December 22, 2015

Sneaky Veggie Recipes

3 Recipes to Get Sneaky with Your Veggies

Cauliflower, Meet Eggs (serves 2)- This recipe is from my friend Yuri Elkaim’s new book The All-Day Fat Burning Diet. Yuri studies the human body like nobody’s business and always has some magical, masterful tips that you can easily add into your life without doing a full diet overhaul. Check out The All-Day Fat Burning Diet for more recipes like this one and more tips!



2 tablespoons coconut oil

1⁄2 head cauliflower, finely chopped

1 onion, chopped

1⁄4 teaspoon paprika

3 tablespoons water

2 eggs

1 clove garlic, minced

Juice of 1⁄4 lemon

3 tablespoons finely chopped parsley

1 tablespoon olive oil


  1. In a large skillet over medium-high heat, warm the coconut oil. Add the cauliflower and onion and cook for 2 to 3 minutes.
  2. Add the paprika, salt and pepper, and water. Cover the skillet and cook until the cauliflower is fork-tender but not mushy and has taken on a golden color, about 3 to 5 minutes.
  3. Meanwhile, in a separate skillet, cook 2 eggs the way you like them (over easy, sunny side up).
  4. Turn the heat under the first skillet down to low, add the garlic, and cook for 2 minutes longer, uncovered, stirring constantly. Stir in the lemon juice and cook until evaporated, about 30 seconds.
  5. To serve, sprinkle the parsley on top, top with the fried eggs (and some bacon or sausage if you like), and drizzle with the olive oil.


Veggie Croutons – I like to make a big batch of root veggies at the beginning of the week to snack on or to add to dishes. Feel free to mix up the veggies with whatever you’ve got on hand – turnips, rutabaga and beets would all be delicious.


3 carrots

2 parsnips

1 sweet potato

Olive oil

Sea salt

Freshly ground black pepper

Optional seasoning: dried rosemary, Italian seasoning


  1. Preheat your oven to 375 degrees.
  2. Dice all veggies into bite sized cubes
  3. Coat veggies with olive oil and sprinkle generously with salt and pepper (and other seasonings if desired)
  4. Roast for 15 minutes, then mix and roast for an additional 15-20 minutes until cooked through and beginning to brown.


Zucchini OatmealThis breakfast is like zucchini bread in a bowl! Creamy oats, sweet zucchini, and crunchy toppings – what’s not to love? You can switch up the zucchini for shredded carrots or even sweet potato.


1/3 cup rolled oats

1 cup non-dairy milk or water

1/2 cup (or more!) shredded zucchini

1 tbsp chia seeds

1 tsp ground cinnamon

Pinch of salt & nutmeg, to taste

Toppings of choice: dried fruit, chopped pecans, drizzle of maple syrup or honey


  1. Add oats, milk or water, cinnamon, salt, and nutmeg to a medium sized pot and bring to a boil and simmer over medium heat for about 5 minutes
  2. Stir in the shredded zucchini, chia seeds, and toppings of choice and cook for another 5 minutes, until liquid is totally absorbed and veggies are soft. Enjoy!


What’s your favorite way to sneak in veggies? Let me know in the comments below or share a picture and tag me @RobynYoukilis and #YourHealthiestYou.

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