I've been advised by various doctors that I really need to eat more non-starchy vegetables.
specific recipes
crudité — broccoli, good cherry tomatoes, and baby carrots — buy separately instead of in a platter (I don't like celery, and I prefer higher-end tomatoes)
my lunch salads — chopped meat (e.g. chicken strips, real bacon bits, chopped deli ham, hard-boiled eggs), shredded cheese, croutons, baby tomatoes, carrots, bell peppers, olives
spicy — You really should just mix hot sauce into commercial salad dressing yourself (bonus: this allows you to choose your own spiciness level). There's a problem that occurs with creamy (or oily?) salad dressings, as well as with people who use a large amount of salad dressing — these salad dressings end up nullifying the heat level. (see the Mythbusters episode that found that dairy products are best for cooling the heat that's already inside your mouth) It makes sense to scale up the heat along with the amount and type of salad dressing, so it really should just be mixed in with the salad dressing to begin with, instead of including, for example, diced jalapenos in the salad mix.