Meatless Monday: Sneaky Ways to Eat More Veggies
Even if you have no interest in adopting a vegetarian diet, chances are you’re looking for ways to up your intake of veggies—or teach yourself how to enjoy those you don’t necessarily love, like cancer-fighting beets and Brussels sprouts. One trick for packing your diet with more produce is sneaking it into the foods you eat regularly, like soups and sandwiches. Allens Vegetables, the makers of Popeye Spinach and Veg-All canned veggies, shared with us a couple of covert ways to add vitamins and minerals to meals.
-Mash or blend canned carrots or other veggies into spaghetti or pizza sauce. The tomato flavor will mask the taste of the additional ingredients.
-Puree Veg-All mixed vegetables or canned sweet potatoes and fold the mix into your favorite muffin, bread, or other baked good recipe.
Straight from the Fitbie archives, here are more sneaky ways to eat more veggies:
-Mask the bitter taste of kale, spinach, or dandelion greens by tossing a heaping handful into a blender with yogurt and berries.
-The turnip, a not-so-popular cool-weather vegetable, can be cooked up and mashed in place of the potato for a low-calorie version of the wintertime staple.
-Prepared soups are often loaded with sodium. For healthier, fresher, and more flavorful alternatives, cook up veggies like beets, broccoli, squash, carrots, and asparagus, and puree them into homemade versions of your store-bought faves.
Note: Because many varieties of canned vegetables are packed with salt, look for low-sodium varieties, like low-salt canned spinach (30 mg of sodium per serving) and no-salt-added canned mixed vegetables (25 mg of sodium per serving).
Related: Sneaky Ways to Eat More Superfoods
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