If you do it long enough it gets way easier as your cooking skills and methods adapt.
Some tips I follow:
-I highly recommend a CSA for great vegetables, delivered if possible
-Start a small raised bed garden for greens, cilantro, cherry tomatoes, etc.
-Batch prep veggies and store in bulk (I use cheap rectangular stackable tupperware) for super easy access. Batch prep greens and legumes, store in the freezer, take from freezer to pan.
-When batch cooking, clean veggies with a water and baking soda soak in a large mixing bowl. Just soak for a few minutes and then rinse a couple times
-Using a rice cooker to make grains is much easier than stovetop
-Use walnuts and unsalted nuts (peanuts are great, despite not actually being a nut) with moderation to make foods more substantial, while avoiding processed nut butters and oils
-Use good non stick pans to cut down on oil and cleanup time
-In general, cut back on foods and condiments rich in salt, sugar, fats, and especially processed foods, as they distort your taste palette. It’s a lot like drug addiction...”when I’m not on heroine, life just seems bland!”
-You don’t have to cook veggie meals as thoroughly as meat, experiment with varied levels of freshness and eat raw foods more...less cooking
-simple root veggies are awesome, cheap, hearty, and easy to cook (potatoes, sweet potatoes, beets, carrots...all can be boiled)
-Frozen organic blueberries, oatmeal, banana, sprinkling of walnuts, delicious :-)