Non-Starchy Vegetables
You might have heard the term “non-starchy”. Here is a breakdown on what non-starchy vegetables are and why we need to eat them. In fact, eat up! These are great items to add to your daily nutrition and for the most part you can eat all you like. Now how often do you hear that??
The best source choices are in order for best to least: Organic, fresh, frozen, canned and juice form. Always look for the ones that have no added sodium, sugar or fat. Sodium can definitely be found in a lot of canned and juices options. One thing you can do if canned is your only option is to drain the vegetables and rinse with water before heating. You should aim for 3-5 servings of vegetables and always try to vary the colors of vegetables you
eat to boost your nutrition. Be sure to use any low-calorie dressing, sauces and butter sparingly if at all.
Here is some examples of Non-starchy vegetables: artichokes, asparagus, baby corn, bamboo shoots, bean sprouts, beets, broccoli, brussel sprouts, cabbage, carrots, cauliflower, cucumber, eggplant, greens, heart of palm, jicama, leeks, mushrooms, onions, pea pods, peppers, radishes, rutabaga, salad greens, sprouts, squash, sugar snap peas, swiss chard, tomato, turnips, and water-cheastnuts.

veggies
Vegetables are full of fiber, vitamins, minerals, and phytochemicals. Non-starchy vegetables contain less carbohydrates and calories compared to starchy vegetables (like potatoes, corn and peas). Think about incorporating the plate method when eating, filling 1/2 of your plate with non-starchy veggies, this will help keep your calorie count down, fiber high as well as getting plenty of great nutrients instead of the “empty calories” that we should all avoid. Your mom was right! Eat your vegetables!!!
Note: For those of you who struggle with eating your vegetables, try Macro Greens as a healthy veggie substitute!

Macro Greens
Jill Purvis – EverythingAntiaging.com