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: https://www.healthline.com/nutrition/leafy-green-vegetables#section14
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!
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