1. Get Them Into Breakfast and Lunch.

One reason we don’t get enough, is that many of us consider vegies merely as a side dish to dinner. If you really want to increase your vegetable consumption, you could:

  • Choose salad as part of your everyday lunch;
  • Make scrambled eggs a regular breakfast, using the egg to hold together sautéed vegetables such as peppers, mushrooms and asparagus;
  • Eat leftover vegies from last night’s dinner with breakfast or lunch;
  • Make vegetable sandwiches using almost any vegetable that won’t roll out of the bread.

2. Start Your Meal With A Salad.
Kick off dinner with a mixed green salad before you serve the main course. By filling your stomach first with a nutrient-rich, low-kilojoule salad, there’ll be less room for the higher-kilojoule items that follow.

3. Move Your Vegies To The Top Shelf Of The Fridge.
If they’re bagged properly, the vegetables there will last as well as they would in the crisper – and they’ll be more visible, prompting you to grab them more readily. Try keeping containers or zip-lock bags of cut-up cucumber, celery, capsicum and baby carrots handy for a quick snack.

4. Try Meatless Monday.
One day a week, go vegetarian by replacing meat with vegetables and robust whole grains and legumes.

5. Have Salad As A Main.
A salad niçoise is a good example of a main course dinner: mixed greens, blanched green beans, anchovies, boiled baby potatoes, sliced hard-boiled egg and tuna, all drizzled with vinaigrette.

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