Now I walk into our local grocery store with a rainbow of vegetables greeting me at the entrance. Even though all these veggies are at my fingertips, it has taken me time to learn how to incorporate them into our daily menus. (Did I mention I married a man from Texas and his idea of a vegetable was a potato to go alongside his steak?)
My journey of increasing vegetables started with the sneaky approach. When making a pasta dish or casserole I took the opportunity to hide vegetables in the sauce. Shredding zucchini to add in the meat sauce went unnoticed, making my blender my prized kitchen possession.
I discovered that pretty much anything could be cooked, blended up and added in, which caused my vegetable boldness to grow.
Next came kabobs.
The combination of skewers, marinades and a grill took our veggie eating to a new level in the warmer months. This summer my kids made these veggie kabobs and tried every vegetable on the stick. (Not all of them were favorites, but at least they tried them all.)
Another strategy: dips.
As a kid, various hummus and fancy dips did not line our grocery shelves, although we did have Hidden Valley Ranch dry packets that you add to sour cream. I clearly remember eating more veggies when that ranch dip was around.
Veggie snack boxes are an easy way to have a healthy snack on the go; I happily eat any dip presented next to my vegetables.
Now vegetables are a daily part of our meals that my family expects. In fact, tonight my Texan husband made a new vegan broccoli soup recipe for dinner. Talk about coming a long way!
Here's to veggies, veggies and more veggies.