Stocking up on frozen vegetables is by far the easiest way to eat more veggies. Frozen green beans, broccoli, cauliflower, carrots, spinach, Brussels, and more are readily available at every grocery store! Common blends include Normandy blend (broccoli, cauliflower, and carrot) and stir fry mixes (containing green beans, peppers, onions, carrots, broccoli, mushrooms, etc.). All you need is a simple steamer to reheat these back to perfection. These veggie packs come pre-chopped (my favorite part) and can be kept for years in the freezer, saving you time and money! My favorite steamer is this microwavable silicone steamer, but there are metal options that work with your favorite stovetop pots and pans!
Sneak them in your favorite recipes!
Throw some steamed broccoli in your vegan mac and cheese, add green beans to your favorite soup/pasta/curry recipe, and load your tacos with fajita vegetables (and don’t just stop at peppers and onions). Also, check out tomorrow’s post on my mashed potato and cauliflower with a taste and texture that is exactly like mom’s mashers but with 50% non-starchy vegetable content!
Set a daily vegetable variety goal!
Make a contest with yourself or with your family to see how many different vegetables (and fruits!) you can eat in a day! The 5-a-day rule from the federal organizations is pretty weak. It’s easy to get 10-15 or more varieties in a day but including 3-5 different types at each meal. Each vegetable has a different array of micronutrients, antioxidants, and minerals, so it is so crucial to increase the variety of veggies you prepare! Eating the same three veggies each day is far better than shunning veggies. But variety is the spice of life!
Make time for daily green smoothies!
If you need more veggies in your diet, green smoothies are the easiest ways. A cup of fruit with a handful of frozen spinach or fresh kale/spinach will taste simply like a fruit smoothie! Add a packet of stevia for extra sweetness. Add milk, vegan protein powder, and banana for extra creaminess. Add greens powders, mushroom extracts, or flax seed for extra antioxidants, immunity boost, and omega 3s (respectively). We prefer broccoli, red cabbage, and kale microgreens in our daily smoothies! My husband is obsessed with mango, so we alternate between berries and mango for our smoothie base!
Top your meals with microgreens!
Microgreens are 7-12 day old vegetable seedlings that are traditionally grow indoors and are available year-round in most areas. Additionally, you can grow your own (upcoming post about that, since we’ve been doing this for years!). When succession planted, you can harvest them as needed to throw handfuls on your cooked meals or in your smoothies. Interestingly, they have 4-100x more antioxidants and nutrients than the mature versions of the vegetables, so they really back a nutrition punch in a small package!
Microgreens can be grown in soil or hydroponically!
LipedemaVegan 
.I’ve always avoided frozen veg, because I believe they don’t provide vitamins which is the point of eating them. Am I wrong?
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