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Fill Your Plate. Get Your Veggies.

Does the idea of eating vegetables conger up some unpleasant childhood memories? Perhaps when a Profile coach tells you to add more vegetables into your diet, your mind is transported back in time.

At Profile, we’re all about the veggies. We love them! But maybe for you, the idea of eating vegetables conjures up some not-so-fun childhood memories and you’re transported back in time to when you couldn’t leave the table until you ate all of your cold peas. Be encouraged by the notion that it’s never too late in life to learn how to love vegetables! (Plus there are ways to make veggies tasty so you can actually enjoy them.)

Did you know there are more varieties of vegetables in the world than nearly all other food sources? If you need scientific evidence to eat more vegetables consider this: Vegetables are a key factor in promoting long-term maintenance of a healthy weight. Vegetables provide essential vitamins and minerals, which help you to be healthier, feel your best, and may prevent certain diseases.

If you are one who just does not like vegetables, do not fear. Check out the list below for creative, fun ways that will have even the most extreme veggie haters loving these nutrient-dense treats.

Tips for integrating vegetables into your meals and snacks:

  1. Top a Profile Pizza Crust with sauce and cheese. Add chopped mushrooms, peppers, onions and dressed leafy greens.
  2. Add mushrooms, peppers, onions, grape tomatoes or diced carrots to spaghetti sauce and serve over sautéed shredded cabbage or zucchini noodles.
  3. Top your sandwiches with fresh vegetables: dark green leafy lettuce, tomato, cucumber, pickled vegetables, onion, roasted red peppers and mushrooms.
  4. Add a bag of vegetable steamers to your Profile Soup for a quick and complete Profile lunch.
  5. Create “mashed potato” blends by incorporating mashed cauliflower, rutabaga, or turnip, and add baby spinach, onion, garlic, pureed celeriac or carrot.
  6. Slice some eggplant, peppers, onions, and sweet potatoes; rub them with a little olive oil and spices, place on baking sheet. Bake at 400 degrees for 30-40 minutes while you cook the rest of your meal.
  7. To ground beef dishes and meatloaf, add black beans, shredded cabbage, peppers, carrots, onion, garlic, spinach, kale, tomatoes, shredded zucchini or yellow squash, riced cauliflower, diced artichoke heart, or sauerkraut.
  8. Add a variety of vegetables to your beef, chicken or shrimp stir-fries. Vegetables add great color and will take on the flavor of the sauce and protein. Get creative and pick a variety of veggies from Profile’s grocery list.
  9. Stuff tomatoes, cucumber rounds, peppers, potato skins, or hollowed out cabbage with a protein choice such as tuna salad, egg salad, ground beef or the Profile Sloppy Joe; add steamed vegetables and serve over a dark leafy green salad.
  10. Roast or grill vegetables. Good choices include Brussels sprouts, cauliflower steaks, zucchini or yellow squash, peppers, onions, fennel, grape tomatoes, green beans, green onions, mushrooms, broccoli and celery.
  11. Make vegetable soup by adding vegetables of your choice to a vegetable, beef or chicken stock. For variety, puree simmered vegetables in its seasoned simmering liquid, and add additional seasonings and spices to your taste.
  12. Create a base with vegetables by using spaghetti squash instead of pasta or rice. Spiral slice zucchini, cucumber, or any vegetable you can think of on the Reboot grocery list and create a “veggie noodle”. Use as pasta or add veggie noodles to a bed of lettuce for a wonderful and colorful salad.
  13. Vegetables are most palatable when served with additional interest. For example: prepare vegetable medleys using a combination of vegetables to provide interest and differing textures on the plate. Try a hot-cold salad combination such as protein served over a bed of greens and sautéed vegetables.