-buy ready-made for instant snacks. Cherry tomatoes, mini carrots, snow and snap peas are great examples.
-buy frozen vegis for maximum nutritional content. These are packaged when the vegetables are at their prime and don't lose their goodness travelling long distances to get to your table. They are also quick to heat and serve.
-buy seasonal fruits and vegetables within a 100 mile radius for freshness and best prices. Freeze them cut, cleaned and ready to serve.
-double everything. Do you usually eat four asparagus spears or Brussels sprouts? Try doubling that each meal.
-cover half your plate in vegetables, one quarter in meat and one quarter in brown rice or other wholesome carb like quinoa.
- pick up pre-washed bags of salad greens and add baby carrots or grape tomatoes for a salad in minutes
- vary
your veggie choices to keep meals interesting.
- try
crunchy vegetables, raw or lightly steamed
- make kale or lettuce smoothies with banana, chocolate whey powder and ice. Look for vegi smoothie recipes on line and find one you love.
-have a vegi stir fry twice a week varying meats and
vegis
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