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My nutritionist, Keri Gans, says you should add as many vegetables into each of your meals as possible in order to benefit from a high-fiber diet. Here are some of her top tricks for sneaking those veggies in:
Start every meal with a salad. Use your favorite colorful veggies, such as spinach, tomatoes, red and yellow bell peppers, carrots, etc. Use oil and vinegar for dressing on the side, or buy a healthy vinaigrette dressing and limit your serving size to 2 tablespoons.
Keep baby carrots and celery on hand for snacks, and pair them withhummus or black bean dip.
Keep frozen vegetables in your freezer. When you run out of fresh veggies, you can pop a bag in the microwave.
Cut up mushrooms, onions, spinach, or other veggies and keep them in sandwich bags in your fridge so you can grab them in the morning and throw them into your egg whites (or eggs) for a healthy omelet.
Buy fresh zucchini and squash, slice them up, drizzle with olive oil, salt, pepper, basil and oregano and roast them in your oven for 20 minutes at 400 degrees. You can separate them into appropriate portions and enjoy them all week!
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