When I was growing up I was a super picky eater. I don’t know whether it was the fact that we only had canned vegetables while I was growing up, or if I really only wanted peanut butter crackers for the first twelve years of my life. In recent years, I have learned to absolutely LOVE vegetables. Not only are they incredibly healthy, but I also feel great after eating them. I hate feeling super fat and bloated after a meal, and vegetables help give me energy and make me feel satisfied. I also love to cook, so it is definitely fun to play around with recipes in the kitchen or even make up your own. But I try to make these recipes as healthy as possible, so you won’t see an abundance of cheese, bacon, or butter, sorry! Here are 10 easy recipes with veggies that even the pickiest eaters will enjoy.
Heat olive oil in a pan over medium heat. Add raw baby spinach and cover for about five minutes. Then, take off the lid and add salt, pepper, and minced garlic. Cover again for five more minutes. Remove from heat and sprinkle parmesan cheese. Voilà! You now have a side dish to accompany chicken, salmon, steak, or anything you like.
Dice tomatoes and add garlic, basil, olive oil and balsamic vinegar. Next, salt and pepper to taste, mix together and put on top of a piece of toasted bread. So simple, so quick, and no cooking! Bruschetta is a great appetizer or snack full of nutritional value.
Cut the Brussel sprouts in half and add onion, olive oil, salt pepper, sliced pears. Then, bake them at 450 degrees for 25-30 minutes. After, squeeze fresh lemon over them and drizzle honey. Next, add dried cranberries and bake again at 450 for 25-30 minutes. The sweet cuts bitterness and works well with the acidity!
Preheat your oven to 400 degrees Fahrenheit. Cut the ends off of your Brussel sprouts and toss with olive oil, salt, and pepper. Cook for 30 minutes or until a fork can easily stab them. Take them out of the oven and in a bowl toss with feta cheese.
When you roast Kale it becomes crispy and salty like french fries! Okay, I know not the same but give it a shot since it has so many vitamins. Preheat oven to 350F and spread out the kale on a baking sheet drizzled with olive oil and apple cider vinegar. Place on lowest rack for 10 minutes then take out and mix the kale up. Bake for another ~10 minutes. The kale should break when you touch it, not bend. Sprinkle with sea salt and serve.
Cut off the woody ends of the asparagus and coat your pan with olive oil. It can either be whole or cut depending on the size of the pan you use. I add salt, pepper, and some crushed red pepper (because I like spicy food!). I also like to add mushrooms to the mix since mushrooms are super healthy. Cook the asparagus until it is bright green and tender. If you don’t like spice, you can substitute the red pepper flakes for lemon.
I know, I said that these recipes would be healthy and this one incorporates cheese and butter, however, if you are craving chicken fettuccini alfredo or mac and cheese, this is a good low carb substitution. Preheat your oven to 400 F. In a pot, boil water with a dash of salt. Cook the cauliflower for 8 minutes or until tender. Then, in a large baking dish add the cauliflower and heavy cream and butter. Sprinkle with garlic, cheddar, Parmesan, thyme, salt, and pepper. Bake for 30 minutes and let cool then eat! Forget cookie monster, these recipes with veggies will turn you into a veggie monster!
Cut broccoli and add olive oil salt pepper and lemon zest. Next, roast the broccoli on a pan at 450 F for 15 minutes. Once it is done, drizzle with tahini sauce and dig in. If you don’t want to roast it, I love steamed broccoli with just salt and pepper.
Another great substitute for pasta is spaghetti squash and it is easy to make. Take your spaghetti squash and cut it in half. Preheat your oven to 400 F and scoop out the seeds. Brush it with oil add salt and pepper. Then, bake for 40-45 minutes. When a fork can easily pierce the skin, it is ready to take out. Now, over medium heat add oil, onions, garlic, and sautee. Add in cherry tomatoes, salt, and pepper, and let simmer. Take your squash and pull the edges with a fork to create the “spaghetti.” Mix with the tomato mixture and put it all back into the hollowed out halves, then top with mini mozzarella balls and bake for 5-10 minutes. Top with basil and enjoy. These recipes with veggies are seriously delicious.
Another recipe that isn’t 100% healthy, but it is a great way to get vegetables integrated into your diet. Not to mention it is a great snack to have when friends come over. Preheat your oven to 350 F and coarsely chop your artichoke. Mix together cream cheese, parmesan, and mayonnaise. If you like, you can add garlic powder, parsley, and cayenne. Mix in the artichokes and place into a dish then bake for 25-30 minutes until it is golden brown and bubbling. Take it out and serve.
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