How-to: Eating More Vegetables

One word: variety. Variety in preparation of vegetables; variety in the type of vegetables.

Ingredients:

• preferably: your own vegetable garden (the taste of store-bought veggies doesn't compare with that of freshly picked ones)
• access to a variety of different kinds of vegetables
• olive oil
• stove and oven
• frying pan, bowl, steamer, oven tray
  
• sharp knife
• seasonings (e.g. salt, pepper, etc.)
• hunger

Steps:

1. Preferably: Go to your garden and pick  some vegetables
2. Rinse your veggies
3. Use your knife to cut them up into bite size portions
4. Do one, some, or all of the following:
   • Salad: mix them raw into a bowl, adding olive oil and balsamic vinegar and seasonings
   • Steamed: steam them, then pour olive oil on them, and season them
   • Stir-Fried: heat up some olive oil in a frying pan, add some cut onion and/or garlic for a base, then add your veggies and seasoning
   • Roasted: pre-heat your oven to about 400 degrees, lay out your cut veggies on an oven tray, pour olive oil and seasoning on them, cover them with tin-foil, bake for ~30-40 minutes depending on the veggies (remove tin foil for the last 10 minutes)

Hey, I'm getting hungry writing this up. Time to go downstairs and practice what I preach.