Amidst the plethora of nutella chocolates, slurping of gravy and a concerning number of hangover brunches this holiday break, Domino’s went and placed a deep-fried cherry atop my cake by emailing me significant discounts for being such a dedicated customer this year. *sigh*
The fact I am on their mailing list is embarassing enough.
As much as vegetables rule my world Mondays to Friday, they don’t stand a chance on weekends when competing with BLT Sunday and 1/2 price cheesy breads with my bestie.
Needless to say, this holiday break was delicious, and now it’s time to get back on that veggie track. The only catch: YOU have to take the plunge with me.
So, without furthur ado, my top secret recipes sure to keep meals interesting all the way to Spring:
This will always be my favorite way to eat veggies, especially if a cleanse is in your near (current) future.
ALL you have to do is saute some onion and garlic, add some stock, season then simmer a bunch of cauliflower, broccoli, zucchini etc. Once soft, puree that shit and VOILA! clean eating for the next week.
NO cream. NO milk. NO BS.
If you need more inspo check out my cream-less soup recipes HERE.
SO underrated. My top picks for this category are broccoli, raddichio, rapini or sweet potato. Just chop, oil, season and pop them in the oven at 375 C until cooked to your liking.
If you have a juicer, high five! If you don’t, you can either a) watch your holiday savings wither away on overpriced (but delicious) juice bars like this one (my fav), OR get your own juicer and DIY.
Remember, drink immediately for best results.
If you haven’t heard of cauliflower crust yet you’re either a cave- dweller or illiterate. An incredibly delicious and gluten-free way to enjoy the most guiilty of meals (i.e. pizza), this recipe is an absolute life-saver.
Just cook cauliflower ’til soft, ‘rice’ or mash it, add parmesan, seasonings, an egg and mix. Flatten into a pizza crust, top with sauce, cheese and toppings and bake until gooey. Amen.
If you trust your wrap and roll abilities, this challenge is for you. Making your own freshii wraps from home can seem intimidating but truth be told is totally do-able. Julienne your fav. veg, blanch some collard greens for 15 seconds, then wrap. RECIPE HERE, you need to try these.
Don’t shy away from the raw veg. The most nutrient- rich way to enjoy this food group, sliced cucumbers, peppers, celery (oh my) are the perfect work snack and take 2 minutes to prep.
Remember to dip it.
Another adventurous way to get your veggie fix is to stuff them into something. Whether it be inside a pepper and baked, stuffed in a giant pasta shell, wrapped within a wonton wrapper or, my personal fav., smushed into a homemade pierogie *drool*, sometimes not seeing the veggies makes them easier to inhale.
8. STIR FRY
Chop. Fry in a pan with tamari sauce and sesame oil (no salt) and BAM! Dinner time. Serve as is or on top of rice and life is complete.
9. UNDER AN EGG
The perfect breakfast alternative. Roasted greens like kale or chard underneath 1 or 2 perfectly runny poached eggs. Heaven.
10. BESIDE CHEESE.
Caprese Salad. Burratta Cheese. Enough. Said.
It sounds silly but I promise you won’t be let down. Most people make zucchini noodles, but I like to dance to the beat of my own drum. I probably spent a whole hour or two grating asparagus but it was 100% worth it in the end. After I blanched my asparagus noodles, I tossed them with tomato sauce and some cheese and called it a day.
AND, If you don’t mind a little blood, sweat & tears, you can cut zucchini into ‘macaroni’ noodles and make mac and cheese without the carbs. F*cking delish. Check my RECIPE HERE!
12. STACK IT
Portobello mushrooms are the perfect foundation for stacking veg. Think of it as a bun-less burger that blows Burger Priest out of the water. Here I stacked soy sauce portobello mushrooms with swiss chard, roasted pepper and enoki mushrooms.
See my Portobello Stacks recipe HERE.
ADD WINE & BON APPETIT ❤