June is Fresh Fruit and Vegetable Month and there is no better time to increase the amount of refreshing fruits and veggies in your diet than in this warm month. Here are our top tips for getting more fruits and vegetables on your plate and in your tummy.
Grill ‘Em All
Don’t waste any extra energy or pots on veggies when you’re grilling. Summer squashes can be seasoned with salt and pepper and olive oil before being tossed on the grill next to your burgers, salmon, or ribs.
No one wants to slave over a hot oven in the heat of June, so offer up a plate of pre-cut fruits for a light, refreshing dessert. Watermelon, canatalope, and pineapple can all be cut up once a week ready for an easy dessert any night. Even easier is a bowl of stone fruits and berries that just need to be washed without any other prep.
Shake it Up
A generous handful of spinach with fruit such as strawberries, blueberries, and bananas, cranberry juice, low fat yogurt, and ice is all you need for breakfast. Kids who are spinach averse won’t even know their delicious smoothie hides a serving of the leafy superfood.
Go al dente
Broccoli, cauliflower, and other vegetables that get a bad rap can be delicious raw if dipped into something a bit tastier—ranch dressing, hummus, salsa, or guacamole usually do the trick.
The rainbow rule
A balanced meal should include a variety of colors. If the majority of the food on your plate ends up covering the entire beige spectrum, you’re missing out on some good eats—both flavor and nutrients. Remembering that your plate should include reds, yellows, greens, and purples is an easy way to include vegetables in your meal, even if it means only the edition of lettuce and tomato on that burger.