Getting in your suggested amount of veggies each day can take some practice.
If you add a serving to breakfast, lunch, and dinner while snacking on raw veggies and hummus throughout the day, you can reach this goal.
Here are a few ways to make sure you’re getting your veggies in each day:
Cook a veggie-heavy soup
You can switch up the recipe to keep things interesting, but this is such a simple way to get those veggies in and have lunch already made.
Snack on veggies
You can easily enjoy a cup of sliced red pepper or carrots with guacamole or hummus as a snack each day. Yum!
Add some vegetables to your favorite treats
There are many vegetables you can add to any recipe without sacrificing flavor.
These versatile vegetables include:
- sweet potato
Grab a copy of our Simple Baking Tips to Health-ify Your Favorite Recipes
Tip: Julienne the veggies into the smallest pieces possible, or use a food processor to slice and dice them into tiny pieces. The smaller, the better.
By implementing some easy, yet effective healthy alternatives in your ingredients, you can make your baking treats as healthy as they can possibly be, allowing you to truly have your cake and eat it too.
Try out this delicious Pumpkin Zucchini Bread. It’s quick and easy!
Pumpkin Zucchini Bread
- Mixing bowls
- Measuring spoons
- Measuring cups
- Mixing utensil (spoon)
- 9x5 loaf pan
- 1.5 cups gluten-free almond flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup pecans, diced
- 1/4 cup dairy-free dark chocolate chips
- 3 tbsp applesauce
- 2 tbsp olive oil
- 1 cup coconut sugar
- 1 cup thinly shredded zucchini
- 1/2 cup organic canned pumpkin
- Whisk together dry ingredients.
- Mix together. applesauce, oil, coconut sugar, and canned pumpkin.
- Mix together all ingredients, adding zucchini, pecans, and chocolate chips.
- Grease pan and add mixture to loaf pan.
- Bake for 40 minutes at 350°F/176°C.
- Enjoy your pumpkin zucchini bread!