4 Vegetables You Can Fall in Love With



How many memories do you have of gagging as a child when your parents told you to eat your vegetables? Bland, GREEN, nasty, limp vegetables. *insert shiver*

Fast forward a couple of decades and some change, and here we are. We are no longer able to eat all the junk food of our youth without seeing horrible results. And let’s face it…..some of us (I’m looking at myself) have NEVER been able to eat that stuff without it lingering and making its home on hips, thighs, and booties.

In the quest for healthier living, it’s so easy to go straight for the fruit. And hey! I’m all about that fruit. It’s a staple in our home….perfect snacks for my kids instead of sugary treats.

We’re cheating ourselves, though, when we leave vegetables out of our diets.

I know how easy it is to get into a rut when making dinner. Opening a can of  veggies and dumping them in a pan is sometimes the only way we’re going to get them into our bodies.

What if I told you how to get to know fresh vegetables? And that, in getting to know them….you could fall in love with them? Who doesn’t want to have a love affair with veggies?!

And so…..I present to you…..4 vegetables to fall in love with.

*for the list-loving Nazi (again…I’m looking at myself) there are actually more than 4 vegetables listed here. But don’t freak out. I have to include catchy lines so that people will actually read this thing.

  1. Okra

I know, I know. What a veggie to start out with! Go ahead. Grimace. Cringe. Gag, if you must. When I make this for my kids, though…..they come back for fourth and fifth helpings. I’m not even kidding!

The great thing about okra is that you can buy it year round all sliced and ready for you in the freezer section of your favorite grocery store!

Not only is it cost efficient this way….it’s convenient! No monotonous chopping required. Plus it’s packed with tons of fat fighting vitamins.

The best way I’ve found to cook okra without getting grossed out by the slimy texture is to roast it in the oven on about 425 degrees. I drizzle olive oil over it and sprinkle mineral salt, pepper, garlic salt and whatever else sounds good to me at the moment. I stir it a lot while it’s roasting and pull it out when it’s no longer slimy.

  1. Sweet Potatoes

I could go on and on about how much I love these things. Plus there’s tons of ways to prepare them!

The most obvious way is to bake them, which is delicious. If that’s all you’ve done, though, you’re missing out!

If you’re craving some carbs with your breakfast, you can dice them up in small pieces and throw them into the skillet with butter, coconut oil, or olive oil. Let them get soft, and then add cinnamon and stevia. Eat them with eggs, and you have a delicious meal!

If you like a touch of sweetness with your dinner, chop them up and coat them in coconut oil, mineral salt, pepper, and rosemary. Roast them in the oven at 450 until they reach the desired texture, stirring occasionally. I keep my skins on the potatoes because I love for them to be crunchy on the outside and soft on the inside. If you’re not a fan of skins, you can peel them.

If you like more of a savory side with dinner you can dice them up, coat them in olive oil, mineral salt, pepper, and steak seasoning and stick them into the oven at 450 until they reach the desired texture, stirring occasionally.

  1. Butternut Squash

This amazing veggie just doesn’t get enough love. If you are trying to avoid even carbs like sweet potatoes, you can still feel like you’re indulging when you eat butternut squash.

My family loves to eat it like the roasted sweet potatoes. I peel it, cut it up, and coat it with the olive oil, mineral salt, pepper, and rosemary. This vegetable doesn’t need such a high heat, though. I roast it at 425 until it’s soft.

You can also boil it like a regular potato and then mash it up. Just add some butter, salt, pepper, and a little bit of whole milk or cream.

  1. Zucchini, Squash, and Broccoli

I lumped these together because these are my go-to sides for hurried meal prep. I steam them with mineral salt, pepper, and garlic salt. Sometimes I add butter and sometimes I don’t. Either way, they are delicious and my kids go back for more!

You can find broccoli in the freezer section already cut up, which is why it’s so popular in my house. Zucchini and squash are very inexpensive, and you don’t need many of them to make a good sized side dish. You can steam them like the broccoli, or you can cut them up and stick them on a skewer if you’re grilling (I drizzle olive oil over them, along with mineral salt, pepper, and garlic salt).

I hope that I have given you some inspiration when it comes to cultivating your own relationship with vegetables. There are so many to love! Roast them, steam them, mash them, or grill them….they’re all delicious in their own way!

What vegetables do you enjoy?

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