Color It Up

Inspired Living!
24 Ideas for Adding Fruits & Vegetables

  1. Add raisins, cranberries, dried cherries, diced apple, banana or berries to oatmeal
  2. Add peppers, onions, spinach, swiss chard, broccoli, tomatoes, zucchini, or mushrooms to omelet’s or scrambled eggs
  3. Top a whole grain waffle with chunky unsweetened applesauce
  4. Use mashed avocado as a spread for sandwiches or roll into turkey wraps
  5. Make a smoothie with fresh frozen fruit, yogurt and ice – try blending 1 frozen banana with 1 TBSP Almond or Peanut Butter and 1 Cup Soymilk
  6. Add tomato slices to a grilled cheese sandwich
  7. Add sliced bananas to a peanut butter filled Sandwich Thin or Whole Wheat Wrap
  8. Core and bake an apple – fill with a 1-2 tsp whipped butter and a sprinkle of cinnamon & brown sugar
  9. Add fresh or frozen spinach to lasagna
  10. Top a baked potato with salsa, black beans & sweet corn kernels
  11. Slice a sweet potato, toss in a little olive oil, season as you wish and bake to make sweet potato chips
  12. Try a cold baked sweet potato with your sandwich (or for breakfast with a glass of soymilk)
  13. Mix fresh berries or any fruit and nuts into yogurt
  14. Top a baked potato with steamed vegetables and spaghetti sauce
  15. Stir Fry vegetables with teriyaki sauce – serve over rice or as a side to supper
  16. Add extra fruits & vegetables to salads – try something new like shredded cabbage, cooked beets, jicama, orange or grapefruit slices
  17. Sauté fresh spinach, kale or swiss chard in olive oil and sprinkle with kosher salt
  18. Add a kiwi – wash it, slice it in half and scoop with a spoon
  19. Top lightly steamed (and then chilled) asparagus spears with crumbled blue cheese and balsamic vinegar or vinaigrette
  20. Keep a bag of frozen vegetables on hand and add to soups, salads, or mix with cottage cheese and top a baked potato
  21. Snack on any raw vegetables with hummus (try roasted red pepper or cilantro)
  22. Toss red, yellow & orange peppers, zucchini, yellow squash, sweet onions and egg plant in a little olive oil (approximately 1 1/2 Tbsp per 4 Cups Vegetables) and season with salt, pepper and oregano – roast in the oven and add as a side dish to supper or keep them center stage by rolling them into a tortilla with feta cheese!
  23. Have a veggie-burger for breakfast, lunch or supper – serve on a Sandwich Thin and top with avocado and tomato slices!
  24. Add apples, grapes, cranberries, dried cherries or raisins to chicken salad
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2 responses to “Color It Up

  1. Hi Heidi!!
    I was at the Saturday talk at Alexian a couple of weeks ago. I am making the recipe for the crookpot oatmeal with cherries and oatmeal. Does it call for 11 1/2 Cups Steel Cup oats? The sheet says 11/2 on the sheet. Its for a potluck and I wanted to double check.
    Thanks!
    ~ Chris

  2. Hi Chris!
    Yes, it’s 1 1/2 cups steel cut oats. Enjoy!! Heidi

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