I’m always stressing the importance of eating more veggies to my clients. Instead of thinking of dieting or taking foods out, why not focus on adding good foods in? With enough adding of the good stuff, you eventually crowd out the bad stuff.
Working up to four cups of greens daily is a great goal to work towards. Sounds crazy? Try adding a cup of greens to your morning smoothie (try spinach and pear if you’re a newbie – it’s delicious!), two cups of salad greens at lunch and a cup at dinner time. Focus on eating a variety of vegetables each day. Have your veggies be the highlight and superstar of each meal instead of a side. It’s much easier this time of year with the farmer’s markets and the fresh, local, yummy produce. Check out what $20 at the Parkdale Market will get you…
Isn’t it beautiful? It was super delicious too!
Here’s a recipe that I put together on a meatless evening.
- 1 onion chopped
- 1 TBSP grapeseed or coconut oil
- 1-2 cloves garlic
- 4 cups greens (I used beet greens and swiss chard - you can use spinach, kale, collards - anything goes!)
- 1/3-1/2 c toasted pine nuts (walnuts or cashews would work well also)
- 2 TBSP tahini
- juice of half a lemon
- unrefined sea salt and pepper to taste
- Saute the onion and garlic in oil and add the greens.
- Add in toasted nuts and drizzle the tahini in.
- Mix and season to taste.
- Can be served over rice or eaten as is.