How to Eat Your Veggies (Even When You Don't Like Them)

If you've seen my transformation then you must know I did have to eat some veggies. I will tell you the truth though....I HATE veggies! I am not a big salad fan either. I can occasionally eat a salad, broccoli or cauliflower but that is about it.

What is even sadder?? 

Finding out the veggies I liked are actually starchy carbs. That was sad news to me. Those things were corn, edamame, potatoes of any kind, and peas. No wonder I liked those!

So how do I do it?? About to give you some of my little tricks and tips!!

1. Make a green smoothie.

I have a Vitamix so I can throw whole fruits and veggies in it and have a perfectly smooth smoothie. If you don't have an expensive blender you can still use a magic bullet or regular blender. You must simply cut up the fruit into smaller pieces. You also need to blend the greens with water or juice first & then add the fruit. I usually do 1-2 fruit with about 3 cups of greens. Kale, spinach, cucumbers and romaine are my favs!

2. Mix them up!!

I cook chicken or other meats in salsas that are homemade! Super healthy and delish and the meat always comes out tender!! I love cooking whole wheat pasta and cooking tomatoes and spinach into the mix! doesn't taste like you are eating any veggies and makes your pasta amazing!! Also, dicing up zucchini, tomatoes or other veggies into rice or quinoa is a great way to get in your veggies, packing your starch with flavor and adding spices to your liking.

3. Hide & disguise them.

There are many ways to do this! Cauliflower is great for making fake mashed potatoes or cauliflower rice. You can also make a cauliflower crust. Zucchini is great to spiralize to use as spaghetti or even get creative and slice to make zucchini lasagna noodles. My favorite way to eat veggies is in soup!! Any vegetable cooked in a soup becomes so soft that you don't know you are eating it. Want chicken noodle soup?? Make zucchini noodles for it and add your fav veggies!

Hope you got some ideas on how to eat your veggies each day...even when you aren't a fan of them.

3 Ingredient Oatmeal Cookies

INGREDIENTS:

1 cup Quick Oats

2 ripe bananas

1 tsp cinnamon or pumpkin pie spice

Extra ad-ins: raisins, or dark chocolate chips.

Directions:

• Preheat oven to 375 degrees F. 
• Spray a cookie sheet or baking pan so the cookies will not stick. 
• Break banana & place into food processor w/ quick oats and cinnamon. Blend until it makes a smooth batter-like mixture.
• Spoon out the batter into cookie shapes onto baking sheet.
• Bake for 15 minutes

Let cool before serving.

Makes 8 medium size cookies 

ENJOY! 

21 Day Fix - Week 3 Meal Plan

21 Day Fix - Week 3

Week 3 meal plan is a little repetitive, but it is the food I like. Plus very easy non-cook meals or those meals that are little time to prepare.  Results don't always have to come from hours in the kitchen! 

21 Day Fix - Week 2 Meal Plan

21 Day Fix - Week 2

Here is my meal plan for week 2. Feel free to switch out healthy proteins & veggies for ones that you love! Also, I am ADDICTED to the Cinnamon Roll Shakeology recipe now. I make it with only water and lots of ice, so no milk unless you want to substitute a yellow container. The recipe for the Cinnamon Roll Shakeology & Nutter Butter are below.

Shakeology Recipes: (Taken from Shakeology.com website)

New 21 Day Fix Meal Plan

Week 1- 21 Day Fix

I have created my 21 Day Fix meal plan for this week. It is very simple meals, but food I enjoy eating. I seem to stay on track better when I create a meal plan and can look at what I need to eat each day vs. trying to figure out what to eat and not always choosing the best foods. I am on the lowest tier so 1,200-1,499 calories a day.

*I have created a bigger version under the tab for Free Meal Plans : )

ENJOY!!

21 Day Fix - Week 1

Cauliflower Crust Pizza

cauliflower crust pizza

Serves 2; Image & Recipe from: eat-drink-smile.com 

(Courtesy of Kati Heifner as well)

Ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.