This week I want to talk about how easy it is to add vegetables to your meals. Most of us need to eat more vegetables, but when it comes time to cook dinner, they are an afterthought. Some people don’t know how to prepare them, but the main problem is having the vegetables on hand in the first place.
Some fresh vegetables go bad quickly so they may not be the best option for college students or others with unpredictable schedules. Frozen vegetables are a good substitute and have less sodium than canned vegetables. Fresh vegetables, especially in winter, can be very expensive. Frozen vegetable prices don’t rise and fall.
Stock your freezer with a variety of frozen vegetables - peas, carrots, green beans, vegetable medleys, corn, spinach, broccoli, etc. These vegetables are quick to prepare because they don’t need washing or prepping. They are ready to be cooked. Serve them on the side or make them into soup.
The trend of eating organic foods is strong right now. Organic basically means that foods are grown without pesticides and fertilizers and have no added artificial colors, flavors, or preservatives. That doesn’t mean the food will taste any better nor will it make you lose weight. Yes, someone actually told me that if you eat organic vegetables you will lose weight. If you can afford organic food and are able to use it before it spoils, by all means do. BUT don’t skip eating vegetables because organic or fresh foods don’t fit into your budget or lifestyle.
As I mentioned in last week’s newsletter, make small changes in order to create healthy habits. Start by adding frozen vegetables to your dinners, and when that becomes a habit, introduce fresh vegetables.
This week’s recipes combine to create a well-balanced meal of protein, carbohydrates, and vegetables. The featured green bean recipe can be made in 15 minutes, but using frozen vegetables would have been even faster.
Happy cooking and eating! Email with thoughts and suggestions!
