I challenged myself to a week of eating vegetables with every meal. How did I do? Well, seven days, three meals per day that was 21 opportunities to get veggies in. I worked four days and those four days, I didn't get vegetables in at breakfast but the other 17 meals were a success.
Some of the vegetables that were eaten included three heads of cauliflower, two large beets, a head of lettuce, a yellow squash, a giant cabbage, one large yellow pepper, a bunch of scallions, a couple of red onions, a bag of baby bell peppers and several packages of mushrooms.
The key to making sure I ate all my vegetables was having them prepared. I just finished a couple of hours of batch cooking for the rest of the week. I made Mushroom and Brie soup, roasted and mashed sweet potato squash, sauteed Brussels sprouts with bacon and balsamic, sauteed rainbow chard with lemon and garlic, honey ginger rainbow carrots and put a batch of chicken bone broth on to simmer. I'm sure I ate at least a serving or two while prepping and tasting!