Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
16 Nov

How to Eat More Vegetables

It’s been my experience that people rarely have trouble eating more meat when going Primal. Sure, former vegetarians may struggle with the transition, but the average omnivore usually welcomes the opportunity to indulge more often. Vegetables, on the other hand, seem to present more of an issue. We don’t live in a very veggie friendly culture. Vegetables get a bad name from the overcooked, colorless portions served in schools to the tiresome model of bland “house salads” across America. (Can we all just agree that iceberg lettuce is just a handy wrapping agent – for real food?) I get emails and comment board questions from time to time asking how to incorporate more vegetables into a Primal Blueprint diet. Sometimes they’re from self-professed vegetable haters. Other times, folks are just looking for tips to expand their limited horizons in the produce section or in the cooking realm. Fall might not be the height of farmers’ market season, but it’s a good time to up your antioxidant intake. Why put off making a positive change? Let’s dig in.

Train Your Palate

I always tell people you *can* train your taste. Sure, chocolate will probably always taste better than broccoli, but as you distance yourself from a daily onslaught of sugar, salt, and processed additives, you’ll begin to appreciate the taste of freshness in all your food – vegetables included. Be patient with the process (and yourself). Take it as slow as you need to.

Start with the veggies you already like or sort of like. Work more of them into the meal rotation more often. Use them raw in one dish and cooked in another. Chop them finely in one meal and use large chunks for dipping at snack time. Start your own list or cookbook to record your favorites.

Add One Quality Vegetable At a Time

Go to the best farmers’ market or produce department you can. Buy the best quality you can afford. Start with just a little of each new thing. Get plenty of inspiration from your favorite cookbooks and online recipes (like here of course).

Have Fun With It

Host a potluck, have each family member make a dish, or go out to dinner with the weekly veggie theme in mind. That way you’ll get to try a vegetable prepared differently in several dishes. You’re bound to like at least one.

Learn to Cook Each Vegetable

Guess what – no one likes green beans when they’re cooked to an olive-colored mush. The same goes for limp asparagus or soggy eggplant. Here’s where I think cooking shows can come in handy – when they aren’t just carb orgies. (Anyone out there want to bring the Primal Blueprint to the “Next Food Network Star”? I take an oath to actually watch the show from start to finish and post updates on your progress here.) Good cooking magazines and cookbooks often give more detailed recipe instructions or ingredient guides, which can be handy. That said, many vegetables are better raw. Stay open-minded.

Don’t Underestimate Good Seasoning and Accompaniments

Cut yourself some slack early on, and use dips, sauces, and dressings as you need them. As your taste adjusts, you’ll depend on them less. If you’ve been Primal for a while now, use your favorite recipes to your advantage. Dip vegetable sticks into meat juices or mushroom sauces (works great with cauliflower, BTW). Whip up a jar of Primal ranch dressing or tzatziki for some some raw veggies.

Look beyond the typical dip ideas, however. Try the veggies at hand as a hot side dish with an Asian (stir fry!) or Mediterranean sauce. Add some umami with some good quality cheese if you do any dairy. (Gratins aren’t just for potatoes.) Or mix your veggies with some fruit while you get used to the new tastes.

Yes, You Can Eat Vegetables for Breakfast

Now for the nitty gritty of a day’s menu. Like eggs? Throw in diced bits of a single vegetable (or more) when making scrambled eggs or an omelet. Mince it if you’d rather not taste large chunks. Or blend some kale or spinach into a smoothie. Add a splash of fruit juice or a handful of fruit if you need to. As you get used to one, look at adding another.

Envision a Better Salad

First, experiment with better greens. If it’s your least favorite part of any salad, minimize the greens portion and try out alternatives. Baby spinach and romaine, for example have more flavor than iceberg but are still pretty tame. Butterhead varieties and endive are a few of the mildest leaves. For more flavor, try dandelion and other “weed” greens, radicchio, or a peppery arugula. Shred some red cabbage or throw a few kale leaves in there to mix it up. While buying whole heads or loose stock leaves gives you the freshest (and usually cheapest) option, consider trying pre-packaged mixed greens to test out what you like the most.

