Feeling Green: Our Favorite Veggies

We polled our staff to find out everyone’s favorite vegetable. Alex, Leslie, and Meghan can’t get enough of the green stuff. Check out their favorite ways to eat snap peas (sweet and salty!), spinach (undetectable in a smoothie!), and kale (chips!).

Alex Reitz 150x150Alex Reitz
Production Chef
Favorite veggie: snap peas

I love snap peas right now, and I love to eat them raw with a little salt and balsamic vinegar!

I just give them a quick wash and toss them in a little sea salt, then dip them in my favorite flavored balsamic. They are just the right amount of salty and sweet!

Leslie Scotland-Stewart, Project Angel HeartLeslie Scotland-Stewart
Director of Business Development, Meals for Care Transitions
Favorite veggie: raw spinach

I love raw spinach. My favorite way to use it is to put it in smoothies. It’s virtually flavorless when combined with berries, bananas, and other ingredients! Here’s my go to smoothie recipe:

  • 1 big handful of spinach
  • ½ cup to 1 cup of frozen berries
  • 1 banana
  • 1 Tbsp. hemp powder (for protein)
  • 1 Tbsp. raw cacao powder (peanut butter is also a good option)
  • 1 Tbsp. chia seeds
  • Whole milk to help liquefy (can also just use water if dairy intolerant)

Meghan PerkinsMeghan Perkins 150x150
Registered Dietitian
Favorite veggie: kale

Kale is a somewhat leathery green…. but it transforms into a light, delicate, and crisp snack when you bake it into kale chips! The taste falls somewhere in-between brussels sprouts and spinach, and I love it. 

This recipe looks like it’s going to make a lot of chips before they bake, but don’t worry- they shrink up considerably. Feel free to double or even triple this recipe if you’re cooking for a crowd

Nutrition bonus (I am an RD, after all): These chips are packed full of magnesium, fiber, calcium, iron, and vitamins A, C, and K.

Kale Chips

  • 1 bunch kale rinsed and dried
  • 3/4 tbsp olive oil
  • small pinch of salt

Preheat oven to 350F.

Tear the leaves of the kale off the tough stems and rip each of the leaves into chip sized pieces. Put torn kale in a bowl with the olive oil and toss until every leaf is very lightly coated—if needed use your hands to “massage” the oil onto the leaves

Arrange the kale on parchment paper-covered baking sheets. I’ve found that getting the pieces of kale as flat as possible and making sure none of them were overlapping makes for much crispier chips!

Sprinkle the kale lightly with salt or other seasoning of your choice like garlic/onion powder, cayenne pepper, black pepper, a sprinkle of lemon juice, etc

Bake for 6-7 minutes until they are crisp and bright green. A little bit of brown on the edges is okay, but be careful not to overcook them or they will be bitter.

Let cool and enjoy!

What’s your favorite vegetable? Have an awesome recipe to share? Share it below for a chance to be featured on the blog!

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