I’m Picky about Cooked Veggies, But I Love them Raw!

Okay, I do like some vegetables cooked. Mainly things like peas and potatoes – of course, I like white potatoes raw as well as cooked. I’m aware that it is said to be, nutrient-wise, better to eat certain vegetables cooked, but I just can’t stomach most of them that way.

I can only eat carrots cooked if they are mashed in with white or sweet potato, or shredded into chili or meatloaf.

So, you see, I really am picky. But…

…I eat a lot of raw veggies. I do different things with them, so I’m not always eating the same things.

• I make veggie jars.
• I love salads.
• I make wraps, veggie and otherwise.
• I always get or make vegetable platters for parties.
• I have always loved stuffed celery. My sister makes it for me, stuffed with peanut butter, for get-togethers – because she loves me. I also like them stuffed with almond butter.
• I like to snack on raw cabbage. Just raw cabbage. Yum.
• Pickled beats are amazing.
• I like to add vegetables to smoothies. Not just greens. I’ve also put carrots, broccoli, celery, and cucumber in them. I’ll likely try other veggies in them as well.
• I like to add extra vegetables to meals as well, such as shredded sweet potato to meat loaf or chili. Or making a shepherd’s pie by layering beef or chicken, peas, white potato, sweet potato, and squash. Sometimes I use fruits and vegetables interchangeably. They’re both so good for you!

I am aware that some of my tactics are a form of manipulation, and I think it is funny that I can do that to myself successfully. What can I say? I am good! LOL

Are you a picky eater? How are you getting your vegetables in?

Shannon

Veggies as the Main Meal Component

Now that the holidays are over and our new year goals have been set, I bet I’m not the only one eating better than I was during the holiday season. One thing I’ve been considering is the amount of meat I eat during a meal. I can easily load half of my plate with meat, but I’m not sure that’s what we should be doing.

Not that meat is bad. I love beef, chicken, pork, and turkey. However, I think we are seriously lacking the nutrients we need from fresh fruits and vegetables. I want to be eating more fresh produce and less meat, so I’m going to be switching things up a bit.

My goal is going to get in more fruits and vegetables each day. To accomplish this, I’m going to make the sides the main part of my meal, and have less meat at each.

Protein is an important part of every meal, and I don’t want to skip on that, but I think I’ll get enough if I use vegetables that have the nutrient alongside a little meat. Broccoli, green peas, asparagus, cauliflower, black beans, and broccoli raab are just a few of the vegetables that contain protein. I figure, if I can pair a protein-rich vegetable with the little bit of meat cooked in a healthy fat, and then add more veggies to the plate, I’ll be doing good. What do you think?

Shannon

 

Quick Tip: Using Leftovers to Make Smoothies

I know, it sounds gross. But those aren’t the type of leftovers I’m talking about.

I am talking about using those leftover bits of raw fruits and vegetables. You know, that half of a banana your little one didn’t eat at lunch, or the three pea pods he neglected. The chopped vegetables, such as carrots, cauliflower, celery, and broccoli, from the get-together you had the other day.

It’s also okay to use that hard-boiled egg no one wanted at breakfast, and the last of the fresh parsley or thyme.

Go head. Use stuff up. Doing so will save money on your grocery bill, and add necessary nutrients to a smoothie that your body will love you for. And you wont even notice the taste of those foods, unless they are being used as the main ingredient.

You’ll notice that I implement this tactic often in the smoothies I make.

Shannon

 

Leftover Thanksgiving Mini Casserole Cups

(For when you do not have enough ingredients for a whole casserole) Children who can use an oven by themselves will find this easy. Younger children can put the casserole together for you to bake. To make this recipe even easier, you can prepare it when cleaning up after your Thanksgiving meal, and pop it in the oven the next day. You could also put it into the freezer to save.

Ingredients

leftover turkey

leftover vegetables

leftover mashed sweet potato

water

• Put 1/2 tsp.  water in each muffin pan cup that you will fill, and then fill each one you wont use 1/3 of the way with water.
• Put a few bite-size pieces of turkey in bottom of each cup.
• Add 1 tbsp. leftover vegetables.
• Cover the vegetables with mashed sweet potatoes.
• Bake at 350* until warmed through.

