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green veggiesWe are all seeing more green lately—shamrocks and leprechauns are appearing on St. Patrick’s Day!  Adding “green” to your plate, in the form of vegetables, is a way to keep you feeling full and staying healthy…and dare we say lucky?!  

Green vegetables in season during March, like asparagus, kale, and broccoli, are easy to cook up as a side dish. All of them are great roasted. Simply wash (remove the ends of the asparagus stalks), toss into a hot oven (350 degrees F) with a drizzle of olive oil and ground pepper and cook until tender. You can add more flavor by sprinkling on a little grated Parmesan cheese, paprika or hot pepper flakes. 

Don’t have time to cook? Eating green vegetables raw gives you loads of antioxidants, which boost your immune system  and help to protect your body against cancer! Use fresh spinach and dark green lettuce to make a salad. Make it fun by creating a rainbow on your field of greens with cherry tomatoes, orange peppers, yellow onions, and red cabbage. All the colors ensure you are getting a wide range of vitamins and other nutrients.  Of course, it wouldn’t be St. Patrick’s Day without cabbage! Cabbage is a member of the cruciferous veggie family and is packed with vitamins and fiber to help lower cholesterol and promote a healthy heart. To unlock the benefits of cabbage, try steaming it or sautéing shredded leaves in a pan with a little water, garlic, and ginger.  Finish it with your favorite Mediterranean dressing or vinegar!

Get creative and add GREEN to your plate for a lucky start to every meal!  Tell us about your favorite green dish!

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WIC Nutritionist

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