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Ways To Sneak More Veggies Into Your Meals

Updated: May 18, 2019




#veggies #ihateveggies #iloveveggies #vegetables


There are a lot of us who have a hate/hate relationship with vegetables but understand the necessity of including them in your diet. Many of us grew up thinking vegetables are boiled, flavorless, green things on the side of the plate that you have to eat because they are good for you. Here are a few ways for you to get the important nutrients and leave you feeling that vegetables are not only good for you but good, period.


Use lettuce leaves instead of chips or bread. Get some crunch and reduce your carb intake by wrapping some tuna or guacamole into a lettuce leaf or using endive leaves to scoop salsa or bean dip.


Hide veggie pulp in baked goods. Juicing was mentioned in a previous entry but you can also use the remnants from the juicer to make muffins or cakes. I've made delicious beet and carrot muffins numerous times. Both veggies are sweet and rich in color and flavor. These may be more suitable for the fall/winter months as that is the prime season for root vegetables. Who would have thunk that beets could be a dessert?


Make vegetable stuffing. For dishes that require filling such as ravioli or wontons, why not use squash, sautéed leafy greens or mushrooms? I surprised myself with how delicious my sautéed mushroom and kale wonton filling turned out. Serve with your favorite dipping sauce like soy or sweet and sour - so good!


Camouflage. Don't be afraid to use sauces, garlic and cheese to make your "green things" taste better. Put 3 types of cheeses onto those brussel sprouts. Drizzle some hollandaise on your asparagus. Saute some green beans with the garlic and onions. Adding taste is very important in learning to love veggies. No one says you have to suffer to eat healthier.


Co-star your veggie with a pasta. Make some veggie lasagna or throw some broccoli florets into that penne dish. Pasta is such a satisfying ingredient, you will barely notice you are eating a vegetable.


Sneak them into your smoothies. I know I talked about infusion drinks in a previous feature but since then, I have become ADDICTED to smoothies. The great thing about them is that you get to make them fresh and include whatever your little heart desires. I start each day with one and without fail, include some sort of leafy green into the mix. Chard, kale, dandelion, watercress, spinach are all ones that I've used with the first 2 being my favorite. Some of you may want to do what my friend Joe does which is juicing the greens and freezing so you have a few weeks worth.


Drink an infusion drink. This can be a whole day's worth of veggies. Anything with carrot is good. Carrot is sweet and when mixed with apple or orange, is very refreshing. I like to make celery and apple. A beet, carrot and apple combo is good also.


Eat a salad for lunch or dinner. This one is obvious and is pretty easy if you buy your lunch each day. If not, take some ingredients to work and make your salad right in the office kitchen. Besides the lettuce, you can add other veggies like broccoli or tomatoes.


Use lettuce leaves instead of chips or bread.  Get some crunch and reduce your carb intake by wrapping some tuna or guacamole into a lettuce leaf or using endive leaves to scoop salsa or bean dip.


Hide veggie pulp in baked goods. Juicing was mentioned in a previous entry but you can also use the remnants from the juicer to make muffins or cakes.  I've made delicious beet an carrot muffins numerous times. Both veggies are sweet and rich in color and flavor. These may be more suitable for the fall/winter months as that is the prime season for root vegetables. Who would have thunk that beets could be a dessert? 

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