I’m a big believer that “healthful eating” is really simple — choose satisfying foods, in the amounts that feel good in your body. However, part of that “feeling good” in your body piece involves eating foods that provide micro nutrients (for energy/alertness) and fiber (for happy tummies), and that help fluff up our plates so that we can fill our bellies without getting weighed down.
When I was a chronic dieter, I ate a lot of vegetables, but I didn’t enjoy them. I thought that vegetables were important because they were low-calorie. I’d avoid all the foods I loved and try to get by eating little more than salad (or the equivalent of cooked salad.) I’d steam them, boil them, or choke them down raw just to eat away at the gnawing hunger for a few minutes. But the problem with eating only vegetables is that fiber and water don’t fill you up for very long, or satisfy the need for carbs, protein, and fat. (When you need a burger, you need a burger! Not broccoli.) So, after a few hours, I’d invariably find myself completely starved again, binge eating all the sweets in the house until the guilt drove me into another cycle of restriction. Needless to say, I had a love/hate relationship with vegetables.
Today, the role of veggies in my life is much more balanced, and I can truly say that I love and crave vegetables. Part of that is because I’ve done the hard work of healing my mind and attitude, and part of it is because I’ve learned how to cook them in a way that tastes good.
My super easy, fool-proof method for making vegetables that taste amazing every time involves just three easy steps: preheat the oven, toss the veg, cook. Seriously, it’s that easy!
When I hear people say that they don’t like vegetables, I tell them they’re wrong, and then teach them how to cook.
However, sometimes I meet people who eat pretty much only vegetables. Like me, they are afraid that cooking with oil, eating too many carbs, or enjoying a steak will cause them to gain weight. So, they stuff themselves silly with steamed cabbage yet find themselves constantly low-energy, cold, and hungry. I encourage them to work on redeeming the role of veggies in their lives and restoring the presence of yummy things like olive oil and bread.
Like the rest of the things we eat, veggies should taste good, be balanced by other building blocks of a healthy diet, and ultimately promote wellbeing. If they aren’t playing that role in your life, I encourage you to consider seeking the help of a wellness professional, or signing up for a Nutra-Intuition consultation. There’s no reason to keep up the food fight — the victory can easily be won!
How to Roast Any Vegetable
- Pre-heat the oven to 400 degrees F
- Prep veggies (or use a bag of pre-sliced, frozen vegetables from ALDI)
- Toss vegetables in olive oil (about 1 tablespoon per cup of vegetables) and arrange on a cookie sheet, cast iron pan, or glass baking dish
- Sprinkle with salt, pepper and garlic powder (or your favorite seasoning blend)
- Bake until soft and crisp around the edges (about 15-20 minutes for fresh veggies, 20-25 for frozen vegetables or squash)