5 easy ways to eat more fruits and veggies

Your goal is to fill half your plate with fruits and vegetables whenever possible. Aim for a whole rainbow of colors, including dark green, red, orange, purple and white. Variety is vital to get all the different nutrients and their health benefits.

Make fruits and veggies the star of your daily diet with these ideas:

  1. Snack smart. Keep vegetables washed and cut in your refrigerator for quick snacks. Or reach for vegetables that require little preparation, such as baby carrots and cherry tomatoes. Keep a bowl of fruit on your kitchen counter. Just be sure to limit your intake of dried fruits because they’re not as filling as whole fruits and they have a lot more calories in a smaller volume of food. For example, 1⁄4 cup of raisins has the same number of calories — about 100 — as almost 2 cups of grapes.
  2. Experiment with new combinations. Try mango or peach slices on whole-wheat toast with a little peanut butter and honey. Toss some mandarin orange or peach slices into a salad.
  3. Choose recipes that have vegetables or fruits as a main ingredient. Try pineapple-chicken stir-fry, tomato-basil pizza or vegetarian chili.
  4. Start your day with a fruit or vegetable. Sprinkle a handful of blueberries on your morning cereal or oatmeal. Saute red peppers, tomatoes or spinach into your scrambled eggs.
  5. Drink your fruits and vegetables. But don’t reach for prepared fruit juice! Instead, turn whole fruits and vegetables into a refreshing drink. Make a smoothie with plain low-fat yogurt and your favorite frozen fruits. Or puree together banana, berries, lemon, mint, ice and 2 cups of fresh raw baby spinach — this green concoction may look odd, but it tastes delicious!

 

As you can see from these suggestions, sneaking more fruits and veggies into your diet can be easy, convenient — and fun!

Surprise Dad with a healthy and tasty summer fruit gratin.

The dish utilizes summer stone fruits, such as nectarines, peaches and apricots. However, this flexible recipe can be adapted based on seasonal changes or your personal preferences, and you’ll still get the same tasty results. For extra creaminess and a punch of protein, add a dollop of plain Greek yogurt on top.

 

 

 

Ingredients
1 pounds cherries, pitted and halved
4 cups mixed stone fruit, such as nectarines, peaches and apricots, peeled, pitted and sliced
3 tablespoons whole-wheat flour
1/2 cup old-fashioned rolled oats
1/4 cup almonds, sliced
2 tablespoons raw sugar, turbinado or firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons walnut oil or canola oil

1 tablespoon dark honey

Instructions

Preheat the oven to 350°F. Lightly coat a 9-inch square baking dish with cooking spray. In a bowl, combine the cherries and stone fruits. Sprinkle with the flour and turbinado sugar and toss gently to mix.

To make the topping, in another bowl, combine the oats, almonds, flour, turbinado sugar, cinnamon, nutmeg, and salt. Whisk to blend. Stir in the oil and honey and mix until well blended.

Spread the fruit mixture evenly in the prepared baking dish. Sprinkle the oat-almond mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is lightly browned, 45-55 minutes. Serve warm or at room temperature.

Serves 6.

Nutritional Information
Amount per serving
Calories: 224
Total fat: 8 g
Saturated fat: 1 g
Sodium: 52 mg
Total carbohydrate: 38 g
Dietary fiber: 5 g
Protein: 4 g

How to make a healthier turkey pesto melt

This recipe serves 4:

Serving size: 1/2 sandwich

  • Calories 265
  • Total fat 16 g
  • Saturated fat 3 g
  • Trans fat 0 g
  • Monounsaturated fat 5 g
  • Cholesterol 42 mg
  • Sodium 770 mg
  • Total carbohydrate 14 g
  • Dietary fiber 3 g
  • Total sugars 3 g
  • Protein 22 g

Ingredients

Pesto mayonnaise:

  1. 1 cup fresh basil leaves
  2. 1/4 cup pumpkin seeds
  3. 1/4 cup fresh Parmesan cheese
  4. 3 cloves garlic, minced
  5. 1/2 teaspoon kosher salt
  6. 1 cup reduced-fat mayonnaise

Sandwiches:

  1. 4 slices whole-wheat bread
  2. 6 tablespoons pesto mayonnaise
  3. 8 ounces reduced-sodium sliced turkey
  4. 1/2 cup shredded mozzarella cheese
  5. 4 slices tomato

Directions

To make the pesto spread, place basil leaves, pumpkin seeds, Parmesan, garlic and salt in a food processor. Process ingredients until they are well-blended and fairly smooth. Add mayonnaise and pulse until just blended. Set aside.

Heat oven to 375 F. Lightly coat a baking sheet with olive oil or cooking spray.

Coat one side of each slice of bread with cooking spray. Lay bread slices on baking sheet with coated side facing down. Spread 1 1/2 tablespoons of basil pesto mayo on each slice of bread. Place 1/4 cup mozzarella, 4 ounces of turkey and 2 slices of tomato on two of the bread slices. Top sandwich with the remaining two slices of bread.

Bake for 10 to 15 minutes or until sandwich is warmed through and golden brown. Cut in half and serve.

 

 

Have refreshing lunch with a crisp Apple lettuce salad

Apple lettuce salad

Ingredients
1/4 cup unsweetened apple juice
2 tablespoon lemon juice
1 tablespoon canola oil
2 1/4 teaspoon brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon apple pie spice
1 medium red apple, chopped
6 cups spring mix salad greens

Instructions

Mix the apple juice, lemon juice, oil, brown sugar, mustard and apple pie spice in a large salad bowl. Add the apple and toss to coat. Add the salad greens and toss to mix just before serving.

Serves 6.

Nutritional Information
Amount per serving
Calories: 80
Cholesterol: 0 mg
Total fat: 4 g
Saturated fat: 0 g
Monounsaturated fat: 2 g
Trans fat: 0 g
Sodium: 20 mg
Total carbohydrate: 13 g
Dietary fiber: 3 g
Sugars: 10 g
Protein: 1 g