NRNM: Veggie Variety

In fierce opposition to the ADA’s National Nutrition Month, I’m doing my own advocacy with National REAL Nutrition Month. Throughout March, I’ll post ideas and tips for something you can do to improve your own health habits, along with stuff you can do to painlessly share what you know with the people you love. (All the posts thus far are right here, or click the “National REAL Nutrition Month” label below.)

NRNM: Veggie Variety

People (wisely) say, “Variety is the spice of life.”

There are (terrible) variety shows…
(Seriously, you guys. What the devil is going on in this clip? Can you believe this used to pass for entertainment?!)

There are (sweet and deadly) variety packs…

And CrossFit is defined as “constantly varied, functional movements executed at high intensity.”

I’d like you to commit to making your veggie intake varied and functional, too!

I’ve previously written about how the rainbow of fruits and vegetables can help prevent tastebud boredom – but eating a variety of vegetables also packs a punch for your immune system and overall health. That color variety also represents different vitamins and minerals. The more you eat, the more of the spectrum you’ve got covered.

Tip (And Challenges!) For You
This weekend as you’re prepping your food supply for next week (Is Sunday your cooking day like me?), plan for enough different veggies so you can go a whole day without a repeat.

I know that’s a lot of veg, but it’s really not too hard! Let me help with an example…

Breakfast: defrosted frozen, chopped spinach and broccoli
Snack 1: sliced cucumber
Lunch: sautéed kale and spaghetti squash
Snack 2: snap peas
Dinner: stir-fried zucchini and raw jicama

Look at that! Easy-peasy! And I didn’t even include a salad which really helps you enjoy a variety pack of produce.

You can make prep easy on yourself by creating a grab-and-go situation in your fridge:

• slice/chop a bunch of raw veggies
• keep defrosted bags of spinach and broccoli in the fridge
• roast other veggies while you’re roasting the spaghetti squash
• par-steam green veg like kale, zuccchini, etc.

Tip For Your Near & Dear
Do you have people in your life that say they do not like vegetables? My guess is that for most of their meals, veggies are an after-thought. I have to be honest: before I became a dino-chow devotee, vegetables were definitely C-list celebrities in my kitchen. They were the Lee Majors of the Donny & Marie hour. But now, veggies are like J.Lo. to me… sexy superstars. (Yes, my J.Lo. distraction continues. She’s just so PRETTY.)

Anyway. Vegetables.

Here’s my suggestion for your veggie-phobic friends and family: make them a veggie dish recipe with a “gentle” vegetable like carrots, zucchini, green beans… they might not be ready for a heavy-hitter like kale or beet tops. And they’re probably not prepared for tasty green things in their natural state, so dress ’em up a little bit. The addition of coconut milk, nuts, and/or fruit can really help ease the transition… and as long as those accessories are healthy, too, it’s a win-win. Here are some ideas for you:

• Coconut-Almond Green Beans
• Zucchini with Cumin Almonds
• Turkish Chopped Salad 
• Cocoa Toasted Cauliflower
• Cumin-Roasted Carrot Coins
• Salty Sweet Broccoli Salad

Post to comments and let us know your favorite go-to veggies… what new ones you might try this week… and if you have a picky eater in your house that needs veggie convincing.