Happy New Year! I hope you had a joyous holiday season and are reinvigorated to have a fantastic 2014! In order to jump start a year of healthy eating, here’s a new entry from our Pantry Makeover series: 25 go-to vegetables for the New Year.
One of the questions people ask me is how to buy fruits and vegetables for a healthier menu, and not have them spoil before you use them. There are some vegetables that have a longer shelf life than others — carrots and winter squash, for example, can be kept for one to two weeks under proper refrigeration. It is also possible to buy many of these vegetables as frozen foods. Research has shown that the nutritional value can be higher in the frozen version of certain vegetables because the fresh may have been in storage or travelling great distances over a long period of time to reach your local market.
Fruits and vegetables are an essential ingredient for healthy eating. They are full of vitamins and minerals, a good source of fiber, and can turn your meals into a healthy flavorful adventure in a matter of moments. Here is a list (in no particular order) of 25 go-to vegetables I keep in my kitchen to make healthy meal preparation easy and nutritious. Let me know if you have others which are your favorites:
3. brussels sprouts
7. italian parsley
8. cilantro (Fresh cilantro spoils quickly — wash, chop and freeze to keep it for future use)
9. romaine lettuce
10. red cabbage
13. green beans
19. acorn squash
20. butternut squash
25. collard greens