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So let's keep it simple. How can we get more of those wonderful veggies into our wonderful bodies?
Adopt a vegetable of the week or month. Experts say it take us that long to form a habit.
Start with an easy vegetable, say the carrot.
Consider the carrot's statistics: Carrots are crunchy like potato chips, but without the salt. And you definitely can't inhale an entire bag of carrots like you can with chips because carrots fill you up much sooner. And that's a good thing.
Next time you're at the grocery store, buy a bag of carrots. Try the bite-size baby ones. No prep time.
When you get home, divide the big bag into smaller, sandwich-size bags and put them in the refrigerator. Take one with you to work each day. Need a snack? Reach for a carrot bag.
Then progress to other veggies--cucumbers, spinach, cauliflower.
Sure, you'll have to get creative with some of them. A little dip goes a long way toward making some vegetables more palatable.
Got a salad shooter? Haul it out, dust it off, and run broccoli, zucchini, and spinach through it. Any vegetable will do. A food processor works, too, just put the appliance in a spot where you can use it easily on a regular basis.
Once you've shredded or julienned your vegetables, add a couple spoonfuls of your favorite dressing and you've got a tasty salad. Throw in some mandarin oranges or a diced apple for a little sweetness and zip. Chopped nuts or sunflower seeds add extra flavor.
Be sure not to go overboard with the salad dressing. A couple spoonfuls should coat all of your vegetables.
Eat a vegetable salad every day for a month and see how good you feel.
Try some shredded veggies in a sandwich and decrease the amount of meat.
Do you need to consume the vegetables in their raw state? No, not at all. Cooking enhances the nutrition of many vegetables, including carrots, and often aids digestion.
So why not cook up a delicious, nutritious pot of vegetable soup. Great news for the culinary-challenged: Making delicious vegetable soup doesn't require Iron Chef status. Just add the vegetables of your choice, some seasoning, and water, then let it simmer.
Traditional soup vegetables include onions, carrots, and potatoes, but experiment with different, more exotic varieties.
Put the soup in a crock pot or slow cooker in the morning and come home to a delicious supper.
Add a small amount of beef or chicken for flavor if you prefer, maybe an ounce or two.
Leftovers make a quick, nutritious lunch the day next. Pack in a thermos to take with you and skip the cholesterol burger and fat fries.
Start your own Veggie of the Month Club. It'll be a healthy tradition.
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