Are you eating enough Vegetables? We Americans just aren’t getting enough vegetables. And as the foundation of a healthy diet, consider fruits and vegetables your fountain of youth. Rich in vitamins, nutrients, antioxidants, fiber, and water, it’s hard to understand how so many can resist that gorgeous nutritional profile. But the hard facts tell us that less than 30% of us – that’s seven out of every ten Americans – are failing to meet the recommended 5 A Day.
If your not getting enough of your vegetables than it’s time to start introducing more greens into your diet. There so many tasty vegetable recipes that you can pick and choose from a wide assortment. I can truly say that I have increased my vegetable intake each year as I get older and I make my kids eat vegetables every single day. At this point, my kids are trained to eat healthy vegetables as a snack, with dinner or a hearty delicious salad. Either way they consume their vegetables because mom makes sure all greens are finished before dessert even becomes an option. Here’s a few easy vegetables dishes that I eat weekly…
Stay open to positive change…
Ali in the Valley
Chickpea & Tomato Salad with Fresh Basil
1 can chickpeas (drained and rinsed)
1 pint grape tomatoes (halved)
25 large basil leaves (chopped)
3 cloves of garlic (minced)
1 tbsp red wine vinegar
1 tbsp apple cide vinegar
2 tsp olive oil
1/2 tbsp honey (10g)
pinch of salt
Toss all ingredients together and chill for at leas 20 minutes, allowing all flavors to merge. Then serve!
Baked Corn with Shallots & Basil
2 ears of corn
2 shallots (thinly sliced)
2 cups chicken stock
2 tablespoons butter
salt & pepper (to taste)
Preaheat oven to 375F.
Cut the corn into 1-inch slices.
Place in a ovenproof dish and top with shallots, stock, butter, salt, and pepper.
Cover with foil and let bake in the oven for 20 minutes.
Serve with fresh basil.
Vegetable Salad with Creamy Avocado Cilantro Dressing
Any Fresh Vegetables you like:
Cilantro Avocado Dressing:
1 large ripe avocado
1/2 greek yogurt
1/4 cup cilantro
3/4 cup olive oil
1 whole shallot
2 tbsp apple cider vinegar
1/4 tsp salt
1/4 tsp pepper
In a blender chop shallot and cilantro, until finely diced. When finished, add the rest of the ingredients and pulse until creamy.
Store in refrigerator for up to 3 days.