I’m a produce lover so in that respect my body and health is lucky that my mouth enjoys what they need for nourishment. However, I’ve been hearing more and more people expressing their dislike of vegetables! It actually amazes me how many of these people are adults, and I’m going to chalk the reason up to not knowing how to cook these vegetables properly so their taste buds will enjoy what they’re receiving. You don’t have to eat veggies raw or steamed, bland and unappealing. This article brought to you from Self.com will explain the healthy and easy ways to sneak veggies into dishes without your own personal veggie-hater knowing.
It’s no surprise that one of the hottest trends is being a “sneaky chef”–made popular by the Sneaky Chef Missy Chase Lapine–which involves using healthy recipes that let you subtly slip in veggies without anyone knowing. It makes sense that veggies would go undercover. Many kids and adults view eating vegetables as a necessary evil.
But veggies not only improve your health, they also boast beauty benefits. “Eating plenty of colorful produce is one of the best ways to keep your skin looking young, firm and vibrant,” says Joy Bauer, R.D., nutrition and health expert for NBC’s “Today” show.
If your spouse or kids have put the kibosh on carrots or a ban on broccoli, sneaking them into their favorite dishes is one way to ensure they actually get those key nutrients.
Want to try your own sly chef experiment? Try these meal-making tips:
Blend veggies into soups. You can disguise vegetables that your partner or kids can’t stand by plopping them in a blender and turning them into a delicious soup. Throw in a variety of vegetables so the flavor of one veggie doesn’t dominate the rest, suggests Novak.
Toss them into meat dishes. Add veggies like chopped carrots, bell peppers, spinach or frozen mixed vegetables to lean ground turkey or beef when making burgers, meatballs or meatloaf, suggests Bauer. The bonus? The cooking process makes the nutrients in vegetables more accessible. “Cooking helps you access the antioxidants,” explains Novak.
Sneak them into sauces. Tomato sauce can mask the taste of a variety of vegetables. Toss zucchini, spinach, carrots or cauliflower into your pasta sauces, suggests Novak, and no one will be the wiser.
Bake it in. Baking with vegetables may sound gross, but some produce pairs surprisingly well with homemade bread (think zucchini bread).