I hate vegetables...

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...

Baby Food!!!! I hide it in everything!

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.

Roasted carotts, potatoes, cauliflower, broccoli, kale. Roastng really makes a difference.

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.

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.

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.com

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...

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!

Relevant:

https://www.youtube.com/watch?v=aSaEoVYkhdM

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 ;P

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.

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.

You could put spinach in a smoothie so you can't taste it