Why we should eat more green foods + 8 Green Recipes to try today!

When we hear the phrase “eat your greens,” often we think first of eating more leafy greens and salads. Of course, we should eat leafy greens on a daily basis if possible, but there are a lot of other naturally green foods out there that don’t fall into the leafy green category—avocado, zucchini, edamame, and matcha green tea for example.

Why should we eat green foods on a daily basis? Each of the green foods listed below contributes fiber and water to the diet (with the exception of matcha green tea powder), but I’ve also highlighted other nutritional benefits of each food.

• Kale, spinach, collards, mustard greens, turnip greens– rich in vitamins A, C, and K, and folate; also a source of calcium
• Cabbage– a great source of cancer-fighting compounds and vitamin C
• Avocado– full of heart-healthy monounsaturated fats; contains folate and potassium
• Zucchini– this vegetable is 95% water and is a great source of vitamin C
• Broccoli– rich in vitamin C; good source of vitamin A, potassium, and folate
• Edamame– good source of iron and vitamin C
• Matcha Green Tea– rich in antioxidants called polyphenols

In this recipe round-up, I’m sharing some of my favorite recipes featuring green foods! I’d love to hear what your favorite green food is and how you like to enjoy it, so leave me a comment at the end of the post. Happy St. Patrick’s Day, everyone!

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8 Green Recipes to Try Today

Matcha Power Smoothie Bowl

Usually, I drink my matcha tea but this Matcha Power Smoothie Bowl is a great way to get a daily dose of matcha plus a couple of servings of fruits and veggies in all at once. This smoothie bowl includes 1 1/2 cups of baby spinach and 1/4 avocado so it’s super-duper green!

5-Mintue Guacamole

When you need guacamole in a hurry, this can be your go-to recipe. I like making a small batch of this as a snack on occasion!

Zucchini Ribbons with Chickpeas & Chili Oil

I’ve been day-dreaming about making this salad again since last summer. Zucchini, chickpeas, red onion, Parmesan, and just a touch of chili garlic sauce for a nice kick.

Avocado Coffee Sherbet

This might sound like a crazy combination (and maybe it is) but it is DE-licious. If you like coffee-flavored anything, you’ll enjoy this recipe. The avocado makes the sherbet super creamy and gives it a gorgeously-green hue.

Sauteed Cabbage & Kale with Bacon

If you’re trying to convince someone in your life to eat more vegetables, this is a good recipe to share with them, especially if they love bacon. To keep sodium to a minimum, this recipe uses low-sodium bacon and just a touch of vegetable stock.

Grapefruit Salmon Salad

This salad is anything but boring and is a great way to load up on the greens. I used a baby kale + spinach mix but you can use a spring mix or romaine lettuce as well.

Veggie Lover’s Stuffed Zucchini

This recipe debuted on the blog 3 years ago! Filled with cauliflower, mushrooms, and kale, this Stuffed Zucchini dish is perfect if you’re cooking for just yourself or feeding a family.

Brussels Sprouts with Pancetta & Parmesan

People often tell me they don’t like Brussels sprouts but when I ask why, they usually say because they’re too mushy. Well, I wouldn’t want my Brussels sprouts to be mushy either! When making Brussels, stick to roasting or cooking them in a cast-iron skillet to get a nice caramelization and to minimize the mushy veggie issue. Warning: once you start making Brussels sprouts this way, you miiiiight become addicted.