Ways You Didn’t Think of to Add Veggies into Your Meals

It can be a challenge to meet the recommended servings of vegetables each day – especially when you’re planning on one thing that specifically doesn’t include veggies in its recipe.

Try these ideas:

  • Add greens to a breakfast smoothie. (Spinach and kale taste great in a fruit smoothie.)
  • Use a spiralizer or julienne tool to experiment with veggie noodles.
  • Substitute avocado-based pudding for your chocolate pudding.
  • Add minced broccoli and/or cauliflower into your scrambled eggs dish!
  • Puréed carrots or peppers and onions can make basic tomato sauce have more than one vegetable.
  • Instead of munching on potato chips, make your own kale chips and lightly coat them in oil and sprinkle them with salt for additional flavor.
  • Zucchini bread is a go-to for many for a reason – it helps your sweet tooth while fulfilling a daily veggie requirement.
  • Veggie fries work! Slice zucchini, carrot, green beans, or avocado, and bake them until crispy.
  • Grab some celery sticks, and treat yourself with almond butter and sweetener.
  • Blend water, celery, and bananas for a post-workout drink (or raw Gatorade).
  • Marinate vegetables with your favorite ingredients – olive oil, garlic, ginger, soy sauce, or all of the above!

Lastly, here’s one recipe that you’ll only be upset that you didn’t try sooner!

Sweet potato brownies use a puréed vegetable for the base, but you would never question their taste.

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Ingredients:

4 tablespoons (1/2 stick) unsalted butter

2/3 cup natural unsweetened cocoa powder

1/2 cup whole wheat pastry flour

1/4 teaspoon baking powder (I use aluminum-free)

1/4 teaspoon salt

1 cup organic cane sugar

2/3 cup sweet-potato puree (or one skinned, boiled sweet potato, pureed)

1 large egg

1 1/2 teaspoons vanilla extract

Directions:

Heat oven to 350 degrees. Butter an 8-inch square pan; set aside.

In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.

Meanwhile, in a small bowl, whisk together flour, baking powder, and salt. Stir in sugar and sweet-potato puree, then egg.

Add vanilla to cocoa mixture. Then add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.

You can find this recipe on its original blog “Food Loves Writing.”