I want to eat healthy but I hate veggies.

Like you, I am largely a veggie hater! I have 'trained' myself to like some veggies eg. onion and especially red onion. I used to hate it and decided to try to accustom myself to it. Believe it or not, I used to do it by having a tiny little bit with something bland and carby like French fries or a potato and would cut up a tiny bit of onion and eat it with a big bit of the carby thing. Now I love raw red onion and eat it on anything that it goes with!

Some other veggies I don't think I'd ever be able to like, though.

Also, I second what someone else said about soups. I live in Scotland and during the cold winters, soup is a big part of our diet, especially in my house where my mum used to make MASSIVE pots of it. I loved lentil soup and ate it happily and it wasn't until I grew older and started making it myself I realised that it was pretty much just made up of carrots and leeks and lentils. Helps to food process the soup down once it's made, too, so you don't see any of the veggies in it.

I've been drinking shakeology. It has 70+healthy ingredients. That's where I get my vegetables plus u can add your fav fruits in it. Now the weather is warmer, a great time for a healthy shake!

One thing to bear in mind is whether it's taste or texture which bothers you: so many folks haven't a clue how to cook vegetables properly, and boil them to death in too much water, making them taste of...well, water really....

So to get vegetables to taste good, don't dilute them! I will cook carrots very slowly in their own juice - the tiniest dab of butter in the bottomof a heavy pan (or oil if you prefer), at most a tablespoon of water, low heat and lid on - you do need to keep them moving around a little in the early stages. Other vegetables which cope with this sort of cooking include sweet peppers, mushrooms and leeks: they all contain enough water to provide the juice to stop them sticking to the bottom of the pan and burning. Roasting does the same thing, but I don't like cleaning roasting tins much, so prefer the "own juices" version on the hob.

Then there are herbs, spices and condiments - my favourites for use in all sorts of cooking include garlic, chillis and balsamic vinegar, but I also use a lot of mustard, and garam marsala, even only a quarter of a teaspoonful, can also be used to boost flavour.

Hiding works well too - when my kids were growing up and went through their phases of deciding they didn't like things, I'd chop those vegetables up small, or even blend them into tomato or cheese based sauces to eat with pasta or rice.

Texture is a different problem - and I think harder to get round. I hated spinach as a child because it cooked down to a very slimy texxture, and peas or beans because of the tough skins. My daughter hates all the dried beans and lentils because of their floury texture. However, I can eat spinach raw, as a salad, and the lentils and beans have been hidden before in suitable sauces, providing I've not added too much . Certainly making sure that vegetables are not overcooked to a soggy, miserable squelchy mass can help some with the texture problem, and if you like the crunchier fruit, keeping your vegetables likewise on the crunchy side might be the way to go.

I am in the same boat! I have decided to hide the veggies in stuff. But I do think it is important to TRY and change taste. It will take awhile but I am hoping after a few months I will grow to like or at least not mind veggies. I do like them better roasted. I did add a very small amount of cheese.

Lightly steamed veggies are good too. I dont like overcooked veggies either, I like them brightly colored and still crunchy and I absolutely will not eat cooked carrots at all, no way no how.. but I will eat them raw.