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Ten sneaky ways to eat more vegetables



although some of us are keen on environmental protection, it is very difficult for many of us to eat five servings of vegetables a day. Hot wire? We have 10 ways to smuggle vegetables from zucchini to broccoli, almost every meal. Will your picky eater dislike cabbage? Homemade cabbage chips with a little sea salt and parmesan cheese will make them believers. Are you a sworn carbohydrate lover? But that doesn't mean you can't eat spaghetti and vegetables at the same time. Buy a spiral and you can make "noodles" with everything from sweet potatoes to windbreaks. Please read on for more ideas.

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1. "Suppose it's spaghetti," says Ali Maffucci of inspired.com. "Think of spiral vegetables like zucchini and carrots as alternatives to spaghetti." You'll have your favorite pasta sauce, but on a vegetable bed that tastes like spaghetti, "in addition to zucchini and carrots, vegetables like Dakang radish, turnip, radish, pumpkin, sweet potato, potato and broccoli stem are also very useful. Just make sure that each has a diameter of at least 1.5 inches.

related: use these 9 pasta "poser" recipes to reduce calories. Meaty - veggie burgers are a perfect entry-level meal for those who don't like vegetables, but don't like soybeans. You can choose meat cakes made of a large number of agricultural products, beans and grains, such as Dr. Praeger's or barbecue in the wild. Maffucci also recommends using ground vegetables or making hamburgers in meatballs. " "Raw broccoli is brewed in a food processor and then mixed into a meatball mixture to help combine other ingredients," she said. They will not only add green to your food, but also add more nutrition and vegetables to your meatballs. I like this trick of salmon meatballs. "Mushrooms and red meat go well together, while broccoli adds texture to ground meat and Turkey."

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4. Put them in the soup and forget about the chopped vegetables in the chicken soup. Instead, add mashed tomatoes, pumpkins, broccoli or potatoes. It will act as a non flour, non cream thickener. What's more, you'll get an extra dose of nutrition. A serving or 100g of broccoli contains 10% of daily fiber, while a glass of tomato contains 32% of daily vitamin C. Divide them into mayonnaise

"instead of mayonnaise or Greek yogurt as a spread, mash the avocado and replace them with it," Maffucci said. To cream an avocado, use a tablespoon of extra virgin olive oil or some Dijon mustard, or even a tablespoon or two of lime or lemon, depending on what you're cooking. "Vegetables such as spinach and cabbage can be made into pesto sauce and sprinkled on sandwiches. Vegetable purees such as roasted red pepper or canned artichoke heart can even be made into babbaganush sauce like eggplant. When the vegetables become a small bundle, it is easier to add them to the food. Jennifer Che, a blogger behind the city kitchenette, adds shredded zucchini to her peppers. It adds vegetables in an almost imperceptible way, "she said. Are other products suitable for grating? Root vegetables such as carrots, parsnips, broccoli and cabbage.

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7. Make them into sauces

we like the buttered cauliflower sauce formula of mavuchi: "boil the cauliflower and mix it with almond milk, Dijon mustard, lemon juice, garlic, onion, salt and pepper to make a creamy pasta," she said. Just mix the spaghetti with cauliflower sauce, a few tablespoons of spaghetti water, caramel onion and chicken. Or, omit the almond milk to obtain a thicker consistency and store it in the refrigerator for pasta salad or sprinkle it on sandwiches instead of mayonnaise to obtain a soft and smooth coating effect. We like to heat a pot of marinade with a handful of spinach and frozen peas. In addition to walnuts and raisins, zucchini and carrots can also be used to package heart healthy bran muffins. Beets and sweet potatoes also work. Not bread breakfast? Sneak anise, spinach, avocado, kale or cucumber into your fresh fruit smoothie.

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9. Instead of bread, they can save some carbohydrates and get some nutrition by soaking in Kale, Bibb lettuce, Swiss food and kale in sandwiches. Before use, heat them for a while, then pat them dry, or wrap a large leaf with a wet paper towel and heat it in the microwave for 10-15 seconds. You can also spread some olive oil on the leaves and leave them in the fridge for a few hours to marinate them. The key is to study with a large leaf, if not, with several leaves. Then pile two or three and fix them on the pile.

span> Credit: span> Gatty image H3> 10. Replace them with chips, such as Brussels sprouts, beets, fennel, sweet potatoes, kale and sliced zucchini. You can use a dehydrator, or put them in an oven at the lowest temperature until they start to turn golden. Stir in salt and serve with a healthy dipping sauce such as hummus or kale sauce.


What do you think? What are the suggestions for eating more vegetables in the meal? What tips do you have for vegetarians to unconsciously enjoy their vegetables? Please let us know in the comments below!

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