"Let me show you healthy can taste good."

Get your fruits & veggies

Last week was National Registered Dietitians Day. So I celebrated myself with delicious, healthy food J

On that day I had cherries, spinach, pear, sweet potato, beets, spaghetti squash, onion, broccoli, carrots, currants, an orange, an apple & broccoli. That’s 13 different fruits & veggies. Granted not a full serving of each, but great variety.

Where in the world did I fit all that in?

Chocolate cherry smoothie with some spinach snuck in
Overnight oats with pear & walnuts
Roasted beet hummus w/ sweet potato chips for dipping
Leftover spicy spaghetti squash w/black beans & onion
Broccoli salad w/shredded carrots & currants
Mac & Cheeze w/broccoli

This is not supposed to be an “I’m-better-than-you post,” but hopefully an “I-inspire-you post.” Here are some tips from choosemyplate.gov for increasing your fruit & veggie intake:

- Keep a fruit bowl in sight as an easy, visible snack option.
- Keep diced fruit & veggies in containers in the fridge for easy use.
- Keep dry, fresh, frozen and canned fruits in your kitchen.
- Add berries or sliced banana to cereal, pancakes, or yogurt at breakfast.
- Pack a ready-to-eat piece of fruit in your lunch; apples, oranges, bananas, pears, tangerines, etc
- Top salads with mandarin oranges, dried cherries or cranberries, or strawberries.
- Try baked apples, poached pears, or a fruit & yogurt parfait for dessert.
- Make a fruit smoothie with fresh or frozen fruit. You can sneak in spinach or other greens.
- Substitute unsweetened apple sauce for half the oil in baked good recipes.
- Build a meal around a vegetable main dish such as stir fry or soup.
- Try a veggie pizza. See my recipe for caramelized onion pizza.
- Use shredded carrots or zucchini in muffins, breads & casseroles.
- Sneak chopped vegetables into pasta sauce or layer into lasagna.
- Grill vegetable kabobs to accompany your BBQ meal.
- As snacks, try raw vegetables with a low fat dip or hummus.

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