Most people know that eating plenty of veg is helpful. Common challenges surround the practicality of upping the variety of veggies in your daily diet. Some people struggle with the belief that vegetables are boring. And yes, if you are dishing up an over boiled side of something- I would tend to agree with you!
But veggies provide a variety of vitamins, minerals, antioxidants and a diversity of fibre that your gut will thank you for. Boosting veggies and thus fibre will also help you to regulate your blood sugar and prevent sugar cravings.
There are a variety of ways to spruce up your veg so they can be tasty and satisfying. If you’re in a vegetable rut, then here are amazingly easy and delicious ways to serve veggies you will never have thought of before
Sensational sautés!
This is a great way to serve up a colourful rainbow of veg all in one dish– it literally takes minutes. You can add any seasoning. I personally love paprika, chilli seeds and oregano. But fresh basil, thyme, rosemary, sweet smoked paprika, cumin etc all work beautifully too. Have a look at the video below to see how easy it is!
These veggies work as fantastic potato chip/ crisp alternatives:
2. sweet potato wedges with fresh rosemary salt and pepper
Preheat the oven to 220°C
Cut sweet potato into chip or wedge shapes and combine in a bowl with a dash of olive oil, rosemary, salt, and pepper.
Place in a single layer on a baking tray lined in greaseproof paper. Bake for 20 to 25 minutes, turning halfway
3. Courgette and asparagus with ground almonds and parmesan
Preheat oven to 220°C
Cut courgette and chip shapes and asparagus into chip lengths- set aside.
In a bowl combine ground almonds, parmesan, garlic powder, basil, salt, and pepper.
Whisk eggs in a separate bowl.
Dip the veg in eggs, coating evenly, and then toss into the ground almond mixture.
Place on a baking tray lined in greaseproof paper. Bake for 15 to 20 minutes, turning halfway
4. Carrots with parsley and paprika
Preheat oven to 220°C
Cut carrots into chip shapes and combine in a bowl with a dash of olive oil, parsley, paprika, salt, and pepper.
Place in a single layer on a baking tray lined in greaseproof paper. Bake for 20 to 25 minutes, turning halfway
5. Kale Crisps
Preheat the oven to 150˚C.
Blend 75g cashew nuts, 1 shallot (chopped) , 2tbsp nutritional yeast flakes, ½ tsp garlic salt, 4 soft large dates (chopped), 2 tbsp lemon juice, 2 tbsp water, 2 tbsp apple cider vinegar together until you create a thick paste. Add a little more water if you need to.
Put a 250g bag of kale in a bowl, add the sauce and massage together with your hands. Place on a lined baking tray and bake for 15-20 minutes. Turn the kale over and bake for a further 5 minutes. Cool.
The crisps will keep for 3 days in an airtight container.
You can find my video and recipe of an alternative even more basic recipe HERE
Top Tip: If you don’t eat the vegetable stalks eg from broccoli or cabbage, cut them off and freeze them to add to soups at a later date!
I would love to hear what you think of these ideas- just hit reply and let me know!
Until next time
Marcelle x