That said, a good salad is so much more than the greens. (Sometimes, there are no greens to be had period.) Here’s where the veggie of the week idea can come in handy. Use the vegetables you like already and throw in a new one every few days. Don’t limit your salads to veggies only. Just about any salad, if you ask me, tastes better with some meat or even a little cheese on occasion. Do a chef salad, a salmon Caesar salad, or a broccoli, scallion, and carrot slaw with some marinaded beef. Then get bold and add to the mix over time. If texture is an issue, try a chopped salad.

Veggie Snacks Can Be More Than Carrot and Celery Sticks

I personally love a crudite platter, but it can get old if you never mix it up. Invest in a dehydrator and make vegetable “chips” with everything from kale to zucchini. Season generously, and enjoy. Use the leftovers from the previous night’s veggie adventure as a snack, or do a butter leaf wrap with a vegetable-rich tuna or chicken salad. Good readers, I know you’ll have plenty to add here!

Sneak Them Into Your Favorite Dishes and Comfort Foods

One of the best meals I ever had at someone else’s house was shrimp cooked in a Greek vegetable and feta sauce. I never would’ve guessed it was just tomatoes, green pepper, scallions, olive oil, and herbs with feta. The longer things cook, the more the flavors become blended into something wholly new and rich. Use this principle to your advantage. Add minced veggies to your favorite chili, stew, or soup recipe. Mash some root vegetables and serve it with garlic butter, homemade gravy, or plain meat drippings.

Anyone ready to eat now?? Thanks for reading today. Be sure to share your own ideas for enjoying vegetables Primally. I’ll look forward to reading your tips, questions, and recipe ideas. Have a great week, everybody!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Everyone is so overwhelmingly happy and delighted about eating many more vegetables — but — what no one is saying (and the article also fails to mention) is that a lot of people have a terrible time digesting them.

    It’s not a matter of disliking the taste of something like asparagus — it’s the memory of 12 hours of bowel cramps and smelly gas from eating ONE solitary stalk.

    Some people get into a lot of trouble when they have too many oxalates. Others have their arthritis flare up if they even glance at a nightshade. Mark has mentioned troubles with grains like lectins, phytates, opioids, phytoestrogens, and anti-nutrients in general. Legumes can cause so many problems that they aren’t even considered paleo.

    Cutting out everything which can cause trouble to a touchy gut resembles gingerly traversing a mine field at times.

    So, not just anybody can tuck right into all those healthy veggies, at least not without a big makeover of intestinal flora and their immune systems.

    piano-doctor-lady wrote on November 16th, 2011
    • Agreed!! I am in this boat and wish Mark would address this – I know he loves fresh salads but I just can’t eat them. And no tomatoes really brings you down …

      I try to steam veggies and puree them to get them in my diet.

      LC wrote on November 16th, 2011
      • or you can basically ignore veggies if you make sure to eat lots of meaty fat and bone broth, oh and also organ meats.
        check out Kurt Harris md’s blog, Archevore, and Jack Kruse md’s blog, The Optimized Life. Although it’s Paleo/Primal to eat veggies, some of us can’t eat a lot, or even a few in some cases. Mark, haven’t you also written about people who can’t eat veggies, and i know there is a very good bone broth recipe on this site.

        Maryanne wrote on November 18th, 2011
    • With that many problems, making over the gut and imune system is exactly what’s needed. Juicing lots of fresh green vegetables and taking high quality probiotics should repair the intestinal lining, but will take a long time and commitment to the regimen. It’s worth it.

      Diane wrote on November 16th, 2011
    • I get most of my veggies from smoothies and I have no digestive problems at all from them. I’m not sure if that’s because they’re so well blended that they’re easier to digest or if my gut just handles them better, but I used to have all kinds of digestive problems with grain based products. I also don’t have much trouble with steamed veggies.

      Greg wrote on November 16th, 2011
  2. sometimes cooking veggies is just too much work when I’m short on time and energy :(. We tend to eat the same steamed organic veggies bought frozen in bulk from costco: broccoli and green beans.

    One of my favorite food blogs with fantastic vegetable recipes is Kalyn’s kitchen http://www.kalynskitchen.com. She does the South Beach Diet, which is fat phobic, low carb. Adding fat to the recipes is easy for me. Her ideas are excellent! She has roasted veggies and lots of salads.

