Getting your daily recommended amount of veggies isn’t always easy. Our schedules are so busy between picking up the kids and not having time to plan out healthy meals that we often reach for a quick convenience foods that don’t include vegetables. Let’s focus on Energizing your Body.
This is a two-part document, so be sure to hop on the next blog for more.
It is easier to try to do things in bite-size pieces, pardon the pun. Lol
3 Easy Ways to Add More Veggies and Greens
Salad season is upon us during the month of May, here in Eastern Canada, as the kale and greens are sprouting. Yesterday a friend brought over amazing fiddleheads! What a treat! We all know we should eat more green vegetables, but you may be tired of just adding them to a salad each day. There are other options to use these healthy veggies while you cook or bake, let’s me share a few with you.
1. Vegetable pasta. There are two different techniques to use vegetables in a pasta dish:
· Cook regular pasta and simply add healthy vegetables to it. The most popular options include tomatoes, (I love sundried tomatoes in olive oil and herbs), peppers, broccoli, cauliflower, and kale or spinach. You can use raw veggies or steam them. Another option is to sauté them in healthy oils for a quick add-in.
· Make your pasta noodles out of vegetables! This is actually fun and pretty rewarding. A spiralizer or a mandolin can help you make thin strips out of zucchini or eggplant for amazing lasagna. You can also use this technique to make noodles out of sweet potatoes or carrots. I usually eat zucchini noodles, they are also available in the freezer section of most grocery stores. Another option if you don’t have a spiralizer or mandolin is to cut thin slices or strips with a knife or a vegetable peeler. I purchased mine at a local kitchen store, but they are available at large chain stores as well (You know who I mean!)
2. Soups, sauces, and dressings can be used to hide healthy vegetables. This is a useful method for picky eaters or children, and occasionally partners, who refuse to eat whole or raw veggies. You’ll need a blender or mixer to puree the veggies to hide them in sauces. Select your choices wisely so they are not detected by the fussy eaters by the color
· Tip: Consider the types of vegetables you can puree: tomatoes, squash, carrots, onions, potatoes, turnips, parsnips, broccoli, cauliflower, and others. – to puree, just boil in enough water to cover them when they are soft enough to pierce with a fork remove them from heat, let them cool thoroughly throw them in the blender, and Voila!
3. Meatballs. I love meatballs and so does my grandson! You can hide vegetables inside meatballs, too! Whether you stick to a completely vegetarian recipe for faux meatballs made with sweet potatoes and beans or use meat, you can still add green, healthy vegetables to meatballs. Shred carrots, and finely chop spinach are a great addition.
· The key is to add them to the mix before cooking. You can puree the veggies, so they’re easier to mix. Once they’re cooked, it’s usually impossible to see or taste the veggies.
Green vegetables have multiple health advantages ranging from fiber to vitamins. If you’re struggling to eat salads, consider using vegetables in new ways. Your health and taste buds will both benefit! Next time I will send you three more ways to add more veg! Until then try one and let me know how it goes!
Green on my friends!
Stay Energized and Engaged!
Kathleen
For more helpful tips and tricks book a chat with me, grab a tea, and let’s talk.
