Summer is HERE!

Summer is FRESH VEGGIE SEASON!!

Summer is officially here!!  This is the perfect season for eating fresh fruits and veggies. 

Here are some quick tips to get you eating more fruits and veggies every day. 

A – Apples – Stores for weeks in the crisper.  Pair with a nut butter for a healthy snack. 

B - Blueberries – Keep some frozen ones on hand to add to a smoothie.

C – Cabbage – Great taco topper.  Just shred and serve raw or sauté. 

D – Daikon – Is a root veggie that has a great flavor and crisp texture.  Wash and grate it to use raw or cut into your desired shape and cook it as you would a carrot in soups, or sautéed.  

E – EVERY DAY – EVERY MEAL – Aim to have 1 – 3 types of veggies per meal, every day. 

F – Fruit – Stick with whole pieces of fruit instead of juice.  Limit to 2 pieces per day to control blood sugar.

G – Garlic – It stimulates metabolism and improve digestion. Can be mashed, pounded, pressed, diced, sliced minced or left whole.  When sautéing, take care not brown the garlic or it will become bitter. 

H – Herbs – Use fresh herbs such as basil, cilantro, parsley to liven up your salads, skillet meals and soups.

I – Ice – For lunch on the go, tote your fresh veggie dishes in a insulated bag with an ice pack. 

J – Jicama – Odd looking root veggie that is crunchy and slightly sweet.  Peel, slice, cut and eat raw. 

K – Kale – Nutrition powerhouse.  Use baby kale in smoothies or salads.  Larger leaves are great in stir-fries or soups.

L – Lettuce – Keep a bag of organic of lettuce on hand for quick salads.  Tons of varieties available. 

M – Mushrooms – Cremini, Portobello and Button mushrooms are available year-round.  Raw for salads, add to kebobs or stir-fries.

N – Napa Cabbage – Is very low in calories and in sodium.  Excellent source of folic acid and vitamin A.  The blanched leaf makes a flexible wrapper for sandwiches or tacos. 

O – Olives – Contain 88 percent fat and fat spells flavor.  They make a great portable satisfying snack.

P – Parsnips – Is a relative to the carrot and looks like an oversized albino carrot.  Its flavor is much sweeter and nuttier than a carrot.  They can be boiled, roasted, or streamed.  Are great mashed. 

Q – Quick – Do a little prep and keep cut veggies in your fridge for snacks or easy meals.

R - Red Peppers – Great source of vitamin C. Use raw in salads or as a finger food.  They can be roasted, grilled, broiled, sautéed or stuff.  Can be added to soups and stir-fries.

S - Sweet Potatoes – Unlike potatoes and other starchy veggies, sweet potatoes help stabilize blood sugar levels and improve the response to the hormone insulin. 

T – Tomatoes – Technically considered a berry since they are pulpy and contain one or more seeds.  But in 1893 it was legally classified as a veggie because it is used as a veggie.  I love roasted cherry tomatoes.  Start with clean cherry tomatoes, toss with olive or coconut oil, salt & pepper, layout evenly on a baking dish and cook at 375⁰ for 15 – 20 minutes till their skin splits. 

U – Veggies are the Ultimate Carb!

V –  Variety, eat the rainbow.  Set a goal to have one or more type of veggie at every main meal.

W – Watercress – Has a mustardlike bite and aroma but is cooling and refreshing to the palate rather than fiery.  Have it raw in salads or sandwiches. 

X – eXperiment – Veggies are so versatile.  To learn more ways on how to cook them.  Sign up for my free cooking veggie guide.   

Y – Yam   They have more fiber and vitamin A than your potato.  They can be roasted, baked, stuffed and pureed. 

Z – Zucchini – Invest in a spiralizer to make zoodles.  Great tasty substitute for pasta. 

Have a GREAT summer!!!!