    RadiantLux wrote on November 16th, 2011
    • That site is great. Thanks!

      Fiona wrote on November 16th, 2011
  3. I disagree, I prefer my vegetables this way –> “Guess what – no one likes green beans when they’re cooked to an olive-colored mush. The same goes for limp asparagus or soggy eggplant.” I slowly cook them less and less, and when I can eat them raw then I know I am doing good! But at first they have to be cooked to death and lathered in fat.

    Nicole wrote on November 16th, 2011
    • Nicole, you must be a Southerner, too! :) When I read that I was like, “*sniff* I do.” haha Cooked 8 days with half a hog, right? But I am getting better & I never liked greens cooked that way & never ate them til I started eating Primal. Kale sauteed in bacon fat is yummy with a morning steak. I guess however we like it, the point is that bacon-flavored veggies rock! :)

      Keet wrote on November 17th, 2011
  4. I LOVE salads and almost all veggies, whether steamed or grilled. However, to force picky eaters to eat their veggies I have learned to incorporate more veggies into “traditional” one-pot meals, like soups and chili. My entire extended family LOVES my chili. I make it with grassfed/finshed ground beef, black or kidney beans, and at least 6 to 8 different veggies (onions, red, green & orange peppers, tomatoes, jalapenos, finely chopped spinach, kale, cilantro; even add zucchini in summer and butternut squash in winter). With my own blend of chili powder, cumin, fresh garlic, all they taste is “chili.” Some of you stricter paleos would omit the beans. Still works…as long as you eat tomatoes; ) Or soups, I add finely chopped kale and spinach to just about every soup imagineable.

    Diane wrote on November 16th, 2011
  5. Sliced cucumber – salted

    I eat these instead of corn chips or potato chips when watching football!

    (dipping optional)

    Also – combining vegies with fruit works great for me. Cauliflower and watermelon is awesome!

    Richard wrote on November 16th, 2011
    • Now THAT is an excellent suggestion! Thanks. I’m sceptical about the cauli/watermelon combo- will have to give it a go. I don’t mind watermelon and feta.

      alley cat wrote on November 17th, 2011
  6. My challenge is making veggies that everyone will like. My 7 y.o. will try most anything if he can have it with balsamic vinegar…go figure! The easiest way to get my boys to eat sweet potatoes is tossed with coconut oil, cinnamon & nutmeg and roasted.
    Over the summer I discovered a great use for some “bread dipping” spice mix I received as a gift…mixed it with EVOO and brushed it on sliced zucchini & yellow squash, then grilled.
    I also cook up some carrots & sweet potatoes, puree together and mix into other things like cheese sauce, peanut or almond butter, or if my boys indulge in a quesadilla I spread it on before the cheese.

    mary b wrote on November 16th, 2011
    • i think peanut: oil, butter or nuts, are one of the worst choices for us. otherwise, i like your ideas!

      Maryanne wrote on November 18th, 2011
  7. Here’s the discovery I was looking for ahead of Thanksgiving: substitute celery root for bread to stuff your turkey! Tried it with a chicken this weekend, was great! Cut away the nooks and crannies, dice into 3/4″ cubes and toss it into the blender. Just a couple of pulses, and you have a great, manageable mass to which to add your favorite extras, herbs and spices. Doesn’t soak up the juice from the bird as well as bread, but is still yummy! Maybe will add a bit of parsley root next time, too!

    p.-b. wrote on November 16th, 2011
  8. Hello – I just read your associated article “What about a zero carb diet?”. I’m a “no-carber” myself, or darn close, and have eaten primarily animal protein and fat for nearly 1.5 years. I arrived at this position after adopting the Paleo diet and subsequently reading GCBC. I do not eat any vegetables or fruits regularly and I have not heard any convincing arguments to do so. I’ve only heard statements like eating meat and fat exclusively is “too hard.” I empathize with that, but I still wonder why bother?

    Philip J wrote on November 16th, 2011
  9. We can all benefit from this post!

