go green with more veggies

St. Patrick’s day is fast approaching but rather than spending your calories on high sugar low nutrient foods and drinks (hmm I’m calling you out shamrock shake) why not add some of these green recipes into your repertoire?

Let’s start with some ideas for breakfast from some of my favorites recipes shared during last month’s recipe redux!

I love when you can squeeze savory veggies into breakfast, and I’m a huge fan of sauteed veggies with eggs. I love the color combo here especially since the vitamin C in the butternut squash will help boost the absorption of the iron from the kale!

Butternut and Kale Breakfast Bowl

Kale & Butternut Squash Breakfast Bowl by The Organic Dietitian

These breakfast cups are so unique and sure to refresh you in the upcoming days of summer! Who says, you can’t have a little breakfast as a dessert, too?!

Green Tea Frozen Yogurt Breakfast Cups by Champagne Nutrition

This savory option takes breakfast bowls to the next level. The picture is so beautiful it looks like a fiesta for breakfast!

Egg, Avocado and Spinach Oatmeal Breakfast Bowl

Egg, Avocado, & Spinach Oatmeal Bowl by My Menu Pal

Here are some of my own favorite recipes to incorporate greens into your morning routine:

eggs cups {perfect for on-the-go}

and

smoothies {definitely a go-to snack or breakfast on warm days}.

Baked Egg Muffins

Green Smoothie as featured in Molly Kimball’s NOLA.com article

Moving onto snacks- rather than sweets and other treats that won’t hold you over for long, let’s give some veggies that can be made ahead of time, stored in the fridge, and used throughout the week:

Marinated Veggie Medley Salad as featured in Food & Nutrition

Cucumber Dip

Greek Cucumber Hummus Bites

And, for your meals, make a batch of these recipes and you’ll be good for lunch and dinner for a few days! No worries for those that don’t like leftovers, these only get better with time!