Archive for category: Healthy Eating

Creative Ways to Add More Fruits and Vegetables to Your Diet

Getting more fruits and vegetables into your family’s diet can be challenging. Luckily, there are many ways to add more into your meals. I have found some creative ways to sneak the vegetables in, especially if you have children. One way is to sample a new fruit or vegetable at least twice a month. If you don’t really care for it at first, try it at least 4 more times, but prepared in different ways. When I do this, I find that most times I eventually start to like the new fruit or vegetable. This is a good way to try new food with young children. You’ll see that after a few tries they will often begin to like the taste.

Here are some ways you can sneak in those new fruits and vegetables.

  1. Add vegetables such as peppers, onions, mushrooms, garlic, squash and/or cauliflower to your meatballs or meatloaf. Also, if making meatballs or even meat sauce, adding spinach or kale along with these other vegetables into the sauce is a really good way to get in extra vegetables.
  2. Add mushrooms, onions, broccoli, peppers, spinach, kale and/or tomatoes to scrambled eggs.
  3. Add blueberries, strawberries, bananas or carrots to homemade breads and muffins.
  4. Cut up vegetables and fruits, and store them in the refrigerator to have easy access when looking for a snack.
  5. Have a smoothie for breakfast with Greek yogurt, spinach, kale, frozen riced cauliflower, berries and bananas.
  6. Have oatmeal or whole grain pancakes for breakfast and add fresh berries, bananas, shredded carrots or zucchini.
  7. Freeze berries and banana slices. Add the berries and bananas to a blender or food processor and blend for a smooth consistency. Eat this in place of ice cream.
  8. Make animals out of fruits and vegetables for children. Celery with an all natural nut butter topped with raisins or grapes becomes ants on a log.
  9. Use spaghetti squash, spiralized zucchini or sweet potatoes to replace spaghetti with a vegetable. Or use zucchini or eggplant as the noodles in lasagna.
  10. Grill vegetable kabobs with bell peppers, onions, zucchini and mushrooms.
  11. Replace rice with riced cauliflower.

Hopefully this has given you some ideas to be more creative with vegetables and fruit. Feel free to share your ideas in the comments below.

Baked Pineapple-Apple (or Pear) Salmon with Brussels Sprouts

This is one of my favorite recipes for getting the family introduced to salmon and brussels sprouts. The sweetness of the fruit offsets the strong flavors of the salmon and sprouts.

Ingredients:

2 x 6 oz skinless Wild Alaskan Salmon

1 cup Pineapple juice

1 cup fresh or thawed frozen pineapple chunks

½ cup fresh apple or pear cut into 1-inch chunks

1 Tbsp honey

2 cups of brussels sprouts

1 cup red grapes

1 Tbsp avocado oil

1 tsp salt, divided

½ tsp pepper divided

Marinate salmon in pineapple juice at least 4 hours or overnight.

Preheat oven to 450 degrees.

Clean and brussels sprouts and grapes, then cut in half.

Mix brussels sprouts, grapes and avocado oil in a bowl to coat thoroughly. Transfer to a sheet pan lined with parchment paper. Season with ½ tsp salt and ¼ tsp pepper.

Bake in oven for 10 minutes, stir brussels sprouts and grapes, then cook for another 10 to 15 minutes or until brussels sprouts are tender when pierced with a fork.

Meanwhile, season salmon with ½ tsp salt and ¼ tsp pepper.

Pour pineapple juice from marinade, pineapple chunks, apple/pear chunks, and honey into a sauce pan. Cook over medium heat until liquid thickens.

Place salmon onto a sheet pan lined with parchment paper and pour thickened fruit mixture on top of salmon.

Cook for 8 to 10 minutes in oven or until thickest part of filet is 145 degrees.

Serve with brussels sprouts mixture.

One-pan Chicken and Broccoli

INGREDIENTS

1 lb of boneless, skinless chicken breasts cut in half horizontally

1½ cups of low sodium or no sodium chicken broth

1 head of fresh broccoli

1 Tbsp olive oil

2 cloves of garlic, crushed

½ tsp salt

1 tsp onion powder

¾ tsp black pepper, divided

DIRECTIONS

Clean and cut off tops of broccoli, set aside.

Sprinkle chicken breasts with onion powder and ½ tsp of black pepper.

Add olive oil to a pan, add crushed garlic and cook at medium to high heat stirring frequently to keep from burning. Once garlic is cooked, reduce heat to medium and add chicken breasts. Brown the chicken breasts on each side and cook until the temperature of the fattest part of the breast is 165 degrees.

Remove the chicken and add chicken broth to pan, then add broccoli, ½ tsp salt and 1/4 tsp of pepper, cover and cook for approximately 5 minutes until broccoli is tender. Add chicken back in for a few minutes, then enjoy!

(Optional: Serve over brown rice)