![\"Carrots](\"http:\/\/sites.edb.utexas.edu\/fit\/..\/uploads\/sites\/87\/2018\/06\/file-5-2.jpg\")
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- \nSmoothies with veggies!<\/strong> This is a common tip but is such a helpful one. Fruit and other ingredients can mask the taste of leafy greens like spinach, so throw a few handfuls in next time you\u2019re blending a smoothie. You can also try using beet juice as the base of a berry smoothie, or adding in cooked beets – you\u2019ll get a sweet, nutritious, and pretty pink smoothie.<\/div>\n<\/li>\n
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Try riced cauliflower <\/strong>in place of some or all of your rice, or add it to oatmeal. Cauliflower is fairly bland so you\u2019ll hardly notice it. You can buy it in a convenient steamer bag or make it yourself by chopping the cauliflower (especially the stems) in a food processor. Riced broccoli stems are a great addition to a stir fry dish, too. Using the stems is a way to Go Further With Food<\/strong> – you’re reducing food waste and you get more for your money!<\/div>\n<\/li>\n- \n
If you\u2019re cooking burgers or meatloaf<\/strong>, add in some finely chopped vegetables! Some examples could be: mushrooms, onions, or spinach. Again, it won\u2019t change the taste much and is an easy way to sneak nutrients in!<\/div>\n<\/li>\n- \n
Boost your baked goods<\/strong> with vegetables.<\/strong> You can use grated zucchini in zucchini bread or brownies. Black beans can be added to brownies, too. Pumpkin-flavored baked goods are common in fall, but delicious all year round – make sure you\u2019re using real pumpkin puree in your recipe.<\/div>\n<\/li>\n<\/ul>\n<\/p>\n
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