Despite our love for a delicious Hugh Jass Salad at lunch & dinner, do you ever find yourself wondering if you are eating enough vegetables? Do you ever feel you are in an “eating rut”? Why do we assume fruit = breakfast & vegetables = lunch and dinner?
Why not shake things up?
I ate veggies (not just the spinach in my smoothie)… In the morning!
To some of you, this might seem completely normal. To others, it sounds insane. All I can say is, I felt like my body was telling me something, so I listened! It started because I was craving the roasted-red pepper hummus I had made. I caved quickly. I had hummus with snap-peas and cucumber slices for breakfast. Later, I felt “off” because I had skipped my green smoothie. Solution: Make it for my afternoon snack! This simple swap between my smoothie time and my hummus time was exactly the temporary change I needed.
I did some research and found so many great ‘vegetables for breakfast’ ideas! I already know that I love a beet smoothie once in a while. The past 2 weeks though, I have enjoyed a carrot smoothie, added cucumber to my pineapple-banana smoothie, sauteed spinach with tomatoes (and then sprinkled it with a little hot sauce!) and I even have plans to make zucchini fritters!
My point is this. There is NO law telling us the time of day we should eat certain foods. If you are craving something and it falls within your personal eating goals… HAVE IT!!
Set the fruit aside once in a while and grab those vegetables. The fruit, smoothies and oatmeal will still be there during lunch or snack time!
Want to try? How about these:
Carrot Smoothie: handful of spinach, 1 carrot, 1 cup water or plant-based milk, 1 frozen banana (You can also add other flavors you’d like. Think pineapple, mango, ginger…) Blend until smooth.
Add cucumber to ANY smoothie! Spinach, watermelon and cucumber together is AMAZING!
Sauteed Spinach & Tomatoes: Warm a tiny bit of coconut oil (or a short spray of cooking spray) and toss in some spinach. Add halved cherry tomatoes, salt & pepper to taste and warm through.
Roasted Red-Pepper Hummus: 1 jar of roasted red-peppers, packed in water. 1-2 can(s) of chickpeas (depends on size of pepper jar), drained and rinsed. Blend them together and add water from the jar of peppers until you achieve your desired consistency. Season to taste by adding ¼ tsp of salt & ¼- ½ tsp of cayenne pepper.
Enjoy those vegetables guys!! It is true what they say… The more you eat them, the more you crave them!