I Hate Vegetables


When I asked you a couple of months ago about your biggest nutrition issues, a lot of people said, “I don’t know what to do with vegetables”. Or, “I don’t like vegetables”. Honestly, this surprised me. Vegetables are that much of a problem for others? I thought it was just me!

Maybe I didn’t really hate vegetables. Honestly, “hate” is a bit strong. And, it’s is no longer true. I actually love vegetables now.

How did I go from disliking vegetables to loving them? I learned how to choose and cook veggies in ways that are quick, easy, and actually taste good. There are certain veggie dishes that I now crave. Yup, c-r-a-v-e.

This is a long way from when my brother and I would make chicken fried steak (I grew up in Texas) and instant mashed potatoes. Do they even still make instant mashed potatoes? Never mind. I really don’t want to know.

“Good” vegetables came from Luby’s (a cafeteria) where I got mashed potatoes with gravy and fried okra. Other than that, vegetables were something to be avoided if possible and tolerated if they couldn’t be avoided.

Another reason I have a hard time with vegetables is that I’m a Super Taster. Super Tasters have a genetic variation that makes some vegetables – particularly cruciferous veggies – broccoli, cauliflower, Brussels sprouts – and some greens very bitter. The research has shown that Super Tasters eat fewer vegetables than non-Super Tasters. There! My genes made me do it! (Note: If someone in your family doesn’t like these vegetables ask them why. It could be because they are a Super Taster.)

How did I go from avoiding vegetables to craving them?

Lia Huber and her Cook the Seasons website* changed my relationship with vegetables. Lia has a passion for cooking – especially vegetables. She focuses on providing recipes for vegetables that are in season (which means they are less expensive), easy, and quick. Using Lia’s recipes, I’ve become more comfortable in the kitchen, have expanded my repertoire of cooking skills, and am eating more and a wider variety of vegetables than ever before.

One of my favorite recipes is for Brussels sprouts. Yup. One of those foods that Super Tasters typically avoid. I can’t eat Brussels sprouts steamed. However, Lia’s Crispy Mustard-Coated Brussels Sprouts recipe has me actually craving them. My mouth is watering just thinking about this recipe.

In addition to all of the vegetable recipes, Lia provides recipes for proteins (both vegetarian and non-vegetarian), flavor builders (sauces and other ways to add flavor to your meals), and occasionally beverages. Lia also tells you which recipes go well together as well as how to transform one recipe into another so you aren’t eating the same leftovers day after day.

Cook the Seasons also includes a weekly meal plan (that generates a grocery list – score!) that you can use or not. You can also create your own meal plan using the Meal Mapper. The system will then generate a grocery list for you.

If you want to learn how to work more vegetables into your meals, and actually enjoy them then I’d encourage you to join Cook the Seasons. You can use this link* and in the code area enter “FRIEND” in the “Apply Coupon Code” are and get $10 off either a quarterly or annual subscription.

If you’re ready to love your veggies, then give Cook the Seasons* a try.

And, let me know what your most and least favorite veggies are in the comments below.\

*Note: This is an affiliate link (meaning I’ll get a small referral fee if you choose to purchase using it; I’d recommend it even without the affiliate link).

Eat Your Veggies! . . . In the Morning.

I have a hard time getting in all the veggies I should each day.  I’m always looking for ways to get vegetables other than potatoes.  When I eat out, I’m always amazed at the lack of vegetables that are not potatoes.  In one of the books I’m reading, the author suggested having a salad for breakfast.  He said that he tried it and, since he likes something sweet in the morning, he used a poppy seed dressing.  Part of the thought is that it can be a meal that does not sit on your stomach, and it gives you a way to get a bunch of vegetables early in the day.  I was intrigued and decided to give it a try.

One morning this week, I had a huge spinach salad with chicken, radishes, three colors of bell peppers, cucumbers, and all sorts of other stuff.  I used a Dijon vinaigrette on the side for a dressing.  I must say, it was quite good and it held me until lunch – which is unusual (I usually need a snack mid-morning).

There are a couple of nice things about having a salad for breakfast.  First, you can throw just about anything in it – veggies, beans, dried or fresh fruit, nuts, etc.  Second, endless variety – you can use different greens, different dressings, different toppings to always have something different.  Third, you can fix it the night before so it is ready for you in the morning – it can be a good grab-n-go breakfast (although I wouldn’t recommend eating it while driving).

Am I going to have salad for breakfast every day?  Probably not.  But, I can see having a breakfast salad a couple of times a week.

Give it a try and let me know what you think!