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This Eat More Veg Challenge focuses on how to fit more vegetables into your diet and enjoy the health benefits that go along with it. We have 30 days of tips and recipes to inspire you, as well as tricks to help you get the most out of your veg. We know fresh produce can get expensive, so we include canned, frozen and jarred alternatives as well as tips to extend the shelf life of the veg you buy. Here are 30 ways that we’re eating more vegetables right now—join us!
31 Recipes to Eat More Vegetables This Month
Here are our calendar tips with more detail for those of you following along with the challenge:
Frozen veggies and fruitsometimes get a bad rap, but they’re often even better than fresh—they’re picked at their peak of ripeness and have all the same nutrients as fresh, are often cheaper and last a long time in the freezer. Thaw frozen veggies like broccoli, corn and peppers and add them to frittatas, omelets andmuffin-tin eggs.
Don’t eat eggs or just want to mix things up? Frozen veggies are great in atofu scrambleas an alternative to traditional scrambled eggs.
Whether you are makinghomemade macaroni and cheeseor reaching for a box, add a few handfuls of frozen peas while the pasta is cooking. Try thisQuick Stovetop Mac & Cheese with Peasif you want an actual recipe, or feel free to improvise. Frozen broccoli and green beans are also nice additions to mac.
Using your time at home to bake more? Try working some veggies into your treats with delicious recipes like ourHealthy Carrot Cake Muffinsorzucchini bread. Check out these othervegetables that you can sneak into dessert, too.
Veggie-based dips, like spinach and artichoke, are a creative, fun way to eat more produce. OurSlow-Cooker Spinach Artichoke Dipcalls for frozen spinach and canned artichokes, so it’s easy to make. Dig right in with bread, crudités or tortilla chips, or turn it into more of a meal with ourSpinach & Artichoke Dip Pastarecipe (feel free to use thawed frozen spinach in place of fresh in the recipe).
Yes,potatoes are part of a healthy diet. They keep for a long timeif stored properlyand they are basically the ultimate comfort food. Try this easy and super-popularMelting Potatoesrecipe to get your serving of spuds today.
Got frozen veggies? There’s a good bet that they’d benefit from cheese. Simply grate cheese over steamed veggies or make thisEasy Cheese Sauce.
Add a handful of frozen kale or spinach to your smoothie—no need to thaw first.Vegetable smoothiesare a great way to sneak some produce into breakfast or snacks.
Maybe your store is out of the vegetable you always buy, or you saw something new at the local farmers market. Variety of veg is key to a healthy diet, so try something new today. Never cooked with vegetables likekohlrabiorokrabefore? We have recipes to give you inspiration.
You know what salsa’s made of? Vegetables! Scoop it up with chips or spoon it onto beans, tacos, eggs and more. We even have this easyTomato Salsa Recipeif you want to make your own.
We love our vegetables, but it is hard to deny that a little bacon makes most vegetables, and especially frozen and canned ones, taste better. If you aren’t a meat eater, smoked paprika is a great vegetarian substitute for bacon. Try theseGreen Beans with Bacon & Hazelnutswith frozen or canned green beans (and swap in any nut you have on hand or leave them out altogether).
Pilesauerkrautonto sandwiches, add it to salads or serve it as a side—this fermented cabbage isn’t just a tasty way to eat your veggies, it’s alsogood for your gut.
Other fermented veggies, like Koreankimchi, have many of the same health—and taste—benefits as sauerkraut. Try our fan-favoritekimchi fried rice.
While you might think of onions as something you add to a dish, don’t overlook them as a vegetable in their own right. Try theseCaramelized Balsamic Onionsand you’ll see why onions can be the star of your plate.
If you’ve stocked up on canned tomatoes, this is good news. Outside of about a month or two in summer, canned tomatoes are your best bet for making tomato sauces like this stovetopQuick Tomato Sauceor thisPressure-Cooker Tomato Sauce. Want to bulk up your veggies even more in your spaghetti dinner? Add a handful of frozen spinach or kale to the sauce.
This bright-tastingCarrot Smoothiecan be made with cooked fresh or frozen carrots.
Root vegetables like beets, parsnips and rutabaga last a long time, so if you see them in your grocery store, go ahead and stock up. Use them toroast a big batchto have on hand for adding to salads, grain bowls, soups and more.
Having a side salad with your meals is an easy way to add fresh flavors and up your veg intake. Plus, it can help you get in the habit of getting through the greens that you buy. Try one of our deliciousvinaigrette recipes that will have you loving salad again.
Veggies in jars count as vegetables too, and they last a long time in the fridge! Try roasted red peppers on sandwiches or in this 5-ingredient, 20-minuteRoasted Red Pepper, Spinach & Feta Pasta.
Cauliflower riceis well-loved in the low-carb community, but riced cauliflower—which you canmake yourself or buy frozen in bags—is also great when you’re just looking to up your veggie intake. Try it inGreek Cauliflower Rice Bowls with Grilled Chicken,Southwestern Cauliflower Rice Bowls with Shrimp & Avocado Crema,Shrimp Cauliflower Fried Riceor anything else you’d serve over rice.
