What better day than today to talk about the fun and tasty ways to incorporate more green foods into your life? I’ll admit, I’m not one to enjoy a side dish of cooked kale or a green smoothie, but I do see the improvement in the functionality of my body when I consume green vegetables on a consistent basis. So why not eat green veggies that taste yummy? Here I share with you the ways I prefer my veggies.
1) Roasted Brussels Sprouts
Yeah, I said brussels sprouts. These have easily become my favorite food, but only if they’re cooked in this exact way:
Slice sprouts in half and rinse in cold water. Spread across cookie sheet and drizzle in olive oil, with a dash of pink Himalayan salt and pepper. Bake at 425 degrees until browned.
2) Egg Muffins with Spinach
In just 3 of these egg muffins, you’re consuming half of an entire 5 oz. container of spinach. Tough to do in a salad or any other way. Here’s how you make them:
Grease a muffin tin with coconut or olive oil. Heat oven to 350 degrees. Mix 6 eggs, 1 5oz. container of baby spinach (chopped), 1 diced onion, 1 diced bell pepper, and a dash of Himalayan salt until mixed well. Pour into muffin tin and bake for 15 minutes.
3) Coconut Collard Greens
Thank you, Ultimate Reset, for this one.
1/4 yellow onion, diced
1/2 bunch collard greens
1.5 tsp. extra virgin olive oil
1/2 bunch collard greens, washed and cut into 1/2 inch strips
1/4 cup coconut milk
1/8 tsp. pink Himalayan salt (optional)
Heat oil in large wok over medium-high heat. Add onion and sauté 10 minutes until golden brown and soft. Add collard greens and stir well. Add coconut milk and stir. Saute another 10 minutes, or until greens are tender. Delicious!
4) Steamed Broccoli with Grass-Fed Butter
It’s as easy as it sounds. I use a vegetable steamer, throw in a hunk of broccoli, and steam until crisp. Note: You’ll want to keep the broccoli from steaming to the point of softness because this means some of the nutritional value has been zapped! Go for crispy. When done, serve topped with 1 Tablespoon of Kerrygold unsalted butter (silver package, not gold) for some added healthy fats and flavor.
5) Balsamic-Glazed Asparagus
2 Tbsp. olive oil
1 lb. asparagus
2 large shallots, peeled and cut into wedges
Himalayan salt and black pepper to taste
1 Tbsp. balsamic glaze
Preheat oven to 425 degrees. Saute all ingredients aside from glaze in a sauce pan for 6 minutes, turning occasionally. Transfer to the oven another 8-10 minutes. Toss with balsamic glaze and serve.
Of course, I’d be remiss if I didn’t mention that my #1 way of intaking loads of vegetables is through Shakeology. With over 70 whole foods in one serving, I know I’m getting my daily dose of dense nutrition regardless of what else I may consume throughout the day.
Tastes like chocolate but acts like a powerful, superfood-loaded salad.
Take these ideas to the family and enjoy!