We all know how important greens are but getting them in to our daily meals is tough so I wanted to share some ways, I sneak in my greens.
If you aren’t sold on why you need more greens than let’s start with all the benefits greens will bring into your life.
Antioxidants: Did you know that including vegetables in your diet is probably the easiest way to stay healthy, trim and nourished? Since vegetables are low-calorie, nutrient-rich foods, they help you to stay in optimum health over the long term by keeping your weight in check. According to a recent study, plant-based foods contain antioxidants that may improve blood Sugar in people at risk for diabetes and heart disease.
Dietary Fiber: Vegetables are great options for consuming dietary fiber. Great way to stay fuller longer and will help keep regular.
Cancer Prevention: Cabbage, brussels sprouts, cauliflower, and broccoli have a high content of indoles and isothiocyanates. These components have protective properties against colon cancer, breast cancer, skin cancer and other types of cancers. Broccoli sprouts have immensely higher sulforaphane than the matured broccolis, which is a cancer-protective substance. Furthermore, as said before, since vegetables are great antioxidants, they also alleviate the chances of fatal diseases like cancer.
Water: Vegetables naturally have high levels of water; this is the reason why they are generally fat free and low in calories. You can rest assured of both your weight and health once you start on a vegetable-rich diet. The more you consume vegetables, the more the water intake that flushes out waste products and toxins from your body.
Hot, sexy body: haha but in all seriousness, adding greens will help you get that body on point way faster than starving yourself ever will.
Spinach Protein Pancakes
2 cups spinach
3 egg whites
1/4 cup rolled oats
1/4 cup unsweetened vanilla almond milk
1/4 tsp. vanilla extract
1/8 tsp. cinnamon
Add all ingredients into blender, mix until smooth and cook on griddle. This is enough to make 8-10 pancakes!
- 2 cups spinach
- 1 cup coconut water
- 1 cup frozen pineapple
- 1 lemon wedge
- 1 cutie
Tightly pack 2 cups of leafy greens in a measuring cup and then toss into blender
Add pineapple, lemon, cutie and coconut water
Blend, Pour and Enjoy!
Asparagus and cherry tomato pasta
- 1 stalk asparagus
- 8 cherry tomatoes
- 1c pasta
- 4oz ground turkey
- 1tbs olive oil
- 1tbs garlic
1 pot, you will boil water. Once boiling, add in pasta. While that is cooking, hav 1 skillet with the cherry tomatoes and asparagus in it. Top it with 1tbs olive oil and garlic. Let that cook for about 8 minutes. The next skillet should have your ground turkey in it. Spray cooking spray, ground up the ground turkey and cook until done. You can add ms. dash’s garlic and herb seasoning for extra flavor. Once all in cooked, drain the pasta and put all ingredients into one bowl and enjoy.
Stuffed Green Peppers
- 6 large Green Peppers
- 1 lb Ground Bee
- 1⁄2c Diced Onion
- 1 can tomatoes, diced
- 1⁄2c long grain rice
- 1⁄2c water
- 1 tsp salt
- 1 tsp Worcestershire sauce
- 1 cup cheddar cheese
- Cut tops from green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
- Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
- Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
- Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes.