Tips for the time challenged – Eating more veggies 

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.

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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!

 

 

 

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32 thoughts on “Tips for the time challenged – Eating more veggies 

  1. I am a HUGE fan of frozen veggies! I know I can always have some on hand and I don’t mind broccoli frozen! One way I get in veggies is to eat a big salad 1x a day, and sometimes I love topping it with roasted veggies! It tastes good and gets a little extra in!

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    1. Frozen veggies can be such a time saver! My kiddos actually really like frozen spinach and peas. Which seems odd to me, but also, if they want to snack in veggies who am I to stand in their way. I also love roasted veggies in salad, so good! Hope you have a great day!

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  2. Frozen veggies are awesome to add to pasta since you can just add them for the last couple minutes of cooking which means less dishes to clean too! I was so good about always having a big bowl of salad in the fridge but that hasn’t happened the past week or so, which means I should probably prep a bowl of it tonight.

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  3. These are GREAT tips! I love swapping veggies for starches like you mentioned with the cauli rice! You never notice in a stir fry or zucchini noodles in a pasta dish! I also add so many veggies to omelets and egg scrambles. Great post

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  4. Awesome tips – frozen veggies are super useful when you’re time-challenged! I eat TONS of veggies, but I am a vegetarian so that’s kind of expected, haha. I find that when I’m eating lots of veggies, I stay full for longer and have more energy!

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  5. Love these tips! I have been buying presliced/prewashed veggies lately and found it was a lot easier to incorporate them into my diet just because of convenience! Talk about lazy, huh?
    I’m still trying to get my husband on board with vegetarian meals, but he can’t handle the no-meat thing! It’s an ongoing battle.
    Have a great day!

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    1. Hey, whatever works. I buy a lot of presliced/washed stuff as well for the same reason. The hubs was a little apprehensive about some vegetarian stuff, but we have found several Thug Kitchen recipes that everyone likes. Hope you have a great day as well!

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  6. I always prep my veggies on Sunday. It usually consumes my whole afternoon but my husband manages everything else so I can focus on getting our kitchen ready for the week ahead. It takes time on the weekend but it makes the work week a breeze!

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  7. I have a favorite veggie dish I stole from the Good Egg. I make more for dinner than breakfast. Chopped broccoli, zucchini, onions and mushrooms. Cook in a pan with a little oil or cooking spray. Add several handfuls of spinach. Don’t over cook your veggies. Add a can of black beans and heat through. Cook eggs to your liking and dish on top with some cheese if you like. My favorite is over medium with some goat or feta. My husband prefers scrambled with cheddar. You can add a side of fruit and/or toast depending on your portion size. I typically make a large batch of the veggies/beans and then cook fresh eggs. Hope you enjoy!

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  8. So, my NY resolution or “motto” for 2017 was, “This is the year of frozen veggies.” Hahahha. I feel like I overcomplicate everything and it actually messes up my health goals because when I expect myself to be perfect about fresh veggies, I end up not wanting to cut them at all and eating junk instead!

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  9. When I did my Whole30 I learned just how easy it was to literally fill my oven to the max with veggies to roast on a Sunday afternoon for the week. If you add cauliflower to smoothies, try steaming it before you freeze it, it’s life changing!

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  10. Frozen is definitely your friend I completely agree! Canned is also just as good nutritionally speaking. Great tips, I love the one of adding a handful of salad to everything!

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