A Veggie-Filled Day

Are you a vegetable lover?  How many servings of vegetables do you eat? According to USDA Choose my plate website, women in my age category 31-50 should eat at least 2.5 cups of vegetables each day.  I don’t measure my food but I try to consume veggies at every meal nowadays.  I must confess I wasn’t always as mindful of the type of food I ate until the end of last year.  Now I want to ensure my plate is filled with nutrient densed foods.  So what do I do to ensure I eat plenty of vegetables every day?

How about cauliflower for breakfast. Yes please!   I am making it a habit to include vegetables in my morning meal.  Even when I have oatmeal, instead of mixing in berries or apples, I would make a savory bowl with baby kale, spinach, tomatoes, and parmesan cheese.

Sauteed onions,yellow peppers, sun-dried tomatoes, cauliflower, mushrooms and zucchini

You know the big bag of salad greens from Costco or the big container you can get from any grocery store? My goal is to finish the entire container by the end of the week (not on my own of course but with the help of my hubby).  For lunch, I usually make a large salad with a variety of other veggies in my fridge.  I frequent the Sprouts Farmers Market every week to purchase five or more type of vegetables – this past week I got zucchini, yellow squash (they’re in season), broccoli, cauliflower, mushrooms, asparagus, and salad greens!

Favorite way to prepare vegetables? Hands-down is to ROAST them.  I love how roasting brings out the flavorful notes.  I was not a fan of Brussels sprouts until I had some that were roasted.  Although roasting may seem like a simple task and it could be, there are a few pieces of advise to follow.  Bon Appetit has a great article to guide you to a perfect pan of roasted vegetables.

Brussel sprouts, cauliflower and red onions

Big bowl of roasted veggies to go with a side of protein for dinner

Breakfast, lunch, dinner – all covered.  What about snacks?  This is when I usually reach for fruit and cottage cheese or a nut butter.  But at times, I will opt for sweet peppers and carrots dipped in hummus.  If I want something sweet, I sprinkle cinnamon on thinly sliced sweet potatoes and bake them in a 450deg oven for 10-15min.

Room for dessert? I’ve tried carrot cake, zucchini bread, but chocolate pudding with beets?!  I saw a recipe in the June issue of Rachel Ray’s Everyday (freebie subscription) which happened to be ‘The Vegetable Issue’ – it’s a Chocolate & Beet pudding with Coconut Cream.  Sounds enticing and easy to prepare with 7 ingredients, 10min of prep and 5min of cook time.  I am sold on this one!

From Rachel Ray Everyday magazine

Are you having a veggie-filled day?  Let me know your favorite way to prepare/cook vegetables.  Do you have a dessert with veggies recipe to share?

I am linking up with Courtney, Mar, and Cynthia for their Friday Five – this week’s topic is Food and Drinks.  Thanks for hosting!