Yes between 10 and 20 portions too, however my dh and I are veggy (I am a life long veggy) so I am used to using lots of veg anyway. Our dc do eat meat but most of our carbs come from seeds such as lentils, chickpeas, quinoa and root veg. My dh is on a low carb diet due to a low production of an enzyme used to break simple carbs down.
I dehydrate veg such as kale, swiss chard and root veg such as beetroot to make healthy 'crisps' and lots of different fruit for snacks. I make pretty much all of our meals from scratch and use a lot of different veg to do so.
Typically,
Breakfast, musili made with nuts, seeds (I make my own as it is cheaper but also I can keep it sugar free. Fruit compot with things like rosehips, hawthorn etc (homemade) with plain yoghurt. A piece of fresh fruit from the fruit bowl and a fresh made smoothie with fruit and 2 x veg. So that is about 4-5.
Mid morning snack, cut up sweet potato and carrot with homemade hummus or falafel, so 2 portions. Water or kombucha (homemade)
Lunch, a large salad wrap with cold meat or cheese, smoked paprika veg and lentil dip or beetroot butterbean and mint dip.
Or thick veg soup, dahl. So that is another 3-4 portions at least. A small slice of low sugar home made veg or fruit cake for dc lunch boxes along with olives, peppers, mushrooms etc. Water
Dried fruit made with the dehydrator, so a mix of strawberries, kiwi, apple, banana. Dried veg crisps, mixed seeds and nuts. So 1-2 portions. Water.
Supper, we eat a lot of raw food, so salads made with all sorts of veg, courgette and turnip noodles with crushed pumpkin seeds, lemon dressing made from lemon, lemon balm a tiny bit of honey and olive oil. A mixed salad with broccoli, quinoa, fennel dressed in ginger and soy. Feta stuffed peppers for dh and I, Dc have some fish. Homemade kimchi (have a separate fridge for my fermented foods and drinks as well as batch made stuff). We usually have between 5-7 portions of veg. Water or milk, a small glass of wine for dh and I.
Homemade pudding something like halva, fruit fool with full fat cream, oat crunch, baklava, fruit crumble/tart, all made with honey with as little sugar as I can get away with, but pudding is not an everyday thing.
I however do love to make and bake, it is a hobby as well as something I do because it is needed. So quite happy to be making kimchi or preserved lemons, dressings (usually have 5 types in the fridge at any one time) in the evenings. I also forage for wild foods when walking, many of these I preserve by making vats of compot, dried herbs such as wild garlic, jack by the hedge, flowers that can be made into concentate syrups or dried.
This way of eating is not for everyone, it takes time and a love I think for creating. My sister is completely the other way, she eats very healthly but for her it is a means to and end. We were brought up by parents that had 3/4 allotments, a large garden and a love for foraging. Our mum was a functional cook, our dad was the more creative cook. I hope that my dc follow in the footsteps when they are adults. At the moment they love to make and bake, particularly if there is a bowl to lick after!