So now that you’re relieved that a serving isn’t as big as you thought it was, the next question that comes up is, “But how am I supposed to eat that many servings?” It seems awfully daunting. I just visualize 9 apples lined up on my desk, waiting to be consumed. Well, yeah, when you look at it that way, it does seem impossible.
The truth is, when you eat mainly from your green bags, you’re probably getting more servings than you think. A garden salad at lunch? 2 cups romaine lettuce, 1/2 cup cucumber, 1 tomato, chopped, and 1/2 cup shredded lettuce. You’re at 5 servings already. From there, it’s easy to build on. Add a half cup of blackberries to breakfast, 1 cup of sugar-snap peas as an afternoon snack (dip them in hummus!) and a sweet potato and steamed broccoli to dinner. See? How easy was that? And no apples! (Not today, anyway.)
What easy tricks do you use to get in all of your daily fruit and veggie servings?
I started my day with half a cup of blueberries atop my pancakes. I enjoyed a tangerine as a mid-morning snack. For lunch, 1 cup baby spinach leaves, 1 tomato, sliced, 1/2 cup microgreens, with a smear of hummus in a whole grain wrap, served with 1 cup carrot sticks and 2 tablespoons roasted red pepper hummus. I had a banana post-workout. Dinner was a 6″ roll stuffed with 1 cup sauteed mushrooms and 1/2 cup sauteed peppers & onions. Topped with cheese and a bit of steak sauce, you’d never miss the meat filling! A cup of whole strawberries with a little drizzle of chocolate syrup ended my day.