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Eat More Veggies

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Next week I am teaming up with my best blogging buddies, Pumpkin and Peanut Butter and Fooduzzi, to Eat More Veggies. That’s right – welcome to the #eatmoreveggieschallenge!

Eat More Veggies After the crazy indulgence that is the holiday season and with the start of a new year, I know I really love this time of year to be able to reset. To be able to forget about all the cookies, glasses of wine and huge family dinners of December and get back to focusing on more simple things on my dinner plate – fruits and vegetables. To be able to get back to healthy, whole foods that not only make me feel good but taste good too. To be able to get back to my old ways of farmer’s market visits, enjoying all my favourite seasonal veggies in the form of salads, oven-roasted side dishes and soups.

Why I eat seasonally?

Foods that are in season are always best. (READ: foods that are able to be harvested where you live during a given time of year; this varies region to region so what’s in season on the west coast might not be in season on the east.) They taste the best, are the freshest and most vibrant, and are usually their cheapest at the grocery store and your local farmer’s market too. And they taste the best!

Buying produce that is in season also means that you are supporting local farmers, which is always a good thing.


But it’s January and the elephant in the room is definitely the fact that it’s the middle of winter and most vegetables don’t grow when it’s completely freezing outside.

This is very true… but it doesn’t mean that there still aren’t plenty of vegetables to choose from.

Eat More Veggies | What's In Season WinterKale, cabbage, potatoes, broccoli, onions, spinach, beets… the list goes on and on. So many veggies to enjoy until spring (and warmer temperatures come!).

Why do we want to eat more veggies?

Well, because eating more vegetables is never a bad thing!

And because eating more vegetables, in my nutritionist-to-be opinion, probably the number one thing you can do to live a healthier life. Vegetables are loaded with vitamins, minerals and fibre and eating more of them makes you feel good in every physical, mental and emotional way possible.

And because it’s January which means cold, wintery temperatures. And cooler temperatures means most of us have a tendency to crave super rich and heavy comfort food which is totally normal and part of a balanced lifestyle. Buuuut if we can add a couple more veggies to our favourite comfort food dishes, our bodies (and tastebuds!) will definitely thank us.

The 10 veggies I am selecting to all eat more of are kale, squash, carrots, spinach, brussels sprouts, parsnips, onions, broccoli, mushrooms and beets. Some of these vegetables I eat all the time already and some are a little less familiar (which is what I am most excited for!).

[bctt tweet=”I’m excited to EAT MORE VEGGIES with @pumpkinandpb @fooduzzi #eatmoreveggieschallenge ” username=”nourishingblog”]

How does the challenge work?

For 10 days (starting Monday, January 9th) Liz, Alexa and I will be challenging each other to Eat More Veggies. And we would love if you would join in too! Each day we will be enjoying a different and readily available, in-season vegetable.

And let me tell you, I’m excited to eat ALL the veggies!

To join in, all you have to do is follow Pumpkin and Peanut Butter, Fooduzzi and NOURISHED on Instagram or follow along using the hashtag #eatmoreveggieschallenge and then tag us in your winter veggie-based photo captions you post to the ‘gram. We will posting the ways we try to incorporate the day’s vegetable as part of our breakfasts, lunches, dinners and snacks. We’ll be getting super creative in hopes of inspiring you to eat more veggies too!

Eat More Veggies

Needs some veggie inspiration for the next 10 days? Check these out…

Kale:

Asian Kale Slaw with Miso Ginger Dressing
Peanut Kale Soba Noodles
Curry Cauliflower and Kale Grain Salad
Bean, Kale and Grain Bowl with Mandarin Dressing
Easy Black Bean and Kale Salad
Vegan Kale Caesar Salad

Squash:

Squash and Asparagus Autumn Rolls
Autumn Vegetable Paella
Fall Butternut Squash Tacos
Thai Peanut Butter Squash Soup
Curried Butternut Squash and Apple Soup
Creamy Butternut Squash Pasta

Carrots:

Roasted Balsamic Carrot Hummus
Rainbow Veggie Bowl with Ginger Miso Dressing 
Lentils with Molasses Coffee Sauce and Roasted Carrots
Carrot Cake Overnight Oatmeal
Healthy Carrot Ginger Soup
Gluten Free Morning Glory Muffins

Spinach:

Breakfast Bowl with Sweet Potato Avocado and Toasted Sesame Spinach
Balsamic Orecchiette with Spinach, Craisins and Feta
Creamy Spinach Artichoke Hummus Pasta
Green Monster Oatmeal
Creamy Spinach Pesto Pasta
Blueberry and Greens Smoothie

Brussels Sprouts:

Creamy Garlic and Leek Autumn Pasta
Creamy Polenta with Balsamic Roasted Vegetables and Garlic Chickpeas 
Cauliflower Leek Soup with Crispy Brussels Sprouts 
Harvest Quinoa Bowls
Garlic Bread Pizza with Roasted Vegetables
Honey Balsamic Brussels Sprouts

Parsnips:

We are working on some great recipes featuring parsnips, but in the meantime check these out…

Onions:

Caramelized Onion and Roasted Garlic Hummus 
Southwestern Veggie Bowl with Black Bean Hummus
Vegan French Onion Dip
Italian Style Chickpea Burgers
Lightened Up French Onion Dip
Easy Curried Roasted Cauliflower with Onions

Broccoli:

Teriyaki Vegetable Quinoa
Green Goddess Miso Noodle Soup
Vegan Roasted Broccoli and Cheese Soup
Roasted Broccoli Quinoa Salad
Roasted Broccoli Chickpea Quinoa Bowls
Vegetarian Broccoli Salad

Mushrooms:

Lentil and Rice Stuffed Portobellos
Mushroom Quinoa Meatball Sandwiches
Toasty Truffle Oatmeal
Roasted Vegetable Grain Bowl
Balsamic Honey Roasted Vegetables
Winter Veggie Soup

Beets:

Roasted Beet and Potato Arugula Salad
Roasted Beet White Bean Dip
Red Velvet Hot Chocolate
Heart Beet Smoothie
Vegan Roasted Beet Dip

RELATED POSTS:

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January 6, 2017

« Spinach Pesto Pasta with Basil and Goat Cheese
Easy Veggie Black Bean Salad with Zesty Lime Dressing »

More About the Author…

I’m Rebecca - Registered Holistic Nutritionist, recipe developer, food photographer, writer, taste-tester and the friendly face behind Always Nourished. Read More...

Comments

  1. Alexa [fooduzzi.com] says

    January 8, 2017 at 6:18 pm

    Can’t wait for this! Thank you so much for organizing it! Here’s to all of the delicious veggies 🙂

    ps. I’ve never had parsnips before, so I’m pretty stoked to try them out 😉

    Reply
  2. Liz @ pumpkin & peanut butter says

    January 6, 2017 at 6:39 pm

    Can’t wait for Monday!! You’re so right about this time of year being a great time to reset. I’ll be doing lots of experimenting this weekend 🙂

    Reply

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Welcome to Always Nourished!

Hi! Welcome to my Always Nourished Kitchen! I’m Rebecca - nutritionist, food photographer and lover of all things real food (read: no added chemicals or artificial sweetener here!). Join me as I share healthy recipes made with real ingredients (and ingredients that don’t cost a million dollars or are impossible to find) and healthy living tips and tricks. READ MORE...

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