6 (Easy) Ways to Incorporate Leafy Greens into Your Diet
….and maintain your health!
Many of you may know that I follow a plant-based lifestyle, and if you weren’t aware, now you are! Transitioning to this way of eating has transformed my habits significantly—I’ve even grown to enjoy foods I once disliked as a child, such as spinach and celery. Adopting a healthier diet does require some planning, but trust me, the results are rewarding!
Let’s explore some simple methods to include more leafy greens in your meals, shall we?
First, remember that:
- I use the term “diet” not to suggest restriction or weight loss, but rather to refer to your daily food choices.
- The recipes shared are some of my favorites, but you can adapt these ideas regardless of your dietary preferences.
- Though I lean towards a mostly plant-based lifestyle, I am not strictly vegan.
SMOOTHIES
Smoothies are perhaps the easiest way to sneak leafy greens into your diet. If you’re not particularly fond of spinach or kale (though I can’t imagine why), simply blend them into a smoothie. My go-to combination includes a banana, almond milk (or coconut water), a handful of spinach, and a few berries. I sometimes throw in flax and chia seeds, along with a scoop of plant-based protein powder.
AS A SIDE DISH
When you think of leafy greens, your mind likely goes to salads. They’re perfect for a quick work lunch. I love to toss in ingredients like dried cranberries, slivered almonds, red onion, and cucumber. Instead of dressing, I often use a mix of olive oil, freshly squeezed lemon juice, maple syrup, and oregano. If the strong taste of dark greens isn’t your favorite, try adding iceberg lettuce to your salad to soften the bitterness. While iceberg doesn’t pack much nutritional punch, it can blend well with darker greens. Spinach and kale also shine when sautéed with olive oil, garlic, and red pepper flakes—stuffed into baked sweet potatoes, it’s heavenly.
IN PLACE OF BREAD (OR TORTILLA)
Yes, that’s a taco—and no, it’s not filled with meat; it’s walnuts. Pretty clever, right? My journey into plant-based eating began with this book that made it easy to find meal ideas—including these delicious, meat-free green tacos. You can replace tortillas with lettuce or kale leaves, even if you enjoy meat. My husband often has a turkey version of the same tacos when I serve them.
IN SAUCES & SOUPS
You can create a delectable pesto by blending pine nuts, garlic, nutritional yeast, and equal parts of baby spinach and basil. Kale can also be the star of a pesto sauce. Swiss chard and collard greens add great flavor to soups. One of my favorites is a roasted cauliflower soup that features swiss chard.
ON PIZZA
One of my favorite ways to enjoy baby arugula is on pizza. Many people think a healthy plant-based diet lacks excitement, but that’s a misconception. A little planning can lead to delicious meals. For my no-bake skinny pizza, I create a sauce with roasted garlic, nutritional yeast (to replicate that cheesy flavor), and coconut milk, topped with sun-dried tomatoes, mushrooms, and baby arugula. This dish is a crowd-pleaser—even my husband, a fan of meat and cheese, enjoys it!
How do you prefer to enjoy your greens? If you’re struggling with the bitter taste of certain leafy varieties, blending them into smoothies might be the simplest and most enjoyable solution.
