Find Your Motivation to Make Healthy Changes
The fresh start of spring is the perfect time to reset and recharge—especially if your New Year’s resolutions have already faded into the background. As the days get warmer and we shed our winter routines, it’s time to embrace a healthier lifestyle. And one of the simplest, most powerful changes you can make? Eat more vegetables.
Why Vegetables Should Be Your Go-To This Spring
Whether you’re trying to lose weight, feel more energized, or just eat cleaner, vegetables are your best friend. They’re:
Not a veggie-lover yet? You’re not alone! Most people don’t reach the recommended 6–9 servings of fruits and vegetables a day but the good news is, it’s easier than you think to start adding more in.
Easy Ways to Eat More Vegetables Every Day
Here are some practical (and tasty) ways to boost your veggie intake:
1. Don’t Give Up—Keep Trying!
It can take 10–15 tastes to acquire a liking for a new food. So if you didn’t love broccoli the first time, try it again—maybe prepared a different way!
2. Experiment with Cooking Methods
Texture matters. Some people prefer crunchy raw veggies, while others like them soft and roasted. Try:
Roasting carrots or Brussels sprouts with olive oil and seasoning
Lightly sautéing spinach or zucchini
Grilling bell peppers or mushrooms
3. Sip on Veggie-Packed Soups
Soups are an easy way to sneak in several servings. Toss chopped veggies into chicken noodle soup or blend up a creamy (but healthy) tomato or butternut squash soup. Look for low-sodium canned options if you’re short on time.
4. Plan Your Veggies First
Instead of treating vegetables like an afterthought, make them the main event. Try:
Pre-cutting raw veggies for snacks
Microwaving frozen or canned options for fast sides
Adding a side salad or veggie soup to your lunch or dinner
5. Get Sneaky—Hide the Veggies!
Vegetable “hiding” isn’t just for kids. Add spinach to eggs, toss peas in pasta, or blend cauliflower into mashed potatoes. Your taste buds (and your body) will thank you.
Spring Recipe Spotlight: Garden Pasta Salad
Want a delicious and colorful way to eat more veggies? Try this fresh Garden Pasta Salad, perfect for springtime lunches and picnics.
Total Time:45 minutes -Serves: 6
1 cup whole-wheat rotini
3 tbsp mayonnaise
3 tbsp low-fat plain yogurt
1 tbsp extra-virgin olive oil
½ tbsp red wine vinegar or lemon juice
1 clove garlic, minced
Salt and pepper to taste
½ cup cherry tomatoes, halved
½ cup diced red bell pepper
½ cup grated carrots
½ cup diced, peeled cucumber
10 chopped, pitted kalamata olives
½ cup chopped scallions
3 tbsp chopped fresh basil (or parsley)
Bring a large pot of salted water to a boil. Cook pasta until tender (8–10 minutes), then drain and rinse under cold water.
In a bowl, whisk together mayonnaise, yogurt, olive oil, vinegar or lemon juice, garlic, salt, and pepper.
Add the pasta to the dressing and toss to coat.
Add the vegetables and herbs. Toss again to mix thoroughly.
Cover and chill for 30–45 minutes before serving.
Serve cold over a bed of spinach or spring mix. Top with canned tuna or cooked chicken for extra protein.
151 calories
13g carbohydrates
2g fiber
3g protein
Final Thoughts: Make Small Changes That Stick
Spring is all about new beginnings. Start by making simple, realistic changes—like eating more vegetables—and you’ll be amazed at the ripple effect they create. Healthier meals lead to better energy, improved digestion, and even weight loss if that’s your goal.
So grab those fresh spring veggies, roast up something colorful, and enjoy the season of growth—starting with you.
