Reply to How many colors do you eat in a day?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]The easiest way to get in greens for me is at least one meal (lunch or dinner) needs to be a greens based bowl. I usually add two different greens for taste and texture (arugula, baby spring mix, baby kale are my go-tos) and sometimes a lighter salad green as well (romaine or butter crunch) or even something like red cabbage shreds. The big this is to season this. Olive oil, garlic salt, Aleppo pepper are my usuals.

Then I just add to the greens. Go around the bowl and add small servings of a whole grain or complex carb (couscous, farro, brown/wild rice, barley, roasted sweet potatoes), or beans or lentils, lean protein if you’re having meat that meal, and then as many other chopped vegetables as you have on hand. Bell peppers, cucumber, tomatoes, carrots, shaved Brussels sprouts, broccoli, cauliflower, red onion, sautéed mushrooms with fennel are all things I commonly have. Any leftover roasted vegetables from dinner the night before can work as well.

Healthy fat for the topping - I add a sprinkle of hemp hearts or sprouted pumpkin seeds, a handful of broccoli or alfalfa sprouts, and a drizzle of olive oil. This one meal is filling with tons of fiber and healthy nutrients. [/quote]
That all sounds great, but what if you are not a lover of salads other than tomato with salt and oil? What if you like traditional meals for your lunch and dinner?[/quote]

Then you cook those things. That’s why I said “the easiest thing FOR ME.” If that’s not going to work for you, do what is better for you. [/quote]
Yes, I understand I cook those things. It is just that my meals are kind of old fashioned and I make a big pot of stew, roast on Sunday, of curry and such, so I have it for the week and for my work lunches. Food is also getting pretty expensive. Maybe that is why I am cooking more potatoes and less fresh greens than before.[/quote]

I have a similar problem (I’m the arugula popsicle poster so you can tell I’m trying to get creative about the greens 😝).  One thing you (and also my curry loving family) might try is adding saag into the rotation?  It’s basically spinach stew.

You can also do summer soups: sauté veg, adding broth of your choice, blend.  Have done this with beets, pumpkin, zucchini, lettuce.  Most are good hot or cold.  Lots of colour can get in that way and I eat them with homemade whole-wheat sourdough or some other really filling bread (add cold cuts or hard boiled egg if you’re still feeling hungry) to make them feel complete.

Another option is pan fried tofu or shrimp with peanut sauce and fresh vegetables and roasted peanuts — I usually do mine on rice or vermicelli but I bet it would be good on cabbage or greens.  Budget bytes has a good peanut sauce recipe.

And of course my planned banana spinach honey popsicles.  I’ll report back how they turn out I guess.  😂 [/quote]

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