6 Sneaky Ways to Add More Nutrition to Your Meals

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6 Sneaky Ways to Add More Nutrition to Your Meals

Written by Sarah Haan, Registered Dietitian

You're eating your veggies and watching your portions, but is there a way to make your meals even better for you? These 6 habits will help you take your healthy choices to the next level so you can get more nutritional bang for your buck.

Fatten Up

Vitamins A, D, E, and K are fat-soluble, meaning that dietary fat must be available for your body to absorb those nutrients. So if you're eating raspberries, spinach and carrots, great! However, to get the most out of foods rich in these fat-soluble vitamins, eat a little heart-healthy fat at the same time. Add diced avocado or an olive oil-based dressing to a spinach salad, enjoy a handful of walnuts with your raspberries, or dip your carrots into hummus. The good fats will aid in the absorption of the key nutrients found in fruits and veggies, making these healthy foods even better for you!

Cook Smart--and Fast

Most veggies retain their shape and texture even after cooking. But overcooking them (or cooking them the wrong way) can sap their nutrients. Heating veggies until mushy--especially in water--is more than unpalatable; it's a surefire way to decrease the nutrients available in the vegetables. Cook your veggies lightly and quickly to help retain water-soluble nutrients like vitamin C and many B vitamins. If you are going to cook your vegetables, try stir-frying them in olive or canola oil on medium heat, or steam them using a bit of water and a steaming plate in your pan.

Don't Peel Out

Do you grab the peeler before you eat an apple, potato or cucumber? Save the effort and start eating the peels to reap more nutritional benefits. The outer skin of fruits and veggies contains many disease-fighting antioxidants, as well as fiber. Even the fuzzy peel on a kiwi is high in vitamins, and you won’t notice the texture if you blend the whole fruit into a smoothie. Keeping the peels on your food offers a fun change in texture and a nutrient boost to boot! Just be sure to wash the peel well before consuming to get rid of any dirt, germs or pesticide residue.

Go Frozen

Add some extra frozen veggies to soup, stir fries and casseroles when fresh, local produce is out of season or you haven't been able to get to the market. Frozen veggies sometimes have a bad reputation, but they actually have just as many nutrients as the fresh stuff. In fact, frozen vegetables hold onto nutrients longer than fresh produce since freezing can lock in nutrients more efficiently than canning or refrigeration methods. Stir fry mix, California mix, and traditional mixed vegetables are versatile additions to almost any meal. Don't be afraid to experiment! Try adding steamed stir-fry veggies to baked enchiladas, or chop them up to use in pasta sauce.

Be Timely

A study from the Journal of Food Science found that olive oil loses 40% of its antioxidants after 6 months of storage. For the maximum nutrient benefit, many foods, including olive oil, must be used within a relatively short amount of time. The moment a food is picked and/or processed it begins to change chemically, altering the flavor, texture, color and even the nutrient content. Make sure to store and refrigerate foods properly, and use them in a timely manner to gain the maximum health benefits.

Try using the first in-first out method to ensure your cupboards have an efficient rotation: When new food is brought home from the store, place it behind food that is already there and use the older food first. Pay attention to expiration dates and use fresh produce as soon as it ripens.

Give It Some Green

You can bulk up almost any meal by adding a little green. Spinach and broccoli are great low-calorie sources of vitamin C, iron, calcium, vitamin A, folate and magnesium. Try adding these green superstars to homemade pizzas, tuna salad, omelets, casseroles, or soups and stews.

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Member Comments on this Slideshow

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10/25/2013 6:26:01 AM

LEANMEAN2's SparkPage
Thanks for sharing


10/23/2013 10:02:59 AM

KOKODIVA83's SparkPage
I think things I take away from this would be to monitor how long I keep my oils. Since I rarely use oils the tend to linger in my cabinets for a year or more.


10/22/2013 1:09:02 PM

People with CKD should be very cautious with these suggestions. For instance, Avocados
have extremely high levels of Potassium. Potassium rich foods is a definite No-No.


10/22/2013 8:50:02 AM

I've been eating kiwi peel for years. People seem to think that it is strange to eat it but why not? It is good for us and it doesn't taste bad.


10/15/2013 7:22:36 PM

DELLMEL's SparkPage
Great tips


12/18/2012 11:06:10 PM

Can't wait to try them


12/18/2012 1:45:56 PM



12/18/2012 12:06:38 PM

SAKS20111's SparkPage
very helpful!


12/18/2012 7:30:35 AM

KDAUTH's SparkPage
What do I click on to view the slideshow?


12/18/2012 3:05:25 AM

I think those are some great tips to try.


12/18/2012 2:02:56 AM

well Kiwi skin for sure leaves itchy in my throat but cucumber skin is very good for youiand contains protien, important if you are vegetarian like me. Must have lots of dark green things, better than meat LOL


4/10/2012 6:40:38 PM

These are great and easy suggestions to stick to! Thank you!


4/5/2012 11:01:08 PM

I don't like peels of anything. I suppose I probably wouldn't notice it in a smoothie.


4/5/2012 10:38:32 AM

REGSHAR's SparkPage
All are good and delicious!


4/2/2012 5:30:24 PM

I get the seedless or burpless long cucumbers, then I can eat the whole thing without any extra effort. Just slice and eat. I don't like the peel or seeds on regular cukes, yuck. The seedless ones are more expensive but you get so much more edible cuke for the buck, I don't think the price difference is real.

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