so, as some of you who are very close to me know, i DO NOT like onions!  however, as of late, i have been able to tolerate them a bit more...if they are cooked and cut up into small pieces!  i REALLY want to start incorporating them more often, because they do have many great health benefits associated with them and my husband loves them and i do not want to deprive him of a joy in life...hehe!   so i feel in order to become more accustomed to their taste and texture, i am going to start by eating other veggies that are similar...like fennel and leeks!  again, these are vegetables that have not been a staple in my diet in the past, but hopefully will continue to make their appearance in my meals in the future.  they are not at the tip-top of the functional food / phytochemical latter, but do have some outstanding qualities that contribute to a healthy diet.  leeks are very similar to onions in terms of taste, kind of a cross between an onion and a scallion....they look like big scallions.  and fennel has a very similar texture to onions, but has a very distinctive taste...a lot like licorice or anise.  you see these two veggies used together in many recipes.  one leek is only 50 calories and has 30% vitamin A, 20% vitamin C and 10% iron.  one fennel bulb is only 75 calories and has 50% vitamin C, 10% iron, and over 10% calcium.  AND is a very good source of fiber and potassium.  both are also a good source of folate.  so combine these two super foods and you got a mighty nutrient dense meal comin' at ya!  fennel has also been shown to help with indigestion and constipation and is considered an anti-flatulence agent (which i do have issues with time to time!!!) and a natural diuretic.  leeks are high in allium compounds (a phytochemical), which may help lower cholesterol and blood pressure and may decrease the risk of certain types of cancer! 
so...how can you incorporate these into your  diet...
tonight i am using them in a recipe with salmon, which can easily fit into a general healthy or contest prep diet...here is the link...
http://www.foodnetwork.com/recipes/alton-brown/salmon-fillet-en-papillote-with-julienne-vegetable-recipe/index.html

other ways...
roasting...brings out the natural color and sweetness!
mixed with beans for a unique salad
in mashed potatoes...i did this for Thanksgiving and it was amazing!
in soups
in pastas

i am using them two other ways this week and will keep ya updated and how it turns out!!!