Your question was: Confused about veggies at lunch for Nutrisystem?.

Try Jicama. It looks ugly in the produce department, but peel it and then cut into strips - better than celery or carrots and crunches like apple. Has lots of water too...

Thanks for the answers, but another stupid question....how much of the carrots, or jicama do you eat at lunch? If I bring these raw veggies, do I just eat until I am full?.

I am a born again Newbie trying to get myself re-aquainted, so forgive me for the questions...

If the book says they are unlimited, you can have as much as you need to be full. If they are not unlimited, a serving is usually 1/2 c. cooked and 1 c. raw. These are also the minimum veggie guidelines..

Jen..

Also, I think you can have two of the same vegetable. Sometimes I have two cups of lettuce instead of one and count it as two vegetable servings...

I think you've flip-flopped the serving sizes. It should be 1 cup raw or 1/2 cup cooked, shouldn't it?..

I don't measure veggies, just eat, but I fixed my post..

Jen..

I make a jumbo salad out of free veggies and have it with my lunch entree every day...

I also cut up English cucumbers (have less seeds) and thinly slice radishes. I combine the two as a snack. It's pretty and the radish provides a bit of heat and crunch. I've also recently discovered kale chips, which I adore, and I make them every week. I cleared the recipe with Nutrisystem counselor. Basically just buy kale, organic if you can get it, and remove the stems and ribs.

Put into a ziploc bag and add 1 tsp good olive oil. Mush it all around so the oil gets on every leaf. Spread in single layer on parchment lined baking sheet and cook at 300 degrees for 30-35 minutes. You can then sprinkle any salt free seasoning or herb/spice combinations (cumin, tumeric, oregano,whatever) though I also like them plain. Google kale chips and you'll get a bunch of recipes and pictures.

Good luck...

I too make a giant salad out of freebies, but I also incorporate a hot veggie of some sort...

I make a huge salad that takes me about 45 minutes to eat. I use romaine, radishes, cut up apple or grapes, sunflower seeds, cucs and any other vegie I have to add, some turkey or chicken cut up and a little goat cheese, no dressing. I eat a version of this everyday for my lunch and boy does it fill me up, then I have my bar a little later. I could eat vegies for ever meal though. I love them. I even bought another fridge for the utility room for all my fresh fruits and vegies.

I know where everything is...