If you’ve been eating the same vegetables week in and week out, I’m offering some tips for breaking out of your green veggie rut!
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Eating in season provides us with more health benefits. These veggies are picked at the peak of freshness, and are often higher in nutrients than their out of season counterparts who likely travelled twice as far to get to the same grocery store. This in turn is better for the environment, and better for our bodies!
Some nutrient packed in season veggies during the summer include eggplant, summer squash and zucchini. You may actually be surprised to discover that both eggplant and zucchini are fruits! Name aside, this trio can add new flavor, texture and variety to your traditional summer side dishes.
Eggplant is high in iron, calcium and fiber. They also contain essential phytonutrients which improve blood circulation and nourish the brain. To get the most from your eggplant, be sure to cook and eat with the skin on!
Zucchini brings us a healthy dose of folate, which is essential in forming red blood cells, and preventing birth defects. It also offers up potassium, vitamins A and C, and beta carotene. A truly versatile fruit, zucchini can be added to almost any dish, including a substitute for apples in an apple crisp!
Summer squash is a rich source of Vitamin A and C, magnesium, fiber, and Vitamin B6. It is also high in manganese, a mineral which helps the body process fats, carbohydrates, and glucose. Yellow summer squash, similar to zucchini can be added to many dishes such as grilled mixed veggies, soups, salads and more!
