Everyone is going green… from TV stations, to big companies and everyone in between, so why shouldn’t you? I know what your mother told you: “You don’t have to do it because everyone is doing it.” What she didn’t tell you is that, if everyone is doing it, and they are benefiting, then maybe you should too…

So, let’s go green… with your diet that is.

Adding green leafy vegetables to your diet will provide many vitamins and minerals your body needs to stay healthy. They have vitamin A, vitamin C, and calcium and are also great sources of fiber. The darker the leaves, the more nutrients the vegetable usually has. But I guess you already know veggies are good for you. The challenge is how to get them to taste good.

Try this warm Spinach salad recipe and you’ll never have to say yuck again!

WARM SPINACH SALAD with cranberry raisins & goat cheese

INGREDIENTS:

1/4 c. olive oil
1/2 lb. mushrooms, sliced
1 lb. baby spinach
1 cup cranberry raisins
1 tbsp. cider vinegar
1 tsp. sugar
3/4 tsp. salt

METHOD:

Put clean/dry spinach in a large mixing bowl and set aside.

Heat saute pan with 1 tbsp. olive oil; add garlic and mushrooms.

Saute until mushrooms are limp. Add 3 more tbsp. olive oil, salt and pepper warm for 2 minutes. Remove from stove; add vinegar and pour warm dressing and vegetables over spinach. Toss; serve on plates and crumble goat cheese and cranberry raisin over salad.

With this recipe, even broccoli can taste gooooood:

Broccoli Garlic Parmesan

INGREDIENTS:

16 ounces broccoli florettes
1 tablespoon butter
1 tablespoon roasted walnut oil or olive oil
2 cloves garlic, finely minced
1/4 cup finely chopped red onion (optional)
2 teaspoons lemon juice
Parmesan cheese
1/2 teaspoon salt
Dash black pepper

METHOD:

Steam the broccoli just until tender.

In a small saucepan, heat the butter and oil; add minced garlic, red onion, and lemon juice. Cook just until tender. Toss with the broccoli along with the salt and pepper. Top with parmesan and serve!