This Is How We Veg Out!

I have been asked many times to show my workouts on my blog however, I feel REALLY goofy doing that so I’m trying to figure out the least embarrassing way to film myself.  So, be patient…

BUT – here are my must-have fresh foods that I shove into the fridge every week.  I do the majority of my veggie shopping at Whole Foods because (at least here) the produce is organic and in the best condition than other stores I’ve shopped at.  We do have a local store I don’t mind, but it’s hit or miss on quality.  

Anyway, here we go!

I prefer to buy fresh because I know exactly what goes into my meals, this saves on price, sodium and I tend not to waste food this way.  If I buy prepackaged, I somehow end up wasting and they’re SO overpriced that way.  I know this CAN be more time consuming but considering most of this I roast or eat fresh… it’s a less than 30 minute meal, including the entree. (Most of the time)

I’ll start with Beets – I have not yet tried these because I tend to move towards fruits/veggies that I use in multiple recipes or that I know my kids eat so that I’m not making several meals to accommodate different tastes in the family AND it helps with budget.  If you want to eat healthy, don’t go for the crazy stuff first… make sure you like it and know you’ll use it.  I found a couple recipes in my Run Fast. recipe book so now I feel safe trying them out and hopefully can begin incorporating them into the rotation.  

Beets help push out toxins in the body, packed full of B vitamins, serves as an anti-inflammatory,  has calcium and vitamin K (good for the blood).  

Greens that I love are Kale (protein, fiber, vitamins A, C, K as well as B – brain development, and omegas), Spinach, Broccoli (fiber – helps you poop – proteins, iron, potassium, calcium and magnesium – which helps with muscles/nerve function/blood pressure/bones), Brussels Sprouts have antioxidants, Omega 3s, helps with inflammation, Vitamin K, fiber and regulates blood sugar).

Things that I use for toppings that have great health benefits are:

Cilantro – helps prevent UTI, lowers blood sugar, improves sleeps and helps with anxiety

Avocado – good fats, more potassium than bananas, lowers cholesterol and has fatty acids and good for the heart

Jalapeno – high in nutrients, helps with preventing stomach issues/ulcers and other infections, boosts metabolism, and heart healthy

Red Bell Pepper – more than your daily requirement for vitamin C, B6, good for your eyes and loaded with antioxidants

Red Onion – low in calorie and sodium, no fat or cholesterol and full of fiber, Folic acid (good for women) and B vitamins

Others that are just full of nutrients and vitamins:

Bananas

Cauliflower

English Cucumber

Carrots

Ginger Root

Garlic

I also try to limit my dairy – I do use Feta cheese and 2% milk shredded cheeses, but (like with my carbs) if I have it with one meal, I won’t with the other.  I switched to Almond Milk which I use in my breakfast smoothies and will try in this beet smoothie recipe I have.  It’s lower in calorie than cow’s milk and dairy free!

Veggies I love roasted are the Brussels sprouts, broccoli, red onion and carrots – all can be done together or separate.  I roast at 425 degrees for 20-25 mins.  toss in enough extra virgin olive oil to coat, don’t saturate.  Sprinkle with salt, pepper and garlic powder and voila!  While they roast, you can have your entree cooking on the stove top so this is an easy way to eat healthy, quickly.

I also will have broccoli raw in a salad.  Red onion, cilantro, jalapeño, red bell pepper, carrots… these can all be eaten raw… so don’t let yourself get overwhelmed with ingredients!

Lastly, I really like spaghetti squash – it’s pretty damn low in carb so if you’re working to lower your carb intake, it’s a good one… it does have SOME (around 6 net carbs) so you have to pay attention to your portions to stay within your allotted carb intake, but it’s delicious.  This one is a longer process on cook time, but it’s healthy, full of fiber and vitamins so try it out once or twice a week and it’s worth the extra time.  

This grocery trip will last 1-2 weeks and I got 4 heads of broccoli, 1 bunch of beets, 1 bunch of Dino kale, 2 bags of Brussels sprouts, 4 jalapeños, 2 red bell peppers, 2 red onions, 2 bunches of bananas (that I freeze for smoothies), 1 bunch of cilantro, 2 heads of cauliflower, 2 spaghetti squashes, 1 container of cubed watermelon (the fresh melon didn’t look all that pretty today), 5 avocados, (I didn’t get carrots today since I have a few in the fridge), and 1 English cucumber.

All of this was less than $85!  We do like green beans as well but they just go bad so quickly that if I don’t plan to make them right away, they go bad and I can’t stand it.  All of the above will remain fresh a good while and I RARELY throw out food.  I cook for 4 and whatever is leftover we finish the next day either as a meal, or it’s used in a different meal.

This is just my vegetable/fruit run (I’ll get my seafood there as well) but I get my other meats from Costco along with other bulk items that is more cost effective for our family, so I’ll post about that one later.