How do you guys consume enough veggies? I know that I can incorporate them into recipes, but I was wondering what are some ways to prepare them on their own as a side outside of raw, steaming or cooking them in oil--that type of simplicity. Really, I am just looking for a quick way to add them to the lunch I take to work. Thanks in advance!
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This takes some prep, but can be done in bulk ahead of time ... pureed soups. Since it is summer something like a gazpacho can be eaten cold. Zuccini, avocado, broccoli all make for excellent pureed soups. |
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Roast 'em! Add oil, salt, pepper, vinegar in whatever amount you see fit, and roast in your oven around 375-400 until your house smells delicious. |
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I like to shred them up and throw them in chicken soup. If you do not have one, get a food processor. So much easier to chop up veg and incorporate them with meat, soups, eggs, etc. |
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celery with almond butter for a snack, shredded romaine and avocado with canned salmon. grape tomatoes, baby carrot and cucumber with some left over chicken breast. spinach can be sandwiched between two slices of roast beef; i like to add some horseradish. big flowerettes of broccoli and cauliflower travel well. i also keep some frozen vegetables at the office and add them to bone broth that i am forced to warm in the microwave for lack of real heat. |
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dehydrate with seasoning for veggie chips, then make some dip or eat plain! |
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Frozen vegetables are exceptionally convenient. You just pop em in the microwave and they're done in 4 minutes. You don't have to chop or prepare them this way. You also don't have to worry about them going bad by the end of the week. |
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Think I posted this once, but what the hey. I just give a coarse chop in the food processor to a bunch of different veggies (whatever is on hand, usually like 5-9 different veggies). Do this in bulk and add it to whatever whenever. Usually I use it as a salad topper, but works as well for sauteing with meat or throwing in with scrambled eggs. |
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Asian stir fries! Simply fry some garlic/ginger and meat in fat, add some julienned (match-stick sliced) veggies of your choice with some water to steam, and splash in some oyster sauce or hoisin sauce. There tons of detailed recipes on YouTube if you need more instruction. I use a range of carrots, any sort of peppers, cucumber (seeds removed), zucchini, celery, broccoli, cauliflower, onions, spring onions, mushrooms, tomatoes, spinach, basil, coriander, etc., etc. You can add soy sauce if you want, but I find its not really necessary. |
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I steam them, or just roast in oven, works particulary well for broccoli, brussel sprouts and cauliflower. I eat about 1-2kgs of vegetables per day. Its amazing how many kiloes per week you go through some vegs and fruits, and i live alone :) |
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Throw them in a food processor or blender and mix them with fruit or spices to a smoothie. Or juice them than you get a lot vegies in a very short time.
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Need more veggies? Try this!
(Swiss chard, beets, and assorted fruits/nuts... full recipe here) Or this!
(Carrots, kale, broccoli and assorted fruits/nuts... full recipe here) And another one!
(Spinach, coconut, cocoa, and almond milk... full recipe here) |
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Frozen vegetables at work. I had a hang up that I should only eat FRESH veggies. Because of that, I wasn't eating very many. That was dumb. So now I make frequent runs to Trader Joe's and pick up multiple bags of frozen organic broccoli, frozen organic spinach, etc. I eat my breakfast at work, so each morning I'll heat up 1 cup of frozen spinach and 1 cup of frozen broccoli along with whatever else I'm having for breakfast. I also stockpile olive oil and balsamic vinegar at my desk, and my work has salt, pepper, lemon pepper. Bring whatever you need to make the veg more interesting. It's been an easy, convenient, and cheap way for me to increase my servings of veg. |
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