    I particularly like doing the following:

    Spinach into smoothies – honestly it doesn’t alter the taste (much)

    Dash Apple Cider Vinegar (ACV) onto your veg – I usually do this with raw veg as it really brings out the flavour (same with berries too!)

    My favourite…want carbs? Just replace them with fresh vegetables and the pound will drop off!

    I love how you can eat a whole plate of veg guilt free to fill you up!

    Luke M-Davies wrote on November 16th, 2011
  10. My husband HATED cauliflower, until I baked it. Make thin slices and toss in olive oil; bake for 10 mins. or so. It becomes caramelized and delicious; no bitter flavors at all.

    Linda wrote on November 16th, 2011
  11. wow, these are all such great ideas. as a lifelong veggie hater, this is just what i needed to read today. thanks, everyone, for your ideas.

    lynnie ley wrote on November 16th, 2011
  12. Asparagus tossed in olive oil and sprinkled with Italian seasonings and garlic then grilled. Delicious!

    I also love zucchini pan fried in butter and olive oil and now I’m going to have to try the parm cheese on it too.

    Susan M. wrote on November 16th, 2011
  13. Learning to love vegetables can be as simple as expanding one’s cooking skills. On the few occasions we attempt to eat in a restaurant, the food that complies with our requests is often dry and tasteless (but not always.) The food I cook at home is flavorful and fresh and wonderful. People who don’t know I am on a restricted diet (in their eyes) often don’t know they are eating MY ‘weird’ food. My friends think I’m a really good cook, but all I really do is try new things until I hit upon something yummy and then I write that one down for future reference.

    Zusiqu wrote on November 16th, 2011
  14. Why bother if you don’t like veggies? We don’t actually need them. For my one meal today I had beef stew with kidneys, and a few bones thrown in for the marrow; accompanied by 3 eggs fried in clarifed butter.

    A complete meal!!

    Mike wrote on November 16th, 2011
  15. I LOVE my veggies. I love them plain too. Throw em in salads, enjoy as snacks, steam in water or fry in butter! Or, roast or bake! Yum yum!

    Primal Toad wrote on November 16th, 2011
  16. Great post Mark! I’ve been very ‘insecure’ about my vegetable intake for the last few months and was glad to read this post.

    Rocky wrote on November 16th, 2011
  17. Once thing I’ve learned about being Primal is that it can involve a lot of time in the kitchen chopping vegetables – something I’ve learned to enjoy doing in bursts that provide for 2 or 3 days at a time (listening to NPR while I work) – it can be zen-like.

    But it doesn’t have to be this way, and there are short cuts. I’ll share a few (please forgive any repetition from prior comments I’ve left):

    Organic spinach (Cascadian Farms is my fave brand). All you have to do is steam it. It’s delicious with some fresh lemon juice, if you have it, and some good olive oil and sea salt.

    The fastest-ever infusion of veggies is this smoothie:

    One can (15 oz) whole tomatoes, with juice
    5 oz spinach, fresh or frozen – kale works nicely too, as does lettuce (any kind)

    Mix thoroughly in food processor or blender. Pour into a bowl or mug. Drizzle olive oil on top and sprinkle pepper and sea salt.

    This is a movable feast – take it with you wherever you go, in a thermos or water bottle or whatever. It’s drinkable, so you can get a huge veggie infusion in a few gulps – doesn’t take as long as eating a salad, and you can “eat” on the run (standing up or driving, riding the bus, walking to someone’s office, whatever), if need be.

    Note that if you keep your kitchen stocked with canned tomatoes and frozen spinach, you will ALWAYS have a non-perishable veggie source on hand.

    This smoothie is also a hunger killer. I especially like having one before going to a party or restaurant where I know Primal food will be in short supply. In situations like that, it helps to not be that hungry.

    Susan Alexander wrote on November 16th, 2011
  18. I’ve been doing an elimination/gut repair type diet that is primal, plus no dairy, nuts or eggs. Lemme tell you veggies started to taste MIGHTY good when I completely cut out grains and sweets. I wasn’t even eating a whole lot of the refined stuff, but now that I am completely off, veggies have become heavenly. Thanks for all of the tips, Mark.

