Always snacking on raw bell peppers? Is steamed broccoli the only side you know? It’s time to expand your veggie horizons. Thankfully, our coaches are here for a little veg-ucation!
Coach Angeline
Vegetable: Beets
How I use it: Raw beets add a great crunch to any salad, and flavor and color to a morning juice or smoothie. They’re great juiced or raw, but I especially love roasted beets! They’re easy to prepare and make a great side dish or addition to a salad. First, I peel and quarter the beets, and toss them in a teaspoon of olive oil, and add a dash each of salt and fresh cracked pepper. Then, I wrap them in foil and bake them at 450F for 30 mins. Here are some other ways you can cook them as well!
Coach Carrie
Vegetable: Tomatoes
How I use it: I love tomatoes, but I used to struggle with finding an easy (and tasty) way to enjoy them in the off-season. My go-to recipe the last few years has been stuffed roasted tomatoes — they’re filling and yummy, and can even work as an entree! Stuff them with your favorite protein (ground turkey, chicken, etc) or even go vegetarian. Bonus: You can prep them ahead of time and even freeze the filling. I like using roma or winter tomatoes and drizzling with a little balsamic for added YUM. This one of my favorite recipes!
Coach Cassidy
Vegetable: Cauliflower
How I use it: Oh, roasted cauliflower! I was never a cauliflower fan until I tried these simple steps: (1) Cut it into smaller pieces; (2) Toss with extra virgin olive oil, salt, and pepper; (3) Bake in the oven at 375F until crunchy! What a quick and versatile side.
Coach Celina
Vegetable: Mushrooms
How I use it: One of my favorite ways to cook mushrooms them is to sauté them on medium-high heat with a little bit of olive oil, salt, and pepper. I like them as a side dish, in a stir-fry with chicken, or as a topper for a lean steak.
Coach Chelsea D.
Vegetable: Broccoli
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How I use it: Nothing beats baked broccoli as a side dish! I also love these healthy baked broccoli tots!
Coach Deborah
Vegetable: Cabbage
How I use it: While most people enjoy raw cabbage, I enjoy mine roasted. This roasted cabbage steaks recipe has my heart.
Coach Hannah
Vegetable: Carrots
How I use it: Carrots come in so many different varieties (not just orange!) and can be enjoyed so many different ways. I like them raw or roasted with olive oil and spices like oregano, salt and pepper. For an extra sweet treat, boil them until tender and add a dash of black pepper and a little bit of honey to complement their natural sweetness.
Coach Jack
Vegetable: Celery root
How I use it: I love roasted celery root fries! To make them, cut off the stalk, peel the skin, then cut into fries. Spread a bit of coconut oil onto a your baking sheet or dish, line the fries up, and cook at 400F for 40-45 minutes, flipping them about halfway through, once they begin to brown. You might want to add a little bit more oil when you flip them to prevent sticking. When they’re finished, I’ll spice them up with a dash of sea salt and pepper.
Coach Lindsay
Vegetable: Sweet Potatoes
How I use it: Sweet potato fries of course! First, cut them in the shape of french fries. Then, spread on baking sheet and massage them with coconut oil. Lastly, sprinkle them with salt and pepper and roast them in the oven at 425F for about 25 minutes, flipping halfway through. Such a delicious side dish.
Coach Mallori
Vegetable: Butternut Squash
How I use it: I like my butternut squash roasted! For a spicy side, cube your butternut squash, toss it with olive oil and cajun seasoning, and bake at 400F for about 25 minutes, or until tender. This is how I enjoy other starchy veggies (like sweet potato) too!
Coach Maryn
Vegetable: Collard Greens
How I use it: This dark leafy green can take a little extra time to prepare, but is always worth it! My favorite way to enjoy collard greens is to simmer them with garlic and tomatoes — this fis my go-to recipe! I usually pair them with rice and beans or seafood with cajun spices. Yum!
Coach Michelle
Vegetable: Spaghetti Squash
How I use it: I use use spaghetti squash in place of traditional pasta, tossing it with a chucky tomato sauce to make for a vegetarian friendly dish! Preping spaghetti squash is simple. First, cut the spaghetti squash lengthwise and scoop out all of the seeds. Then, place both halves cut side down on a pan lined with parchment paper, and bake for 35 minutes at 425F. Let the squash cool for at least 5 minutes, then use a fork to pull apart the squash into spaghetti strings. Pro tip: Spaghetti squash can be really watery — after you’ve pulled apart the squash, place it in a strainer for a few minutes before adding your favorite sauce.
Coach Pilar
Vegetable: Kale
How I use it: I can’t choose just one way to prep it! I like to massage it in a salad, throw it in a soup or make some kale chips.
Coach Rachel G.
Vegetable: Zucchini
How I use it: This is one of my go-to veggies — I love it raw, cooked, baked, or transformed into a noodle (read: zoodle!). My all-time favorite ways to enjoy zucchini include: on the grill with a little bit of coconut oil, as a zoodle in a raw salad, as an addition to a breakfast muffin, or as a side dish with some garlic. I also love this zucchini boats recipe — a new take on chicken enchiladas. Oh the possibilities!
Coach Rachel M.
Vegetable: Cucumbers
How I use it: Slice them up and use them in place of chips or crackers. They make for the perfect vehicle for all of your favorite dips, like hummus, salsa, and guacamole, or for a heartier spread, like chicken or tuna salad. You could also try your hand at making your own pickles — it’s actually a lot easier than most people would think!
Coach Samantha
Vegetable: Asparagus
How I use it: I enjoy it both raw and cooked! For a crunchy raw snack, rinse and cut off the tough ends, and season with salt, pepper, and balsamic vinegar. For a warming side, rinse and cut off tough ends, season with olive oil, lemon juice, minced garlic, salt, and pepper, and bake at 350F until tender.
Coach Tiffany M.
Vegetable: Kohlrabi
How I use it: Part bulb and part greens, this veggie is super versatile. It taste like a cross between a radish, jicama, broccoli, and collard greens, and is so crisp and refreshing. My favorite way to eat it is to simply peel the outside and chop it up to toss in salads or even eat it like an apple. I also love this simple slaw!
Coach Tracy
Vegetable: Brussels Sprouts
How I use it: Brussels sprouts make for a great side dish! Wash and dry your brussels, then cut them in half and toss in olive oil. Place your sprouts cut side down onto a baking sheet, and bake at 400F for 18-20 mins, or until browned to your liking. I roast my veggies on high heat so they get extra crunchy, caramelized, and delicious!
Coach Whitney
Vegetable: Jicama
How i use it: I love munching on raw jicama as an afternoon snack. To prepare it, I peel the outside using a potato peeler, then chop it up into bite size pieces. I enjoy it plain (it tastes like a cross between an apple and a potato!) or dipped in homemade honey-lime dipping sauce (2 tbsp. Greek yogurt, 1 tsp. honey, and 1 tsp. lime juice).
