Veggie Recipes

IMG_1281The USDA recommends that adults eat 2-3 cups of vegetable a day.  I’m not a huge veggie fan, so I’ve had to work to find ways to fix vegetable that I enjoy. Below are some of my favorite veggie recipes.

Coconut Steamed Veggies: Serves 1-2
Ingredients:
1/2 cup water
1/2 cup chopped fresh broccoli or green beans
1/2 cup sliced fresh carrots
1/2 cup chopped fresh cauliflower
1/2 tsp. coconut oil
1/4 tsp sea salt

Directions:
Add water to medium saucepan; bring to a boil.
Add broccoli, carrots, and cauliflower to saucepan; cover and cook 4-5 minutes or until tender-crisp.
To serve, place veggies in serving bowl.  Add coconut oil and salt; toss gently to coat.
*I make this recipe at least once or twice a week mixing up the veggies that I use.  More often than not, I use frozen veggies, steaming them and then adding the coconut oil and salt.

Roasted Asparagus with Almonds: Serves 1
Ingredients:
8 medium asparagus spears, ends trimmed
1 tsp olive oil
1 pinch sea salt
1 tsp slivered almonds

Directions:
Preheat oven to 400 degrees Fahrenheit
Arrange asparagus in a single layer on a baking sheet.  Drizzle with oil and sprinkle with salt.
Bake fro 25 minutes, or until tender-crisp.  Remove from oven.
Sprinkle with almonds

Sautéed Grape Tomatoes: Serves 4
Ingredients:
2 tsp olive oil
1 small minced shallot
4 cups grape tomatoes
1/2 cup water
2 Tbsp fresh parsley
Course salt and ground pepper to taste

Directions:
Heat oil in a large skillet over medium-low heat.  Cook the minced shallot, stirring often, until softened, about 5 minutes.
Add the grape tomatoes and 1/2 cup water.  Bring to a simmer; cook, covered, 5 minutes. Uncover, and raise heat to medium-high; cook, tossing often, until tomatoes have softened and water has evaporated, about 3 minutes.
Stir in parsley.  Season with coarse salt and ground pepper; and toss to combine.

Veggie noodles
I frequently replace pasta with zucchini noodles (or use half pasta and half whole wheat noodle)!  I use a vegetable spiral cutter and can quickly make the zucchini noodles and toss them in olive or coconut oil to add to my dish.  It’s a great way to sneak veggies into any pasta dish.

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