Help me eat my veggies!

[Anonymous]

I roast veggies with olive oil salt and garlic and then mix in with some of the Trader Joe’s 10 minute farro cooked with better than bullion or brown rice. It’s really good.

Shred broccoli stalks and carrots and dress with a dressing of rice vinegar, avocado oil, salt, sugar and Thai red curry paste or another spicy sauce. Let it sit for a day before eating.

My favorite salad is arugula or spinach with cubed apple, manchego, hard boiled egg and either the chop’t mexican green goddess salad dressing or home made honey Dijon dressing.

Lentil soup — saute an onion, chopped carrot, then add lentils, garlic, and water and better than billions. I like to add some tomy cachets spice mix. You can also add some cooked barley or farro and some chopped tomatos. Mushroom soup is also good like this.

Country style borscht — several shredded beats, a shredded carrot, a chopped tomato, half a head of shredded cabbage, half a shredded onion, tablespoon apple cider vinegar, reasoooj sugar, broth. Simmer until everything is soft. Serve with chopped dill or parsley and a big spoonful of sour cream. A

Roast brussel sprouts with olive oil garlic and salt until it starts to blacken at edges. Drizzle with maple syrup and Trader Joe’s tarragon mustard. So good.

[Anonymous]

What veggies did you eat, and how did you serve them, when you were raising your kid? Why not continue with that?

[Anonymous]

Make a salad! Keep celery, carrots, lettuce, etc on hand lol the time and then add in whatever you like to make it fun and have variety (different kinds of nuts or seeds, different cheeses, shaved veggies, leftover cooked veggies). I eat a salad or two every day, super easy to portion out just enough for one.

[Anonymous]

To put a slightly finer point on all the folks recommending roasted vegetables - they keep beautifully in the refrigerator. So you can roast a cauliflower, a pan of sweet potatoes, and a pan of broccoli one evening and then have ready to eat veggies for the week.

Roasted veggies are great added to a salad or tossed with pasta or any grain. Having a variety of them prepped and ready to go makes a huge difference for me.

[Anonymous]

I eat a lot of cabbage salads. Chop up a head early in the week, then add stuff each day for a salad. One of my favorites is adding the little mandarin oranges and Aldi’s organic oil and vinegar dressing. There was an old thread about the cabbage lady that also has good cabbage ideas.

[Anonymous]

Anonymous wrote:Try some recipes from the eastern side of the world - Indian, Thai etc. and you will begin to love veggies the most!

These recipes tend to soak the vegs in heavy creamy sauces and curries. Not always ideal.

[Anonymous]

OP, I have a big spinach salad every day and I often include arugula and broccolini sprouts. I also typically much on baby carrots and hummus for lunch. Once in a while make roasted cauliflower or brussels sprouts.

I've given up trying to be creative and innovative with vegs so I assume the daily spinach salad with broccolini sprouts covers most of the bases.

[Anonymous]

Another vote for roasted just about anything.

And if you're cooking for one, a small toaster oven comes in handy. I am ready to reinvest in one (and they've gotten so much better and sophisticated) once our kids fly the coop.

[Anonymous]

Throw a handful of spinach in the blender with a smoothie

Roasted cauliflower

Steamed broccoli is beyond delicious / I sometimes eat nothing but a head of steamed broccoli for dinner when home alone. It was my go-to when young & single and I still love it.

Kale and quinoa salad - I make a huge one and eat it all week

Chopped green cabbage is an amazing addition to any salad

Mince spinach and add it to everything. Pizza. Scrambled eggs. Lentils. Pasta sauce. Anything.

[Anonymous]

Especially if you are living alone, I highly recommend snacking veggies.

Get a divided food storage container and prep and fill each section with veggies right after you go food shopping. Mine right now has 4 sections, raw baby carrots, cherry tomatoes, raw sliced up bell pepper, and roasted broccoli.

When I feel like a snack, I pull out that container and eat however much of it I want. Sometimes I also pull out some hummus or dressing to dip things in, but most often it is just the veggies. Then whenever I'm done, I just put the rest back in the fridge. If a section gets low, I fill it up. If I make too much roasted broccoli (for this week's example), I put it in the veggie snacker.

[Anonymous]

Anonymous wrote:Throw a handful of spinach in the blender with a smoothie

Roasted cauliflower

Steamed broccoli is beyond delicious / I sometimes eat nothing but a head of steamed broccoli for dinner when home alone. It was my go-to when young & single and I still love it.

Kale and quinoa salad - I make a huge one and eat it all week

Chopped green cabbage is an amazing addition to any salad

Mince spinach and add it to everything. Pizza. Scrambled eggs. Lentils. Pasta sauce. Anything.


Minced spinach is great (well, sort of undetectable) in a turkey burger. I think it adds moisture. Add some grated Swiss cheese (and whatever spices or condiments you like). Divine.

[Anonymous]

Trader Joe’s is your friend.

[Anonymous]

Anonymous wrote:What veggies did you eat, and how did you serve them, when you were raising your kid? Why not continue with that?

I’m not the OP, but I seem to be in a similar situation as a new empty nester.

I can’t speak for the OP, but I have a hard time mustering up the spirit and the energy to fire up the oven and stove every night when it’s just me.

I think the poster with the veggie snack container may be on to something.

[Anonymous]

Anonymous wrote:

Anonymous wrote:What veggies did you eat, and how did you serve them, when you were raising your kid? Why not continue with that?

I’m not the OP, but I seem to be in a similar situation as a new empty nester.

I can’t speak for the OP, but I have a hard time mustering up the spirit and the energy to fire up the oven and stove every night when it’s just me.

I think the poster with the veggie snack container may be on to something.

And cooking for 1 is different. I hate leftover cooked vegetables.

[Anonymous]

Sweet salads are really good.

Once a month or so I'll roast some pecans with a bit of melted butter and a dash of salt. Roast in the oven just until gently toasted, but be careful because it happens fast, and you don't want to burn them. I store them in the fridge.

Chop up some lettuce, and add your fruit of choice. I usually use either chopped apples or pears, but you can experiment to see which fruit you like best. Toss with blue cheese dressing. Place in salad bowls. Sprinkle some pecans on top, and a light amount of crumbled blue cheese.

It's delicious, and reasonably healthy (aside from the fat-heavy salad dressing).