I find that one of the main reasons people say they don’t like veggies is because they haven’t had them prepared in a way they like. It’s not that they don’t like the vegetable itself, they’ve just never had it cooked in a way that they like.
For example, I’ve never been a big proponent of sweet potatoes. I grew up in a Midwestern, German town where sweet potato casserole rules at holiday events: A mix of sweet potatoes, marshmallows, cornflakes and other things that when they are all put together make me cringe.
Sweet potatoes are actually very good for you (obviously that is all discounted when baked in a casserole like I described above). The root is high in vitamins, magnesium, and iron. If you are going to eat potatoes and cook them at home, you might as well swap them out for the sweet kind — and reap all the benefits.
So I decided to experiment and attempt to change my mind on sweet potatoes. And low-and-behold, when prepared differently, I like them!
Sweet Potato & Goat Cheese with roasted vegetables
- 1 sweet potato — peeled and diced
- 1/2 cup of sliced onion (red, yellow or white — whatever you prefer)
- 1 diced carrot
- 1 cup of diced mushrooms
- Goat cheese (Schnuck’s Grocery brand garlic & herb goat cheese is the bomb!)
- Olive oil
- Seasonings of your liking
- Preheat oven to 425 degrees
- Prepare veggies and put them in a baking dish
- Drizzle with olive oil and season to taste — I prefer to use a dash of Worcester Sauce, season salt, garlic, thyme, cilantro and pepper
- Bake for 20-30 minutes or until the sweet potatoes are cooked and soft, stir occasionally.
- Sprinkle on goat cheese with just a few minutes left to go in the baking process.
- Give it one last stir to mix in the melted goat cheese and you are golden! Enjoy!
Looking for another way to prepare fresh green beans? Here is a recipe I came across a few months ago that I have been using ever since. Fresh green beans are the best!
Fresh Green Beans, sauteed
- A few handfuls of fresh green beans (remember to cut off the ends)
- 1/2-1 cup of Moscato wine
- 1 beef bullion cube
- Olive oil
- Add green beans to skillet and drizzle with olive oil, put on high heat
- Add Moscato and bring to a sizzle (can cook with lid the entire time)
- Add bullion cube and pepper to your liking. Stir to mix and melt the cube.
- Stir occasionally until most of the liquid is cooked out and the green beans are tender to your liking. Enjoy!
I hope these recipes inspire you (#Foodspiration) to think outside the box when preparing veggies and spark your interest to try vegetables you didn’t care for in the past in a whole new way!
Here is a nifty fruit and veggie calculator courtesy of the CDC that helps you calculate the recommended amount of each of the respective food groups in accordance to your age, sex and daily physical activity.