Happy Wednesday friends! How is your week going? I feel like this week has just been flying by in comparison to last week. It is funny how a short week can drag like that and a normal week can zip on by.
Today I thought I would share some of the techniques I use to get in more veggies. I don’t generally have a problem eating my vegetables, but I sometimes (usually) am short on time to do lots of preparing or to make more intricate recipes. Today’s post includes ideas related to preparation and shopping, as well as little adds to meals. The focus is really on how to get extra veggies in with minimal time or effort.
Prep in advance, or buy prepared. If I have the time, I greatly prefer to buy whole veggies and cut them up for the week on Sunday while I am cooking dinner (multitasking for the win!). I think they taste better and it’s usually cheaper to buy whole produce than pre-cut. That being said, I love baby carrots and pre-cut veggies when I am in a rush. I am also a huge fan of coleslaw or broccoli slaw mixes to use in quick dishes like my Weeknight Egg Roll in a Bowl. I also like to buy salad stuff each week and depending on time will prepare salad mix in advance, or buy bagged salad mix.
Frozen is your friend. I love frozen veggies! I pretty much always have frozen riced cauliflower on hand. The whole family loves cauliflower fried rice, and I will sometimes just throw a handful of it in a smoothie. It adds a nice creaminess but is less sweet than a banana, so I find it balances sweeter protein powders nicely.
Go vegetarian from time to time. I am not a vegetarian, but I do try to plan at least a couple of vegetarian dinners each week. I find that I will add more veggies to my dish if there is no meat, even if it’s not a typically veggie heavy meal (like pasta, for example). Speaking of pasta, there are plenty of veggie filled ravioli out there (spinach and cheese, butternut squash, etc). Ravioli are a favorite weeknight meal around here. They are almost no prep and come together in less than 15 minutes. Our favorites are spinach and cheese with marinara, or butternut squash ravioli (available in the fall and winter – Costco carries a delicious one) with a little olive oil and Italian seasoning. I will usually throw some spinach or zucchini in as well to up the vegetable content of the meal.
Add to smoothies and sauces. Fresh or frozen, it is easy to add veggies to smoothies and sauces. I pretty much always add a handful of frozen spinach or riced cauliflower when I am making smoothies. I also love throwing a handful of greens into pasta sauces. Frozen works great, but I also find this to be a great way to use up that last handful of fresh spinach or kale sitting in the fridge. If you happen to have some shredded carrot or zucchini lying around, it can be easily added to sauces as well.
Add a handful of salad to pretty much anything. Now you can have an actual salad, either as a meal or side. Which is always a quick and easy meal choice. But, I have also found that a handful of green goes great with lots of things not really salad related. I love throwing a handful of salad greens on my enchiladas or casseroles. Try it, it’s delicious.
Make extra when you have time. When you do have the time to cook, make some veggie heavy dishes that are freezer friendly, so you have them when you are on a time crunch. I love veggie heavy frittatas so when I have time to make one, I always make two, so I have one to pull out of the freezer later.
Are you pretty good about getting your veggies in? Any tips or super quick veggie recipes?
Hope you have a great day!