Tips

• Can be frozen. Flash freeze in muffin tins. Pop out and put into gallon size freezer bag. Get out as much air from the bag as you can.

Serving Suggestions

• Good served with paleo biscuits and a harvest salad or a harvest soup.

 

Leftover Thanksgiving Fry Pan Meal

This recipe is frugal because it uses leftovers from you Thanksgiving meal. It’s easy enough for an older child to make.

Leftover Potatoes: You will want to make sure that these are warmed when the pan-fried food is done. You can do this in the oven. Sweet potato is a good choice.

Ingredients to put into pan:

coconut oil

turkey, bite size pieces

leftover veggies from the turkey dinner

add-ins you like: sliced onions, crushed garlic cloves, and parsley.

1. Melt the oil in a skillet over medium heat.
2. Add the turkey, veggies, and add-ins.
3. Cook until all is warmed through.
4. Put on plates.
5. Take the potatoes out of the oven and spoon them on the plates as well.
6. Serve.

Tips

• Try adding roasted squash to the meal as well.

Serving Suggestions

• Serve with a small smoothie bowl.

Shannon

Tomato Bake

Here is a vegetable bake for you to try. This does not take much time, and can be served as the main component of a meal or as a side dish. The best vegetables to use are the organic heirloom variety you grow yourself. Same with the herbs. Heirloom varieties of each taste better than non heirloom varieties.

The amount of each ingredient needed will depend on the size pan you are using, and the number of people being served. Think lasagna for basic amounts. I usually start with bulk purchased shredded cheeses and a jar of each grated cheese, as well as about 32 ounces of sauce and a bowl of tomatoes.

Beefsteak tomatoes work well, but you can use other medium to large varieties. Experiment. Also consider trying more than one type of tomato in your bake.

Ingredients

tomatoes

shredded mozzarella cheese

shredded mild cheddar cheese

grated Parmesan cheese

grated Romano cheese

dried parsley

pasta sauce

1. Start by pouring ¼ cup of the sauce into the bottom of a baking dish and spreading to cover, then work in layers. You will be able to fit 2 or 3 layers into one baking dish, being sure to leave room at the top for another cheese layer.

2. Rinse the tomatoes well, and dry with a towel.

3. Cut the tops off and then slice the tomatoes about ¼ inch thick, placing some of the slices in a layer over the sauce. Spread more sauce over this.

4. Sprinkle mozzarella cheese over the slices, covering completely.

5. Sprinkle some of mild cheddar cheese over this, so as not to completely cover.

6. Shake some of each grated cheese over the other cheeses, then add another layer of tomatoes.

7. Spread the sauce again, then add the cheeses.

8. If there is room in the pan, start another layer.

9. If not, add a thin layer of sauce over the cheeses, and sprinkle the parsley on top.

10. Bake at 350* – 400*, depending on the oven, until the cheese is melted.

Tips

• Use tomatoes from your garden and home canned sauce, to save money on this recipe.

• Growing your own herbs and drying them will save you a great deal of money as well.

• Try other types of cheeses as desired.

Serving Suggestions

•  A nice mixed fruit salad will also go well with this tomato bake.

 

Lettuce Wraps: Keepin’ it Veggie

I’ve wanted to get away from eating the heavier foods of winter, and back into eating lighter fare. I’m switching things out as I can, now that the winter stocks are almost depleted. The last shopping trip netted me many fresh fruits and vegetables at a reasonable cost. I love it when I can pull that off. The only meat I bought was shrimp, and I have a few recipes coming up for that. (So come back often this month to see what else is on the site!)

But this recipe is strictly vegetables. If you’re wondering about protein, this recipe does provide that, and many other nutrients. Meats aren’t the only foods you can get protein from, thank goodness. I don’t always want meat. As a matter-of-fact, the reason I made these wraps was because I wasn’t into eating meat on that particular day.

I just wanted my veggies!

Don’t these wraps look good? Try them for yourself!

Ingredients

(For two wraps.)

2 romaine lettuce leaves, rinsed and patted dry with a towel

shredded green cabbage

4 cucumber slices

4 zucchini slices

1. Place the wraps flat on a plate.
2. Sprinkle shredded cabbage over the wraps.
3. Cut the cucumber and zucchini slices into fourths.
4. Top the cabbage with the cucumber and zucchini.
5. Enjoy!

