I blame the green shag rug.

I was in grade school when we got it. The new rug sat under our dining table, where our scraggly chihuahua mix named Rufus lurked in the shadows, hoping for bits of chicken or steak.

She didn't (yes, she) — to my great dismay — accept handouts of broccoli or peas.

However, at some point I realized the rug was… the same color as broccoli.

Surely the mushy florets and stalks would find easy camouflage in the rug's long tendrils.

It'd only be for awhile — a temporary safe house until I could slink back to the dining room when no one was watching, pick out the broccoli and hide it in the garbage.

The plan worked for a while. I don't remember how long, but it wasn't long enough. I wasn't as detail oriented back then as I am now, and I must have missed a stalk or two. Because at some point my mom grew keen to the scam, and the broccoli drop came to an end.

This was back in the 70s, before vegetables were even remotely cool. Before global supply chains kept our grocery stores stocked with watermelon radishes and organic bell peppers year round.

Back then, most of our vegetables were frozen or canned.

At the table, they were mushy and devoid of flavor.

No wonder I grew up hating all vegetables except lettuce and corn.

Times have changed… or have they?

Of course, veggie life looks better these days.

We have so many more options. Our grocery stores often look like perfectly hydrated veggie museums.

Even I learned how to love broccoli — given the right preparation, of course. (Steamed? No thank you!)

But still… most people struggle to get more veggies onto their plate.

In fact, according to a 2017 CDC report, just 1 in 10 adults meet the federal fruit or vegetable recommendations. One in 10!

So even if we're interested in eating more fruits and vegetables, we still might not be getting those recommended 5-9 servings per day.

Which brings me to today's blog post and video…

This week's blog post is for you if you could still use some ideas and inspiration for:

• Eating more veggies to help reduce cholesterol levels and feel better.
• Getting 5+ servings of veggies a day.
• Pack 2-5 servings of veggies into one meal.
• Incorporating veggies into your 3 main meals and snacks.

Watch the video

Listen to the audio

I hope today's video helps you get organized and start making those veggie-powered meals happen.

Let's get those veggies onto your plate (or smoothie glass) in short order — in a way that won't even remotely make you want to throw your broccoli on the floor.

Peace, love and broccoli,

Monica

Click here to join the waitlist for More Veggies Less Meat, my online membership.