Eat Your Vegetables: 15 Tips for Veggie Haters
Try these easy ways to get more vegetables into your diet.
Eat More Vegetables Tip No. 7: Drink your vegetables.
There are several good veggie juices on the market (V-8 or carrot juice),
even veggie-fruit juice blends that taste great. Or, create your own veggie
blend juice by blending some carrot juice with a fruit juice (like mango,
tangerine, or orange juice).
Eat More Vegetables Tip No. 8: Increase the fun factor.
Let's face it: some vegetables are just more fun to eat than others. Corn on
the cob (especially when grilled) continues to be fun into adulthood. So are
veggie kabobs, and celery sticks filled with natural peanut butter or light
cream cheese. And a zucchini half, tomato, bell pepper, or portobello mushroom
stuffed with a savory filling can be as elegant as it is fun.
Eat More Vegetables Tip No. 9: Grill, baby, grill!
After you take your meat off the grill, why waste the hot coals? You'll be
amazed at how great grilled veggies taste. Before grilling, just brush veggies
lightly with canola or olive oil, light Italian dressing, or the same marinade
you're using for your meat (make sure to use marinade that hasn't touched the
raw meat). Large pieces can go straight onto the grill (portobello mushrooms,
zucchini halves, large pieces of eggplant, asparagus spears). String smaller
pieces onto a skewer for a veggie kabob.
Eat More Vegetables Tip No. 10: Know how to cook the stronger flavored veggies.
The strongest tasting (and smelling) vegetables are those in the cruciferous
family, along with some greens, and raw eggplant. Keep in mind that generally,
the longer you cook these veggies, the stronger their odor and flavor will be.
The exception is eggplant, which becomes milder with cooking.
Cruciferous vegetables include cabbage, broccoli, cauliflower, and brussels
sprouts. Some research has found that people who dislike cruciferous vegetables
tend to have a sensitivity for tasting a substance known as PROP (a bitter
To cut the bitterness of these veggies, there a few tricks you can have up
your sleeve. Add a little olive oil (or other fat) when stir-frying or
sauteing; add something salty or sour (like a drizzle of light soy sauce,
balsamic vinegar, lemon, or shredded Parmesan); or glaze the vegetables with
something sweet (a small spoonful of honey or orange marmalade).