15 Weeks of More
Week 1: Add More Green
Why not kick things off with arguably the most recognizable color of healthy - green. It seems that when someone sees a green food they automatically think, "that MUST be good for me." And luckily that's usually the case! Green fruits and vegetables (like all fruits and vegetables) are rich in phytonutrients, compounds with antioxidant properties. Some common green fruits and vegetables include cruciferious vegetables like broccoli, brussels sprouts, kale, and cabbage; dark leafy greens like spinach, collard greens, romaine; and many other vegetables and fruits like green apples, green beans, asparagus, green onions, kiwi, green pears, and more!
This week I want to focus on adding green to your plate, specifically where it is least expected. Maybe it's adding green to breakfast or to a snack. Maybe you are frequently eating meals on-the-go, so adding green is an extra challenge. Or maybe you typically avoid anything green, so all additions are unexpected. Whatever it looks like for you, the goal this week is to add green to your plate a minimum of five times.
I created a list below to get you started, but what will likely turn out to be my most favorite part of these 15 weeks is hearing from all of you! In preparation for the start of this week, I asked the question - how do you add green to your breakfast? I'm sharing my favorite responses below along with ideas for adding more green to all of your meals.
Check out this list below to get you started (and don't forget to share with #aneweats!):
Order a side salad in addition to your traditional order at the drive-thru.
Add a handful of leafy greens to your morning smoothie.
Add cucumber to your morning smoothie. According to one instagram response, cucumber in a berry smoothie is "very refreshing!" Who knew?
Use leftover vegetables from dinner at breakfast by adding them to your eggs. (Another great response from instagram)
Slice green and red peppers for a mid afternoon snack. Enjoy with hummus or cheese.
Ask for extra greens on your sandwich.
Wilt greens into pasta sauce, casserole, or soup.
Add a handful of spinach to the top of a frozen pizza (or homemade pizza) before baking.
Buy steam in the bag green beans or pick up some local green beans at the farmers market. Microwave or steam for a quick and easy side. Add a squeeze of lemon juice for extra flavor.
Roast okra using my simple okra fries recipe found here.
Frozen greens and other frozen vegetables without added sodium or fat are a staple in my freezer. Having frozen vegetables on hand makes it easy to add them to your meals since you don't have to worry about them going bad in the fridge. And yes, frozen fruits and vegetables are still excellent for you! Tip: freeze greens that are about to go bad. Simply wash, add to a freezer-safe container, and freeze for use later.
I will be sharing my tips and tricks for adding more green to your plate on social this week. You can see more on Instagram @allisonknottrd or on Facebook on the ANEWtrition page. Be sure to check IGTV here for videos this week!
I'm looking forward to connecting with you this week as you share how you're adding more green to your plate.
New here? Check out the introduction to 15 Weeks of More.