How did you do last week? Were you able to add more Fruits and Veggies to your day? When you sit down to dinner this week look at your plate. What percentage is veggie (cooked and raw)? If it is 25%, increase to 50% for a few meals and notice how you feel. Also, stop by a local farmers market or farm stand for seasonal apples. The Honey Crisp are fantastic and make an easy to pack snack!
Hated it as a kid?
Try a new vegetable or maybe one you disliked as a child. Not a fan of Brussels sprouts or asparagus as a kid? Try roasting them at 400 or 450 degrees (depending on how your oven cooks) with a little coconut oil for 30 – 40 minutes checking for desired “doneness” at 20 minutes. Finish with a squeeze of fresh lemon juice and sea salt. (See my Brussels sprout recipe below)
Grab and Go Snacks
Make fruits and vegetables your snack option instead of chip, pretzels, or candy. Keep fruit washed and ready to grab, and make up veggie snack bags with sliced carrots, celery, and cherry tomatoes. Make up 5 every Sunday for the week ahead.
I'll have what she's having!
Have a green juice from the Plant Bar at Belvedere Square or Zia’s in Towson or The Natural in Cockeysville instead of an afternoon coffee or tea. Make sure the juice you order is 80% vegetable and 20% fruit. You will feel the energy! Just give it a try.
Roasted Brussels Sprouts
3T unrefined melted coconut oil
2T Bragg Raw Apple Cider Vinegar
1/2t Pink Himalayan Sea Salt
2 lb Brussels Sprouts, washed and halved (fresh is best but frozen from Trader Joe’s works)
Mix all ingredients together….might need to use your hands. In a 400 degree oven roast for 15-20 minutes and toss. Roast for another 10 -15 minutes to desired "doneness".