Eat Your Veggies!
By AMY CULBERTSON
McClatchy Newspapers
Bulletin: We still aren’t eating our veggies. Fruits either.
To help get some more green (and orange and red and yellow) into your diet, a new Web site, www.fruitsandveggiesmorematters.org, provides family-oriented suggestions for adding fruits and vegetables to the family diet and encourages parents to submit their own ideas online.
The site includes produce shopping and selection tips, meal-planning advice and kid-friendly recipes such as these for an eat-on-the-way-to-school breakfast snack and a supper pizza.
BOOKWORM APPLE BARK
Serves 1
1 Granny Smith apple
1 tablespoon peanut butter
2½ tablespoons golden or black raisins
1½ tablespoons dried sweetened cranberries
Chives for garnish, optional
Cut apple into four quarters, starting at the stem. Remove the core by cutting away to leave a flat surface on the apple quarter. Dollop the peanut butter on apple quarters, spreading gently. Mix together the raisins and dried cranberries, then sprinkle on peanut butter.
Nutritional analysis per serving: 272 calories, 8 grams fat, 5 grams protein, 50 grams carbohydrates, 0 milligrams cholesterol, 79 milligrams sodium, 6 grams dietary fiber, 25 percent of calories from fat.
TECHNICOLOR VEGETABLE PIZZAS
Serves 5
3 cups frozen mixed vegetables with mushrooms
5 (1-inch-thick) slices Italian bread
1 tablespoon olive oil, divided
½ cup prepared pizza sauce
1 cup finely chopped tomato
½ cup very finely diced onion
1 tablespoon dried oregano leaves
1 teaspoon garlic powder
2 ½ tablespoons grated Parmesan cheese
Preheat oven to 350 degrees and place oven rack in middle-high position. Microwave frozen vegetables according to package directions, then pat dry and set aside.
Place bread slices on a cookie sheet and divide the oil among the bread slices, brushing each lightly. Spread each slice with 1½ tablespoons pizza sauce.
Combine all vegetables in a medium-size bowl. Spoon vegetable mixture onto bread slices, dividing equally. Sprinkle with oregano and garlic powder and then with cheese. Bake 5 to 7 minutes, until bread is brown on the edges.
Nutritional analysis per serving: 182 calories, 5 grams fat, 29 grams carbohydrates, 6 grams protein, 2 milligrams cholesterol, 339 milligrams sodium, 5 grams dietary fiber, 24 percent of calories from fat.
Produce for Better Health Foundation
Comments (1)
Matt Peregoy · May 9, 2007 01:12 PM
Cooks.com has a great recipe for a strawberry kiwi fruit smoothie that I love.
Here it is:
52% calorie reduction from traditional recipe.
1 cup vanilla low fat yogurt
4 medium size kiwi, peeled, chopped
1/2 cup orange juice
1/2 cup Equal® Spoonful*
2 cups unsweetened frozen strawberries
Place all ingredients except strawberries in blender container; cover. Puree until smooth. Add strawberries and puree until smooth. Serve immediately in tall glasses.
Makes 4 servings.
* May substitute 12 packets Equal sweetener.