It’s been a while since I wrote my article ‘Jazzing Up Your Veggies’ which has some great tips for getting creative with ordinary vegetables to make them more appealing and delicious. You can check it out here – seriously that sea salt and cinnamon roasted sweet potato is just so yummy!
I often post photos of my food on my facebook page or my Instagram feed and you guys are always eager to know how I prepare my veggies so I thought I’d share a few more of our family’s favourites here:
1. The Super Greens Stir-fry
This is my current favourite accompaniment – delicious with barbequed salmon, grass-fed scotch fillet, chicken thighs, lamb cutlets or even aside a succulent roast chook. The coconut oil and/or butter or ghee make it really tasty (and filling). The trick is to get the leeks nice and brown before adding the rest of the greens.
All you need to do is heat up a good dollop of coconut oil and/or ghee or grass-fed butter in a large pan. Add a handful of chopped leek (I usually use about 5cms (or 2 inches)) and cook until nicely browned. When it’s ready add some chopped asparagus, broccoli, zucchini and beans (or whatever veggies you like) and stir until well coated and cooked to your liking. Add a good sprinkle of good quality sea salt and freshly cracked black pepper and serve immediately with your choice of protein.
2. Zoodles (pasta free zucchini noodles)
If you love your spaghetti but are trying to avoid pasta and starchy carbohydrates, these are just the best thing ever!
What you will need:
- 2-3 zucchinis/courgettes per person
- Sea salt
- Olive oil
- Fresh Lemon Juice
- A vegetable spiraliser (or you can use a vegetable peeler for a ‘fettucine effect’ if you don’t have a spiraliser)
How to pull it together:
Create the zucchini noodles using a vegetable spiraliser (see note below). Place noodles in a colander, sprinkle liberally with good quality sea salt, a squeeze of fresh lemon juice and drizzle with a splash of olive oil. Toss and let sit for about 30 minutes. You will find a lot of liquid leaves the noodles which means that they will shrink down quite a bit.
You can heat them up before serving, or have them raw – they are delicious both ways!
NOTE: I have tried many spiralisers to make vegetable ‘noodles’ and the GEFU Spiral Slicer Spiral Fix is by far the easiest and most effective I’ve used.
If you like the idea of Zucchini noodles and want more inspiration I have used Zucchini noodles previously with the delicious Dina’s Tomato Sauce here, my Salmon with Pesto Zucchini Noodles here and we absolutely love our zucchini noodle ‘spaghetti bolognese’ here!
3. Slow Cooked Tomatoes
These are the best! So easy to pull together and pack a huge punch of flavour to any meal or salad. Again, this is a perfect accompaniment to a barbeque, but is also delicious for breakfast with eggs and sauteed spinach and mushrooms.
Lay out some small tomatoes (I used baby roma tomatoes on the vine here but cherry tomatoes, or halved tomatoes also works well). Drizzle with some olive oil, sprinkle some torn basil leaves, sea salt and cracked pepper and cook in a moderate oven for a good 30 – 45 minutes or until well cooked to your liking.
4. Cauliflower Rice
This is seriously so easy it doesn’t even really qualify as a recipe! If you have a thermomix, simply pop half a head of cauliflower into the mixing bowl and chop in reverse speed 5 for about 5 seconds. If you are using a food processor, put the roughly chopped cauliflower into the bowl and pulse until it reaches a texture you like. Cauliflower rice is brilliant with curries, stir fries, as fried ‘rice’. A perfect substitute for rice for those looking to avoid grains or starchy carbs.
Feel free to play around with your seasoning, a bit of lemon juice, sea salt and cracked pepper or some spices such as chilli, cumin, paprika or even cinnamon are all delicious!
I love to throw some lemon zest, a squeeze of the juice and some green shallots (spring onion) into the machine with the cauliflower for a lemon zesty ‘rice’.
5. Zesty Salsa
I love a tasty little salsa. This one is delicious served with my healthy nachos, chilli mince or with my gluten free chicken schnitzel or a barbequed piece of fish or steak. It is zesty and tasty and takes no time to prepare!
Don’t be restricted what I’ve used here – you can use what you’ve got in the fridge, some organic corn kernels or rinsed baby salted capers would be nice here too. The idea is to create a fresh and zesty mix of flavours to jazz up your meal!
(serves 2-4 as a side dish)
What you will need:
- 1 Avocado diced
- 1 cucumber peeled and diced
- A handful of button mushrooms diced
- 1/2 red capsicum diced
- 1 green chilli (seeded) finely chopped
- 1 roma tomato or a few cherry tomatoes diced
- 1/4 red onion finely chopped
- About a 1/4 cup of fresh Coriander leaves (cilantro)
For the dressing:
- The juice of 1-2 limes (depending on your taste)
- 1/4 cup olive oil
- Sea salt and freshly cracked pepper
How to Pull It All Together:
Shake or whisk all the dressing ingredents together. Combine the chopped up veggies into a bowl. Gently toss the veggies with the dressing and serve!
I hope that some of these ideas inspire you! I have a few more up my sleeve for the third installment of Jazzing Up Your Veggies – Shrinking Hubby style! Stay tuned! And don’t forget to like me on Facebook, Instagram or Pinterest for more ideas to create healthy meals for you and your family!