Did you know that 90% of us don’t get enough vegetables every day?
90%! Pretty shocking, right?
According to the USDA, most of us need between 2 and 4 cups a day (less if you are smaller and/or less active, and more if you are bigger and/or more active).
But the truth is, most people don’t sit down to eat a big bowl of veggies every day. They usually end up as an afterthought in a side dish.
This is why sneaking veggies into your meals (including BREAKFAST) is such a great idea! It’s a pain- and bother-free way to get more of them into your diet.
I know this tip might fall into the category “I know this, but I don’t do it very often.”
Consider this your reminder that it’s time to START! 🙂
I have some ideas to get you going.
6 Easy Ways to Add Veggies to Your Breakfast
- Stir spinach or any other green into your eggs – or blend them into a smoothie
- Make a big batch of veggie hash (basically saute a bunch of veggies together) ahead of time, and when it’s time to eat, heat it up and add a poached egg on top.
- Add cauliflower or beets to a smoothie.
- Top your avocado with some salsa (yes, salsa counts!).
Your assignment: Sneak some veggies into your breakfast a couple of days this week.
Then, post a pic in the Facebook group!
You don’t have to overhaul your entire lifestyle to feel healthier and more energized fast.
It really IS about making small changes over time that you can actually live with!
I’m all about creating REAL sustainable transformation and change. Be sure to schedule a Free Weight Loss Breakthrough call with me, and let’s talk!
Mediterranean Egg Muffins
- 24 grape tomatoes, cut in half
- 1½ cups (45 grams) packed baby spinach, chopped
- 1 cup (100 grams) goat cheese crumbles
- Preheat your oven to 350ºF/175ºC. Prepare your muffin tin by spraying each cup with nonstick cooking spray.
- In a medium bowl, whisk together the eggs, salt, and pepper.
- Equally divide your prepared add-in ingredients among the muffin tin cups, and then fill each cup with the egg mixture until it almost reaches the top.
- Bake for 20-25 minutes. These will keep for 3-4 days in the refrigerator or you can freeze them in an airtight container.
- TIP: If freezing, place them in a freezer bag and remove as much air as possible, and double wrap them in another bag.