13 Ways to Eat More Vegetables
1. Try crunchy vegetables instead of chips with your favorite dressing or dip. (Low-fat ranch, salsa, hummus or guacamole)
2. Variety abounds when using vegetables as pizza topping. Try broccoli, spinach, green peppers, tomatoes, mushrooms and zucchini.
3. Make a veggie wrap with roasted vegetables and cheese rolled in a spinach or whole wheat tortilla. Or use lettuce as your wrap.
4. Add color to salads with baby carrots, grape tomatoes, spinach leaves, chopped celery or mushrooms.
5. Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions. Caramelized veggies bring on a whole new flavor and release a sweet taste.
6. Keep 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. Dip in hummus or guacamole.
7. Stuff and omelet or make a hash with vegetables. Turn any omelet into a hearty meal with broccoli, squash, carrots, peppers, tomatoes or onions. Again, caramelized veggies bring on a whole new flavor and release a sweet taste.
8. Stack sandwiches with peppers, cucumber and tomato as fillings.
9. Top a sweet potato with beans and salsa or broccoli and cheese.
10. Microwave a cup of vegetable soup as a snack or with a sandwich for lunch.
11. Add grated, shredded or chopped vegetables such as zucchini, spinach and carrots to lasagna, meat loaf, mashed potatoes, pasta sauce and rice dishes.
12. Substitute "riced" cauliflower, broccoli or squash instead of rice. Spiralize zucchini or carve out a spaghetti squash to use instead of pasta.
13. Make your main dish a salad of dark, leafy greens and other colorful vegetables. Add your meat, cheese, egg, whatever else you want. Variety is endless with salads.
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