- In breakfast: add spinach to your eggs... tomatoes, carrots, broccoli, mushrooms, oregano, rosemary, tarragon, basil...
- In sandwiches: add fresh herbs, romaine lettuce, leafy greens, fresh or sundried tomatoes, cucumber, carrots, roasted veggies like zucchini and eggplant...
- In pasta & noodles: add herbs to the sauce (like oregano, thyme, rosemary, basil, peppermint…), or veggies like colored pepper, tomatoes, spinach, mushrooms, grated carrots, grated zucchini...
- In rice: cook with vegetable stock, add nuts & seeds on the top during serving (not exactly vegetables but still very healthy addition), add peas, carrots, colored pepper or mushrooms during cooking
- Add veggies to stir fried meat and chicken. Try broccoli, cauliflower, carrots, peas, green beans, non-GMO sweet corn, colored pepper, grated cabbage, herbs
- Grill or roast root vegetables and non-GMO sweet corn with roasted meat and chicken
- Offer oven roasted veggies as side dish. Try eggplant, pumpkin, zucchini, sweet potatoes, carrots, parsnips, fennel, bok choy…
- Make a big bowel of salad with every meal
- Add lots of veggies to your soups. Try minestrone, mushroom, beans, asparagus, broccoli, peas, mixed vegetables soups.
- Prepare dips using veggies. I love adding chopped spinach and peppermint to my yogurt dip; avocados, roasted beet or pepper to beans and hummus dip. You can also try Mexican salsa dip or baba ganoush eggplant dip. Eat them with vegetable crudité like celery, carrots, cucumber, cherry tomatoes, broccoli, cauliflower...
- Start your day with green smoothies. Use almond or coconut milk as your base, add wheat grass or barley grass, fresh baby spinach, kale, mixed green and lots of berries. you can also add peach, mangoes or pine apples.
- Juicing. If you are new to vegetable juice start light with 2:1 fruit to vegetable ratio, then increase your veggies till you have 2:1 vegetable to fruit ratio. Good fruit choice: berries, apple, mangoes, banana, pineapple. Good vegetable choices: any green leafy vegetables like spinach, kale, collard, lettuce… Other vegetables you can try are fennel, celery, bok choy, cabbage, cauliflower, broccoli, carrots, beet…
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