Satisfying Veggies?

Are your vegetables satisfying, or do they taste blah each and every time you sit down to eat?

I recently shared my tips on how you can create a really satisfying and healthy salad, well now it’s the turn of the vegetable! For me to feel SSE (satisfied, stress free and energized) every meal needs to taste amazing, flavor and texture are important, in fact at this point it’s not negotiable. For too many years I thought  had to eat plain chicken and plain salads with lemon juice, these diets didn’t last long and neither did my motivation to eat boring food. Healthy nutrition doesn’t need to be complicated or boring, instead we just need to be a little smarter about the choices we make, every meal, every day.

I want to share with you a few amazing vegetable recipes I have discovered over the years, it takes your veggies from basic to awesome in no time at all.

Broccoli Parmesan

This recipe was something I used during my ‘dieting days’, but the flavor is still phenomenal, I’ve increased the amount of cheese on the dish to make it a little more satisfying. This is great with Italian food, especially if you want to reduce the amount of pasta/noodles you are eating.

Your Ingredients:

  • 500g steamed/boiled broccoli florets
  • 20g finely grated Parmesan cheese
  • Butter spray
  • Garlic Pepper
  • Toasted pine nuts (optional)

Once you have drained the broccoli, spray with butter spray and add the garlic pepper, shake the broccoli so you get even coverage. Then sprinkle the Parmesan cheese over the top and pine nuts for some crunch!

Roasted cauliflower

Cauliflower is becoming increasingly popular as a substitute for other ingredients, but I still love it as a vegetable. As a child I would only eat cauliflower or broccoli with cheese – apparently nothing has changed! I actually saw this recipe on social media, and I have tweaked it a little. It has a strong flavor so is great with chicken or fish.

Your Ingredients:

  • 500g cauliflower
  • Butter Spray
  • 2 tbsp of wholegrain or dijon mustard
  • minced garlic
  • 1 tsp of EVOO
  • 20g Parmesan cheese

Break off the cauliflower florets and par boil them, then place on a baking tray, spray the cauliflower with butter spray and roast at 180 degrees until golden, about 15 minutes. Whilst the cauliflower is baking mix the mustard, garlic and oil together. Remove the cauliflower and whilst still warm drizzle the dressing over the top, place it back in the oven for a further 5 minutes. Remove from the oven, add the Parmesan cheese and serve!

Crushed potatoes

I stumbled across this recipe when I wanted a late breakfast one weekend, I had a bunch of leftover baby potatoes! I paired these with a spinach and bacon scramble, this meal was heavy on the satisfaction!!! These potatoes have a ton of flavor without the added calories, did you know the white potato is actually incredibly healthy – it’s just that we deep fry it, and make it unhealthy! Try this out and fall in love with a potato!

Ingredients:

  • EVOO spray
  • 500g boiled baby potatoes
  • 50g of diced red onion
  • 50g chopped bell pepper
  • Garlic Pepper

Take a skillet, place it on medium heat and add a little EVOO spray. Add the boiled potatoes and let them cook a little, then take a mug or ramekin and push the potatoes down, so that you crush them. Add the onion and pepper and cover for 5 minutes. Season to taste!

Roasted Kale

I’ll be honest I don’t love kale, I know its a ‘super food’ and all that jazz but its just a little ‘leafy’, it’s the texture when it is raw that I dislike. However when kale is roasted it takes on this whole other dimension, it’s crispy and satisfying. I can’t fool you into thinking it’s like potato chips, but its a good snack. I also like adding roasted kale salads, again texture and flavor = satisfying meals!

Ingredients:

  • Bunch of Kale, stems removed
  • EVOO or coconut oil
  • Himalayan pink sea salt
  • Black pepper
  • Garlic powder
  • Cayenne powder
  • Raw Cocoa powder

On a baking tray add the kale, drizzle with oil and season. Place in a preheated oven at 180 degrees, check every few minutes to ensure it doesn’t burn. Once crispy, remove and serve!

Enjoy!

I hope you enjoy these variations for you veggies as much as I have, they are great to make for gatherings and parties too, because you can introduce new flavors to your friends and family!

 

P.s. I have just launched a new FREE program ‘FIVE Starting Strategies to SSE’ – to grab this program today and receive my best content straight to your inbox just add your name and email here!

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