by Sarah Paxson
If you are like me, you have complained no less than two times a week, every week, for the last couple of months about the lack of fresh produce in the grocery stores. “That’s it! We’re doubling our tomato garden this spring! We’re buying blueberry bushes! I mean, what are we supposed to eat?! We’re going to starve!” I protested to my husband. (I may have a problem with exaggerating.)
Of course there are options for fresh and local produce, especially in the Piedmont where the weather is warm enough to grow food year-round. For instance, greens. My weekly CSA box is exploding with greens as of late. And the grocery stores? Fuggedaboutit!
But how can greens get added into our diets without becoming redundant The key is creativity. Everyone knows how to make a salad with a wide assortment of greens (and some delicious goat cheese). But what about incorporating greens into a more unusual places– like breakfast?
Take eggs, for instance. You can saute spinach with diced onions in a skillet, mix some eggs in a bowl, add them to the skillet, and serve with a little cheese and a whole grain English muffin. Or, turn it into a breakfast burrito by adding some beans and salsa and wrapping it in a whole wheat tortilla.
Or what about making a Coconut Kale Smoothie, using coconut milk, cocoa powder, chia seeds, banana, cherries, and kale? Chock-full of vitamins A and K, not to mention antioxidants, this smoothie is the perfect mid-morning snack.
Jump outside the box and find new and delicious ways to incorporate greens into your every day diet!