EAT YOUR VEGGIES
Boost your Breakfast
Mix sweet and savory - Combine shredded zucchini or finely chopped kale or spinach with fruit and stir it into oatmeal.
Have a Veggie intermezzo - Dice red bell pepper and cucumber and eat them as a palate cleanser after breakfast. "Many clients tell me it helps them cut off a sweet tooth," says Health's contributing nutrition editor, Cynthia Sass, RD.
Make a dip - stir finely chopped spinach and carrots into nut butter with cinnamon. Spread on toast or sliced fruit.
Load up at Lunch
Think beyond Salad - "Veggie stews and chili are other great lunch staples where you can fit in extra servings, says Sass.
Top your Toast - Layer avocado toast with ribbon carrots marinated in pesto, and arugula with a squeeze of lemon, suggest Sandy Bellatti, RD, a Las Vegas based nutritionist.
Snack Smarter - Always have a snack-able vegetable and hummus in the fridge, says Palmer. That way, if your lunch ever lacks veggies, you know you can still down a serving or two before dinner.
Top off at Dinner
Have Apps - Always preface the main course with a vegetable starter like a garden salad, vegan soup, or crudites, suggests Sass.
Stuff them Up - Make a vegetable the shell of a favorite meal for instance serve stir-fry in a pepper Portobello mushroom or zucchini.
Add a Sauce - Have leftover vegetables kicking around in the crisper? "Puree them with olive oil, garlic, and herbs, and you can use them as a sauce for just about anything, like spiralized zucchini, white beans, or fish," says Sass.