When changing to low-carb eating, or if you just want to get more vegetables in your diet, think of building a plate ( or bowl) in this way:
80% vegetables (either cooked or raw) 20% fat and protein Something fermented
This bowl has roasted pumpkin, sauteed kale (in coconut oil) with garlic, onions and peas, rocket (arugala) pesto, kimchi and raw cabbage salad.....all left-overs.
The peas and almonds provide protein, coconut oil provides the fat. The whole bowl is plant-based including colourful veg, leafy veg and sulphur-rich veg.....the three types you want to get on your plate each day to support glutathione recycling, increase your mitochondria, feed your healthy gut flora (prebiotics) and provide your body with phytonutrients.
A dinner example might include a piece of meat the size of the palm of your hand, or for vegetarians and vegans, a serve of legumes. Next, add roasted cauliflower and pumpkin (sulphur-rich and colourful) with sauteed greens (leafy) in coconut oil. If you need extra fat to get you through to breakfast, add avocado to your plate.
Remember to eat with the season's and don't be afraid to try new tastes!
Enjoy - N x