    Lisa wrote on November 16th, 2011
  19. Mark, if they would have me, I would bring primal to the food network in a heartbeat!
    Imagine all the fun one could have, with a primal Iron Chef!

    Jason Sandeman wrote on November 16th, 2011
  20. So far for me going Primal, has meant eating more vegetables since I have been replacing grains with vegetables. I’ve been eating vegetables that I have not eaten much in years like spaghetti squash, cauliflower, turnips, and other squash. I hope to learn how to incorporate more greens into my meals. If you don’t have bacon fat, a little real butter is good with vegetables.

    Andy wrote on November 16th, 2011
  21. In the winter, I make pots of beef stew, and add tons of veggies in there. If you don’t like them, it really helps to hide them! I add some red wine and let it cook down. Mm. I also make “Southern style” greens like kale. I get a smoked ham hock and cook it up with some onions and plenty of garlic. Then I add at least two bunches of greens, and a quart of chicken stock,and some spices. I let it cook down, and again – you get a lot more leaves for the same volume! :) (Don’t forget to drink the “pot liquor”).

    Mel wrote on November 16th, 2011
  22. I keep a boat load of frozen veggies on hand (not the kind with junk added), and switch them up almost every night in different stir frys. It’s less intimidating buying frozen because you don’t feel the pressure to use them up so quickly in a decadent meal. You can take your time getting used to them and growing a taste for them. They can also be baked too straight from the freezer. Brussels, broccoli, and cut green beans are my favorite frozen ones to use.

    katie wrote on November 16th, 2011
  23. Roasting veggies in the oven has become my go-to quick & easy way to cook fantastic veggies. Get a sheet pan, cut up the veggies into the size you want, toss with olive oil or melted coconut oil, add salt and pepper and maybe some herbs or spices. Roast to desired doneness. So fast & easy. Even my DH who has not been a huge veggie fan most of his life now goes ga-ga over things like roasted carrots, roasted cauli & broc, roasted sweet potatoes.

    Alice wrote on November 16th, 2011
  24. One of the reasons I tend to skip veggies is the prep work, so I’ve invested in a few really nice knives and it makes the work easier and more enjoyable overall. I have since started collecting all variety of veggie gadgets that make the prep a little more interesting as well. Sur La Table or Pampered Chef has a lot of cool’ toys’ that make cooking more fun. Curved dual blade salad chopping scissors anyone? Mini finger-mounted veggie peeler? Yes please!
    I would also highly recommend a Mandolin slicer and a medium Micro-plane shredder. They’re perfect for shredding carrots in my tuna salad, having paper thin cucumber slices, etc. nice things to have if you are a ham for presentation.

    Jaime wrote on November 16th, 2011
  25. Hi everyone,

    I am new, but I am loving it. I thought it would be difficult with the vegetable thing, but it is easy really. one of my favourite dishes is golden Eye rib fillet. I rub mustard and chilli flakes and fried it until gold. For the side dish, I slice Okinawan sweet potatoe and fried adding Vegeta Gourmet Stock Powder for that delicious flavor, and when soft I add broccoli, zucchini, and sparragus for three more minutes and I am done. very simple and done in less than 15 minutes. I keep the slices of eye fillet already marinated in the fridge to eat for a couple of days in a row. We are in summer in Australia, so the veggies and fruit markets are an explosion of fresh colours. I am excited about going Primal. My daughter introduce me to it and, boy I am grateful, as well as Mark for creating this plan. I am reading the book now. I pass this website to every one who listen to.

    Myrna wrote on November 16th, 2011
  26. Coconut oil compliments veggies much better than bacon fat. I personally think bacon fat is just like adding a lot of salt, where as coconut oil does something very different. Plus, coconut oil is healthier. If you eat primal, you are getting more than enough animal saturated fats, adding bacon fat in cooking veggies is overkill.

    morgan wrote on November 16th, 2011
  27. When my hubbie & I went primal about 2 years ago, I didn’t think he would survive because he definitely was not into veggies. Since that time, both of our palettes have expanded – especially his. He now loves almost everything! Never would consider eating a raw, fresh tomato, or spinich, or cabbage, or cauliflower. Now, he loves all of them! Veggie Gratin’s allow for creativity – love them :)

    Melissa wrote on November 16th, 2011
  28. I have the opposite problem , have to gird my loins to eat meat , but I’m getting there. Think I am the only person to get excited in the supermarket at the display of fruit and veg !!!
    I am doing the Leptin reset at the moment , so lots of meat and very few veg. Can’t wait to be able to eat more that 50gms of carbs in the form of veg !

