Let’s face it! We all struggle with eating the proper amount of vegetables on a regular basis – not just kids! However, it is very important to ensure we are getting the proper amount of nutrients in our diet, whether through what we eat, or supplements. With that being said, there are some easy helpful ways to make your veggies delicious! Here are some tasty ways to eat your veggies, and not lose all the nutritional value.
Simple Tasty Veggies
Sometimes the simple solution is just that – be simple. It’s easy to over- season, cook, or prepare, simply in an effort of not tasting them. However, often times a little salt, pepper and olive-oil can be all it takes. Here’s a tasty recipe, from allrecipes.com, that is a great example of how a veggie can be simple and fantastic:
Baked Kale Chips
Prep: 10 min
Cook: 10 min
Ready In: 20 min
Recipe By: Lucy DelRey
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
Paired Delicious Veggies
Often times the solution to delicious veggies is to pair them appropriately with something that complements the flavors of each other. For example, a classic Caprese Salad, like this one found on foodnetwork.com by Rachel Ray:
Recipe courtesy of Rachael Ray
Total Time: 10 min
Prep: 10 min
Yield: 4 to 6 servings
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
- Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
- Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
© 2015 Television Food Network, G.P. All Rights Reserved.
Incognito Scrumptious Veggies
Obviously, the best way to hide veggies is to make them incognito – hidden! There are lots of great recipes out there that give great options for how to hide veggies in your food, but sometimes, it’s fun to make your veggies into a scrumptious desert! Here is a great recipe from Rita on food.com:
Red Beet Chocolate Cake
Prep Time: 15 mins
Total Time: 40 mins
1 3/4 cups unbleached flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3 large eggs
1 cup vegetable oil
1 -1 1/2 cup beet, pureed ( 15 ounce can of beets in water, drained and pureed is 1 cup)
2 ounces unsweetened chocolate ( Melt and cool the 2 1-oz squares of baking chocolate.)
1 teaspoon vanilla extract
confectioners’ sugar, sifted
- Preheat oven to 350.
- Grease 13 x 9 x 2-inch baking pan.
- Sift together the flour, baking soda and salt; set aside.
- Combine sugar, eggs, and oil in a mixing bowl.
- Beat with an electric mixer set at medium speed for 2 minutes.
- Beat in the beets, cooled chocolate, and vanilla.
- Gradually add dry ingredients, beating well after each addition.
- Pour into prepared baking pan.
- Bake for 25 minutes or until cake tests done.
- Cool in pan on rack.
- Cover and let stand overnight to improve flavor.
- Sprinkle with confectioners’ sugar.