Making vegetables part of each meal and snack can encourage children to eat more of them, but hiding veggies in recipes is not a long-term solution, registered dietitian Natalia Stasenko writes. Since children may find some vegetables have a bitter taste, Stasenko writes that it's OK to serve a flavorful dip or add a little sugar, salt or cheese because the nutrition benefits outweigh the splurge.
Expand your vegetable repertoire by picking up unique varieties at the farmers market and experimenting with them at home. Veggies such as kohlrabi are great for slaws and salads while mizuna can be cooked into stews and stir-fries.
First lady Michelle Obama invited students from across the country back to the White House on Tuesday to help harvest -- and eat -- the crops they helped plant about a month ago. Also included in the event were about a dozen New Jersey students whose communities were devastated by Hurricane Sandy. The harvest consisted of kale, spinach, lettuce and other vegetables.
Data from five studies that included more than 1 million people found that eating foods high in carotenoids, such as brightly colored vegetables, may help delay or prevent amyotrophic lateral sclerosis, according to researchers at the Harvard School of Public Health. The study on the website of the Annals of Neurology said high vitamin C intake or vitamin C supplements did not affect the risk of ALS.
Comfort foods such as meatballs, burgers and meatloaf don't have to ruin a healthy diet. Adding shredded vegetables to lean ground meat can pump up the flavor while trimming out unnecessary fat. "Vegetables add flavor and texture that can make a typically meat-centric dish much more interesting," says cookbook author Tara Mataraza Desmond. "The featured meat still lends all its best qualities -- richness, umami and chew -- but they are accentuated by those of veggies -- sweet or earthy notes, soft bite, color."