Easy Ways to Get More Veggies
The new year is the time we pause to reflect on what we’d like to make better. Since I love to cook and eat, my thoughts usually turn to how to plan better meals. And I’ve found a resolution: This year I’m going to add something, not take something away. There are going to be more vegetables in my weeknight meals!
Writer Michael Pollan says it best in his book In Defense of Food: “Eat food. Not too much. Mostly plants.” I know that eating more vegetables is a foolproof way to feel better, so I’m vowing to become more aware of whether or not my family meals incorporate enough of these good-for-you plants. I went in search of some new healthy recipes.
There couldn’t be a simpler way to cook a vegetable than this Spicy Roasted Cauliflower recipe. I used precut and washed tricolor cauliflower and broccoli (pictured here), which saved extra time. The main trick is not to crowd the pan, so the cauliflower becomes golden brown and crispy. You can even toss in some fresh arugula, once the cauliflower is cooked, if you want to sneak in some more greens.
My family loves Thai food, so Red Curry with Vegetables is an easy sell in our household. This one is packed with sweet potatoes that make it heartier, and the curry paste–coconut milk combo makes this dish flavorful and satisfying. The recipe calls for tofu, but you can skip it if tofu isn’t your thing (although it’s a protein superfood), and add other seasonal vegetables for an equally delicious meal.
And who says you can’t have your cake and eat it too? Carrot is officially a vegetable, so next time I have a sweet craving I’m making these Carrot ‘n’ Spice Bran Muffins. They’re versatile, perfect for breakfast (with bran and raisins), an afternoon snack, or a portable meal.
What are some of your favorite ways of adding more vegetables?
Whether you’re a broccoli lover or an asparagus fan, we’ve got bushels of vegetable recipes for you to try!
Want to cook better? Watch Colombe Jacobsen-Derstine’s fabulous how-to videos on Better TV.