If you’ve read even one of my tips, you probably know I’m all about veggies! Seriously, I eat a ton of veggies and I get excited by them! Steamed broccoli, roasted Brussels sprouts, and spinach salads are on my weekly lineup, but I layer in lots of other veggies, like carrots, cabbage, mushrooms, zucchini, spaghetti squash, kale, arugula, and more! It’s veggie central around here! But I’m also a working, single mom, so I know a thing or two about saving time in the kitchen. Here are some of my favorite veggie shortcuts:
Pre-washed baby spinach. My fridge is always stocked with pre-washed greens. Especially baby spinach. It’s great in salads, but equally as good steamed or sautéed for a quick side, thrown into an omelet for an easy breakfast or dinner, or wilted into a pasta or spaghetti squash.
Shredded carrots. Shredded carrots make a colorful addition to salads, but I also add them to stir-fries (like ‘fried’ brown rice) and to ground turkey dishes. For instance, I sneak shredded carrots into turkey tacos, which not only ups the nutrition, but also adds some moisture to ground turkey breast.
Frozen broccoli. If you haven’t had a frozen veggie in a while, I’d encourage you to give them another try. Though we often eat fresh broccoli, I keep frozen around at all times. If I haven’t managed to stock my fridge, I’m covered!
Frozen peas. Another freezer staple, frozen peas are a source of plant protein, and they’re also rich in fiber. I add them to stir-fries or mix them into oatmeal (along with broccoli and some parmesan cheese) for a savory, risotto-like side dish.
Riced cauliflower. I’m so on board with this trend! Whether or not you use riced cauliflower to replace rice in part or in full, it’s a great way to boost your veggie intake. I buy a frozen variety so I can have it on hand at all times.
These are some of my favorites, but I lean on other short cuts, too. There’s no shame in buying pre-cut and washed veggies. When I’m slammed with work, I look for ways to save time in the kitchen, and if that means buying pre-cut Brussels sprouts or pre-shredded cabbage, I’m all in.
