Start with a vegetable you know he doesn't hate quite so much; for example, broccoli. Cut it up real small and start including it in dishes such as fettuccini Alfredo or lasagna. The amount of broccoli you include should be so small that your husband won't even taste it when he eats it. My husband will actually eat pasta with broccoli now - as long as it's small amounts.
You can also slice open some chicken and stuff it with cheese and small amounts of other vegetables such as broccoli, asparagus, avocado, carrots, etc.
After your husband has become used to eating main dishes with small amounts of vegetables hidden in them, start doing the same with side dishes. He might not mind eating small pieces of carrots in rice if it's smothered in teriyaki sauce. He may not notice if you've mixed in a small amount of squash or cauliflower in his mashed potatoes and topped it with cheese.
Every time you serve the dish, cut the pieces just a little bigger so he doesn't notice much. Yes, there will come a time when he notices, so just go back to the smaller amounts once he starts to complain again.
Another trick is to hide the vegetables in his soup. Before serving soup, turn the vegetables into almost liquid form with a small blender and put it in his soup. Chances are, he'll eat the whole thing without questioning what's in it. When he's done, you may be able to get away with telling him that you put vegetables in his meal. Since he didn't notice, he probably won't mind. This means you can go ahead and keep doing it, adding more vegetables each time.
Published by Lainie
After selling real estate in the Myrtle Beach area for five years, Lainie married a soldier and moved to Savannah Georgia where she created MagiScript, a transcription and content creation company. Laini... View profile
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1 Comments
Post a CommentI'm sure this works. One thing for me is: I don't like certain vegetables, e.g. okra, and I don't want vegetables prepared to "taste like" meat, or replace meat. Give veggies the introduction they are worthy of - a main part of the meal. Prepare them as if they were $12.00 per pound. Don't steam 'em and slide them on the plate, as if they've just taken a bath.
Some level of sauce may help -- most notably a butter sauce. Oh, I don't like everything under the sun mixed together. Am I eating food or the stuff cleaned out of the garbage disposal?
Use traces of spice, and be creative. I had vegetable wedges with a curry dip the other day, and I had never tasted curry before (I'm 62). It was a taste treat. Don't provide a vegetable as some kind of health medication that one *expects* to taste bad!