Kids are notorious for it, but there are still plenty of adults who struggle to eat their vegetables. However, the time has come to move on from the idea that vegetables beyond potatoes, carrots and green beans are “yucky,” and expand our palates.
We want to set the record straight for some of the least-loved vegetables (and one fruit) and encourage you to give them a chance. All are packed with nutrients, and are a healthy addition to any diet. We’ll start you down your new vegetable-eating path by providing some recipe suggestions that are so good, you won’t want to pick out the previously-offensive veggies.
Look at this list as your own personal vegetable challenge. Try a new one at least once a week, and you may be surprised which formerly condemned veggies become new favorites!
It’s hard to say if the “little trees” nickname helps or hurts broccoli’s appeal. Regardless, the vegetable is packed with vitamin K, important for blood clotting, and can be enjoyed raw or cooked. Ease your way into eating broccoli by combining it with foods you already like.
Try it mixed into your stir-fry for added flavor, fiber, bulk, and color!
A beet’s color may be the prettiest in mother nature’s palette. This nutrient-rich root veggie is also full of carbohydrates, which means they can be a great way of boosting your energy without a sugar crash later. Beets are chock full of many nutrients including calcium, iron and vitamins A and C.
Growing up, most of us were told at some point to “eat our greens.” We may not have listened at the time, but maybe we should have. As a group, leafy green vegetables, or “greens,” are known for their bounty of health benefits. As a whole, they are great sources of vitamins A and C, and each green has its own broad nutritional profile.
We share 15 greens, why you need to eat them, why they’re so good for you, and even recipes to best prepare and enjoy them!
By Abra Pappa for Nutritious America
There is one serious food rule in my family: if my Grandpa asks you to pass the mashed potatoes do not serve yourself on the way over to him. He called that a “mashed potato short stop” and proclaimed if you “short stopped” in the Army the penalty was a scoop of mashed potatoes in your face.
My family takes mashed potatoes very seriously, and even though my Grandpa passed years ago we still uphold his “no mashed potato short stop” rule and have a deep respect for the honorable dish at our Thanksgiving table.
I made a dedication to embark on this makeover with an equally serious devotion. You can remake a mash, but you better be sure it is delicious and worthy of its own set of beloved table rules.
As far as I’m concerned if you start a vegetable mash with extremely fresh ingredients you will end up with something delicious. It seemed only logical then to begin this makeover with a trip to my local farmers market.
Off I went without specific recipes in mind. I allowed the seasonal bounty to inspire. I came home with veggie loot to brag about and knew I was well on my way to a delicious party of mashes.
What resulted were three thanksgiving table-worthy mashes: a twist on the traditional, a Paleo mash, and a whizz-bang-boom masterpiece! (more…)
Matthew Kaplan is the Editor for FaveDiets.com, a free online resource featuring hundreds of free healthy recipes, healthy cooking tips and loads more. Be sure to check out FaveDiets on Facebook and on Twitter.
Fall has always been such a wonderful time of the year. From the leaves changing colors and crisp weather to holidays and football games, it’s hard not to enjoy the season. To top it all off, I adore fall foods. Apples, sweet potatoes, pumpkin and more are in season, making fall all that much better.
Fall is the ideal time for root vegetables (think sweet potatoes, beets and carrots). One of my favorite root vegetables to cook with is the turnip. Sure, other root vegetables, like potatoes, may get all the glory, but try a turnip before you shun this colorful root.
If you have never seen a turnip before, first think of what a beet looks like. Now imagine if that beet was mostly white but with a light pink crown next to the greens. That’s what a turnip looks like. I find it has a subtly sweet taste when cooked, but it can be bitter if eaten raw. When buying turnips, look for smaller ones that have a smooth skin and a slightly sweet aroma. (more…)
One of the best ways to lose weight and be healthy is to stock up on fresh fruits and veggies and make them a large part of every meal and snack. Filled with fiber, antioxidants, vitamins and water, fruits and veggies fill you up and give you quite the nutritional bang for your bite. In fact, studies show that high consumption of fruits and veggies can prevent cancer and lower blood pressure.
Although you may think of summer when it comes to the best fresh produce (strawberries, tomatoes and watermelon, oh my!), fall and winter are also a surprisingly tasty time to eat fresh. The in-season fruits and veggies for November are hearty, chock full of nutrition and darn delicious, and because they’re in season, these guys are usually cheaper and easier to get fresher than out-of-season produce. Bonus!