WADE'S WORLD by Wade Longworth
As my last article left off with eating whatever you want, I decided it was a good idea to turn the tables and talk about how vital eating vegetables can be. Eating vegetables provides massive health benefits. People who consume more vegetables as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Vegetables provide nutrients vital for the health and maintenance of your body. This article will discuss some of my favorite veggies, fun ways to eat them, and even a recipe or two. I don’t know if anyone else can agree with me on this, but growing up, vegetables were not my particular favorite. They say taste buds change every two weeks, and that is true for me. The more mature I became, vegetables became a staple side for almost every meal that I eat. Many veggies are included in my diet, but some of my favorites are potatoes, carrots, and tomatoes. One of my favorite ways to incorporate these three, in particular, is to make a nice stew. Whether you want to add a piece of protein in or keep it all vegetables, all of these items can make a delicious dish with the right ingredients. Another fun way to include these healthy snacks is to dice them up and throw them into a pasta salad. Go to the store, grab a yellow and red pepper, sliced black olives, a block of cheese, and some mini pepperonis to throw in as well. You can also add cucumber and cherry tomatoes to mix things up. A fun way to add some corn into the diet is to whip up some Mexican street corn, grilled corn tossed with mayonnaise, sour cream, lime juice, and a blend of spices. Those are just a few ways to include some of most people’s favorite vegetables into different types of dishes. However, I enjoy making a great recipe with one of the least popular root vegetables out there. I, like most people, did not like Brussels sprouts for the majority of my life, but a straightforward recipe changed everything. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Then cut them into halves or quarters. Mix them in a bowl with olive oil, salt, and pepper. Pour them on to sheet pan and roast for 35 to 40 minutes; until they're crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. When they are complete, you will have a crispy sprout, almost like a potato chip, for a healthy side dish for your meal. PAGE 15
