Diets aren’t fun. We all try them, we all want them to work, we all hate life when we’re on one, and we all too often fall off the diet train before we see any results. Maybe the reason diets often fail is that they are viewed as a negative more than a positive. They’re all about limiting what you can and cannot eat. No sugar, no carbs, no red meat, no cheese, no fun, no happiness, no life, no, no, NO. It’s not fair, is it? Raise your hand if you’re tired of having to cut things out of your lifestyle to see a positive change in your diet or appearance.
What if we changed the way we think about making healthier choices? What if we stopped saying “no” to typical anti-diet foods and started saying “more” to healthy foods? Instead of saying “I can’t eat that”, how about saying “I need more!” …I’m talking about vegetables, green ones specifically. I’m not a nutritionist or anything fancy like that, but I know that green vegetables are full of vitamins and nutrients, and I know that most people should be eating more of them.
So, I’m challenging YOU to make a positive change to your lifestyle for two weeks. Are you up for it?
The Eat Green Challenge:
This challenge is simple. All you have to do is add one or more green vegetables to each of your meals, everyday, for two weeks. That’s it! I’m talking spinach, kale, broccoli, brussels sprouts, avocado, asparagus, green beans, peas, etc. in your breakfast, lunch and dinner.
This is not a less is more challenge. It’s a more is more challenge! Beef up all of your meals with green veggies for two weeks and see how you feel at the end. The goal of this challenge is to help you learn to enjoy eating a diversity of green vegetables, and (hopefully) have you craving them. The more vegetables you eat, the less room you have in your belly for “no” foods. You’ll feel better, and, in time, look better.
You can do it! It will take some thought, creativity and commitment, but it’s possible. To help you get started I have included some recipe ideas for breakfast, lunch and dinner below.
I’ll be taking the challenge at the start of 2018 from January 3rd to January 16th. Follow along on Instagram!#fullbellywholeheart #fullbellyeatgreen
Adding leafy greens or other green vegetables to your breakfast might seem a little odd, but that doesn’t mean it’s a bad idea. Breakfast is the most important meal of the day, so why not fill up on nutrient-rich green goodness?
Spicy Brussels Breakfast Bowl (Whole30)
Spicy Brussels Breakfast Bowl
Brussels sprouts for breakfast is my new favorite way to eat brussels sprouts. My coworkers look at me like a crazy person, but that’s just because they don’t know what they’re missing out on. 😉
Spinach, Feta and Sun-Dried Tomato Egg Muffin Cups
These egg cups by Happy Go Lucky Blog look absolutely scrumptious. You can even make these egg cups over the weekend in preparation for the work week to make weekday breakfasting easy. Try serving these with a side of fresh spinach or roasted asparagus to add even more greens to your breakfast!
Kitchen Sink Frittata
Similar to my Veggie-Dump Frittata, the Kitchen Sink Frittata by Whip and Wander is a great way to throw all kinds of veggies into an easy, make-ahead breakfast or to serve a large crowd.
- Add a side of leftover veggies from the previous night’s dinner to your breakfast. I love eating asparagus along side a frittata in the morning.
- Spinach is an easy green to add to breakfast. Throw it in a wrap or burrito, or serve it along side your meal.
- If you’re a smoothie drinker, try adding greens into the mix:
- When in doubt, put an avocado on it or wrap it in collard greens.
Spring Power Bowl
Holy yum this looks so good. It has not one, not two, but three different green veggies! A home run in my book. Thank you Simple and Savory for inspiring my lunches for the next week!
The Prettiest Harvest Salad Ever
Salads don’t have to be boring and repetitive, and they are a super easy way to add more greens to your diet. This recipe by Mom Wife Foodie hits the nail on the head for being flavorful, interesting, and full of greens. It doesn’t hurt that it’s pretty, either. 😉
Asian Chicken Lettuce Wraps
Using greens in place of breads not only increases your green intake, but also decreases your bread intake. Win win, am I right?
- Eat leftovers for lunch. Cooking two separate meals every day can be exhausting and time consuming. Simply throwing leftover meat and veggies on top of salad greens makes a great lunch!
- Collard greens are your friend! Use them to make a wrap instead of a tortilla.
- Add leftover sides to your lunch. Pair a sandwich with leftover broccoli as a side instead of chips. Here are some green side ideas:
Courgetti Aglio E Olio with King Prawns
I know zoodles (zucchini noodles) are not the same thing as pasta, but that doesn’t mean they aren’t delicious. This zoodle and shrimp recipe by Emma Eats & Explores is full of green veggies and looks super tasty.
Collard Greens Chicken & Veggie “Enchiladas”
These enchiladas are a staple in my house – I absolutely love them. They are great to make in large quantities for family dinners and reheat well for lunch. Don’t knock it ’till ya try it.
One-Pan Chicken Alfredo
Adding veggies to decadent meals is one of my favorite ways to indulge. This recipe by The Gluten Free Homestead adds veggies and ditches the pasta, but still remains rich and flavorful. You’ve got to give this one a try.
- Love pasta? Try beefing up your favorite pasta dish with extra veggies and lots of spinach.
- Roasted veggies (broccoli, brussels, asparagus, etc.) are a simple and easy side to serve with dinner.
- Prep your veggies ahead of time. Cut and roast them in advance, and the reheat them in a skillet for dinner.
YOU CAN DO IT! <3
Don’t forget to follow along on Instagram January 3rd to 16th when I take the challenge! If you decide to take the challenge too use the hashtags #fullbellywholeheart and #fullbellyeatgreen so that I can cheer you on!
Good luck and stay green!