Veggie Challenge

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Good morning! Happy Monday!

Remember my Cookbook Challenge from this time last year? Well, I’m challenging myself once again, but, this time, the focus is vegetables! (Apparently, I’m all about challenges this month!)


My time at the Dole Healthy Lifestyles Summit really motivated me to add more veggies to my diet. Nearly every meal that I ate there included a ton of delicious vegetable dishes. Most of them didn’t seem to difficult to make, so I want to challenge myself to cook similar veggie recipes at home. So, from now until the end of the year, my goal is to make at least one new veggie recipe each week. My hope is that once I start making these recipes, I’ll realize just how easy it is to incorporate vegetables into my diet.

Feel free to join me in my Veggie Challenge. I’d love to share some recipes!


With my Veggie Challenge in mind, I added sweet potato wedges to my breakfast this morning. BAM! More vegetables in my diet!

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Breakfast also included scrambled eggs and iced coffee with coconut milk.

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Weekly Workouts

Here’s this week’s workouts:

  • Sunday: Off
  • Monday: Body Pump + 3.5-mile run
  • Tuesday: TRX + 6 mile run
  • Wednesday: SurfSet class
  • Thursday: Pilates-Based Mat + 3-mile run
  • Friday: Ultimate Conditioning
  • Saturday: Off

Be Thankful Challenge

I’m thankful for pugs and how much they make me smile.


Question of the Day

What’s your favorite vegetable recipe? Please share!

Most of my favorite veggie recipes come from this cookbook!



  1. I love roasting vegetables so much! I usually roast them with some cooking spray, pepper, and garlic salt or I will use Trader Joe’s 21 Seasoning Salute. That has become one of my favorite seasonings 🙂

  2. I LOVE vegetables – probably way more than the average person! If you are looking to squeeze more into your meals, have you ever tried scrambling bell peppers and chopped fresh spinach into your eggs? You could also try throwing some extra greens (spinach or kale) into smoothies. I don’t think I have a favourite veggie recipe, but this Pumpkin Chili is definitely near the top of my list!

  3. I love roasting asparagus in the oven. I’ll use a bit of EVOO to coat the spears, dash some garlic salt and pepper, then roast! It’s so easy and super delish.

  4. I love that cookbook! Every recipe I’ve made has been so good.

    My favorite vegetable recipes tend to be simple. I love anything roasted in a little olive oil and sea salt (love the TJ’s smoked sea salt). I’d say sweet potatoes would be my #1, especially when they’re thickly sliced and roasted. They almost taste like candy to me…almost. 🙂

  5. Great challenge!! I don’t really follow many recipes when it comes to vegetables. Most of the time we have roasted or steamed vegetables tossed in seasoned salt or garlic and olive oil. There is a veggie lasagna I’ve made recently that I love that’s packed with different vegetables too. I just try to throw them in whenever I can! Good luck with your challenge!

  6. One of my favorite veggie recipes actually comes from a kids cookbook! The recipe is for carrot fries. Really, they’re just roasted carrots trying to market themselves to picky kids…but they’re delicious none the less! You slice up your carrots super thin, toss them in olive oil, salt and pepper, and any other seasonings that suit your fancy and then roast them for a good 45 mins or so until they get crispy!

  7. I love soups where pretty much any vegetable can go in – like my minnestrone and my Asian veggie soup. I also love mashed cauliflower instead of mashed potatoes – dress them up with some cheese, garlic powder, butter and if you want some extra protein, a little hemp seed…SO good!

  8. I love roasting vegetables.. my latest thing is roasting brussel sprouts and fingerling potatoes with olive oil and italian spices.. delicious! I eat WAY too much meet now that I live in Holland so I try and mix it up with more and more veggies.

  9. I have a huge sweet potato for lunch today! I’m trying to work on my veggie consumption as well, and I’m impressed that you got a good serving in at breakfast.

    And what a funny pug picture 🙂

  10. Hi Tina, just wondering why your “off” days were the weekend- is that just for this week and next Sun you’ll do something? Or do you plan it that way so you can play more on the weekend without a structured workout planned? Just wondering if there was some reason to go 5 consecutive days then break at the end… thanks!

    1. It just sort of worked out that way this week. I spent most of yesterday with my family, so I didn’t have time to exercise, and I’m out-of-town next weekend, so I just planned in a rest day. My schedule changes from week to week, but my goal is always to exercise most days of the week, which is why I plan my workouts early in the week.

  11. Butternut or acorn squash, roasted, mashed with cinnamon and honey. Sometimes I add peas, just to boost the veggies and I eat a whole bowl!

  12. I LOVE roasted brussel sprouts. I slice them, drizzle them with a little olive oil and salt and then roast them in the oven until slightly browned. I add walnuts for the last 5 minutes or so and serve it up! SO delicious 🙂

    And I love this challenge!

