I hate vegetables...
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Bombay aloo..curried potatoes are delicious1
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You can hide them in things
Two easy suggestions are 1) chop up some green stuff (spinach or broccoli worked well for me, when hiding them from kids LOL) very small and add it to pizza between sauce and other toppings. (Pizza doesn't have to be a calorie no, just a careful plan!) And puree spinach added to brownie batter before baking just makes them richer and chewer... of course again you have to be calorie careful but there are lots of light recipes! And if it is the only way to get them down... 1 -
You could also look into a greens powder! Which is a lower calorie ready made option. You can get powder that is easily mixed into juice ect or I believe they sell it in capsules now...0
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Baby Food!!!! I hide it in everything!0
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Like you I pretty much hate the taste of all vegetables excl carrots. However, cauliflower soup can taste lovely if made with chicken stock. Also, wherever you use tomato paste or sauce, try replacing it with a vegatable sauce which you can make in a blender e.g. pizza or pasta bolgnese1
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Use your protein to flavor your veggies. (A small amount of bacon with grease in green beans give them a delicious salty bacony taste) However, you have to account for the calories in your protein and fat when logging. My MIL also makes ham wrapped asparagus with a white cheese sauce topping that is delicious (although asparagus is a bit of a strong flavor, so you may not want to start with that veggie). I have made mini zuchini pizzas where I sliced a zuchini and topped each slice with marinara, a small sprinkle of cheese, and a mini pepperoni. Again, the cheese and pepperoni will add calories, but it does hide the taste of the zuchini. Spaghetti squash is another good one, it has more of a noodle feel (although is not that same texture) and tastes good with marinara or just tossed with a light cheese sauce. There are SOOO many veggies, it is hard to believe that there isn't one that you will eat.1
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emilycervellino wrote: »I am looking for some recipes that are relatively easy to make. My issue is that I absolutely hate vegetables. I need something that can mask the natural taste of vegetables but still provide nutrients. I refuse to just "suck it up" and eat veggies as is- life is too short to eat a meal you hate even if you are trying to be healthier
Any suggestions would be appreciated. Thank you!!!
Eating veggies isn't a punishment. Micronutrients and fiber aren't the only things veggies give you.
Veggies are often part of a weight loss plan because they are high volume and low calorie. That's a tool that allows one to eat bigger portions. I think many Americans stopped putting veggies on their plates and just filled in the empty space with bigger portions of (higher calorie) starchy carbs.
If you learn to like a few veggies you can bulk up recipes for life, instead of leaving empty space on your plate.6 -
Roasted carotts, potatoes, cauliflower, broccoli, kale. Roastng really makes a difference.2
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Roasting or sauteeing in butter! Some of my favorites are:
- Brussels sprouts cut in half and pan-sauteed in bacon or pancetta
- Brussels sprouts shredded and stir-fried with garlic or herbs
- Broccoli, cauliflower, and cherry tomatoes roasted with Indian spices
- Sweet potato fries, baked at 450 with oil and spices, served with BBQ sauce
- Roasted or pan-sauteed asparagus
- Creamed spinach (cook spinach, cut up, and add to a roux)
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you can also make zucchini bread, pumpkin or butternut squash muffins, etc...to get some of the nutrients. Just be careful of the sugar - I find most recipes the sugar can easily be cut in half. I also use half unsweetened applesauce and half melted coconut oil for the butter or oil that is called for. Use whole wheat flour and some Greek Yogurt to bump the nutrients even more so they can be part of a meal.
One of my family's new favorite recipes is Roasted Rainbow Carrots:
1 lb rainbow carrots (either the baby size or full-size carrots and regular carrots work fine too)
1 TB garlic infused olive oil
salt & pepper
dried thyme (generous sprinkle)
Cut carrots until the sizes are somewhat uniform - I usually make them about the size of my pinky finger
Place on a baking sheet and toss with olive oil and salt. Spread out into an even layer and then sprinkle with dried thyme.
Roast in a 425 degree oven for 10 minutes, stir and then roast another 10-15 minutes. You want the veggies to still be a bit crunchy but also caramelized with a tiny bit of char.0 -
I just want to say that you are not alone. 3
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Yeah, I'm another (except for potatoes...I could live on potatoes). Can't help you with recipes...I just make my meals without veges.1
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I like veggies but when I put some in my fruit smoothie I can't taste it, as long as I don't put too much2
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Try stir fries of all kinds and get a Chinese cook book, just use low sodium soy sauce. I guarantee, if you have a good wok, and some Asian condiments, you'll be cooking up veggies in a myriad of flavorful ways.
