Veggie and fruit challenge

By Anonymous -
If anyone is unaware, I can be a little bit obsessive. If I get a specific ingredient that I want to cook with, I'll often do nothing but cook with that ingredient for a week. If I decide I want to cut down on something, I usually just cut it out, like I recently did with soda. (aside from a slide while my parents were here) A few weeks ago, Gwen cut out Diet Coke and I cut out potato chips for a week, just to see if we could do it.
So on behalf of my obsession, Gwen and I are going to embark on a new "challenge" next week. We're going to eat the recommended daily allowance of fruits and vegetables each day for a week, starting next Monday. We'll be using the new food pyramid, which has been programmed with our own stats. And we'll be journaling how it goes (and what we're eating), on this site.
So bring on the vegetable and fruit recipes, because we're going to need them. And want to play along? Just edit the post I will start each evening (after dinner, around 7:30) to include your info. If I haven't started the post for the day, feel free to begin it yourself.
At the of the week, we'll assess the situation and see if maybe we want to add protein or dairy to the "challenge" and whether we're going to continue or not.

Nothing bad can come of eating more veggies and fruits, right?

Comments

Anonymous said…
Ah, I do love a good challenge. I feel like I'm cheating a little for this part, because I usually get the right amount of fruit and veggies, but no harm in counting (and I've never measured anything in cups before, just servings, so that will be educational).

Once we get to the protein/dairy week -- then I will have some problems, but first bring on the veggies.
3:27 PM
Alissa said…
ay. Yeah. Sigh. Count me in. I do not eat enough fruit and veggies.

This totally isn't a recipe, but this is one of my staples for getting fruits *and* dairy, almost every day. Since I pack my lunch and/or dinner most days, the night before, I take a small tupperware container, empty a lemon yogurt into the container, top it off with frozen raspberries, and put it in the fridge for the next day. The raspberries thaw overnight and the bright red juice swirls into the yogurt... it is so good, super cold, and very pretty to look at. I eat it almost every day, and when I take it to work or school, everyone oohs and ahhs over how pretty it is. Anyway... not a recipe, and it takes 2 seconds to prepare, but it helps me get one dairy and one fruit and I feel like I'm totally splurging. Sometimes if I'm *really* splurging, I'll top it with granola.
11:40 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more