Some people love them, while some people hate them. What am I talking about? Vegetables. We have both types in our house. I love veggies, but my husband can’t stand them, especially green ones; it’s pretty ironic seeing the industry we’re in. Despite his dislike of veggies, my hubby eats them. Why? It’s simple, we know it’s good for our health.
So to help get in his daily dose of veggies, I’ve had to get creative in how I prepare food.
Look, we get it. Eating vegetables isn’t the sexiest thing in the world. It’s more or less a necessary evil to be healthy. It’s ideal to eat them at every meal; yes, that includes breakfast too. Below are some reasons why you should make sure to include veggies in your meals.
Why Veggies Earn Their Spot
They fill you up for very few calories. This is the big one if weight loss is your goal. You can eat a large plate of vegetables for the calories in a handful of crackers, and your stomach registers the volume. Being full is a much easier way to eat less than being disciplined.
Fiber keeps you steady. Vegetables slow digestion, which keeps you satisfied between meals instead of hunting for a snack an hour later.
They carry the vitamins and minerals your food cannot fake. No supplement stack replicates what a varied plate of vegetables gives you, and the variety matters as much as the quantity. Different colors, different nutrients.
They crowd out the other stuff. This is the quiet benefit nobody talks about. Fill half the plate with vegetables first and there is simply less room for the food you were trying to eat less of. No willpower required.
They keep you hydrated. Cucumber, lettuce, celery, zucchini and tomatoes are mostly water, which adds up over a day.
Getting Them Past a Veggie Hater
Since my husband is exhibit A, here is what actually works in our house.
Hide them in things he already likes. Grated zucchini and carrot disappear into pasta sauce, chili and meatballs. Spinach vanishes into a smoothie with frozen banana and berries.
Roast them. Roasting does something to broccoli, cauliflower and brussels sprouts that steaming never will. Hot oven, a little oil, salt, and leave them alone until the edges go brown and crispy.
Put them in breakfast. Peppers, onions and spinach in an omelette or a breakfast hash means a serving is already done before the day starts.
Buy them ready to eat. Pre-chopped, frozen and bagged all count. The vegetable you actually cook beats the perfect one wilting in the drawer.
Season them like you mean it. Garlic, lemon, chili flakes, parmesan. Plain steamed vegetables have converted nobody.
Start Small
You do not need to overhaul your diet this week. Add one vegetable to one meal a day and let that become normal before adding another. If you want that built into an actual plan rather than left to willpower, our online coaching includes a nutrition plan put together around the food you already eat.
Your taste buds adjust faster than you think. Mine did, and my husband’s are getting there.