini a handful at a time and squeeze the liquid out into a bowl. Place the squeezed zucchini into a separate bowl.

Now that the zucchini is squeezed out and in a separate bowl, add the bisquick, egg, carrots, and pepper and stir well.

Heat a large skillet over medium heat pour in the oil.

Pack the zucchini mixture into a 1/4 cup measuring cup and turn the cup upside down into the pan. Flatten the fritter with the back of a spatula.

Cook each side for 3-5 minutes or until browned. Repeat until all of the zucchini mixture is used. I could fit 4-5 fritters into my skillet at a time.

Serve immediately.

weight loss with vegetable

Sheryl J. kelly

holds a master’s of science degree in nutrition education from Columbia University and is clinically trained in all areas of nutrition. She has a private practice in northern New Jersey, where she works with children and adults on a wide range of issues, including diet and weight loss and gain, food allergies, digestive issues, eating disorders, cardiovascular health, diabetes management, and more. Her goal is to help people meet their individual health needs and wellness goals by taking a holistic approach to better health.



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