Don’t be fooled, just because I harp on about the importance of nutrition, doesn’t mean I have it nailed down.
Oh far from it some weeks!
Yes, it’s better than most, but my achilles heel is definitely vegetables. I fit them in where I can and have the occasional good week, but generally it’s not great.
I opt for more tinned veg than I should (peas/sweetcorn). I might throw in the occasional stir fry. Yeah… could be better.
I am really good with fruit though, I think that’s purely down to the fact there’s no prep required. I can grab it and go.
Veggies however have to be boiled, fried, pureed down and doing this with every meal becomes laborious and time consuming, hence why it falls by the waste side.
So, here’s the plan I’ve devised to curb that this year.
Meal prepping veggies!
I’ve decided I’m not going to have veggies with each meal, instead, I’ll have them all in one go each day.
I’ll do this by making a soup once a week, portioning out between 4-7 meals worth.
This week I made a carrot, red pepper, onion and garlic soup. Made with a veggie stock, cayenne pepper and peri peri seasoning for some taste and a kick.
I’ll mix up the veggies I use each week.
Hopefully trying things I wouldn’t usually go for. Aubergines, artichokes, cabbage, courgettes. Stuff that I would struggle in work into my usual meals.
I’m well aware that this isn’t anything ground breaking.
But it’s a novel way for someone like me who’s strapped for time, has limited cooking skills, but really see’s the benefits in having more veg, to get in there 5 a day.
Check out the video below for more insights into how I’ve been making this concoction.
Let me know if this is something you’ll try to boost those micronutrients.
Ryan
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