Veggies, veggies everywhere! I’ve been hearing from a lot of clients either that they aren’t big fans of vegetables or that they want to try some new veggies/veggie recipes. So today, I have for you a few ways to mix-up some vegetables you may or may not have tried or liked before.
I will be the first to admit I am NOT a fan of cauliflower. I avoid the “California” mixed veggies with broccoli, carrots, and cauliflower. I ignore it on salad bars. I pick around it on veggie trays. But as with most vegetables, roasting them brings out a delicious flavor that makes even one of my lesser favorite veggies pretty darn tasty. Cauli lovers will want to check this out for sure.
Cheesy Cauliflower Poppers http://www.vitacost.com/vitacost-recipes
- ½ head cauli chopped or pulled into florets
- 2-3 Tbsp olive oil
- 1/8 cup nutritional yeast (near-powder used by vegans to make things “cheesy”)
- ½ tsp spice/herb seasoning – use whatever you like!
- Dash salt
- Dash onion powder
Preheat to 350. Mix together oil, yeast, seasonings. Add cauli and toss. Spread on sprayed, foil-lined sheet and bake 40 min, flipping halfway thru cooking time. Makes two veggie servings – be aware with the oil!
In the picture you see I tried two ideas with the same head of cauliflower. I seasoned the whole head the same then used the nutritional yeast on half and drizzled Frank’s hot sauce on the other half…because EVERYTHING is better when spicy!
Cardamom is a spice native to India and the surrounding areas that I’ve seen pop up mostly in Indian, Middle Eastern, Northern African recipes and thought I’d investigate it more. Well…it’s expensive! I managed to get mine 50% off at Kroger some time ago as luck should have it. But it’s fine to substitute it out. Some recipes use cinnamon in its place and as a BIG cinnamon fan I’m totally fine with that! However, there’s a taste to cardamom – strong, maybe bitter – that I’m not crazy about that does not remind me at all of cinnamon. With a quick little Internet search, I found two pieces of information: cardamom is the third-most expensive spice by weight (clearly!) and is part of the ginger family. I don’t care for ginger so that explained the unappealing bite I couldn’t put my finger on. Those who like ginger may want to try this recipe authentically. Those looking to save a little or who dislike ginger may opt for cinnamon for this sweeter side dish.
Honey (Syrup)-Cardamom Glazed Carrots http://www.food.com/recipe/honey-cardamom-glazed-carrots-181759
- 2 cups sliced carrots
- 6 cups cold water
- 2 tbsp olive oil
- 1 tbsp sugar-free syrup
- ¾ tsp cardamom
- ¼ tsp salt to taste
Bring carrots in salted water to a boil and cook until just before done. Strain (if not serving immediately place in cold water). Before serving, heat oil in sauté pan over med heat. Add carrots to heat through and finish cooking. Add syrup and cardamom, toss, adjust seasoning, serve. Makes two veggie servings.
And last this week, a recipe I’ve made for quite some time, including earlier this week. A bunch of kale is almost always available for about $0.99 and is SO simple to use in this recipe. Looking for a snack to munch that gives some crunch like chips or popcorn without the carbs? Try these!
Smoky Kale Chips http://www.foodnetwork.com/recipes/ellie-krieger/smoky-kale-chips-recipe/index.html
Remove center ribs and stems from 1 bunch of kale. Tear leaves into 3-to-4-inch pieces. Toss with 1 T olive oil, 1 t paprika, and ¼ t salt. Spread on 2 baking sheets coated with Pam. Bake at 350 until browned around edges and crisp, ~12-15 min.
Feel free to get creative with the spices you use – this week I used a fair amount of garlic powder and sprinkled on some nutritional yeast flakes for a hint of cheese flavor. I tend to bake mine on a higher temp and cook time varies on how much kale you have, how much space the pieces have, etc. I look for mine on the verge of burning – that tells me they are crisp. Still all dark green generally indicates pieces that are still soft/damp.
Use these recipes to jazz up increase your veggie intake. What veggies do you struggle to eat? Which are on your to-try list? Do you have a veggie recipe that will please even the pickiest of eaters? Let me know! In the meantime, feast on white, feast on orange, feast on green, and as always…FEAST ON!!!
~Coach Lauren
