Veggies, what’s in season?!

Hey friends!  Coming at you after an awesome weekend.  I hope you had a restful one!  Let’s dive right in today, shall we?!  We all know we need to eat more vegetables.  You hear it over and over.  I know we have a few favorites here and there, but overall most people don’t get close to enough servings per day.  We should be getting 7-10 servings per day and 16-18 if we’re working out regularly.  That’s SO many vegetables…how do we fit it in, not to mention how much is that going to cost?!  Vegetables can be so expensive, and as a fellow mama, I know what it’s like to focus on a budget while trying to keep all the people healthy and happy.

One thing that has really helped us with our veggie intake is to shop what’s in season.  Vegetables that are in season are usually on sale and you can buy a lot of them at once.  Some of them you can freeze and save for later when they’re not in season.  Here are a few simple recipes that use currently ‘in season’ veggies, so you can save and still eat healthily (plus these recipes are delicious!)!

 

Roasted Butternut Squash

Squash is SO cheap right now, and you can cut it up and freeze it to have it later!

Ingredients:

1-2 butternut squash(es)

3-5 garlic cloves, minced

1/4 cup olive oil

Salt and pepper to taste

Parsley to taste

1/3 cup parmesan cheese, shredded (optional)

Directions:

1.) Peel and cut butternut squash into cubes (Pro-tip: Heat the squash up in the microwave 5-6 minutes and it makes it much easier to peel and chop)

2.) Combine 1/4 cup olive oil, along with spices and garlic and squash in big bowl

3.) Spread squash out in an even layer on baking sheet covered with foil.

4.) Roast squash at 425 degrees for 40 minutes (turning halfway through) or until squash is fully cooked.

5.) If desired, sprinkle some parmesan cheese on the squash the last 5 min of cooking.

 

Roasted Carrots

Carrots are another very inexpensive vegetable and you can get them frozen and already cut up in steamable bags for about 84 cents!

Ingredients:

1 bag sliced, frozen carrots

1/8-1/4 cup olive oil

1 teaspoon paprika

2-3 garlic cloves, minced

salt and pepper to taste

Directions:

1.) Cook carrots according to package (sometimes you have to boil them, other times you can just steam them in the bag they come in)

2.) Combine carrots, olive oil, spices, and garlic in bowl together.

3.) Spread mixture on baking sheet covered with foil in an even layer.

4.) Bake at 425 degrees for 20 minutes (flipping halfway through).

 

Brussels Sprout Salad

Shout out to my sister-in-law, Autumn, for giving me this recipe.  She brought it over for Thanksgiving last year, and it was AMAZING!  Brussels sprouts are in season but many people don’t like them, and it’s easy to get tired of roasted veggies.  This salad is a great way to incorporate brussels sprouts raw and enjoy them!

Ingredients:

1 bag shaved brussels sprouts (you need the shaved and not the halved because halved are a bit too difficult to chew raw)

1/4 cup walnuts

1/4 cup dried cranberries

1/4 cup pecorino cheese

Pear vinaigrette dressing

Directions:

Combine all ingredients together and enjoy!  This is a great salad you can meal prep on the weekend and enjoy throughout the week!  You can even toast the walnuts to add a kick of flavor!

 

Twice Baked Potatoes

These have been a staple in our house this winter.  However, it’s easy to fill these bad boys with all kinds of unhealthy, calorie-heavy ingredients.  This version has no dairy, limited ingredients, but is packed with flavor.

Ingredients:

2 baking potatoes

6 pieces cooked bacon

4 tablespoons almond milk

2 tablespoons vegan butter, or olive oil

3 cloves garlic, minced

1 1/2 teaspoons homemade ranch seasoning (I use this one)

2 tablespoon green onions, sliced (optional)

Directions:

1.) Preheat oven to 400 degrees.

2.) Wash potatoes and rub them with olive oil and salt.

3.) Bake potatoes for 1 hour or until cooked through and then reduce oven temperature to 350 degrees.

4.) Cut potatoes in half lengthwise and remove insides leaving just the skins.

5.) Mix in almond milk, vegan butter (or olive oil), ranch seasoning, garlic, 4 pieces of crumbled bacon, and salt and pepper to taste and mash.

6.) Scoop mixture into the skins and top with remaining bacon crumbles.

7.) Bake for 20 minutes and top with sliced green onions before serving.

 

I hope these recipes give you some idea of a few inexpensive ways to incorporate more vegetables in your weekly meal plans.  Let me know if you try them!  What’s your favorite vegetable?

 

 

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