- Buy pre-washed, pre-cut fruits and veggies to help encourage consumption.
- Vary the texture. Try shredding veggies to top sandwiches or salads.
- Choose sweet potatoes over white potatoes- more potassium/beta carotene.
- Go easy on sauces. Flavor vegetables with fresh or dried herbs or lemon.
- Have a vegetarian meal at least once a week.
- Eat a salad full of fruits and/or veggies each night with dinner.
- Grill fruits and vegetables to make them sweeter and more delicious.
- Chop, dice, or shred vegetables into muffins, stews, lasagna, and casseroles.
- Use pureed vegetables to thicken soups, stews, gravies, and casseroles.
- Decorate plates with edible garnishes, like cucumber twists or cantaloupe.
- Keep a bowl of fruit on the counter for healthy snacks.
- Remember whole or cut-up fruit has the added benefit of fiber over juice.
- At breakfast, add fruit to yogurt, pancakes, waffles, or cereal.
- Whip up a smoothie made with fruit and low-fat or nonfat yogurt.
- Keep frozen vegetables on hand, to toss into soups, salads, stews, etc.
- Freeze grapes and bananas for a refreshing and cool treat.
Fruits and veggies are brimming with disease-fighting phytochemicals, antioxidants, vitamins, minerals, fiber, water, complex carbohydrates, and protein. You’re up to the challenge. You can do it. Get creative and add more fruit and veggies throughout the day.










