Eating vegetables... eh.. encouragement needed

Stir-fry! A lot of Asian meals (minus a lot of the meat (which tends to be of American influence)) are fantastic. The great thing about stir-fry is you can use any veggies you like (maybe add one you are okay with or haven't tried) and add a little bit of sauce. You can serve it with rice, noodles, by itself, or even wrapped in a tortilla.

For a sauce, I highly recommend garlic hoisin. Use the recommended serving size per person, and add some water to thin it out a bit while you're cooking it with the veggies to help them absorb the flavors.

My favourite thing to do is to get a big oven safe pan and add onion, brusselsprouts, zucchini, potatos, carrots, asperagus,and any other veggie you can think of and toss them with some olive oil, and seasonings; I like Mrs. Dash and bake at 400 degrees for about 20 minutes. Then I have yummy roasted veggies on hand at a whim to heat up. I also like to snack of raw carrots throughout the day.

My wife and I have been "hiding" vegetables in everything we can think of. Particularily carrots, spinach and broccoli.

Chop and steam them first (in a microwaveable bowl and loose lid, with splash of water, 2-3 minutes).

Put them in the food processor or blender and puree them. Add them to any sauces, like spagetti sauce or in casseroles or anything else.

I put a ton of finely chopped steamed broccoli in soup. It adds few calories, gives me a lot of volume, adds veggies and tastes like ... soup.

We got the idea from mommy blogs where kids don't like vegetables. Do some googling and you can find a ton of ways to 'hide' veggies.

A lot of the suggestions involve cooked veggies.. which is fine, but try to get some fresh uncooked veggies into your diet too. Cooking takes a lot of the nutrition out of most (not all) veggies. One of my fave salads is some torn romaine leaves with tomatoes and red bell peppers, topped with a bit of olive oil and balsamic vinegar - YUM!
I also love brocolli, bell peppers, cauliflower, spinach, there is so much variety, you're bound to like something!!

I eat a ton of veggies- easily getting up to 7 servings a day. Once a week, usually Sunday or Monday, I prep my fridge for the week. I use my mandoline to slice up a ton of carrot, celery, zucchini (enough to fill a large ziploc bag. I also mix it up by adding different stuff each week, This week its julienned snowpeas, other times I use asian pear or apple, you can also use broccoli stems or sliced bell peppers. If I prepare fruit (apple or bell pepper-yes its a fruit) I have to keep it in a seperate bag to avoid spoilage.

Then i use the matchstick-sized veggies for salads, in sandwiches, stirfrys or just steamed. It takes me about an hour or so to prepare all the veggies I will use for the week. I might also chop up broccoli, carrot sticks, or roast red peppers. Last night I also roasted 2 chickens to have have them ready for easy meals throughout the week.