Behold! The Green Food Gods have relinquished their diary upon us.
Eat Cleaner came across this special article in Produce Business Magazine and had to share the Produce For Better Health Foundation’s “Foodservice Fact Sheets” with EVERYONE. There are 50 ways to add fruits and vegetables to our plate, so lets get started!
- Use mashed avocado and nut butters on toast instead of butter and margarine
- Blend pureed fruit into cream cheese and butter to top bagels
- Add veggies to your potato hash such as mushrooms, fresh bell peppers, and caramelized onions
- Fill pancakes or crepes with fresh veggies or fruits like apples, raisins, peaches, strawberries, asparagus, spinach
- Top waffles with fresh and dried or simmer it in the syrup for a boost of natural sweetness
- Add a variety of veggies (spinach, scallions, peppers) to scrambled eggs and omelets
- Serve 100% fruit juice or veggie juice to your meal
- Use unusual eye-catching serving bowls for fruit, such as hollowed out melons
- Offer fruit smoothies blended with mild flavored vegetables such as lettuce, spinach, and, beets
- Offer broiled grapefruit halves, precut oranges, and easy-to-eat fruits
- Offer vegetable soups year round, hot or cold (minestrone soup, cold melon soup)
- Serve raw spinach leaves in addition to lettuce for burgers and tossed green salads
- Add strawberries, beets, corn, beans, or peas to tossed green salads (strawberries & balsamic vinegar is to die for!
- Offer fruit desserts such as grilled plums, peaches, fruit cobbler or tart
- Serve Asian chicken and vegetables in lettuce cups
- Add sliced mushrooms, chopped tomatoes, shredded carrots to create a colorful caesar salad
- Offer tropical fruit plates with mangos, pineapple, papayas and other exotic fruits to attract the tastebuds
- Add sweet potato cubes to potato salad for color and nutrition
- serve sandwiches with a colorful side of grilled cauliflower with peppers, baby veggies, or mixture of olives
- Add wilted greens, chick peas, garlic, artichoke hearts, cherry tomatoes, mushrooms, and olive oil to pasta.
- Add color to your plate with veggies (carrots, beets, pesto, peppers, corn)
- Have a bed of grilled veggies and top it with broiled/baked fish or chicken
- Serve two vegetables with each meal
- Add dried fruit (dates, blueberries, apricots, and nuts) to puddings, baked goods, tossed salads, and dressing for added sweetness
- Add colorful veggies to your wraps (red radishes, yellow peppers, purple cabbage, leafy greens)
- Offer a baked sweet potato in addition to regular baked potatoes
- Serve roasted vegetables, such as carrots, asparagus, eggplant, squash, and bell peppers
- Poach pears in cranberry juice and stuff with cottage cheese, dates, and walnuts
- Add Ethnic bean dishes to your table such as rice and beans, curries chickpeas, and lentils (middle eastern dishes and full of flavor and greens!)
- Add fruit such as apples to stir-fry dishes
- Serve poultry or beef dishes with a fruit sauce such as cranberry, reduced strawberry balsamic vinegar, blueberry compote
Appetizers and Snacks
- Bean dip, hummus, mango salsa, adding watermelon to pico de gallo
- A clean plate of fresh fruit, cheese, and nut trays looks beautiful and appetizing
- offer veggie plates with cooked and raw veggies such as broccoli, carrots, sugar-snap peas, peppers, with a protein dipping sauce (tuna salad) for a weighter snack
- Chop berries or tropical fruits and mix with basil and balsamic vinegar. spread on a toasted baguette for an easy and gourmet bruschetta
- Spear fruits and vegetables onto skewers. Freeze the fruit sticks for an easy and low-cal popsicle!
- Offer fresh chopped tomatoes with herbs and olive oil on top of toasted bread for an authentic and fresh italian snack
- Crush berries with cream cheese or ricotta cheese as a healthy and tasty filler on top of crackers
- Serve frozen grapes in small cups
- Chocolate covered strawberries… enough said
New Twist to Traditional Favs
- Stuff winter or summer squash, artichokes, or peppers with seasoned whole grains (sub grains for quinoa for an updated and modern take)
- combine mashed potatoes with cooled sweet potatoes, cauliflower, as a less starchy option
- Boost up a frittata with colorful veggies
- Serve a veggie pizza with pecorino or parmesan shavings instead of mozzarella for a fancier and more sophisticate look
- Add pomegranate seeds to any sandwich/salad wrap for pretty presentation and intrigue
- Replace lasagna noodles for Eggplant and Zucchini slices
- Add citrus fruits to salads for an explosion of fresh flavor
- Substitute nontraditional fruits in cobblers, pies, and bread puddings
- Serve stir-fries with a higher percentage of veggies than meat for a lighter version that improves health and reduces expense
- Add veggies and fruits to your whole grains such as bulgur salad with chopped veggies, herbs, and olive oil vinaigrette.
And that’s it for now folks! Let us know which tips your used to add fruits and veggies to YOUR plate. We love hearing about you using our shared tips so please comment below or leave us a message on our facebook page (www.facebook.com/eatcleaner)! Have a great meal and remember to always wash your fruits and veggies with Eat Cleaner All-Natural Food Wash. Talk to you soon!
Special thanks to Produce Business Magazine and Produce for Better Health Foundation “Foodservice Fact Sheets” for sharing this information with us in your July 2012 issue!
Visit www.producebusiness.com for more info