I totally forgot to add this link to my post yesterday and it’s probably my favorite. I feel like I am constantly trying to eat for veggies and, why not, most of them are zero point on Weight Watchers! I have been utilizing all of these ideas recently and they really work. Veggies can bulk up anything you are eating quickly and easy!
#1: Shop for veggies one day a week. This one is easy to follow if you visit a farmer’s market once a week. Set aside $20 each week and wander around the market and ask what is best that week. Fruits and Vegetables can have short seasons, so this will ensure that you can try the best of each season’s bounty! Right now, load up on squash (butternut, acorn, kombucha), apples, beets, brussels sprouts, and root vegetables (carrots, kohlrabi, celery root). A good rule of thumb is try to and make your plate look like a rainbow.
#2: Prep your veggies. I don’t usually cut up my veggies but I do remove them from the bags/containers and organize them nicely in a colander or two. I wash them all and then put them in the fridge still in the colander. It makes them look pretty (almost on display) and it’s easy to see what you have to use. I find I waste a lot less by doing this.
#3: Breakfast. Adding peppers, onions, broccoli or even brussels sprouts to an omelette or scrambled eggs. Or try…
#4: Blendtastic. Try making a fruit and veggie smoothie in the morning. If you have a lot of dark, leafy greens that might go bad before dinner time, try my kale smoothie. This is a great way to sneak in a serving or two of vegetables.
#5: Snack time. I always have cucumbers, bell peppers and baby carrots in my fridge. Always. I also always keep some sort of healthy dip in there- baba ganoush, hummus and tzatziki are my favorites. It takes about 3 minutes to chop up the peppers and cucumber and these snacks are guilt free!
#6: Lunch. Salad in a mason jar. Enough said.
#7: Dinner. Cooking veggies in a crock pot is a great but not everyone has one sitting on their counter. I love roasting vegetables, especially all the fall/winter root veggies. Just cut them into bite size pieces, spread out in a single layer on a cookie sheet (lining with foil or parchment will make clean up a breeze), drizzle with olive oil, sprinkle with salt and pepper and roast in the oven at 350 for 20 minutes. It will probably take a bit longer than 20 minutes, so check them at that time and then check them every 5 minutes until they are done to your liking (it will probably take more like 30-45 minutes).
#8: Dessert. I haven’t personally tried using vegetables in dessert but think zucchini bread, banana bread, etc. Or anything pumpkin- just try using another type of squash!
I hope this helps some of you eat more vegetables. Let me know any tips or tricks you might have!