Green is gaining a lot of traction these days, and it’s not hard to see why! Thanks to the mesmerizing color, it screams health–in fact, the color green is popping up in everything from recipes to skin care. But, in the kitchen, it can be hard to get some variety; while we love a good smoothie, adding greens into different dishes is a great way to switch things up. Who knew that green produce would be so amazing in pancakes, hummus, or brownies?!
With all of the hype surrounding green produce, why should we eat this vibrant color? First, it makes our food look gorgeous and really photogenic! The intense greens complement anything you pair it with, and quickly makes the flavors on your plate explode with natural, refreshing goodness. Second, a lot of green foods (such as broccoli and spinach) contain powerful antioxidants that may prevent or delay some types of cell damage. They are also rich in omega-3 fatty acids, vitamins (B, C, E, and K), and minerals (calcium, magnesium, and potassium), which makes them an ideal candidate to consume for overall health.
So, celebrate green the healthy way with these fabulous dietitian-approved recipes that are sure to leave your mouths watering and wanting more. What are some of your favorite ways to eat green? Let us know below!
- Kathy and Tracee
Green Smoothie Pancakes, Lindsay Livington, RDN
Gyros Breakfast Burritos, Judy Barbe, RDN
Zucchini Quiche Breakfast Quesadilla, Chelsey Amer, MPH, RDN
High Protein Smoothie with Vanilla Bean, Amy Gorin, RDN
Secret Ingredient Green Smoothie, Jessica Cording, RDN
Creamy Avocado Smoothie Bowl, Kathy Siegel, MS, RDN & Tracee Yablon Brenner, RDN, CHHD, Triad to Wellness
Edamame Avocado Hummus, Julie Harrington, RDN
Grilled Avocado Stuffed with Grilled Mango Salsa, Sarah Koszyk, MA, RDN
Chimichurri, Lindsey Pine, RDN
Wilted Spinach Salad with Goat Cheese, Meri Raffetto, RDN
Spinach Salad with Warm Citrus Vinaigrette, Lauren Harris-Pincus, RDN
Spring Green Salad with Lemon Vinaigrette, Amanda Hernandez, RDN
Green and Goat Cheese Pie with Potato Crust, Danielle Cushing, RDN
Turkey Cabbage Rolls, Christy Brissette, MS, RDN
Easy Creamy Polenta, Shrimp, and Vegetable Bowls, Elizabeth Ward, MS, RDN
Mexican Spinach and Shrimp, Sylvia White, RDN
Kiwi Lime Pie in a Jar, Emily Cooper, RDN
Avocado Brownies, Katie Pfeffer-Scanlan, RDN