How To Eat More Veggies

As we get into the new year and make our resolutions, I’m sure many of you would like to eat a little healthier this year. We know no one is going to all of a sudden tell us that veggies aren’t good for us, so here’s some of my favorite ways to get in plenty of vegetables that will taste delicious and give your body the nutrients it desires. 


  • Get a sheet pan, some parchment paper, and pick a vegetable that you enjoy
  • Choose a healthy cooking oil such as olive oil or quality bacon (for lower temperatures like 350 – 375ºF) or avocado oil (for higher temperatures like 400 – 425ºF)
  • Add salt and pepper and whatever other herbs and spices you like
  • Roast until it reaches your desired crispness (I like broccoli and brussels sprouts pretty much burnt)

Here’s some of my favorite recipes:

Roasted Bacon Brussels Sprouts and Balsamic Glaze (optional glaze)

Bacon Roasted Cruciferous Veggies

Roasted Carrots

Roasted Mashed Cauliflower

Potato Croutons

Roasted Sweet Potatoes


  • Pick your favorite meat, veggies, broth, spices, and herbs and throw them in a slow cooker (or in a dutch oven at 325ºF for 3 hours)
  • NOTE: I like to use chicken broth even if I’m using beef as my protein
  • You will need more broth for leaner meats
  • Cook on low for 6-10 hours depending on how long it takes meat to fall apart

Here’s some of my favorite recipes:

Slow Cooker Curried Chicken and Cauliflower Stew

Slow Cooker Chicken and Kale Soup

Slow Cooker Chicken and Root Veggie Soup

Tomatillo Chicken and Sweet Potato Chowder


  • Pick your favorite salad greens, veggies (even roasted ones) or seasonal fruit (I love berries in the spring and summer and apples and pears in fall), maybe some olives
  • Make your own dressing using an oil (olive or avocado), an acid (vinegar or lemon juice), maybe some dijon mustard, and whatever herbs and spices you like (NOTE: usually a 2:1 or 1:1 oil to acid ratio)
  • If you don’t want to make your own dressing, find one without canola or vegetable oil like Primal Kitchen or Tessemae’s
  • Top with some goat cheese or Romano cheese if you do dairy

Here’s some of my favorite recipes:

Massaged Kale Salad

Taco Cabbage Salad with Avocado Crema

Roasted Sweet Potato and Arugula Salad

Spring Salad

Plantain and Pulled Pork Salad with Cilantro Lime Dressing


  • Coleslaw is just awesome to have around and it will last in the fridge for a few days so you can pull it out when you want it

Here’s some of my favorite recipes:

Green Apple Kaleslaw

Colorful Coleslaw

Carrot Salad

If all else fails, go to the grocery store, add a bunch of veggies you like to your cart, and figure out what to do with them later. Maybe try a new veggie every week! Good luck!

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