If you are one of those individuals who struggles to eat their vegetables, then start with one or two favorites. If you know you should be eating more, then add them to your sauces and soups and try to disguise their taste a little. You will get used to them – and even come to like them. From there, you can branch out and try a few different varieties and experiment with ways to prepare and serve. Meatless Mondays are becoming very popular – but we believe once you delve more into cooking healthy and wholesome meals with vegetables you can add more than one vegetarian night a week into your schedule. It will also help you reach your weight loss goals quicker.

Eggplant

Eggplant is downright delicious. It can be a bit overwhelming if you don’t know how to make the most of it, however. It is tasty baked in the oven or added to a stew. You can even slice it and use the eggplant as a base for a mini pizza. Add tomato and whatever other vegetable toppings you deem suitable. Delicious!

Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: 

• To reach our AZ Clinics, call 602-374-7226 (2 Clinics in Mesa and Phoenix) 
• To reach our NM Clinics, call 505-888-9575 (3 Clinics in Albuquerque, Rio Rancho, and Santa Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)
• Or visit us online to schedule an appointment: http://fitmedicalweightloss.com/

Zucchini

Zucchini is pretty useful in the kitchen. You can grate it and add it to meat dishes such as hamburgers, or substitute your lasagna noodles for zucchini strips. It is rich in Vitamin B and C and tastes oh so good. It can be sautéed, added to a kebab stick or simply thrown in a stir-fry. Your choice! You can even turn your zucchini into noodles – or zoodles, as they are commonly referred to.

Spinach

Spinach is so versatile and can be eaten for breakfast, lunch or dinner. You can eat it raw in your salads or cook it in your stir-fry. It is high in Vitamin K and A, and is delicious in soups, stews and casseroles. You can serve it up with your eggs or add it to your omelet. And for those who love the taste of smoothies and juice, you can add directly to your drink.

Cauliflower

You can puree cauliflower and add it to your soups and sauces - it is as simple as that. You can even use it as a substitute for rice. While it is delicious eaten raw or served up with a dip, cooked cauliflower may have more appeal. Roasted cauliflower may just become a firm favorite - experiment and see how you like it best.

Squash

This time of year, squash is in abundance. It is lovely in tomato-based sauces, or you can add it to soup, or bake it in the oven. You can toss it in your casserole or stews, or even mix it to your salad. It pairs well with kale or spinach and adds color to every dish it comes in contact with.

Kohlrabi

It might take a bit of getting used to, but kohlrabi can be used anywhere cabbage is recommended. It contains Vitamin A and C and is delicious roasted. You can even use it to make a healthy coleslaw or add it in your soup. If you steam it, you can literally put it in any dish you desire. Why not give it a more prominent position in your kitchen?

Asparagus

Asparagus is fantastic in soup or delicious steamed, and it is relatively low maintenance. Just chop off the ends and cook. You can serve it up with a sauce although it is equally tasty in its natural state. Roast it, pan fry it, or toss it with garlic in your skillet. It will add a touch of class to your menu.

There are just so many great reasons to eat vegetables.

• They fill you up.
• They are rich in vitamins and minerals.
• They add color to your food.
• They are low in calories.
• They keep you regular.
• They are delicious!

Bon appetit!