  13. Awesome challenge! I always have a salad or a green veggie with dinner but they are usually just boiled and then I spray some butter spray on them with pepper. They are good, but not really a recipe. Looking forward to trying some of the recipes you share with us.

  14. How do you run after a TRX class? I barely have enough strength to shampoo my hair after that!
    Veggie recipe: Charred (but not burnt!) broccoli
    One head of broccoli cut into medium trees (large are easier to flip, but take longer in the oven)
    put in a bowl and toss with olive oil, kosher salt, and pepper, 1 clove of minced garlic.
    place on a rimmed baking sheet and put in a 425 degree oven, for 9-11 min.

      1. @Tina:
        That’s brave of you! I’m just starting out, only able to jog about a mile at this point…getting better all the time though. Thank you for a great site, you’re totally part of my Google Reader at this point.

  15. Last Christmas I asked Santa for that Mollie Katzen cookbook — “The Vegetable Dishes I Can’t Live Without” — and Santa’s helpers were chagrined to tell me it was no longer in print and couldn’t be found. Did you just acquire that book, or has that been resting on your bookshelf for a couple of years? I’m so excited to see that someone has it.

  16. I make a healthified eggplant parmesan that I absolutely love. I cut eggplant into large medallions, dip in egg white, coat with panko, and then bake/broil along with spinach, mushrooms, marinara sauce, and a little parmesan cheese. (I’ve also made it with soy cheese and Boca crumbles for added protein). It’s an easy (and delicious) way to fit several different vegetables into one meal.

  17. It’s a though choice. I love all veggies, well… except cooked rutabaga. Though I tried and tried again to no avail. Lately, like many commentators, I’ve enjoyed my veggies roasted. It gives them a wonderfully sweet, dense flavour and smooth velvety texture. They’re super easy to make and I never got tired of them! Last night, I had roasted cauliflower seasoned with curry powder. Yum!

  18. A whole bunch of mushrooms, a few cloves of chopped garlic, a few sprigs of rosemary or thyme, s&p–>375 for 20-30 min until roasted to your liking. Super easy and always gone in about 3 seconds. Also, asparagus, drizzled with olive oil, s&p on a lined baking sheet @ 400 for 20 min. The ends get crispy and delicious. Ohhh and have you tried the kale chips that everyone seems to be making? They are really good and easy too! I also like to make a huge breakfast scramble by sauteeing up a bunch of veggies then adding some egg whites and a wedge of laughing cow cheese + a few dashes of hot sauce to the pan. I really actually love veggies 🙂

  19. in the summertime i always throw together as a quick snack or meal, my favorite veggies…asparagus, broccoli, carrots, tomatos, peppers, snap peas, and pretty much anything available at the store, toss it with newman’s own light red wine and vinegar dressing, add a grilled protein and put it over pasta or a salad and have a quick, easy, delicious and nutritious, combination!
    great challenge! I am thankful for veggies! even though they keep getting more expensive, I always make room in the budget to get in my greens! sometimes it may now be frozen broccoli but it still tastes great and my body thanks me!

  20. I make anything and everythign with broccoli slaw. Put it in soup, mix it with marinara, add it to sandwich wraps, etc.
    How in the heck did you get Murphy to keep that cute little nose on his face? 🙂 Love that thing!

  21. I love your challenge! I will definitely be participating. One of my favorite vegetable recipes is the Creamy Green Beans from Eating Well, but I substitute spicy brown mustard for dijon mustard. Yum!

  22. I had just about the exact same breakfast this morning- eggs and a sweet potato! Hmm I just love usuaing all sorts of frozen veggies in stir fries, you can’t beat the convenience factor!

  23. SPAGHETTI SQUASH is my current fave. Cooked & shredded then sauteed with onion, garlic and chopped tomatoes. Add some scrambled egg whites and it’s a complete meal!

  24. Oooh yes, I’m all about this challenge!! I personally just enjoy plain ol’ roasted veggies.. I do also make a special tray of roasted brussel sprouts and butternut squash with roasted chestnuts every Thanksgiving- super easy and you can add a little maple syrup to give them a festive kick. 🙂

  25. I love your veggie challenge! My boyfriend and I went away for the weekend and due to eating out the entire time my body is craving some veggies right now!!!

    A great suggestion to help your veggie intake – join a CSA! We joined one this past year for the first time and loved it! We got to try new veggies I never would have bought (or even knew existed) and had a great time looking for new recipes.

  26. This has been my challenge lately too! And like a lot of people above, I have recently realized the Sprout that is from Brussels. YUM!! Roasted of course.

    Another easy roasted veggie(s) even my picky kids love: Roasted Carrots and Parsnips. Easy and just a bit of olive oil and sea salt. Roasted until they are a bit brown and yummy. I could eat those like popcorn, or chips, or candy corn. Non-stop.

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