We all know vegetables are good for us — but let’s be honest, that doesn’t mean we love all of them.

One of the most common food challenges I see (and have personally experienced) is avoiding vegetables that we know are beneficial simply because they don’t excite our taste buds.

Maybe it’s broccoli, eggplant, or Brussels sprouts. Whatever it is, we often push them to the side in favour of foods we enjoy more.

But here’s a simple solution that changed everything for me:

Pair the vegetables you don’t love with foods you do love.

For example, I’ve never been a huge fan of broccoli. But I do love my homemade lasagne. So I started adding a small serve of broccoli on the side when I made lasagne — not a huge amount, just enough to get it on the plate.

And now? I actually enjoy eating broccoli with lasagne.

Why Variety Matters

Our bodies thrive on variety, especially when it comes to plant foods.

In fact, research suggests we should aim to eat 30 different types of plant-based foods each week. That includes vegetables, fruits, legumes, nuts, seeds, herbs and whole grains.

Here’s why this matters:

• It supports gut health. A diverse diet feeds a diverse gut microbiome, which is essential for digestion, immunity, and even mood regulation.
• It reduces inflammation. Different plants offer different types of fibre and antioxidants, which help calm inflammation in the body.
• It lowers the risk of chronic disease. The broader your nutrient intake, the more your body benefits — from heart health to brain function.

One Simple Change

If there’s a vegetable you’ve been avoiding, try this:

Don’t force it — just pair it. Put it on the plate with a food you love. Start small. Give your taste buds time to adjust.

Sometimes, the only thing standing between you and a healthier plate is how the food is served.