Making it work
By Susan Davis, Cooking Light Birmingham Ad Sales Representative
I thought it would be a real struggle to add 3 servings of vegetables to my diet each day, but it has actually been an eye-opening experience! I started slow but got myself prepared: baby carrots, broccoli florets, and bagged salad in the fridge drawer became my “go to” items. No more tossing out unused produce. My husband and I are eating what we pick up at the store within a day or two. I am more of a fruit girl and not excited about veggies, but I realized I don’t always need something sweet.
The other thing for me was getting my husband to eat something (anything!) green. We’ve been married almost 14 years, and I have tried before to get him to eat healthier. I knew that he liked kale, mustard greens, broccoli, and iceberg lettuce. He prefers green beans in a casserole and really abhors spinach (fresh or cooked).
We have eaten a LOT of broccoli and salad, but we have also explored a rainbow of vegetables from potatoes to homemade vegetable soup. Until this challenge got underway, I had gotten complacent. I don’t expect my husband to become a vegetarian, but people’s tastes change over time. The good news is that we have both gotten more creative with ingredients and sometimes throw in something prepared a different way. Sometimes we are both surprised, and it’s a lot more fun when we can compromise and eat the same things, together.