I hate salads.

I hate salads.

There, I said it.  They’re cold, they’re wet, they’re messy, and they make me unhappy.  I totally get that some of you love salads, and it’s a wonderful way to enjoy a variety of vegetables and protein sources.  I just can’t get into it.

This is a challenge for me, because I know how nutritionally dense many vegetables are, especially the dark green leafies.  Full of minerals and vitamins that are essential for optimal health!  But…I hate it.

I know that I’m not the only one.  A lot of people consider salads to be a chore that leaves them unsatisfied.  Not everyone, certainly, but a lot.  So let’s explore a couple of options to get your veggies without resorting to salads.

Avocado Toast

Remember the flax flatbread from a while ago?  Make a batch of that, and since you used restraint by not eating the whole batch in one sitting, take a couple pieces of the leftovers and toast them.  Spread on a little cottage cheese and add sliced avocados to the top.  To make it awesome, add sliced tomatoes and broccoli sprouts.  For an extra upgrade, swap out the cottage cheese with mashed olives.

Zoodles

This is a super fast and easy way to make dinner.  Use a veggie spiralizer to cut a couple of zucchini into noodles.  If you don’t have a spiralizer, many grocery stores are selling spiral zucchini noodles, so you can get those instead.  Cooking only takes a couple of minutes in boiling water, then you have a pasta base for sautéed mushrooms and brussels sprouts.  If you do have a spiralizer, be adventurous and use sweet potatoes instead of zucchini, which work well covered in a pesto with roasted tomatoes and greens.

Fries

Nope, we’re not talking about deep fried French Fries.  We’re talking about parmesan crusted carrot sticks and asparagus.  This one could not be easier!  Cut your carrots into long, thin sticks, and trim the hard bottoms off of the asparagus.  Dip all your veggies in a bowl with 3 or 4 beaten eggs, and one by one take them out and roll them in grated parmesan.  Bake on a parchment lined baking sheet at 350 F until they turn lightly golden.  Serve as a side or as a main dish.  Leftovers can be reheated in the toaster oven and they even stay crunchy!

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