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Squeeze in an extra portion where you can

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.

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Put avocado in your pudding

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:

https://realfood.tesco.com/recipes/chocolate-and-avocado-mousse.html

 

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Bake them in bread

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:
https://www.theguardian.com/lifeandstyle/2013/oct/04/how-to-make-courgette-cake

 

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Rethink pizza

Tip 17 of 25

Rethink pizza

Not tried cauliflower pizza? You might like it so give it a whirl sometime soon.

Here’s a recipe from the Hemsley sisters:
http://www.bbc.co.uk/food/recipes/flower_power_pizza_13681

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?

 

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Try kale crisps

Tip 16 of 25

Try kale crisps

Ok – so I know that sounds very uninspiring. So I’m not going to ask, but TELL!. TRY KALE CRISPS! And make them yourself. DON’T MAKE ME COME OVER THERE!!!!

Preheat the oven to 150˚C.

Blend…

  • 75g cashew nuts
  • 1 shallot (chopped)
  • 2 Tbsp nutritional yeast flakes
  • ½ tsp garlic salt
  • 4 soft large dates (chopped)
  • 2 Tbsp lemon juice
  • 2 Tbsp water
  • 2 Tbsp apple cider vinegar

…together until you create a thick paste.

Add a little more water if you need to.

  1. Put a 250g bag of kale in a bowl, add the sauce and massage together with your hands.
  2. Place on a lined baking tray and bake for 15-20 minutes.
  3. Turn the kale over and bake for a further 5 minutes.
  4. Cool.
  5. Store in an airtight container for up to 3 days.

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Dish up veggie fries

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

https://www.tasty.co/compilation/veggie-fries-4-ways

 

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Try avocado and baked egg

Tip 14 of 25 – getting more fruit and veg into you life

Try avocado and baked egg

You’ve stayed with it 2 whole weeks! Good job!

 

Did you try this already? You won’t believe how good it tastes.

  • Heat the oven to 220˚C.
  • Halve an avocado and remove the stone to create a pit for the egg.
  • Put the avocado in a small ceramic baking dish or baking tray.
  • Crack the egg into the hole, sprinkle with paprika.
  • Bake for 15-20 minutes.
  • Season and serve!
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Serve vegie tomato sauce

Tip 13 of 25

Serve vegie tomato sauce

Making you own tomato sauce is far healthier than shop-bough varieties. Grate in carrot and finely chop peppers then add to pasata or tinned tomatoes with fresh herbs like basil or oregano and whiz when done. Roasted butternut squash will also do the trick. No one will ever know the difference.

Serve over some courgettie or zoodles and you have double duty!

https://www.jamieoliver.com/…/pasta…/seven-veg-tomato-sauce/

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Sneaky additions

Tip 12 or 25

Sneaky additions

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.

https://www.bbcgoodfood.com/recipes/853637/beef-bourguignon