It’s that simple. These wraps are so versatile they can be used as sides or snacks, or could even count as a whole meal.

Tips

• Use different types of leaf lettuce each time you make these.
• Try different types of vegetables, such as broccoli.
• Add some sliced strawberry for a sweet kick.
• Use leftover veggies to lower the cost.

Serving Suggestions

• Serve with sun tea.
• Serve alongside soup for added nutrients.

Share your veggie wrap ideas with us.

Shannon

 

Apple-Banana Smoothie

Smoothies are a great way to use up small bits of food. The other day I wanted to make Apple-Maple Syrup, but I didn’t want the apple peel to go to waste so I used it to make a smoothie. I also had a little cucumber and raw broccoli left over from previous meals.

Ingredients

peel from 1 apple

2 small pieces of broccoli

small handful of raw, frozen spinach

3 slices of cucumber

1 banana

1 tablespoon protein powder

chocolate almond milk

1. Put the apple peel, cucumber, broccoli, and spinach into the blender.
2. pour some chocolate almond milk over the foods, and pulse until everything is broken up.
3. Add the other ingredients, and more milk if necessary.
4. Blend until well mixed.

Notes

• Using odds-and-ends of vegetables in smoothies does not really change the taste much, and it means you’re not wasting perfectly good food. It also adds extra nutrients.

Serving Suggestions

• Serve this smoothie with Apple-Almond Pancakes and Apple-Maple Syrup.

Shannon

 

Beef Stock

Making your own stocks saves money on your grocery bill. The bone of the roast are used, after it has been roasted and most of the meat removed. It is fine to leave small pieces of meat on the bone.

The finished product may be frozen in ice cube trays, and then placed in a freezer container and put back into the freezer. Use ice cubes in place of some of the water when cooking casseroles.

You might choose to pour the liquid directly into the containers and freeze like that. This can later be used when cooking soups and stews.

The process is simple, but will take some time. This is perfect to make when you will be home for a number of hours.

Ingredients

water

beef bone

vegetable odds and ends

herbs

greens

1. Place the bone into a large pot.
2. Feel free, at this point, to add any vegetable odds and ends to the pot, as well as herbs and a few fresh greens. This step is NOT necessary. I use peels and ends that I normally would discard.
3. Fill the pot about 2/3 of the way with water.
4. Cook down to about half the liquid.
5. Discard the bone and vegetable ends, straining the liquid so none of the solids remain.
6. Reconstitute the liquid by half and cool.

That’s it! A simple task that does not take much hands on time.

Shannon

Freezer Mix-Ups

What are mix-ups?  Well, to make a mix-up, all you do slice or chop fruits and/or vegetables for freezing. These will likely be different each time you freeze, depending on the available produce and the amounts. They are easy to throw together and place in the freezer for later use.

This is a good way to use up produce that may be a little less than fresh, and to use those odd pieces not used in recipes or eaten with meals.

Here is how I make a vegetable mix-up:

• Take out a large mixing bowl, and a cooking spoon for mixing.
• Get out your cutting board and a sharp knife.
• Take the vegetables you are worrying about going to waste out of your refrigerator. Produce that may not be the freshest, but could be used in a stew or something else.
• Look at the counter produce to see if any of it needs to be used.
• Rinse everything and wipe dry with a towel.
• Chop all the vegetables and throw them into the bowl.
• Throw out the trash (or compost it!), and then mix up what is in the bowl.
• Judge how many freezer containers you will need, get them ready, and label them veggie mix-up and put a use-by date on the label. (Six months would work)
• Spoon the vegetables into the container(s), cover, and freeze.

Use these mix-ups for:

• Soups and stews
• Casseroles
• One-pan Meals

To make fruit mix-ups, take the same steps above and use the fruit mix-ups for smoothies or homemade ice cream.

These are great ways to help you save money. It is frugal to also use leftovers in the same manner, adding even as little as a teaspoon of corn or pees to a freezer mix-up will allow you to save money in the long run.

How do you save money in the kitchen? Get a copy of my eBook Frugal Ways to Save Money in the Kitchen + Frugal Recipes for the Health Conscious. It is FREE!

Shannon