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Ways to add more fruits and veggies to your day.

Ways to add more fruits and veggies!

Variety abounds when using vegetables as pizza topping. Try broccoli, spinach, green peppers, tomatoes, mushrooms and zucchini.

Mix up a breakfast smoothie made with low-fat milk, frozen strawberries and a banana.

Make a veggie wrap with roasted vegetables and low-fat cheese rolled in a whole-wheat tortilla.

Try crunchy vegetables instead of chips with your favorite low-fat salad dressing for dipping.

Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions.

Add color to salads with baby carrots, grape tomatoes, spinach leaves or mandarin oranges.

Keep cut vegetables handy for mid-afternoon snacks, side dishes, lunch box additions or a quick nibble while waiting for dinner. Ready-to-eat favorites: red, green or yellow peppers, broccoli or cauliflower florets, carrots, celery sticks, cucumbers, snap peas or whole radishes

Place colorful fruit where everyone can easily grab something for a snack-on-the- run. Keep a bowl of fresh, just ripe whole fruit in the center of your kitchen or dining table.

Get saucy with fruit. Puree apples, berries, peaches or pears in a blender for a thick, sweet sauce on grilled or broiled seafood or poultry, or on pancakes, French toast or waffles.

Stu an omelet with vegetables. Turn any omelet into a hearty meal with broccoli, squash, carrots, peppers, tomatoes or onions with low-fat sharp cheddar cheese.

“Sandwich” in fruits and vegetables. Add pizzazz to sandwiches with sliced pineapple, apple, peppers, cucumber and tomato as llings.

Wake up to fruit. Make a habit of adding fruit to your morning oatmeal, ready-to-eat cereal, yogurt.

Top a baked potato with beans and salsa or broccoli and low-fat cheese.

Microwave a cup of vegetable soup as a snack or with a sandwich for lunch.

Add grated, shredded or chopped vegetables such as zucchini, spinach and carrots to lasagna, meat loaf, mashed potatoes, pasta sauce and rice dishes.

Make fruit your dessert: Slice a banana lengthwise and top with a scoop of low-fat frozen yogurt. Sprinkle with a tablespoon of chopped nuts.

See more at Eatright.org


“Plan, Prep, Portion, and Pack”

Be prepared! The key to successful weight loss and maintenance is planning. We will give you the tools and teach you how to apply them so you can be successful in maintaining a healthy lifestyle.

One of the keys to success is packing your lunch to control calories, fat, and portions. This clinic will teach you how to make a “mason jar salad”. We will have jars for you and you can make a salad to take one home with you.

When – Saturday, March 18 @ 10:00

Where – Virginia Garden Organic Grocery Store

Cost – $40 (bring a friend for FREE!)

Food will provided so please register to get your seat today.

Register HERE

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