True Life: I Don't Like Vegetables


Zucchini Chips MRCSo, you don’t like vegetables?  That’s okay.  Many people are in that same boat with you!  Sure, vegetables are full of vitamins, minerals and fiber.  But for some of us...they just don’t taste good.  I firmly believe that vegetables are something you either really love or really dislike.  My theory is that this aversion to (or obsession with) veggies happens at a young age and it’s probably because you have always tried them in the same form that you decided you disliked them in years ago!

The trick to learning to love (or tolerate) these nutritious little guys is to try them cooked in different ways, with varying flavors in multiple dishes.  I know – you’re thinking, “that sounds time-consuming and a little complicated.”  However, it really isn’t.  The key is finding a couple ‘go-to’ veggie preparations that you like.  Let’s face it: the option to completely boycott veggies probably isn’t the best choice for your health.  So let’s dig into some ways to turn the YUCK into a YUM!

Marinated Asparagus with Fresh-Squeezed LemonMarinate.  That’s right! Marinate your veggies!  I know that sounds odd, and you’ve probably never thought to do it, but give it a try!  Vegetables are often referred to as ‘bland’. And in this case, bland isn’t a bad thing!  Bland tasting foods are actually just a blank canvas for flavor.  So let’s get to painting!  Try tossing any sturdy green vegetable (asparagus or broccoli, for example) into a small plastic bag filled with a squeeze of lemon juice, a pinch of minced garlic and some sea salt and pepper.  Let your veggies soak up the delicious flavor for about 30-60 minutes.  Remove from the bag and cook any way you like - steaming, sautéing, grilling, or baking are all great options!

Pureed Cauliflower Makes a Perfect Makeshift Puree.  Before you think ‘baby food’, just give it a chance.  Pureeing veggies is one of the easiest way to incorporate them into your diet without feeling like you’re actually eating them.  The bonus is that you don’t lose any of the vegetables’ fiber or nutritional components, because everything they have to offer is right there in your puree!  One of my favorite purees to make is with cauliflower. Cauliflower acts just like a potato when boiled and mashed.  It even looks like a mashed potato too!  Try boiling cauliflower and mashing it with sea salt, pepper and 1 tsp of grass-fed butter.  You won’t be disappointed!  It even works as a sauce for grilled meats.  Click here for the recipe. 

Mince Try cutting your veggies really small and throwing them into things like scrambled eggs, sauces, soups or even meatloaf!  Vegetables that are cut into tiny pieces add moisture to your dish and almost disappear into the food you add them to!  This is a great way to hide them from kiddos too!

Baked Zucchini Chips are the Perfect Potato Chip SubstituteChips Yep, I said it: Chips!  Vegetables make awesome chips. And the great thing is that they give you the crunch without the calories!  The best vegetables to use for this type of preparation are root vegetables and hearty greens (such as beets, zucchini, parsnips, rutabaga, and kale).  Simply slice veggies as thin as possible (best to use a mandolin).  Toss with an oil of your choice (remember to stick to your serving size for that meal), season with sea salt and pepper and bake at 400* on a foiled and sprayed pan until crispy.  You may have to flip them over mid-way through the process to ensure even baking.

The realization that vegetables can actually be delicious is one that will help you incorporate them into your daily diet…and maybe even enjoy doing it!  Think of the options these tips open up!  You may just find your new favorite food!  I hope these tips have helped you think of veggies as more of a friend than a foe.  Enjoy!

5 Client Favorite MRC recipes with "hidden veggies":

Cauliflower Fried Rice 

Spaghetti Squash Chow Mein

Veggie Chip Options

Texas Chili -Soups are great ways to hide veggies! You can also puree the veggies and use them in the stock.

Zucchini Noodles with Lemon-Basil Sauce

MRC's Professional Dietitian

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