Let’s face it — there are two kinds of people:
-People who admit they’re not eating enough vegetables.
-People who think they’re eating enough vegetables.
Whether we’re focused on improving body composition or general health and wellbeing, adding vegetables helps nearly 100% of the time.
Unless weight gain is the primary goal we’re almost always looking for ways to sneak in more plants.
As such, we often encourage clients to design meals by picking a protein source, picking what vegetables to have with that protein, and then picking a side of vegetables to have with their protein and vegetables. Here’s an example:
If dinner is going to be steak and a giant salad, let’s add a side of veggies to that.
We love vegetable purées for their simplicity and deliciousness (and because they typical take the place of more calorically dense alternatives). They’re rich in nutrients, low in calories, taste and feel decadent, and round out lots of different meals.
Here’s a video of one our favorites: Cauliflower & Parsnip Purée
…or if you just want the recipe:
-In a large pot, bring stock of choice to a boil (beef, chicken, vegetable, etc.). Add water if more fluid is necessary to cover the vegetables.
-Cut a head of cauliflower into florets.
-Chop a parsnip into similarly sized pieces.
-Boil vegetables until they are easily pierced with a knife.
-Strain out fluid.
-Add a Tbsp of sour cream, creme fraiche, or buttermilk.
-Add any additional seasonings you like (we like mace or nutmeg).
-Use a hand blender, food processor, or potato masher and blend until smooth.
-Salt & pepper to taste.
-Optionally, top with sliced scallions, chives, etc.
