My Simple Secret for Eating More Vegetables


[dropcap style=”font-size: 60px; color: #00adef;”] D[/dropcap]id you know there are people who follow a carnivore diet?

As in they only eat animal products.

I didn’t until I met a few of them at the Low Carb Denver conference.

This whole idea that some people avoid eating vegetables at all really fascinated me.

What about fiber?!

What about all the micro nutrients and phytochemical in veggies?!

What about the environmental impact?!

I had a quick chat to my nutrition lecturer about it and we agreed that we love broccoli too much to consider going carnivore any time soon.

So if you’re like us, and looking for ways to eat more veggies…

I have the answer!

My Simple Secret for Eating More Vegetables

It’s easy.

Buy and prepare more veggies.

If you have vegetables ready to eat in your fridge, I guarantee you’ll eat them.

It works every time.

For years I’ve been using this strategy of always prepping something extra on the weekend.

Maybe roasting some cauliflower.

Steaming some broccoli.

Grating some zucchini and carrots.

Or even washing and shredding a big bunch of kale.

It doesn’t take much time.

And it’s so worth it knowing I can always grab something healthy to add to my lunches or dinners.

Recently I started including an ‘extra veg’ recipe with my Simple Meal Plans.

I can’t believe I didn’t think to do it years ago.

Now everyone who is simplifying their meal planning can also benefit from my veg prep ‘secret’ habit.

Eating more veggies is easy and delicious.

Except if you’re a carnivore ;)

More on vegetables and health

Have fun in the kitchen with your extra veg!

With love,
Jules x

ps. If you’re excited about eating more vegetables and simplifying your approach to meal planning, then check out my Simple Meal Plans.


  • Hi Jules,
    Along the same lines as your suggestions, I have found a quick and flexible veggie prep that works for me.
    I find that courgettes/zucchini and red peppers are the perfect veg combo: they keep well and can be accommodated to complement a variety of dishes. I buy them every week to ensure I always have some fresh veggie on hand.
    I choose to dice and fry them, as they cook quite quickly… with onions, garlic and herbs for a Provençal taste (any leftover is perfect for breakfast with fried eggs or an omelette); with curry powder and coconut milk to go alongside any curry; barely cooked to toss in a chicken salad; with chopped tomatoes for a quick ratatouille to serve with fish or chicken…
    On the menu tonight: your Cheesey Cauli & Bacon Bake, with… courgettes and red peppers!

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