Making a plan to incorporate more plants in your food lifestyle takes just that… a PLAN and having a fridge full of supplies. Last weekend I was beyond excited to see the abundance of fresh, local fruits, and veggies still available at the Baltimore Farmers Market under the Jones Falls (also love the Waverly Market on Saturdays). Try the Cameo apples from West Virginia, the last of summer’s corn and peaches, peppers, eggplant, plus cauliflower and zucchini! Also stock up at Sam’s Club (where I get Brussels sprouts for my recipe in Part 2) and Mom’s Organic Market (huge tubs of greens). Next fill your freezer with frozen items (like green beans) from Trader Joe’s for when you’re in a pinch.
Need more tips? ... or not sure on how to make it work for you? Comment below or email me. I’d love to help.
7. Plate with GREENS! When plating your dinner of wild salmon, brown rice, and a veggie, start with greens as the base. Simply put fresh greens like romaine or mixed lettuce on your plate with a squeeze of fresh lemon juice. Then add your protein, dense carb (e.g. brown rice or roasted winter squash), and veggie option.
8. A green smoothie is also a great lunch or snack option. See recipe in Part 1 or try my pumpkin pie smoothie below.
9. Include some veggies in your blended dip or salad dressing. Make a salad dressing by blending a whole pealed zucchini or cherry tomatoes or red pepper, 1/3c tahini (sesame seed butter), 1/3c Bragg Raw Apple Cider Vinegar, 1/3c fresh lemon juice and season with sea salt and herbs like dill. If you would like it thinner, add water.
10. Use lettuce like romaine leaves or collard greens instead of bread for a sandwich wrap. At the Waverly Farmer’s Market on Saturdays or the Farmer’s Market and Bazaar under the Jones Falls on Sunday the stall From Farm to Face uses collard greens for their falafel wraps. Enjoy one and recreate at home!