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Tonight I am making:
Cabbage sauteed with shitake mushrooms, onions, garlic and tofu!!! 
 Paleo diet 

Ingredients:
-1 head cabbage (preferably savoy), sliced
-1 yellow onion, sliced
8 oz. fresh shiitake mushrooms, whole
-olive oil[/size]
-fresh ground black pepper
-sea salt, optional

Directions
-Heat olive oil in skillet.
-Add onion, and saute until onions start to caramelize.
-Add cabbage and mix well with onions.
-Cover and cook until cabbage cooks down (about 8-10 minutes).
-Add mushrooms and cook a little longer (about 5 more minutes).
- Add some salt and pepper to taste, and serve! Yum![/size]

Honestly, because I am on-the-go so much, mostly I stock my fridge with organic baby carrots, sugar snap peas, cherry tomatoes, etc. that are easy to grab and snack on, while driving or between clients.
 
These are also great/convenient for dipping into hummus.
 
I also stock my freezer with froz organ broccoli, green beans, asparagus (all from Trader Joe’s).  When in a rush, I pop in microwave, add flax seed oil and Bragg’s Amino Acid (tastes like soy sauce), shake in a tupperware container, and it’s ready to eat! 
 
These are my super quick veggie ideas…

Sounds good I prefer almost all my veggies raw seasoned with light vinegar and olive oil.
But try this 1 cup sliced bell Peppers 1 cup whole baby carrots 1/4 cup almonds 1 cup cherry tomatoes mix in bowl with full bottle low fat honey mustard place in baking dish sprinkle olive oil and fresh squeezed lemon juice two tsp cook o@ 375 for 45 minutes they will still be a little crunchie but taste awsome 

I like ‘em raw too with a little balsamic and some olive oil.

Plain and simple.

gotta love dipping raw carrots, broccoli and cucumbers and such into hummus, tahini or peanut butter.

i also love grilling or baking big batches of veggies. i’ll chop up peppers, onions, brussels sprouts, asparagus, squash/zuchinni, and sometimes sweet potato/parsnips/carrots, toss ‘em in walnut/almond/rice bran oil and bake them at 350 for 20-30 mintues. freakin delicious and they’ll last for 3-4 days in a big tupperware.

It’s all about the salads! You can make so many different types of salads using any type fo veggie, and they pack well so you can take them anywhere. I love going to the store or to a local farmer’s market to pick out fresh veggies to put in my salads for lunch every day.

 
Yes!  I’m big into “Meat salads!”
 
tons of veggies and greens topped with all sorts of meats:
-tuna
-steak
-cheese and sand meat
-chix breat
-etc
 
Usually topped with balsamic and olive or flax seed oil
 
Mmmmmmmmmm!

Exactly! It’s super convenient and you can get all your macronutrients in one delicious meal. You really can’t go wrong. :)