5 Quick Tips for Eating More Fruits and Veggies

1. Keep fruit out where you can see it. That way you'll be more likely to eat it. Keep it out on the counter or in the front of the fridge.

2. Get some every meal, every day. Try filling half your plate with vegetables at each meal. Serving up salads, stir fry, or other vegetable-rich fare makes it easier to reach this goal. Bonus points if you can get some fruits and vegetables at snack time, too.

3. Explore the produce aisle and choose something new. Variety is the key to a healthy diet. Get out of a rut and try some new fruits and vegetables.

4. Bag the potatoes. Choose other vegetables that are packed with more nutrients and more slowly digested carbs.

5. Make it a meal. Try some new healthy recipes where vegetables take center stage, such as the following:

Winter Vegetable Stew

Recipe Summary:

Preparation Time: 45 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.50

Ingredients: 1 cup onions, cut into 1/2 inch wedges
1 sweet potato
2 carrots
1 lb banana or Hubbard squash
1 cup parsnips
2 cloves garlic
1 red bell pepper
2 cups low sodium, low-fat vegetable broth
1 cup puréed tomato
2 Tbsp lime juice
1/4 tsp cayenne
1 (10 oz) package frozen peas
1/4 tsp salt
1/8 tsp black pepper
1 bunch cilantro sprigs, rinsed, or thinly sliced green onions


Directions: Peel onions and cut into 1/2-inch-thick wedges. Peel the sweet potato, carrots, squash, and parsnips; cut into 3/4-inch pieces. Peel and mince or press garlic. Rinse bell pepper; stem, seed, and cut into 1/2-inch strips. Cook onions, sweet potato, carrots, squash, parsnips, garlic, and 1 cup of broth in a covered pan for 10 minutes, stirring occasionally. Add a few Tbsps of water if mixture begins sticking to pan. Add 1 more cup of broth, along with the bell pepper, tomato sauce, lime juice, and cayenne to taste. Return to a boil, and then reduce heat. Simmer covered until vegetables are tender when pierced, about 12 to 15 minutes. If stew sticks to pan or gets thicker than desired, add more broth as needed. Add peas and stir occasionally until hot, about 2 minutes. Add salt and pepper to taste. Ladle into soup bowls, and garnish with cilantro or sliced green onions.

Tropical Fruit Salad with Guava Sauce

Recipe Summary:

Preparation Time: 10 minutes
Number of Servings: 4


Cups of Fruits and Vegetables Per Person: 1.50


Ingredients: 2 bananas, sliced
1 ripe pear, sliced
4 kiwis, peeled and sliced
2 cups sliced strawberries
2 feijoas, sliced
2 Tbsp orange juice concentrate
1 ripe guava


Directions: Combine all of the ingredients, except for the juice and guava, in a large serving bowl. Peel and slice the guava into quarters and place in a blender with the orange juice concentrate. Puree until smooth. Pour the mixture through a sieve to remove the seeds and pour over the fruit salad.

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5 Quick Tips for Eating More Fruits and Veggies,

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5 Quick Tips for Eating More Fruits and Veggies