    Sheena wrote on November 16th, 2011
  29. Weird discovery: Zucchini puree makes a great hot breakfast, somewhat reminiscent of cream of wheat. Just steam zucchini, puree it and season with salt, pepper and a nice chunk of butter.

    anna wrote on November 16th, 2011
    • Have you tried this as a “sweet” breakfast? Thinking I could add a tad of maple syrup and lots of cinnamon, reminiscent of the days when I ate oatmeal.

      Melle wrote on November 22nd, 2011
  30. I grew up with a large vegetable garden and I get frustrated by the lack of quality in the local stores. We do have a farmers market, but it is done for the year. The food co-op has nice stuff but at triple the price and it just isn’t in the budget right at the moment. I also tend to get frustrated at the lack of variety. I guess I am used to planting my own. I haven’t always lived where I could plant a garden and right now my garden is pretty tiny. Up until my oldest daughter moved out, I was feeding five people and the budget was not big, and still isn’t. My favorites are kohlrabi, fresh asparagus, and yellow pear tomatoes.

    Ingvildr wrote on November 16th, 2011
  31. One of my favorite ways to get more good greens into my diet is to drink them for breakfast. I like making green smoothies…

    Some of my favorites include:

    A combo of 1c. mango. (high glycemic I know, but you can also swap for 1C. berries of choice)
    1C. fresh spinach leaves
    1/2 -3/4 C. kale leaves, de-stemed.
    I blend all this with 1C. water (or coconut water) to my Vita Mix and whirl away till smooth and creamy.

    And my favorite green smoothie Vitamin C fix is a combo of:
    1/2 grapefruit ( peeled and quartered)
    1/2 lemon ( peeled and quartered)
    1/2 lime ( peeled and quartered)
    a fistful of fresh parsley leaves with stems
    a large handful of fresh spinach leaves
    a handful of sprouts of choice ( I use alfalfa or sunflower)
    A medium handful of de-stemed kale leaves

    1/2 TBS Vanilla Extract
    Stevia packet ( optional)
    a handful of ice cubes

    I put everything in the Vita Mix, fruits first, then veggies, extracts, then ice.

    add 1-1 /2 C. of water or coconut water and blend till really smooth and thick. Adding more water/ice/stevia as needed.

    Alli wrote on November 16th, 2011
  32. BBQ Broccoli. I know, sounds strange, but you will not be disappointed. Cut broccoli into medium size pieces, toss with olive oil and just a touch of salt, then BBQ on high until tips are browned. I like to turn of BBQ and let them sit for 5-10 minutes in the warm BBQ so they soften a bit.

    Thor wrote on November 16th, 2011
    • I’m new and just getting into cooking more veggies. Are you barbequing broccoli on a grill?

      Anne wrote on November 22nd, 2011
  33. My issue with veggies so far hasn’t been getting enough, or trying new ones, it’s been eating them before they spoil without having to make multiple trips to the store every week. It’s just me & my mom at home, and since so many veggies come in pre-measured portions (rubber-banded bunches of greens, prepackaged sliced mushrooms, etc.), it’s hard to get a big variety and avoid spoilage at the same time. I have only 1 day a week to shop & prep, and most veggies turn within a few days if they’re not cooked, and get soggy and unappetizing if they are. I’ve never liked cooked greens (spinach, kale, etc.), and I don’t do smoothies so it’s hard for me to get those all-important leafy greens. Additionally, since I grew up on frozen-then-boiled veggies as a nightly dinner side dish, I have a phobia of frozen veggies and can’t STAND canned veggies outside of green beans & tomatoes (the mere thought of canned carrots makes me vom in my throat). So far I’ve been getting by on bagged salads, pre-chopped veggies, and certain selections from the Whole Foods salad bar, but even that’s getting old. I’m starting the 21-Day TBT this Monday, so hopefully I’ll be able to make increasing my veggie intake a big part of it. A timely post, Mark, but I’m still feeling a bit daunted… =/

    Siren wrote on November 16th, 2011
  34. CSA’s open up a whole new door for me–somethings I didn’t even know what they were let alone how to cook them–I would go online to research what I had received–I have tripled my variety–
    and when all else fails I chop add fat and toss in the oven and roast what ever it is that I have –roasting with fat makes all veggies tasted great!

