As healthcare professionals, we strive to keep our choices based on evidence-based practice. What’s holding you back from applying what we know about nutrition to your life?  While June is national fresh fruit and vegetable month, any way that you can make your diet more plant based all year is a good move for health.
Fresh or not, we asked Registered Dietitian Nutritionists for the easiest ways to get those five recommended cups of valuable plants into your daily routine.
First Things First
Opting for vegetables at breakfast is a favorite of many nutrition experts.  Kate Chury, RD, of Thinkybites.com suggests keeping a good supply of frozen vegetables on hand for both convenience and their nutritional value.

“My personal favorites for frozen vegetables are broccoli, spinach and asparagus,” Chury said. “I often use these frozen veggies in my scrambled eggs at breakfast. It can be hard to eat vegetables at breakfast time, and I’ve found this is an excellent way to get some in the morning. Frozen vegetables are also great to add to soups, pastas, curries or just to have as a simple, quick side.”

Kelly Jones, MS, RD, CSSD, LDN, of Kellyjonesnutrition.com agreed.

“I always have frozen vegetables on hand, especially broccoli and cauliflower, which I’ll roast on the convection setting in my oven, and in 15 minutes they’re ready to go with any protein or starch for dinner,” she said. “Any leftovers can be added to omelettes or used with lunch the next day.”

The rest of your day will probably take a turn for the healthier when you start off with some good choices.

EA Stewart, MBA, RD, of the The Spicy RD Blog recommends, “Start your day with leafy greens, like scrambling baby spinach with eggs, blending a […]