I came across this link the other day to Penny Thoughts ‘11 Ways to Eat (and Enjoy!) More Vegetables‘. It was a very good read, and I really liked some of her ideas:
- Keep a dry-erase board on the fridge, with a list of all the current veges inside. This should help reduce spoilage and make it easier to keep in mind exactly what perishables are in there. I know for me, sometimes out of sight does, unfortunately, mean out of mind. At least when it comes to ingredients…
- Menu planning – there is no argument from me on the benefits of planning. I find it makes the week’s food prep and cooking much easier, and we end up eating better too, rather than having too many throw-together meals. Although, some throw-together meals come out quite good. I would imagine that the bullet point above may even help further in throwing things together, when necessary, of course.
- Plan meals around veges rather than around meats. I found this suggestion rather interesting… I’m not really the meat-eater of the household, but I do find that I plan meals around when it’s time for something meaty again. I like her idea of using veges as more of a guide. Particularly, as the author notes as well, when it’s farmer’s market time and the veges are both abundant and spontaneous.
- Make interesting salads. Tee-hee… I think I can say that I do pretty darn well in this area. She’s got a few salad ingredients that I could try adding, but I usually do a fair amount of experimentation and ‘just toss it in’ in that area.
- Snacking on vegetables… We’re just starting to focus on doing that, consistently. Keeping celery sticks on hand, along with carrots and peppers. Grapes, too. Nibble food, but good nibble food. That’s not to say that we’re out of chips, or anything… Just trying to better moderate the salty snacks with the healthy ones, and be sure the healthy veges are available and fresh.
So, there’s a synopsis with commentary on some of the author’s vegetable suggestions. I actually found the title on the WordPress homepage and took a gander. And I’m glad I did. Food for thought, as the case may be…
