I haven’t always been so eager to eat veggies.
When I was a kid, carrots were my veggie of choice when my mom said I had to pick one veggie to eat for dinner. I didn’t want anything to do with broccoli or mushrooms or spinach.
Post-college, when I started cooking for myself, I branched out a bit. I warmed up to mushrooms and cooked regularly with bell peppers and onions.
But, even as an adult, it took me years to diversify. As I’ve experimented more, I’ve accumulated quite a few go-to ways to eat veggies and figured everyone can use some more ways to incorporate veggies into their diet.
So let’s get to it.
Broccoli was one of those veggies that I didn’t really eat as a kid. When I got older, I still didn’t love it. Then I saw roasted broccoli on Cookie and Kate and I was inspired. I added my own twist to it, and now it’s my go-to healthy snack.
Seriously, I don’t even recognize myself because 10-year-old Darcie and even 20-year-old Darcie would NOT have chosen broccoli as a snack. But this broccoli is soooo good because it’s caramelized and a little salty.
Give it a try; you just might be surprised!
Zoodle = zucchini noodles
No, zoodles don’t taste anything like regular noodles, but if you’re on a low carb diet, if your body doesn’t react well to processed carbs, or you’re just looking to incorporate some more veggies into your diet, zoodles are the perfect noodle replacement.
They are pretty neutral tasting so they’re easy to pair with marinara, alfredo, and currys. Basically anywhere you’d use noodles, you can most likely sub in zoodles.
This recipe is on my list to try very soon.
When it comes to veggie replacements for carbs, cauliflower mash comes pretty darn close to resembling the taste and texture of regular mashed potatoes.
One of my absolute fave ways to eat cauliflower mash is with creamy chicken and mushrooms.
You can buy cauliflower mash from Trader Joe’s, Costco, and probably a bunch of other places.
I typically make my own because it’s so easy and I like to keep the ingredients as simple and fresh as possible. Here’s my quick recipe.
1 head cauliflower
half and half
Steam or microwave cauliflower until soft. Add to blender with a splash of half and half (just enough to blend because you don’t want it to be soupy).
Once it’s fully blended with no chunks remaining, add garlic. I usually do about a tablespoon for a head of cauliflower, but as a general rule start with less and add more because garlic can be overpowering.
Add salt to taste. Start with a teaspoon and add more to taste.
Blend, and that’s it!
It’s so easy to toss veggies into curry. I’ve added corn, zucchini, mushrooms, broccoli, bell peppers, onions, carrots, edamame, and peas. The options are really endless.
I love this curry recipe from Half Baked Harvest: Saucy Coconut Curry
I also made a green curry here.
And to add even more veggies, put your curry over cauliflower rice! This is super easy to make too. Here’s my quick recipe.
1 head cauliflower
1 tablespoon coconut oil
salt and pepper
Chop cauliflower and then pulse in a food processor until the size of rice (don’t over-blend or it’ll be mushy when cooked).
Heat coconut oil in a pan, then add riced cauliflower. Cook until soft and lightly toasted, then add salt and pepper to taste. I like to keep this pretty simple because there’s so much flavor in curry.
Note: this makes a ton of cauliflower rice. What I typically do is after making the riced cauliflower in the food processor, I cook only what I’ll use for that meal and then freeze the rest raw.
Then I just take out of the freezer when I want to use it, and add it frozen directly to the pan, and it cooks up nicely. If you do go this route, you might need less coconut oil so it doesn’t get soggy (start with less because you can always add more if it seems too dry.
What’s your stance on veggies on pizza? Even if you’re not a huge veggie person, they can go so well on pizza if it’s the right combo.
Of course I couldn’t do a post on veggies without mentioning salads, right?!
I always use spinach in my salads because, unlike lettuce, spinach is so nutrient dense.
I’m a huge fan of throwing whatever veggies I have on hand into a bowl and then topping it all with a dressing from Trader Joe’s. I’ve posted two of my go-to dressings on Instastories – organic balsamic and fig and cilantro.
My favorite ingredients in salads are cheese, of course, hard-boiled eggs, red bell pepper, and avocado. But the options are endless.
In case you missed it, I recently did a post on how I make salads with whatever ingredients I have on hand and also included some basic recipes I use frequently as guides.
So that’s a wrap on how I regularly incorporate veggies into my diet. What do you think? What are your go-to ways to eat veggies? I’d love to hear!