10. Add veggies to casseroles.
Increase your consumption of vegetables by adding extra vegetables to casseroles. They simultaneously contribute flavor, texture, and bulk.
Meats, veggies, cheese, potatoes, and a grain, such rice or pasta, are frequently included in casseroles. Traditional casseroles often include a lot of calories and refined carbohydrates, as you might imagine.
They are particularly prevalent around the holidays, when other foods may be more in vogue than veggies.
Fortunately, swapping out the grains in your casseroles with vegetables like broccoli, mushrooms, celery, or carrots will lower the amount of calories and carbohydrates they contain. Particularly well known and much-liked is a healthier version of green bean casserole.
11. Follow the golden rule.
Your dinner plate should have half veggies on it. The remaining space on the plate may be used for lean meat or fish and a nutritious carbohydrate.
Experts claim that this is the ideal balanced supper.
12. Add veggies to sauces.
If you have fussy children, a cunning approach to up your veggie consumption is to add more veggies to your sauces and dressings.
Simply toss in some chopped vegetables and herbs of your choosing to sauces like marinara sauce while you cook it. Examples include onions, carrots, bell peppers, and spinach.
Roasted root vegetables may be pureed to create thick sauces that have an Alfredo-like texture. Consider kohlrabi, beets, purple yams, turnips, carrots, and sweet potatoes.
To create the most colorful dinner ever, try roasting beets with pesto.
13. Move your vegetables to the top shelf of the fridge.
They will keep just as long in a bag as they would in a vegetable crisper if they are properly sealed. More significantly, they will now be noticeable and alluring.
Maintain as much accessibility as possible for quick-to-eat foods, such as small carrots, red and green capsicum strips, broccoli florets, tomatoes, and cucumbers.
14. Roast your vegetables.
Here is a fantastic side dish that is simple to prepare, delectable to consume, and remarkably healthful. Additionally, it is pleasantly sweet and keeps well as leftovers, allowing you to prepare big amounts and spread them out over the course of the week.
On a baking sheet, spread out strong root vegetables such parsnips, turnips, carrots, and onions in a single layer.
Olive oil should be drizzled over the dish before adding sea salt, freshly ground pepper, and fresh or dried herbs. For about 45 minutes, roast at 220°C, turning once, until tender.
