Go Green: 3 Tips for Picking Veggies

Trying to decide dinner is like asking people the best way to get to Long Island. There are a million options and in the end you don’t care as long as it doesn’t cause you to pull your hair out!

Is anything ever easy?

Choosing vegetables can be! Next time you’re in the produce isle and you start to feel like Coach Violet, take a deep breath. With a few simple rules you can make vegetables a part of any meal! Plus, check out the recipe below for you to get started!

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1) Start With Leafy Greens:

Leafy greens like spinach, kale, arugula or spring mixes are a great place to start. Why? Preparation time is minimal and there are a variety of ways to make them. Sautéing a big handful is enough for one meal. Putting a bunch in a bowl with some of your other favorite vegetables makes a nice salad. The name of the game is speed, and leafy greens take the cake!

2) Green, Fibrous Vegetables Next:

Brussels sprouts, asparagus, broccoli... other fibrous, green stuff... eat that next. Again, if time is the biggest obstacle to eating healthy, these kinds of vegetables take a little (not a lot) time to prepare. They're still delicious, so find the ones you like and work them in to your weekly meal plan.

3) Taste The Rainbow:

After numbers one and two, focus on eating a wide variety of different colors through out the month. Think of the rainbow, match a veggie to every color and enjoy!

In the end, the eventual goal is to have vegetables with every meal. Do you skip leafy greens at go to more fibrous vegetables? Cool! The idea is to make the process as manageable as possible.. Find the solutions that help you become successful!

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NutritionMike TooleComment