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Veggies Have it All

Monday, November 09, 2020



This month I am re-discovering why I like eating vegetables. I like the great variety of tastes and I know they are good for me. During summer I enjoy our local fresh fruits while they are in season and sometimes I sort of forget to include the many veggies that are available.

~Vegetables help me get more creative in the kitchen. I can try all sorts of combinations using herbs and spices. For instance, I made an oven casserole combining parsnips with fresh ginger root, nutmeg, and pepper. It is a delicious side-dish and keeps well for leftovers.


~Most vegetables have plenty of fiber to help me feel full longer and they are a great source of vitamins and minerals. I like starting dinner with a bowl of mixed veggie soup.


~Vegetables are easy to have on hand for snacks. They are low in calories so I can eat a bunch and still stay within my daily goals. There's nothing like crunchy vegetables when I have the munchies.


~Fall vegetables are colorful, have no cholesterol, little salt and taste like comfort food to me.
I like baking sweet potatoes and stuffing them with my garden chili. Super count of veggies and totally tasty.


I'm setting my November food goal: to focus on eating plenty of vegetables (5 or more servings) every day
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