Dinner, Food, Lunch, News, Recipes, Seafood

Eat your greens!!

There are so MANY wonderful reasons to eat your greens (kale, chard, collard greens, etc….)  Eating greens provide the body with vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, dietary fiber, copper, calcium, vitamin B2, vitamin B6, phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid. Need I say more??  YES, I should say more.  Eating greens has also been associated with cancer prevention, better eye sight, lowering inflammation, and slowing the aging process (I think I might just start wrapping my body in the stuff too…)  Here’s a link for more in-depth information as to why you should eat your greens…

One problem I have with managing my greens consumption is how much room the uncooked greens take up in my fridge. One of my rock-star clients Jillian H. gave me a great idea that has helped ensure that I eat my greens before my greens eat up all the space in  my fridge.  She suggested to cook ALL of my greens at once and make a giant greens mixture to keep in a big tupperware and serve up as needed.  I like to chop my greens up, smash them all down into a giant pot, poor in about 2 cups of water, cover and steam until tender.  This way you can season your greens how you want to depending on what you decide to serve them with later. That’s just what I did this week and I discovered how great greens and scrambled eggs are with a little salsa verde on top, how easy it is to serve some greens up with the Already Cooked Wild Caught Salmon I found from Trader Joe’s, and that greens are great with just about everything else I ate this week.  Thanks for the great tip Jillian and for helping me save some space in my fridge!

Also, here’s an awesome salad recipe to use with the salmon I mentioned:

Wild Salmon Salad

Salad greens of your choice

Already Cooked Wild Caught Salmon from Trader Joe’s

Roasted yellow and red peppers diced

1 organic apple diced

handful of slivered almonds

1 avocado diced

Olive oil, black pepper, dried dill and lemon juice to taste

A splash of white balsamic vinegar.

Toss all together and EAT!!

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Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Thank you for sharing these great paleo recipes and tips. I always enjoy your updates. Please keep up the great work!

  2. Thanks for the tip – I have the same problem with greens in my fridge. Will try this out.

  3. I chop my greens when I get them home, throw them back in the produce bag I got them in, squeeze the air out, tie off, and store. They keep thos way for 4-7 days. It’s like my lazy man’s vacuum sealer and it works great. What was one 2 shelves in our fridge is now 1/2.

    1. Sarah says:

      Love it!! Great idea, thank you. My greens end up going bad before I can cook them which is why I have been loving the cook em’ all method but I’m going to try this!

  4. I wanted to say how much I like your blog. I did try out this idea right after reading it as I had almost wilting kale (it looked beautiful in the store 3 days earlier) in the fridge. Already cooked I was able to add it to meals over the next couple of days. Yeah, I ate my greens. I’m looking forward to using this method when my CSA starts up soon.

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