Vegetables

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!

Recipes, Ideas and Tricks

My schedule has filled up so quickly and I have been so busy that I didn’t even realize that it has been 12 days since my last post! I am now nannying for an amazing family as well as working an event or two a week at Haven’s Kitchen. Nannying has helped me find a new level of respect for moms out there- I have no idea how you all do it! I am hoping that in the weeks to come I can start adding some healthy, child-friendly recipes and tricks that I have found that work with “my” little ones. For now, here are some recipes, ideas and tricks I have been archiving for the past few weeks that I think you will all enjoy! Thank god for Buzzfeed and the site’s infinite foodie wisdom.

This first recipe is for a Spanish Tortilla, something Nick and I ate our fair share of when we were in Spain. Essentially this is a bite of heaven- potato, egg and cheese… yum!  You can play around with this a little too (who doesn’t like to step away from tradition every once and a while) and add tomatoes, chives, asparagus or whatever you want. No matter what you do with it, it will be delicious!

Next, tomato sauce! I should have posted this about a month ago when tomatoes were at their peak. But, I didn’t. Sorry! Follow this recipe exactly and you will be amazed at the flavor you are going to be able to develop!

For tricks: Thai food. Ever since I got back from studying abroad in Vietnam, I have wanted to dive into cooking Southeast Asian (SEA) cuisine but it’s just so intimidating. This post helps take away some of the mystery surrounding Thai (and SEA food)- some ginger here, coconut milk there and you’ll have some amazing meals in minutes! Also, buy fish sauce. You will be surprised how often you will use it!

Lastly, here are some grocery shopping hacks– ways to make your groceries last longer. I have been doing my best to reduce my food waste and the first thing I did was start menu planning. It is amazing how much it helps! I have been able to reduce the amount I spend at the grocery store as well as the amount of food I throw out because it went bad before I could use it. Another was to start following some of these tips. I can personally vouch for the soft herb, banana and apple storage. I haven’t tried too many others but ,now that the list is up here, I will make sure to check back often and try to utilize them all at one point or another.

I hope you all get to try out these recipes, ideas and tricks sometime soon. Let me know how they go!