Check my cooking site for ideas too.
Polly Motzko
Http://www.CookingUpaStormWithMissPolly.com1 -
Vegetable slice, chop 600g veggies very finely in food processor, strain or squeeze handfuls to remove excess juice, add 60g quick oats, 60g grated cheese, 6 eggs, seasoning to taste, bake 45 minutes at 180 Celsius, as long as you use mixed veggies it doesn't taste like any particular one. Makes 4 servings at approx 340 cal1
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Mine is a to defrost a couple of cups of frozen veg (peas, corn and capsicum work well) a cup flour, a cup milk and some taco mix. Make a batter, fry and voila! mexican patties. They are my absolute most favourite healthy/non healthy food. Heaps of sodium though I suppose, can't imagine Taco mix is very good for you...0
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OP you're not alone, and I can't stomach the idea of another bag of frozen veggies, lol. But there are ways to make them tastier.
You could try these http://www.skinnytaste.com/spicy-buffalo-cauliflower-bites/
I 'hide' onions in meatloaf and peas/carrots in shepherd pie too.
I LOVE veggie soup as long as it's blended - just tastes so much better to me than without chunks.
I love mashed carrots and potatoes and mashed cauliflower and potatoes too.0 -
Creamy Potato Soup
2-3 Russet Potatoes, cubed
2 Stalks of Celery, diced
1 Onion, finely diced
1-2 Carrots, diced
2-3 cloves of garlic
1 bag frozen cauliflower or a small head of cauliflower
2 teaspoons or butter or olive oil
Chicken or vegetable broth (enough to just cover the vegetables)
1/2 C Whole milk
A splash of hot sauce or cayenne and salt and pepper to taste
Shredded Cheese (reduced-fat cheddar, Parmesan, Gruyere - whatever you like)
1. Saute Onion, Carrot, Celery & Garlic in butter.
2. Add potatoes and cauliflower, simmer in broth for about 30 minutes
3. Blend tender vegetables (I like to use an immersion blender) until smooth, adding milk while you blend (you can use more milk or half and half if you want it to be creamier)
4. Add cheese of choice and stir until melted and combined.
Top with any garnishes you like - more cheese, bacon or ham, chives or green onion, sour cream
Other Ideas:
I add cauliflower, onion, or greens (spinach, sauteed cabbage or kale) to mashed potatoes all the time. Potatoes seem to be a good way to get more veggies in.
Tacos or sloppy joes: add very finely diced mushrooms, onions, peppers (I prefer poblano or jalapeno - I notice the taste of bell peppers) to the meat mixture
Add grated onion, mushroom, shredded carrot, and spinach to turkey, beef, or chicken burgers, meatloaf, meatballs, etc. (keeps them moist/juicy if the fat content is low)
Add pureed cauliflower or squash to macaroni and cheese
Curry and stir-fry: adding a yummy sauce to a protein and vegetable you can tolerate can seriously mask the taste. Add chickpeas, spinach, or cauliflower to chicken tikka masala, add broccoli to General Tso's Chicken, etc.
Cheese on vegetables is delicious. Also, grilling or roasting with herbs and spices can make them much tastier!1 -
Creamy Potato Soup
2-3 Russet Potatoes, cubed
2 Stalks of Celery, diced
1 Onion, finely diced
1-2 Carrots, diced
2-3 cloves of garlic
1 bag frozen cauliflower or a small head of cauliflower
2 teaspoons or butter or olive oil
Chicken or vegetable broth (enough to just cover the vegetables)
1/2 C Whole milk
A splash of hot sauce or cayenne and salt and pepper to taste
Shredded Cheese (reduced-fat cheddar, Parmesan, Gruyere - whatever you like)
1. Saute Onion, Carrot, Celery & Garlic in butter.
2. Add potatoes and cauliflower, simmer in broth for about 30 minutes
3. Blend tender vegetables (I like to use an immersion blender) until smooth, adding milk while you blend (you can use more milk or half and half if you want it to be creamier)
4. Add cheese of choice and stir until melted and combined.
Top with any garnishes you like - more cheese, bacon or ham, chives or green onion, sour cream
Other Ideas:
I add cauliflower, onion, or greens (spinach, sauteed cabbage or kale) to mashed potatoes all the time. Potatoes seem to be a good way to get more veggies in.
