The love of vegetables can be deceptive. Even though I adore Brussels G13:H15sprouts and kale, I recently realized with a jolt of surprise that I don't eat nearly the amount of vegetables this love affair would suggest. Something didn't add up.
To help me (and you) out, here are the top 10 tips from our readers on packing more vegetables into real-life meals and cooking.
1. Join a CSA or have a box of vegetables delivered every week - If a box of vegetables shows up at your door every so often, you'll be that much more likely to eat them.
2. Put your vegetables on the top shelf of the fridge - Hunky heads of cauliflower and broccoli shouldn't get pushed to the back of the fridge or stuck out of sight in the suspiciously named "crisper" drawer; put them right up front, where you'll see and remember them.
3. Prepare a whole week's worth of vegetables over the weekend - This may go against the usual idea of eating vegetables picked up during the day and eaten as fresh possible. But it's a lot more realistic for most of us and our busy schedules.
4. Ask yourself: What's my idea of irresistible vegetables? - This may sound like vague or obvious advice, but really take a moment to think about the question. What kinds of vegetables are most appealing and irresistible? Do you fall over for creamy cauliflower soup? Roasted Brussels sprouts? Indulge as frequently as you want.
5. Add (or double!) the vegetables in your nightly meals - There aren't many weeknight meals that wouldn't be made better with a handful of kale or spinach. Pizza? Top with broccoli florets. Risotto? See: handful of kale. Pasta? That's easy — roasted carrots, beets, cabbage. See how many different vegetables you can pack in to what you're already cooking, which is made extra easy when you've followed the advice above (get them delivered, roast or cook them ahead of time
6. Eat vegetables for breakfast - Lots of breakfast dishes are better with vegetables. Think of omelets, frittatas, even toast with kale and an egg.
7. Drink your veggies! - Another breakfast idea is to juice your carrots, greens, and beets. Or throw them into a green smoothie.
8. Eat a salad at every meal - I buy bags of pre-washed greens and arugula for easy, fast salads. I also keep a jar of delicious homemade salad dressing in the fridge, which helps a lot. And salads aren't just for dinner or lunch; I am a big fan of salad with breakfast, whether it's a true breakfast salad or a simple pile of arugula next to a cheese omelet.
9. Substitute raw vegetables for crackers, pita, tortillas, and other breads - I eat a lot of baba ghanoush and other dips, and while I don't practice low-carb eating, I do find that a big container of cut-up bell pepper and cucumber is fresher and better for me than a box of pita chips.
10. Don't forget frozen vegetables! - While we may idealize that box of fresh, leafy greens straight from the farm, don't overlook the humble frozen veggie. They are often frozen right at the farm, picked at their peak, and certain vegetables (peas, especially) taste great from the freezer. And they are always good for soups, scrambles, and pasta.
Source: www.thekitchn.com