1. Most people have a hard time getting in the veggies. I have found that veggies are not only for lunch and supper. Adding vegetables to breakfast will get your day started off right and a fourth of your daily intake of vegetables. I like to add mushrooms, peppers, and onions to my eggs. Spinach and broccoli is also good.
2. The famous salad is simple, but I must say, having lettuce and tomato salad all the time is so….Blah, right? I love salads with lettuce, spinach, tomato, shredded carrots, broccoli, cucumbers, eggs, and raisins. Wow, what a salad, huh? Okay, so maybe you don’t need a salad that big, but adding a small salad or mixture of raw vegetables with a little dressing isn’t too bad with lunch and supper.
3. Soups are great, especially in the wintertime and can be made in your slow cooker. Try to add as many vegetables as you can. I use frozen mixed vegetables. Store bought is okay. My mom and I freeze a lot of vegetables from our garden every year, but we still stock up on frozen mixed vegetables from the store. The reason I say frozen vegetables is because can foods from the store contain preservatives and most contain some kind of sodium. I never can enough tomato juice from the garden so I do buy canned tomato juice and tomato sauce, so I try not to add any more preservatives than I have to. A cup of soup with a meal instead of a salad is a great variation.
4. Vegetables are perfect for snacks. The vegetable trays you see in the grocery stores and at parties are perfect vegetable snacks. Of course, making your own is cheaper. When preparing your vegetables for snacks, make sure you cut them in bite size pieces. Put them in serving size containers or snack zip bags. Have them in an area of your refrigerator where you can see them. You can even challenge yourself to eat 5 bags or containers a day.
5. Simply planning to have two vegetables with every meal will get you to your goal. Whether it be steamed broccoli and carrots or green beans and salad or a cup of homemade vegetable soup. Just remember a rule of thumb about serving sizes is that one cup of raw vegetables or a half cup of cooked vegetables is one serving.