Happy March! This the month when we celebrate all things green. St. Patrick’s Day, the green leaves of daffodils pushing up through the ground and spots of green in your lawn are a few of the greens that brighten up our days.
This brings to mind that instead of wearing green, we should be eating more greens. Do you regularly enjoy green beans, broccoli, green bell papers, salad greens, cabbage, celery and zucchini? While we are at it, veggies that are red, orange, yellow and purple are also great to include. Many nutrition recommendations include “eat the color of the rainbow” when making choices in the produce world. The things that make the produce a certain color are often antioxidants. Antioxidants are things that can slow down the aging process. Sounds like a good thing!
Having a smaller stomach pouch after surgery makes it a challenge to get in more veggies. Veggies you can sip instead of chewing to applesauce will make it easier to get in your vegetables. Here’s some ideas.:
- Think about blending veggies into a protein smoothie.
- Salad greens are a popular green addition to smoothies.
- Toss in some avocado into that smoothie for a creamier texture and healthy fat.
- Mix unflavored protein powder into V8 juice.
- Leftover roasted veggies can be pureed and added to soups.
- Add some unflavored protein powder to this soup for a healthy addition.
Hope that March brings you greens that will help your health and brighten your day!