5 ways to make veges tasty!

Most people are deficient in vitamins and minerals because they aren't eating enough of the good stuff. Because the good stuff is boring! Most of the good stuff comes from veges, but we can make them taste a lot better with a little bit of effort.

Here's 5 ways to make veges tasty:

  • Roast vegetables. Roasting is a great way to let the deep, rich flavors of vegetables shine through. Bake cut vegetables until they’re lightly browned. You can roast any vegetable — from mushrooms, onions, eggplant, and courgette to tomatoes, broccoli, and carrots — so don’t limit yourself. Enjoy roasted veges as a side dish or toss them into pasta dishes and other recipes.
  • Poach veggies in low-sodium chicken broth and white wine. To poach, boil enough liquid to cover the vegetables. When it boils, add the vegetables. Turn down the heat to just below boiling and cook the vegetables for about five to seven minutes, until they’re brightly colored and tender-crisp. Add garlic, basil, or tarragon for a flavor bonus. To retain nutrients, keep a watchful eye on the pot, or set a timer so you don’t overcook.
  • Smuggle fresh cut vegetables into main dishes.Try adding mushrooms, peppers, onions, or carrots into pasta sauce, casseroles, soup, stews, scrambled eggs, and chili.
  • Have a salad with dinner most days. Stock your salad with dark green leafy lettuce and toss in chickpeas, tomatoes, onions, celery, carrots, and peppers. As an added benefit, starting meals with a salad can help you consume fewer calories at the meal, as long as the salad is no more than 100 calories. A healthy salad consists of about 3 cups of dark green lettuce, 1⁄2 cup carrots, a tomato, 1⁄4 cucumber, and 1 1⁄2 tablespoons of low-calorie dressing. My 2 favourite salads at the moment are beetroot, carrot and mint, and raw broccoli and cranberry. YUM!
  • Start your meal with a soup. Leek and potato. Tomato and onion. There are heaps of tasty vege combo's, just google a recipe! Remember that you'll need to decrease your main meal size to account for the extra calories from the soup entree.

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