I wake up early (that's hint too, if you want to do something like this, you have to wake up early. Staying on diet means a lot of preparation time, you can't just put a Pop Tart in the toaster anymore, son)
and make a whole mess of vegetables and fruit. It might look something like this picture I took this morning.
Clockwise from the top left, we got a dish of eggplant, carrot, and brocolli, a bowl of chopped strawberries and pineapple, a dish of chopped apple and bananas, and finally a small container of red onions and mushrooms.
Now, the veggies have been steamed, and the mushrooms and onions sauteed in a quarter teaspoon of olive oil, but the key is to use no seasoning during any of the cooking process. Why not? Because, with these fresh unseasoned vegetables, I can take any culinary route I like in that days choices.
For example, throw some chilis in the veggies on top of noodles with peanut sauce, and you got Pud Thai. Or put some Paprika and chili powder in the mix, roll it up in tortilla with fresh salsa and you got veggie tacos. Or add some soy sauce, ginger, and a dash of sesame oil on rice for an asian treat. Garlic, fresh pesto and cottage cheese on a little spaghetti and suddenly it's Italian. Put 'em all in a pita with tofu mayonnaise and a little tahini, and it's Greek! All from the same dish. So I really like the flexibility of the nonseasoned early morning vegetables.
You can do the same thing with the fruit too of course. Make a granola cereal mix, add them to yogurt, blend for a smoothie, it's all variable, depending on how you feel when you're ready to eat lunch.
If you cook your vegetables beforehand it's a lot more likely you'll actually eat some when the next meal rolls around, rather than considering all the chopping, peeling, and preparing, and ultimately calling for a pizza. (The veggies make excellent pizza toppings too!)
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