The Colors of the Rainbow aka All the Veggies

Happy Hump Day!  How’s your morning going?  Mine is going pretty good… I am counting down the minutes until we leave for a vacation on Saturday, but until then, lots to do! 


I’ve never really understood those people that don’t like vegetables.  I have always loved them.  All of them.  There isn’t a vegetable I don’t like.  I like them raw, steamed, grilled, roasted, sauteed, you name it.  I guess that is a good thing because I have never had a problem getting my daily recommended dose of veggies in each day (2-3 cups).  

Last night I was craving veggies so I decided to see what I had on hand and turn in into a stir-fry (the easiest way for me to get in tons of veggies).  So I got to chopping!

Broccoli, mushrooms, zucchini, corn, carrots, and red bell pepper.  

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I threw all the veggies in a big skillet with grated carrots and cabbage for extra crunch.  

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Sauteed everything for about 5-8 minutes (I like my veggies to have a little crunch left). 

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Added 3 of my favorite spices!  I like my veggies with lots of flavor!

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No sauce needed.  I just squeezed lots of fresh lemon juice onto the veggies.  PS this lemon/lime juicer is my favorite kitchen gadget.  Lots of juice + no seeds = yes!

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Ofcourse, sometimes I will add Bragg’s Aminos or tahini or a homemade sauce, but last night, I just wanted the veggies plain.  

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And they were delicious! (sorry for the terrible lighting in the pictures!)  The cabbage honestly makes it taste like you are eating rice noodles with the veggies.  My grandma got me hooked on cabbage years ago and now it is always on my weekly grocery shopping list.  

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A coworker of mine put together a really nice chart of the benefits of different colored vegetables so I thought I would share a big of it today with you all. (sourcesourcesource)

Blue Purple 

*blackberries, eggplant, blueberries, purple cabbage 

Common Phytochemicals: Lutein, Zeaxanthin, Resveratrol, Vitamin C, Fiber, Flavonoids, Ellagic Acid, and Quercetin

Benefits: Support retinal health, lower LDL cholesterol, boost immunity, support healthy digestion, improve mineral absorption, fight inflammation, reduce tumor growth, act as anticarcinogens in the digestive tract, and limit cancer cell activity. 

Orange &Yellow 

*carrots, oranges, apricots, butternut squash, pineapples

Common Phytochemicals: Beta-carotene, Zeaxanrgin, Flavonoids, Lycopene, Potassium, and Vitamin C

Benefits: Reduce age-related macular degeneration, reduce risk of prostate cancer, lower LDL cholesterol and blood pressure, promote collagen formation and healthy joints, fight free radicals, encourage alkaline balance, work with magnesium and calcium to build healthy bones. 

Red

*beets, cranberries, grapefruit, red bell peppers, red onions, tomatoes, radishes, rhubarb, watermelon

Common Phytochemicals: Lycopene, Ellagic Acid, Quercetin, and Hesperidin

Benefits: Reduce risk of prostate cancer, lower blood pressure, reduce tumor growth, lower LDL cholesterol, battle harmful free radicals, support joint tissue in arthritis cases. 

Green

*artichokes, green apples, broccoli, celery, avocados

Common Phytochemicals: Cholophyll, Fiber, Lutein, Zeaxanthin, Calcium, Folate, Vitamin C, and Beta-carotene

Benefits: Reduce cancer risks, lower blood pressure and LDL cholesterol, normalize digestion, support retinal health and vision, fight harmful free radicals, boost immune system activity.

White

*cauliflower, garlic, ginger, mushrooms, onions, shallots, turnips, white peaches 

Common Phytochemicals: Beta-glucans, EGCG, SDG, and Lignans

Benefits: Provide powerful immune boosting activity, activate natural killer B and T cells, balance hormone levels and reduce the risk of hormone-related cancers, reduce the risk of colon, breast, and prostate cancers. 

Questions:

  1. What is your favorite vegetable? Least favorite vegetable?
  2. How many cups of veggies do you eat per day? 
  3. Favorite veggie-packed meal? 

Salads on Repeat After Vacation

Good morning everyone!!  How are you doing today?  I am still trying to get over this stomach issue, but other than that I am feeling pretty good and this week is flying by!  

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It is no secret that I love to travel.  My husband and I love exploring new places together and going back to old familiar places that bring back great memories.  While on vacation I do tend to eat pretty close to my normal eating patterns so that I don’t feel sick or bloated from a lot of new foods.  I do, however, like to indulge in a lot few alcoholic beverages and some desserts.  It is vacation after all.  But I try to be mindful because I am also not usually doing the same types of hard workouts that I do at home.  As fun as indulging on vacation is, I am always SO ready to get back to my normal eating patterns when I get home.  Have I mentioned that I love routine?  I could eat the same thing for breakfast, lunch and dinner everyday for a week and be happy.  I don’t only because my husband would fire me as head chef if I made him eat the same things every single day.  Marriage is all about compromise. 😉 

You all know by now that I LOVE salads!  In order to keep the hubs happy, I try to mix them up a bit to keep them interesting!  It has been so nice to be back in my kitchen making salads bigger than my head. 🙂 Here are some recent eats that I am loving! 

Romaine lettuce, craisins, chopped almonds, strawberries, leftover grilled salmon and  this raspberry walnut dressing!  So good!  

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I love fresh corn on the cob!!  It makes an excellent addition (raw) to a salad!  Romaine, fresh corn, strawberries, grilled tofu and zucchini and raspberry walnut vinaigrette.  

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Terrible picture (sorry!) but a yummy salad with lots of veggies (carrots, cucumber, corn), grilled tofu and zucchini, almonds, and lots of homemade guacamole! (We have managed to keep our cilantro plant alive, which is a miracle if you know me.) 

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I love veggie burgers for an easy dinner with a salad, sliced avocado, and oven-roasted sweet potato fries!

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I just needed to show you guys this picture of my grilled tofu because I LOVE grill marks (I know, I am so strange) and I think I have perfected my tofu grilling technique!  I used to put the tofu in a veggie basket on the grill, but lately I have been putting the tofu straight onto the grill and I am loving the way it turns out.  I hate mushy tofu so the extra texture from the grill marks is amazing!  

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Have a great Wednesday everyone!!

Questions:

  1. What are your favorite salad toppings?
  2. What is your favorite salad dressing?  
  3. What is one meal your are loving right now?