A Health Writer Confesses: "I (Finally) Did It My Way"
2. ...And Actually Eat It This Time
"Add vegetables to foods you already eat regularly" is the recommendation I get from Sonya Bolch Angelone, RD, former chair of the American Heart Association's nutrition committee, San Francisco division. "If you're having soup, pasta, or eggs, throw in some chopped peppers or tomatoes." What about crackers and cheese, my favorite snack? "Try having apple or pear slices instead of the crackers," suggests Angelone. Her other advice: Stock up on salsa. "A half cup counts as one vegetable serving."
I come up with some good health-writer tactics too. I leave a sliced persimmon on the kitchen counter and grab a piece every so often. By 10 a.m., I've had my third serving of fruit. I eat an apple with lunch and load up my couscous dinner with peppers, carrots, celery, and onion. My kids actually like the crunch of raw vegetables, so I don't have to make a separate meal for them.
On my first try, I hit nine servings and feel good about the day's efforts -- until I look at all that Swiss chard. I worry it might meet the same fate as the green mystery goo I recently scraped from the bottom of the vegetable crisper. How can I make sure I polish it all off? Angelone tells me to store produce on refrigerator shelves rather than in the crisper. "If you can see it, you're more likely to eat it," she says. So of course I hide the chocolate down where I used to keep the chard.
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