With the average American getting only about two servings of veggies each day, breakfast is a crucial place to make sure you’re meeting your veggie mark.
Here are some mouth-watering ways to get vegetables in your breakfast each day.
Green smoothie: Green smoothies have risen in popul
arity ever since Dr. Oz and other celebrity health gurus started touting their benefits. Aside from their fame appeal, green smoothies really are good.
Dark leafy greens, which are high in vitamin A, can easily be blended in fruit smoothies as a way to pack more nutrients into your breakfast beverage. Your drink will be green, but it won’t taste like you’re drinking a salad.
Veggie scramble: If you’re making an egg for breakfast, why not add some sauteed veggies?
Their crunch and color will appeal to your eyes and taste buds. Scrambles are a great place to use up leftover vegetables from last night’s dinner, and you can toss in fresh herbs for a flavor and antioxidant punch.
Take your scramble to go by rolling it up into a breakfast burrito.
Veggie muffins: Muffins can be made healthier by cramming them with shredded carrots or zucchini.
Pumpkin pancakes: Kick off your weekend with a pumpkin-pancake breakfast. Add a generous 1/3 cup scoop of canned pumpkin to your pancake batter and a dash of cinnamon and nutmeg.
You’ll have pancakes that taste like pumpkin pie with a boost of fiber and vitamin A.
Sweet-potato hash: Just like the veggie scramble, hashes are a great place to use up leftover vegetables.
Keep the skin on your potatoes to retain most of the fiber, which fills you up without filling you out.
Courtesy Janel Ovrut, Food Network Kitchens
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