BACKGROUND: The September report was meant to determine if Americans were meeting the Healthy People 2010 objectives calling for at least 75 percent of individuals (older than age two) to eat two or more servings of veggies everyday and 50 percent to eat three or more… Clearly coming in a bit sub-par.
- Look for long-shelf-life veggies: Spinach keeps longer than most leaf lettuce. And thicker skin on zucchini and squashes extend their fresh window compared to asparagus or broccoli.
- Use the freezer: If you end up grabbing dinner out instead of cooking that veggie stir-fry, don’t toss the produce. Clean it, chop it, and toss in the freezer. Use in a pot of vegetable soup, or microwave for an easy side.
- Try no-prep veggies: Pre-washed baby carrots take five seconds to toss in a bag and in a lunchbox, and even NYC grocery stores sell bags for less than $2. Frozen or canned vegetables are ready to use as soon as the package is open.
- Use with reckless disregard: Bulk up a sandwich with spinach, tomatoes, onions, peppers, cucumbers, artichokes, or avocado. Mix something green into your next pan of mac and cheese (try frozen peas, spinach, or broccoli). Or sauté your favorite combo of onion, peppers, mushrooms, broccoli, or zucchini, and add to scrambled eggs.