    Lori wrote on November 16th, 2011
    • Lori, what are CSA’s?

      Anne wrote on November 22nd, 2011
  35. Don’t forget soups! I make a mean red pepper soup as well as homemade cream of celery (doesn’t really need the dairy if you purée the soup in a blender) and how bout lam chowder made ith cauliflower instead of potatoes? Yum. Now I’m hungry.

    Donna wrote on November 16th, 2011
    • You can also make some great tomato based soups with other veggies as well. Red bell peppers go great with them. I think broccoli works well with tomatoes also. Chop everything up. Season it the way you want. Throw it in the Vitamix long enough to grind and heat it up, and presto. Of course that’s more of a pureed soup than chunky, but it’s quick and easy.

      Greg wrote on November 16th, 2011
  36. I still have to think about vegetables! My favorite thing to make right now is butternut squash soup. I just simmer onion, celery, carrots and leeks in a pot with water and spices (while baking the squash). When the veggies are soft, I toss ‘em in a blender and when “pureed”, put them back in my veggie broth. Yummm!!! I like adding chili spices and cumin to this, grass-fed cream is optional. I pour my soup over either spaghetti squash or crumbled sausage.

    Tristan wrote on November 16th, 2011
  37. Our best cauliflower recipe my husband got in the locker room after a CF WOD…cut up head of cauliflower, toss with olive oil, salt, pepper, garlic,herbs and roast about 425 for 45 minutes. Toss a couple times during baking. Even if it looks a little burt, it’s delicious….better than you think it can taste. We keep experimenting to get the perfect combo of spices. I also roast combos of vegies like this (carrots, fennel…whatever you have that needs to be eaten that isn’t too delicate)

    Rose Adams wrote on November 16th, 2011
  38. I can appreciate the advice about easing into vegetable consumption, but what about just jumping in and trying something completely new? I have found often that people think they don’t like certain vegetables (broccoli, b-sprouts, etc.) and so they think they dislike ALL vegetables. It’s important to not just branch out to the better known and more popular veggies, but try the weird/odd/rare ones too!
    :)

    Jill wrote on November 16th, 2011
  39. Organic herb blend salad (from the store), chopped apples & avocado, toasted nut & seed mix (whatever’s available, toasted in a pan with butter or coconut oil & a teensy bit of salt, and kept in an airtight container in the fridge for just such an occasion – or with baked squash, sprinkled on steamed veggies, or baked or fresh fruit), or raw nuts or seeds, a little tuna perhaps. I baked eggplant the other day for babaganouj, and nibbling as I so often do when cooking discovered that eggplant is surprisingly sweet. Yum.

    Margi wrote on November 16th, 2011
  40. I never had a big problem adding veggies into primal eating. After failed attempts at vegan eating and USDA pyramid-style eating, I had already traded in servings of grains so I could have more servings of meat. But in order to make my meals feel like meals, I needed side dishes, and in my mind, if you don’t have rice and potatoes, you just have another vegetable!

    Certainly some very delicious recipes from MDA helped, too. I happen to remember a fennel and carrot side dish quite fondly…

    I also agree that you can re-train your palate. I used to tolerate veggies but love fruit, but once I gave up the grains, I realized that veggies have their own fabulous sweetness.

    Tonight, I made a pumpkin “lasagna” with spaghetti squash, zucchini, and a cashew “cheese” (I don’t tolerate dairy) mixed with pumpkin puree, all in layers with sausage. I couldn’t get over how fabulous it was! And now, if my husband eats a dinner that doesn’t involve veggies, his first thought is “Where are the veggies?” Dinner isn’t complete without them!

    Deanna wrote on November 16th, 2011

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