Canned sweet potatoes or pumpkin puree last for a long time and add great sweetness and a nutrition boost to your smoothie. Try thisPumpkin Pie Smoothiewith either one. Canned carrots and beets work well in smoothies too.
Cabbage is another vegetable that lasts a long time—up to two months in the fridge! OurSautéed Cabbagerecipe has suggestions for four variations, so it doesn’t get boring.Balsamic Roasted Cabbageis another fan favorite.
Bell peppers (especially green ones) can last up to three weeks in the fridge, so if you see them at the market, grab them and makestuffed peppers, like these cheesyCauliflower Rice-Stuffed Peppers.
Beets aren’t just for Dwight Schrute. Fresh beets keep for a long time in the fridge and are greatroastedorsteamed, and you can add canned or vacuum packed beets to salads and smoothies as well. Recipes like ourBeet Salad with Feta & Dilllet their flavors shine.
Perk up vegetables—fresh, frozen or canned—or roasted root vegetables with lemon and other citrus juices or any kind of vinegar.Balsamic is one of our faves!
You know what goes great with sour flavors? Sweet ones! Add a bit of honey, maple syrup or brown sugar to simple vegetables like carrots. Try theseHoney & Orange Glazed Carrots,Balsamic Roasted Carrotswith maple andCandied Carrotswith brown sugar.
A dash of hot sauce or a sprinkle of cayenne is yet another great way to spice up your favorite vegetables. Growing up in North Carolina and Louisiana, I never atecollard greenswithout several shakes from the hot sauce bottle. Hot sauce also livens up spinach, broccoli stir-fries (try Sriracha) and of course, fajitas, tacos and chili.
One way to eat more vegetables is to grow your own! We have a guide tofood gardening for beginnersto help you get started. You can evengrow vegetables from scraps.
ABloody Mary—orVirgin Mary, if you prefer—is a great way to get in some vegetables. Cheers to completing the challenge!
Vegetable Basics
01of 127 Ways to Eat More Vegetables02of 12Xsandra/GettyHow to Store Produce So It Lasts—5 Test Kitchen Tips to Save Your Fruits and VegetablesSneak Veggies into Your Meals03of 12Smoothies Are the New Salad—These Recipes Help You Get Your Veggies In04of 125 Ways to Sneak Veggies into Family Meals05of 129 Vegetables You Can Eat as Dessert06of 12How to Make Cauliflower RiceVeggie-Packed Meal Plans07of 12Veggie-Packed 7-Day Meal Plan08of 127-Day Meal Plan: Fresh From the FarmVeggies on a Budget09of 12Joyce HendleyThe Best Flavored Frozen Vegetable Blends to Keep In Your Freezer for Easy Healthy Meals10of 12Brie Passano27 Cheap, Filling Vegetarian Recipes11of 12Getty Images/ FotografiaBasicaThis Easy Hack Will Make all of Your Canned Vegetables Delicious12of 12Westend61 / GettyHow to Prep & Cook Fresh & Frozen Spinach for Delicious Results
01of 127 Ways to Eat More Vegetables
01of 12
7 Ways to Eat More Vegetables
02of 12Xsandra/GettyHow to Store Produce So It Lasts—5 Test Kitchen Tips to Save Your Fruits and VegetablesSneak Veggies into Your Meals
02of 12
Xsandra/Getty
How to Store Produce So It Lasts—5 Test Kitchen Tips to Save Your Fruits and Vegetables
Sneak Veggies into Your Meals
03of 12Smoothies Are the New Salad—These Recipes Help You Get Your Veggies In
03of 12
Smoothies Are the New Salad—These Recipes Help You Get Your Veggies In
04of 125 Ways to Sneak Veggies into Family Meals
04of 12
5 Ways to Sneak Veggies into Family Meals
05of 129 Vegetables You Can Eat as Dessert
05of 12
9 Vegetables You Can Eat as Dessert
06of 12How to Make Cauliflower RiceVeggie-Packed Meal Plans
06of 12
How to Make Cauliflower Rice
Veggie-Packed Meal Plans
07of 12Veggie-Packed 7-Day Meal Plan
07of 12
Veggie-Packed 7-Day Meal Plan
08of 127-Day Meal Plan: Fresh From the FarmVeggies on a Budget
08of 12
7-Day Meal Plan: Fresh From the Farm
Veggies on a Budget
09of 12Joyce HendleyThe Best Flavored Frozen Vegetable Blends to Keep In Your Freezer for Easy Healthy Meals
09of 12
Joyce Hendley
The Best Flavored Frozen Vegetable Blends to Keep In Your Freezer for Easy Healthy Meals
10of 12Brie Passano27 Cheap, Filling Vegetarian Recipes
10of 12
Brie Passano
27 Cheap, Filling Vegetarian Recipes
11of 12Getty Images/ FotografiaBasicaThis Easy Hack Will Make all of Your Canned Vegetables Delicious
11of 12
Getty Images/ FotografiaBasica
This Easy Hack Will Make all of Your Canned Vegetables Delicious
12of 12Westend61 / GettyHow to Prep & Cook Fresh & Frozen Spinach for Delicious Results
12of 12
Westend61 / Getty
How to Prep & Cook Fresh & Frozen Spinach for Delicious Results
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