Veggies in my diet.

I cook mine every night. It takes like 5 minutes. I've considering chopping them all for the week though, because for me that is the most annoying part.

For lunch I just eat raw spinach/mixed greens.

Here is something you can try. You cut up broccoli, cauliflower, celery, carrots(have to boil to take some of the crunch out). You pour some of the dressing on the veggies and let it sit over night. I think you can add almost any veggie to it that you like. The veggies get soft without the boiled thing.

Dressing--http://www.thegraciouspantry.com/clean-eating-italian-dressing/

Chopping them up for the week is a good idea, something I do when I get home after food shopping. Certain vegetables hold up better than others. I found if I lightly steam them so they are almost cooked but still slightly hard like broccoli or something, then when I take them to work and reheat in microwave they can fully cook there. If you have a microwave where you are outside of work then you can actually get microwavable steaming bags which you can put your raw veg in then microwave there and add to your meal, otherwise there are some vegetables that do taste pretty good raw that you could take in bags like bell peppers, carrots etc.

Most people cook their vegetable way too long. You have to let the water boil and throw them in. You want to get them out before they change their colour and still have that crunch.

There are lots of different ways to prepare and eat veggies. I rarely boil them as I find they taste rather dull.

Some ideas:
- Raw vegetables (carrots, celery, bell peppers) become far more interesting if you have something to dip them into. Try a Greek tzatziki sauce (Greek yogurt, lemon juice, garlic, cucumber, dill). Takes 5 minutes to make and is very healthy
- Grilled vegetables, especially red bell peppers or asparagus. cut them into strips, drizzle on a bit of olive oil, shake on some dried herbs like herbes de Provence and grill them on your gas grill for 5 minutes. They're a great condiment on burgers, salads, just about anything
- Roasted vegetables, like cauliflower, sweet potato and root vegetables. Roasting caramelizes vegetables (brings out their sugars. Cut them up (or break up into flowerets), drizzle olive oil, salt & pepper, lemon juice, maybe a little minced garlic and stick on a cookie sheet in the oven for 25 minutes @ 400 degrees or until they are nicely browned. When they come out add a bit of grated parm on top and you have a great side dish.
- Vegetable stir fry with chicken
- Sauteed mushrooms. Sautee some nice earthy crimini mushrooms or baby bellas in olive oil or butter. Sauteeing works especially well in a cast iron skillet. Makes a great topping for burgers, salads, etc.
- Smoothie - if you have a nutri-bullet or similar product, add a packed cup of spinach or baby kale, frozen pineapple, chocolate protein powder, unsweetened almond milk, small chunk of ginger, maybe some flax seed, chia, etc, and buzz. Great way to get your daily dark greens.
- If you like soups especially in the fall or winter you can make a very hearty chicken soup with chopped tomatoes, butternut squash, onion, french green beans, red pepper.

Bottom line; endless ways to prepare and make vegetables interesting and palatable. Happy cooking!

What about frozen vegetables? Commercially packaged are easy and quick to prepare.

Put a little water in the bottom of a saucepan, toss the vegetables in a strainer, and steam them instead of boiling them.

Get a microwave vegetable steamer. Takes 3-4 minutes to steam.