They say familiarity breeds contempt. And that’s the last thing you want when it comes to fruits and vegetables. But if you eat bananas day after day, you may get sick of them and quit eating fruits altogether. Or you could go to the other extreme, trying some exotic new vegetable, hating it and leaving your diet lacking. So we asked Miki Hackney, corporate chef at Melissa’s Produce for some tips on expanding your repertoire of fruits and veggies. Her advice: take baby steps.
“Let’s say you don’t like prunes,” says Chef Miki. “Consider that they’re related to plums.” Then follow a progressive food chain to get from one to the other. “Go from eating plums to eating more grapes. Then go from grapes to raisins. And then go from incorporating more raisins in your diet to working in prunes,” she explains.
Another easy, slow transition? Get from iceberg lettuce to dark leafy greens. “Iceberg doesn’t have much nutritional value,” explains Chef Miki. “But you could start by adding mixed greens to your salad.” Once you get accustomed to that, try adding in spinach or arugula, finally progressing to kale and collard greens.”
In a food rut? Post a comment and tell us what fruit or veggie you’ve gotten stuck on.
In addition to sending our Healthy Family Challenge teams weekly bundles of new fruits and vegetables to try, Melissa’s Produce offered up corporate chef Miki Hackney as an advisor to our families.
As Peggy noted earlier today, you don’t have to give up pizza if you’re trying to lose weight. You just have to be smart about the crust and toppings.
Opt for thin crust over stuffed or deep dish. Go easy on the cheese, but pile on veggies–I love peppers, onions, broccoli, spinach, arugula and tomatoes on my pies. If you’re craving meat, stick to grilled chicken, rather than sausage or meatballs.
Try making one of these healthy pizza recipes tonight:
Got any tips for making healthy pizza at home? Share in the comments below.
You know an apple is a serving size of fruit. But how many pineapple chunks or string beans do you need to eat for a serving size? And how many servings do you need in a day?
When you find your number, it may seem like a lot. But if you look at what actually makes up a serving (five to nine will usually hit the mark) and how easy it is to sneak in a cup here and a half a cup there, you’ll see it’s doable.
So what’s a serving?
- 1/2 cup of cut fruit
- 1 medium piece of fruit
- 1/4 cup of dried fruit
- 1/2 cup (4 ounces) of 100% fruit or vegetable juice
- 1 cup of leafy vegetables
- 1/2 cup of chopped vegetables, cooked or raw
Trying to visualize the serving sizes?
- 1 medium apple or orange = the size of a tennis ball
- 1 cup vegetables or fruit = the size of a baseball
- 1 medium potato = the size of a computer mouse
- 1 cup of lettuce = about 4 leaves
Do you struggle with determining portion sizes? Post a comment and let me know.
Registered dietician Elizabeth Fassberg runs Eat Food, a New York City-based company that designs and delivers custom food and nutrition programs for businesses, organizations and individuals. She’s coaching the Avagliano family through the six-month Healthy Family Challenge.
You, too, can also enjoy lighter versions of your favorite Latin fare. Check out these great recipes for no-guilt tacos, fajitas, empanadas, enchilladas and more.
How do you make Mexican meals healthier? Share in the comments below.
It’s easy to fall into a rut of always buying the same fruits and veggies. (I’m guilty of over-relying on bananas, apples, avocados, spinach and frozen peas.) And while it’s okay to have a few healthy recipes you cook regularly, adding a new fruit or veggie to a dish can make dinnertime more exciting–how much fun would it be to serve multicolored cauliflower, like in the photo above? Check out other interesting veggies you can work into your diet here.
What new fruit or veggie have you tried and loved recently? Share in the comments below.