Tip 21 of 25
(you’ve managed 3 weeks of these tips… we are nearly at the end… stay with me!)
Squeeze in an extra portion where you can
If you’ve been trained to think of dinner as protein, starch and one veg, challenge yourself to improve your life with the addition of one additional vegetable.
Whatever you are making, think ‘how can I add another vegetable to this?’
Perhaps when you are thinking of meat and two veg…. skip the idea that potato counts as a veg. Nutritionally speaking, potatoes fall into starchy vegetable category, and are more along the lines of pasta and rice and bread as to content. Perhaps you could replace those and have another veg with your meat and veg.
Tip 20 of 25
Don’t forget the crunchy snacks
Good old veg make for brilliant snacks. Come on in. Baby carrots, radishes and sugar snap peas don’t even need any chopping.
Tip 19 of 25
Put avocado in your pudding
A brilliant dinner party treat is an avocado chocolate pudding. I guarantee guests will want to make this at home themselves:
Tip 18 of 25
Bake them in bread
Veggies are marvelous when used in baking. Courgettes in particular seem to do the job above others.
Try this brilliant recipe:
Tip 17 of 25
Not tried cauliflower pizza? You might like it so give it a whirl sometime soon.
Here’s a recipe from the Hemsley sisters:
Another great veg idea for the humble pizza is to spread a layer of pureed spinach on the dough before adding your tomato sauce. Sneaky, right?
Tip 15 of 25
Dish up veggie fries
Sometimes you need something resembling a chip.
Check out this link for some amazingly easy and delicious ways to serve veggies you will never have thought of before
Tip 12 or 25
Casseroles, Bolognese sauce or chilli is the ideal place to smuggle in added veg. Vegetable dodgers will barely notice if you grate carrot or courgette, or finely mince mushrooms (which have a surprisingly meaty texture). The texture is barely changed.
How about this beef bourguignon recipe… you could easily double the veg or add other veg like parsnips, courgettes/zucchini, butternut squash, leeks. Get creative. The main base and herbs give you the flavour and the veg can build on that.