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Veggie it!

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We all know it is important to eat lots of fruits and veggies every day. For some of us it is easier to incorporate more fruits – grabbing an apple for a snack or adding blueberries to cereal or pancakes. When my children were younger I started adding spinach to breakfast smoothies and soups. Anything with a green color ended up being a “green monster” dish, whether it was a smoothie, soup or pasta. So how can we make our meals “green monster meals”?

Here are a few tips:

  1. Add veggies to breakfast: Toss a handful of spinach with scrambled eggs with onion and peppers. Add shredded carrot to oatmeal with raisins and cinnamon.
  2. Drink it in a smoothie: greens like spinach and kale, carrots, celery and cucumbers are great additions to a smoothie.
  3. Bake with it: avocado, spinach, zucchini, beets, pumpkin and carrots works really well with chocolate cake or brownies.
  4. Add it to pancakes: add puréed pumpkin, butternut or sweet potato to pancake batter.
  5. Mash it: make mashed potatoes using half regular potatoes and half cauliflower
  6. Wrap it: instead of a wrap or tortilla, use lettuce to make sandwich wraps.
  7. Soups and stews: this is a great way to incorporate parsnips, turnips, cabbage, carrots

    celery etc.

  8. Make fries or chips: kale chips is a delicious, crunchy snack and over fries could be make

    with sweet potatoes, parsnips or rutabaga.

One of my favorite ways to add veggies is with meatballs. Pulse in food processor:
2 to 3 handfuls spinach
1 medium size onion

2 carrots
1 zucchini
2 to 3 cloves garlic

Add veggies mixture to 2 lbs ground meat
Add 1 egg and 1/4 cup ground almonds (or bread crumbs) and mix well Use a tablespoon to scoop mixture and roll into meatballs.
Bake at 350 until browned on top and cook through.

If you really dislike veggies or have children who are not eager to try new veggies, a smoothie can be a great way to get the added veggies your diet. Here is a recipe for a green breakfast smoothie:

Blend together:
1 cup almond or coconut milk 1 frozen banana
2 handfuls spinach
1 tablespoon almond butter