Friday, January 4, 2019

Food Fact Friday: Leafy Greens!

What’s one of the absolute best things you can feed your body (consistently)?
Green leafy vegetables!

Of course, this includes spinach and kale, but it also includes the less thought-of greens like arugula (one of my favorites), beet greens, collard greens, swiss chard, microgreens, and even romaine! Find out more about each one here:

When you think of green leafy vegetables though, don’t just think about salads. Yes, of course you can make amazing salads with any combination of these veggies, but you can also easily add them into cooked dishes.

Spinach is a staple when making my pita pizzas, soups, casseroles, smoothies, and even some baking.

While each green has their own unique nutritional make-up, as a group, green leafy vegetables are extremely nutrient dense. They are low in calories, yet great sources of vitamins (such as Vitamins A, C, and K), minerals (such as folate, magnesium, calcium, iron, and manganese), fiber and antioxidants.

You can’t really go wrong.

Did you know? It’s good to rotate through and eat various types of greens to ensure you’re getting a good combination of nutrients. If you’re someone who enjoys spinach in their morning smoothie, it’s wise to swap out different greens from time to time, such as kale, mustard greens, romaine or chard.

Need help learning how to incorporate more leafy greens into your diet? Reach out!

I will leave you here with a video about salad greens!

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