Feed Yourself – Basic Recipes: Veggies I

Sweet potato fries layered on a white rectangular serving plate with dipping sauce.
RECIPE: Sweet Potato Fries
July 16, 2017
Eggplants are a fruit?
July 20, 2017
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Cutting board with sliced onions, mushrooms, and red peppers
The Feed Yourself series is dedicated to individuals that cook just for their selves. This goes out to everyone that finds them self wanting to cook but dreading the time, effort, and all the clean up needed to just cook for one. It can honestly be a quick, easy, and enjoyable process!

Veggies are an essential part of a balanced diet and the general recommendation is half of your plate should be veggies at each meal. Veggies can be purchased fresh, frozen, or canned and there are benefits to each. Fresh veggies have no additives, frozen veggies won’t spoil and are available year around, while canned veggies can be cheaper at times.

I recommend sticking to fresh and frozen veggies when able to as canned veggies can be high in sodium. If choosing canned veggies make sure to choose low sodium options as well as rinse them prior to use.

The following Feed Yourself postwill cover four different ways to cook veggies: steamed, grilled, baked, sauteed. Below are some veggies that work great with each option:

  • Steamed: cauliflower, broccoli, carrots, green beans (no leafy veggies)
  • Grilled: eggplant, zucchini, peppers, squash, carrots, onions (no leafy veggies)
  • Sauteed: onions, spinach, kale, mushrooms (technically a fungus), carrots, peppers
  • Baked: any of the above (no leafy veggies)

ps. Click the “Feed Yourself” tag to see the rest of the posts in the series.

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