I hate vegetables, how do I eat healthier?

Question

So I’ve hated vegetables my entire life. Like..hate hate.

The only one I can stand is corn, which technically isn’t even a vegetable. I don’t really like fruits either. A lot of it I’m sure is in my head but I can’t seem to get past it. I eat a HORRIBLE diet and I don’t exercise much. I try to exercise but my diet is so unhealthy I lose motivation to exercise because I don’t see the point. Does anyone have any tips on what to do? Or meals that don’t involve a lot of vegetables?

Answer

You can hide vegetables in your food. There's a cook book aimed more so at children to help hide veggies in their food, but would work for you too.

Answer

Learning to like vegetables more is about experimenting. Don't worry too much in the beginning about removing unhealthy food. Concentrate on adding something healthy at every meal. Sliced cucumber, fruits you like. Generally, roasting veggies tastes better than boiling them. Try them with a sauce you like, and think in terms of just a few bites at first to let your palate adjust to the new tastes.

Answer

Hide veggies in your food. If you make bread, muffins, or any baked goods, it’s easiest to hide pumpkin, zucchini, or carrots in it. I freaking love banana zucchini bread! Even zucchini brownies are delicious. You don’t even notice if it’s shredded to a nice small size.
You can also try mixing broccoli or cauliflower in your Mac n cheese. 
Try cauliflower rice. I buy just a frozen bag of it and make like a fried rice with it. Can’t taste the difference. It’s almost better! 
Or if you like smoothies, you can sneak some in there. Even Jamba Juice has smoothies with veggies and you can hardly taste it in some of them.

Answer

Find a way to like your vegetables.  Sometimes the way you cook them can be all the difference. 
I thought I hated a lot of vegetables but it turns out my mother just cooked them wrong. She boiles the hell out of everything until it was mush and used no salt pepper or butter. Now I love nearly everything either sauteed, roasted, grilled, broiled, steamed...
My husband would not eat asparagus, squash, or root vegetables.  I tried ten different ways before successfully using bacon and heavy seasoning. Now he eats them without bacon! 
If that fails, hide them! Put cauliflower in your mashed potatoes,  spinach in smoothies, carrots in marinara, zucchini and yellow squash shredded in sauces or muffins, sweet potatoes in cake. 
I've even used pureed baby food in cupcakes and quick breads without anyone noticing.

Answer

Hiii I have some recipes you might like ? 
OVEN-FRIED CHICKEN TENDERS
Non Spicy Version
1 lbs chicken tenders I get mine from Butcher Box
1 cup almond MEAL not flour
1.5 tsp salt
1/4 tsp ground white pepper
¼ tsp ground cumin
1. Preheat oven to 450F1. Preheat oven to 450F2. Add chicken tenders to a large ziplock bag.  Combine 1 cup almond meal and seasonings in a small bag or bowl. Pour seasonings over chicken into the large bag. Seal the large bag shut and shake till all the chicken is well coated.  Lightly shake off excess coating and place on a lightly sprayed parchment lined baking sheet.  If you want crispier tenders you can set them on an oven-safe cooling rack.  (I have done this in the past but usually, I skip it because it’s just something else to wash.)3. Lightly coat chicken with cooking spray.  Bake at 450F for 25 minutes or until done, turning after 25 minutes.
—————————————————————————-
5 Ingredient Mexican Brown Rice
Ingredients
1 1/2 cups corn frozen or fresh
1 (15 oz.) can black beans, drained and rinsed
3 cups whole grain brown rice Minute® Ready to Serve Rice or other quick cooking rice product
1 tablespoon chili powder
1 cup salsa (jarred or homemade works)
Optional to garnish; fresh cilantro and/or diced avocado
Instructions
Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes.
Add Minute® Ready to Serve Rice and chili powder and stir to combine. Cook; stirring constantly, about 3 minutes.
Stir in salsa and cook until everything is combined and warmed through, about 2 minutes.
Remove from heat and let cool for 5 - 10 minutes, then garnish with cilantro and avocado, if desired. Serve as a main meal or alongside tacos, enchiladas or fajitas. Also, wonderful as a vegan burrito filling.
—————————————————————————
Healthy Avocado Chicken Salad
Ingredients:
2 cups shredded chicken
1 avocado
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 tsp lime juice
1 tsp fresh cilantro
1/4 cup mayo
1/4 cup plain Greek Yogurt
INSTRUCTIONS
Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together.
Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.

Answer

Thank you guys! I will definitely try these recipes and to find the book

Answer

My first thought was try roasting some carrots, broccoli or cauliflower. Green beans also taste great roasted!  
Coat lightly with evoo and roast on a sheet pan at 400 degrees for 10-15 minutes, check them once or twice. 
Roasting makes a nice texture and brings out natural sweetness. You could add some honey to carrots to start!

Answer

Put them in a smoothie or juice them

Answer

Chili recipes are a good place to start because of their versatility. Find one that's heavier on meat than veggies, and then experiment from there.

Answer

Lean protein. Pork, ground turkey, boneless skinless chicken breast, fish, seafood. Put them on wraps for lunch. Boiled eggs, scrambled eggs, egg salad, wheat toast with peanut butter or almond butter, yogurt, cottage cheese, tuna, almonds, pistachios, other nuts to snack on, wheat thins with cheese. There are lots of alternatives to fruits and veggies and also ways to put veggies into meals without tasting them. Look some healthy recipes up on Pinterest and see what sounds good to you. Also cutting out pop and other drinks from your diet and just drinking water helps a ton.

I hate vegetables, how do I eat healthier?

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