October 29th, 2012 
Dan A We are in the final stretch of our WLC and for everyone the last 6 weeks have been an adventure. Each week we have been pushed by the bonus challenges to try and add something new to our daily routine.
The Bonus Challenge for Week 7 is to eat a different vegetable every day. What does that mean? It means that starting today, you will cook or prepare (and eat) a vegetable each day that you haven’t already eaten this week.
You don’t have to eat something you’ve never eaten before, you simply must eat a non-repeated vegetable each day
The vegetables may be cooked or raw
Any meal counts – breakfast, lunch, dinner, snack
You rely on us to add variety to your workouts, now use this challenge to add a little variety to what you eat. What veggies are you planning to eat this week/do you have a plan?
SKILL/STRENGTH
Squat Snatch
WOD
Run to the STOP sign and back
—–
3 Power Cleans
6 Lateral Burpees
AMRP in 10 minutes. Start with the run and use the remaining time for power cleans and burpees
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Love me some veggies, here is what’s on tap this week:
Baked sweet potatoes
Yellow squash (baked w/ coconut oil, s&p)
Zucchini (baked w/ coconut oil, s&p)
Broccoli (baked w/ coconut oil, garlic)
Cauliflower “mashed potatoes” w/coconut milk
Carrots (baked w/ olive oil and dill)
Spinach, kale and arugula (salad)
I knew I’d need to get creative as I eat salads for lunch (and I’m not going to stick to one vegie!), I made a grilled vegetable mixture on sunday..and I habitually have a sweet potato every day.. So I “blew it” on day one by having: lettuce, spinach, peppers, tomatoes, sweet potato so will pace myself the rest of the week as I’ve “used up” some of the obvious ones
Days 2-7
+ broccoli (steamed or baked with coconut oil, salt and pepper)
+ green beans (olive oil and garlic)
+ kale (with lots of garlic and shitake mushrooms)
+ cauliflower (baked,oil, garlic, salt and pepper)
+ brussel sprouts (my “stretch” vegie-I will give them a second chance I guess)
+ spaghetti squash (with pesto)
Heide,
Try this:
Quarter or half your brussels sprouts, drizzle with oven oil and sprinkle with sea salt and pepper. Roast at 400 turning every 5 minutes.
I’ll post my favorite brussels sprout recipe in the near future.
1: tomatoes, lettuce, bell peppers, celery
2: cauliflower rice
3: butternut squash soup
4: chard & zucchini
5: roasted garlic broccoli
6: stuffed portabello mushrooms
7: homemade sweet potato fries
Hey Anthony, or anyone who’d care to answer. I see you’re going to do Cauliflower “mashed potatoes”. Care to leave instructions on how you’ll do that?
Dan, thanks for posting this on the blog. I bought a BUNCH of different vegetables today and figured I’d cook them some kind of way, but mostly didn’t have any ideas. This is giving me some good tips!
Never mind! I just watched Justin’s brother’s video posted on the Nutrition Blog. He shows how to do cauliflower rice/mashed. Very cool…very easy!!
Im obsessed w Roasted Brussel Sprouts and Roasted Broccoli…I bought an Eggplant – any good recipes on how I should prepare this?
Easy eggplant: Slice the eggplant into 1/2 inch rounds. Lightly coat rounds with olive oil and roast in oven at 400 until brown. Then top with fresh tomato slices, basil, and drizzle olive oil on top.
A little more work:
http://smittenkitchen.com/blog/2010/10/roasted-eggplant-soup/
I’ve made this soup a few times and it’s got great flavor. (Just skip the dairy). You can also add cooked sausage or chicken.
Carrie, check the nutrition blog for eggplant stacks. Out of this world!
eggplant caponata! tad bit tedious but one of my favorite recipes ever (even pre challenge i’d leave out the sugar/sub the white wine vinegar)
http://www.saveur.com/article/Recipes/Caponata-1000087189