Take the Fruit and Vegetable Challenge
19 easy ways to get your 9 servings a day.
Tropical Fruit Salad
Journal as: 1/2 cup canned fruit in juice + 1 medium piece
Bring a taste of the tropics to your fruit salad with this recipe.
20-ounce can pineapple chunks canned in juice
2 kiwi, peeled, halved and sliced
2 cups strawberries, quartered
1 large banana, sliced
1 papaya or mango, peeled and cubed (or substitute an 11-ounce can of mandarin
1/2 teaspoon finely grated lime zest or peel
2 tablespoons lime juice
1 1/2 tablespoons honey
1/3 cup unsweetened or sweetened shredded coconut (optional)
- Drain pineapple chunks, and reserve 1/4 cup of the pineapple juice.
- Add pineapple chunks, kiwi, strawberries, banana, and papaya or mango to
large serving bowl.
- Put 1/4 cup pineapple juice, lime peel, lime juice and honey in a 2-cup
measure and whisk together until nicely blended. Drizzle over the salad, and
toss to coat the fruits well. Sprinkle coconut over the top before serving, if
Yield: About 7 cups.
Per cup: 101 calories, 1.2 g protein, 25 g carbohydrate, 0.6 g
fat, 0 g saturated fat, 0 mg cholesterol, 3 g fiber, 4 mg sodium. Calories from
Vegetable Garlic Sautee
Journal as: 1/2 cup "vegetables without added fat" +
1/2 cup "vegetables with 1 tsp. fat"
Substitute any vegetable you like for any of those listed below.
2 1/2 cups Brussels sprouts with loose outer leaves
removed, cut in half (about 1/2 pound)
2 1/2 cups yellow squash or zucchini, cut into 1/4-inch slices (about 1/2
1 large tomato (or 2 small), diced
4 teaspoons extra virgin olive oil
1 teaspoon minced garlic
1 tablespoon shredded or grated Parmesan cheese
- Put Brussels sprouts, squash, and a couple of tablespoons of water in a
microwave-safe dish and microwave on HIGH until vegetables are lightly cooked.
- Add oil and garlic to large nonstick frying pan or skillet and heat over
medium heat for 1-2 minutes. Stir in the Brussels sprouts, squash, and tomato.
Sauté for a few minutes, or until vegetables reach desired doneness. Sprinkle
Parmesan cheese over the top and serve.
Yield: 4 servings.
Per serving: 94 calories, 4 g protein, 11 g carbohydrate, 5 g
fat, 0.8 g saturated fat, 0.6 mg cholesterol, 5 g fiber, 26 mg sodium. Calories
from fat: 44%.