5 ways to make vegetables less disgusting

5 Ways to Make Vegetables Less Disgusting

In all honesty, the fact that vegetables are “healthy” for me is not enough reason to make me eat them. I don’t care. If you’re like me, you ONLY eat vegetables because either: a) a nutritionist, doctor, or whatever professional told you you have to, b) you really want to lose weight/eat less and vegetables help you feel full longer, or c) they make you more “regular” (sorry, TMI).

Since I really want to lose weight, I’ve come up with a few ways to tolerate this food group. (I refuse to call them “veggies” for short, since that seems like a term of endearment.) Here they are:

My top 5 ways to actually eat vegetables:

  1. Season it up. Listen, I’m no cook (I didn’t even have salt and pepper shakers until a friend came over and, in her aftershock at realizing this, went out and bought me some) – but I’ve realized it’s worth the investment of time it takes to learn what kinds of spices you might like. It can even be something as easy as dipping your carrots in salad dressing. For me, I mainly stick to dill or powdered garlic (they’re easy, cheap, and pretty much never go bad) because it REALLY improves the taste factor. Check out any grocery aisle to take a whiff and see which ones you might like – or check out this article!
  1. Fake-baking or BBQ’ing them. Like I said – I’m not into cooking, so I only know how to bake ONE vegetable, but it happens to be very healthy: kale. Despite the fact that kale is annoyingly trendy, it actually isn’t terrible-tasting if you make it a certain way. Here’s that one way: first, if you have a baking sheet, use that, but if you don’t, that’s fine too – I make a baking tray out of aluminum foil. Spray it down with fat-free Pam, then spread the kale out across it. Drizzle a little olive oil on the leaves, sprinkle some salt over them, and throw the tray in the oven for a little while (until they look crispy at the edges). If you’re making this in the summer, you can do it on a barbecue grill, which is even easier because the grill makes it feel less like cooking and more like a backyard BBQ!
  1. The microwave = my BFF! I’ve learned that you don’t have to get the utterly freshest vegetables in order to get the same nutritional benefits. What this means is: frozen bags of veggies are just fine! I stick to broccoli, but there are tons of options. If you get the right kind of bag, sometimes you don’t even have to pour them into a bowl first! Instead, you can just cut a hole in the bag and microwave them right in there, for however many minutes it says on the package! That’s it! You’re done! Let them cool and put them in tupperware! I love making a few “batches” at once so that I’m done with prepping all my vegetables for a few days. Less thinking about cooking = happiness.ANOTHER kind of microwavable vegetable that I was surprised I could microwave was sweet potatoes. Like, whaaaa?! Yassss. All you have to do is poke a bunch of fork holes in the thing (all over it), and throw it in the micro for 7-8 minutes. BAM! You have a delicious sweet potato.

    (Bonus: I recently realized these come out even better if you flip them over mid-way, at about 3 1/2 or 4 minutes, but even that isn’t mandatory. So easy right?!)

  1. Blending?!?! Yes, really. Don’t worry – I’m not about to tell you how to make a nasty vegetable smoothie! I actually just discovered this method, basically out of desperation, because the nutritionist I’m seeing said I HAVE to get more varieties of vegetables into my life. (Ugh. Like why can’t I just eat carrots and dressing at every meal?)So, I now use my Magic Bullet to “make soup”. I use the quotes because it’s so easy that it’s not really like making anything. It takes 5 minutes. Here’s what I do: defrost the cauliflower (the same way I heated up broccoli in #3), let that cool off, and then put them in the blender with some low-sodium vegetable broth. Throw in 4-5 cashews (this is for consistency), and then blend it all together for less than a minute or two. You can use any kind of blender. I keep it in the fridge then heat it up to have with my lunch, or as a ridiculously healthy snack. It’s practically all vegetables, but the cauliflower looks and tastes like potatoes for some reason! It’s SO EASY and not bad at all. If you want to get fancy you can add garlic or onions, but I haven’t tried that yet. You can also do this with other kinds of vegetables – so far I’ve tried broccoli, and carrots. They both work.
  1. “Cooking from afar.” This one can also be called: getting invited to dinner at other people’s houses. If you’re notorious for having zero skills in the kitchen like I am, AND your friends know you’re trying to eat healthier, some people will come out of the woodwork to try to get you to learn to cook. I don’t take them up on that (let’s be serious), but I DO take people up on dinner invites. That way, someone else actually does the cooking, but you can “help” (aka be given only the simplest of instructions) while you chat in the kitchen and watch their tactics. I don’t necessarily learn anything major, but it’s a good way to accidentally pick up a tip or two. (For example, this is how I learned the secret to draining things: colanders.) It’s less agonizing than preparing dinner alone, because it’s more of a social thing, and someone else is in charge! Note: I’m totally honest with people about my lack of interest in learning to cook in general, so they’re not disappointed when I don’t give them follow-up stories about how I tried to cook what they did. I also make sure to bring over a bottle of wine or a little gifty as a token of appreciation.

If you also have trouble making yourself eat vegetables… GO YOU for reading this article! Coming from a person who hates having to eat balanced meals, I really get it, and I know how much guts and will power it takes to change your eating habits. So before you comment below with your ideas for making vegetables less gross (please!), give yourself a pat on the back!!! You deserve it.

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