Add Color: Green

March is National Nutrition Month and this year the theme is Eat Right with Color. Aim to eat a variety of fruits and vegetables to increase intake of phytonutrients and antioxidants which have been shown to decrease the risk of cancer, heart disease, macular degeneration and diabetes!

GREEN vegetables are nutrient powerhouses filled with tons of fiber, vitamins (K and C especially), lutein and potassium!


Breakfast:  Add spinach and green peppers to an egg-white omelet or add green pears and apples to cereal.

Lunch: Make a tuna fish sandwich and replace the mayo with avocado, or make a salad using dark green lettuce (such as red leaf) and spinach.


Snack:  Steam edamame, freeze grapes, or eat broccoli, snap peas and green peppers with hummus.

Dinner:  Roast broccoli, kale, asparagus, zucchini and green peppers (use the roasted veggie recipe and add green veggies to it).   Check out these tips for using kale.

TIPS:

• Keep a bag of frozen green beans in your freezer so you always have a green veggie on hand! 
• Eat veggies raw, roasted, steamed or microwaved to preserve nutrients; boiling reduces vitamin levels.