I love vegetables–there I said it. You cannot go wrong with them in a diet or wellness plan. When I was working for the Department of Defense I would get sailors asking me if they can eat carrots or onions and not gain weight–the whole carb scare of the South beach diet taint was rampant with them. I would always answer honestly–I have never met a person with a weight problem who has said to me ” I would be thin if i could just walk away from those darn vegetables–they get me every time!”  Think about that–who over eats carrots? Who has a bulging waist line because the tomato section of the market has a vice like grip on them every time they walk in? Who do you know who joined Weight Watchers because they just won’t stop snacking on onions at night?

vegetables are good for you–I know we should know this but it is so over looked in todays world.  Most people use them as a steamed or boiled boring side dish or try and choke them down in a salad (OK, disclosure i also love salads–if you are choking on a salad I can NOT relate–but I love you just the same.) Here is a fantastic, delicious  way to prepare some vegetables in such an easy way–and so hardy that is can be the entire meal–if you dare!

Vegetables in a Pot
serves 8
16 ounces low sodium pureed tomatoes
1 large head red cabbage cored and chunked
1 large red onion peeled and chopped
10 baby potatoes left whole
1lb baby carrots
2 slices uncured bacon diced
3 cloves garlic
1 sprig fresh thyme
1 sprig fresh sage
1 handful fresh basil leaves
1 sprig fresh rosemary

Add all ingredients to a crock pot and set on medium heat for the entire day–set this and forget this *snaps fingers*

Serve topped with Greek yogurt and a sprinkle of pine nuts.

Nutrients in 1 Serving