by Pam Wilson
(2 Easy Recipes Included)
One of the most cherished signs of summer approaching is the abundant variety of fresh fruits and vegetables available for our choosing. We have all been told that eating a lot of fruits and vegetables is crucial for optimal health; however, many of us struggle when trying to get the recommended servings per day. Here are some simple tips on how to ramp up your intake of these delicious gems with a few easy recipes included.
Add fruits and vegetables to your morning routine. Throw veggies in your omelet or as a side dish with sunny-side-up eggs. Revise the way you think about breakfast. Instead of the go-to muffin, toast or bagel, try having lunch for breakfast! This could be a nutritious bowl of soup with some spinach or kale thrown in for added goodness.
- Eat fruits and vegetables for snacks. Plan ahead. Chop them up and place them in baggies or jelly jars ready to grab and go.
- Swap ‘em in. Instead of cheese and crackers before dinner. Try vegetables and dip as an appetizer on occasion. Hummus and Guacamole are the obvious healthier choices than a sour cream-based dip!
- Learn about what the different fruits and vegetables do for your body. This will inspire you to eat more of them every day.
- Eat one salad per day which includes a variety of fresh vegetables.
- Commit to loading up at every meal. Try to fill at least half of your plate each meal with either fresh fruits or vegetables.
- Make a family salad: Have every member of the family contribute one addition to a big bowl of salad. In our house that might look like a strawberry, broccoli, avocado salad with some pumpkin seeds for good measure!
Blueberry Smoothie
(2 servings)
This blueberry smoothie is a simple way to pack in good quantities of delicious blueberries for breakfast or an afternoon snack.
1-1/2 cups frozen blueberries
1 frozen banana
1 tbsp coconut oil
2 cups almond milk
*Throw all ingredients in your blender and blend. Feel free to add more or fewer blueberries and milk to your liking.
Simple Cleansing Salad
(2 servings)
3 cups of arugula or greens of your choice
¼ cup of red onions thinly sliced
1 cucumber chopped
½ cup chopped carrots
¼ cup radish thinly sliced
1 avocado cubed
Juice of one lemon
Drizzle of olive oil
¼ cup sunflower seeds
Chop vegetables and mix in a large bowl. Top salad with avocado and sunflower seeds. Drizzle with lemon juice and olive oil. Sprinkle with sea salt and pepper.
We hope you enjoy these tips and recipes. If you have any questions about buying and preparing produce, please don’t hesitate to chat with our produce managers and staff. Our best wishes to you for a wonderful May!
