6. Experiment with them. Don't resign yourself to eating fruits and veggies "straight up," Giancoli says. "You have to get friendly with the recipe book." Get out the sauté pan and start with a little olive oil, onion, and garlic. Take your pick of veggie (fresh or frozen—it doesn't matter, as long as the frozen alternative doesn't have cream sauce or other less-healthful additions), cook until just crisp, and top it off with a little orange or lemon zest, sea salt, and pepper. Roasting or grilling are other good options, Krieger says; bringing out the natural sweetness in the vegetable can be a game-changer for fussy eaters.