Tacos or sloppy joes: add very finely diced mushrooms, onions, peppers (I prefer poblano or jalapeno - I notice the taste of bell peppers) to the meat mixture
Add grated onion, mushroom, shredded carrot, and spinach to turkey, beef, or chicken burgers, meatloaf, meatballs, etc. (keeps them moist/juicy if the fat content is low)
Add pureed cauliflower or squash to macaroni and cheese
Curry and stir-fry: adding a yummy sauce to a protein and vegetable you can tolerate can seriously mask the taste. Add chickpeas, spinach, or cauliflower to chicken tikka masala, add broccoli to General Tso's Chicken, etc.
Cheese on vegetables is delicious. Also, grilling or roasting with herbs and spices can make them much tastier!
Thank you so much. That sounds delicious!!!!1 -
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I watched a documentary called Forks Over Knives and it completely changed my view on vegetables and now I actually crave them!0
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purebredpolly wrote: »BREAD CRUMB TOPPING FOR VEGETABLES
1/3 c. finely chopped onion
1/2 tsp. firmly minced garlic
2 tbsp. olive oil
1/2 c. bread crumbs
Saute onion and garlic in oil for 3 minutes. Stir in bread crumbs. Saute 2 minutes longer. Serve on cooked vegetables. Yield: 1 cup.
You forgot the parmesan ;P1 -
I hide it in sauces or creamy soups!
Asparagus is good with mushroom soup or some sort of cheese sauce (whichever you please, can be hollandaise sauce, melted shredded cheese, melted cheese whiz or cream cheese)0 -
I feel like a bad vegetarian for saying this, but you don't actually have to eat vegetables if you don't want to.
Having said that, my go-to vegetable prep is roasting. I roast every vegetable that can tolerate the heat of being roasted. Roasting broccoli was an eye-opening experience for me, and I'm not exaggerating.
Is it only green vegetables that you dislike? There are a lot of other options: eggplant, zucchini/squash, sweet potatoes, peppers, onions, etc.1 -
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I feel like a bad vegetarian for saying this, but you don't actually have to eat vegetables if you don't want to.
Having said that, my go-to vegetable prep is roasting. I roast every vegetable that can tolerate the heat of being roasted. Roasting broccoli was an eye-opening experience for me, and I'm not exaggerating.
Is it only green vegetables that you dislike? There are a lot of other options: eggplant, zucchini/squash, sweet potatoes, peppers, onions, etc.
I don't like any of those either. I will have to try roasting- a lot of people have recommended it for me.0 -
They're expensive for what they are, but my health fryer is the tits for roasting vegetables. It turns everything for you, so all you have to do is peel, chop, and add a spoon of oil or spray-on. Amazing. I've hardly turned my oven on since I bought it.1
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Ahhh! My son is a fresh-fruit-a-holic... but Lord forbid if he goes near a vegetable.
Often I cold press juice to get those greens in. But following the 80% veg/ 20% rule is rather difficult to maintain sweetness.
If you decide the juicing route to get your veggies in.... squash & carrots are VERY mild in taste & can be easily masked by a low amount of berries.
Other ways are start integrating veggies into quinoa with fresh garlic & Olive oil. It can mask a lot. Or making "sweet" salads on a bed of spinach with fresh fruits, carrots, nuts, and seeds.
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Roasted veggies are great. I also love to grill them on the BBQ. I get a big bowl. I put in asparagus, red bell pepper (cleaned out and cut in 4 or 6 sections), onions (peeled and sliced in 1/4" slices or rings), zucchini or other squash (sliced 1/4" thick the long way). I drizzle with olive oil, sprinkle with black pepper and kosher salt, and add a clove or two of crushed garlic. I toss it all together, and place it on the hot grill. Make sure the asparagus is going the opposite way from the grill grates so it won't fall in! Put the top on, and check the veggies after about 3 minutes. Turn the veggies after they get some good grill marks, and let them cook a little longer. Pull them off, and back in the bowl as they are done cooking. Some will cook faster than others. I love them this way. Good luck!0
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You could put spinach in a smoothie so you can't taste it0
https://www.youtube.com/watch?v=aSaEoVYkhdM
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