Time to turn over a new leafy green! These tasty concoctions make it easy to get a variety of veggies into every meal of the day -- deliciously.
Elyse MoodyO, The Oprah Magazine
Emily Kate Roemer
A handful of refreshing mint makes this smoothie from Jen Hansard and Jadah Sellner, authors of the cookbook Simple Green Smoothies, a wake-up call you'll look forward to. Kiwifruit, pineapple and subtly salty coconut water add a tangy-sweet tropical flavor. Get the recipe: Kiwi-Mint Smoothie
With this make-ahead, protein-packed chickpea spread -- adapted from The Plantiful Table by Andrea Duclos -- you can assemble a satisfying midday bite in minutes. Stack crisp, tart apple slices on toast and top with the spread (think of it as chunky hummus or vegan egg salad, though you can use regular mayo and yogurt if you prefer), along with silky avocado and spicy arugula. Get the recipe: Chickpea Salad Toasts
<strong>We're talking about:</strong> Atlantic mackerel <br><strong>Why you should eat more of it:</strong> This high-protein, heart-healthy fish also has calcium, iron, the antioxidant coenzyme Q10, and it's low in mercury, says Alexandra Sowa, MD, a clinical instructor of medicine at Weill Cornell Medical College, in New York. Having fish like it on hand can help you reach the Food and Drug Administration's recommended 12 ounces of fish or shellfish per week. <br><strong>Keep this in mind too:</strong> You can still eat tuna (which is higher in mercury than Atlantic mackerel) if you choose your go-to variety wisely—opt for skipjack tuna and canned chunk-light tuna over yellowfin and canned albacore, per the <a href="http://www.nrdc.org/health/effects/mercury/guide.asp" target="_blank">National Resource Defense Council</a>. (As a general rule, limit intake of moderate- and high-mercury fish to 3 to 6 servings per month.)