3. Purple cabbage: One of my favorite vegetables because of its beautiful, vibrant color (and corresponding antioxidants), I appreciate that purple cabbage has a long life in the refrigerator (before it’s shredded). It’s also a very versatile vegetable that can be used in a variety of dishes.
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For veggies, I always keep a package or two of frozen broccoli in the freezer—ready to broil, bake, or roast for a quick, easy, and delicious side dish. Another staple is fresh lettuce of any kind, such as romaine, baby arugula (my fave!), or spring mix to base any salad. And, of course, cucumbers for snacking or to toss in a salad. Did I mention vitamins, minerals, and fiber? Those dark green ones are chock-full of vitamins C, K, B6, magnesium, iron, calcium, and more.
A
1. Apples: They’re sweet, crunchy, filling, and healthy. Apples are an excellent food for the digestive system, with their high concentration of pectin, a type of fiber that slows down digestion and thereby promotes satiety. It also acts as a prebiotic that nurtures the gut bacteria. 2. Mixed Salad Snacks (from Bodek): This is a fast and easy way to enjoy a healthy meal addition or snack. If I’m in a rush, I simply add a dressing, and if I have more time, I make the salad more elaborate. 3. Cucumbers: Delicious and refreshing, they’re an easy, quick, open-the-fridge-and-findsomething-good type of snack. I love the idea of opening the fridge to look for something to eat and finding something that takes a few seconds to wash, cut (or not even!), and enjoy.
Sheindy Ungar, CDC
I
In the fruit department, we’re always stocked with apples, bananas, and clementines. The first two are a good source of fiber, and they’re all excellent sources of essential vitamins and minerals, like vitamin C, B6, and potassium. Plus, they’re the easiest to take along when we’re on the go, and my kids love them. Win-win!
L 1. Lettuce
Lettuce adds bulk to a salad without necessitating too much work. I try to have a fresh salad every day. 2. Frozen Broccoli When the fridge is empty, there are frozen vegetables to fall back on… I have so many recipes that call for broccoli (find them in my new cookbook, “Nourished by Nature”). The simplest one is Garlic Broccoli: 1 ½ lb. broccoli florets crushed garlic cubes Bake at 425° in a 9x13 pan, covered, approximately 30 minutes. 3. Zucchini What a versatile vegetable. From adding it to an omelet to roasting slices in the oven with oil and salt – the options are endless.
Bina Gottdiener, CN, CHC
2. (Persian) cucumbers: I love that they’re an easy, quick, and wholesome school lunch component, a grab-and-go snack straight from the refrigerator (washed in advance), and very versatile—whether eaten on their own with a dip, as the base of an Israelistyle chopped salad, or thrown into a leafy green salad.
Chaya Tziry Retter, RDN, CPT
B
1. Bananas: Enjoyed by everyone in our family, I love that bananas don’t require washing or preparing, and they’re often enjoyed as a frozen treat in our home as well. (Simply peel a ripe banana and put in a snack bag before placing in the freezer.)
Bashy Halberstam, INHC
Esti Asher, MS, RDN, LD
MY TABLE
W
What a tough question—we love all veggies and have as much variety as we can get! Do I have to choose three? I’d say the top raw veggies we always have around are cucumbers, peppers, kohlrabi, and carrots— regular and baby versions. A few years ago, I invested in high-quality lucite sectionals with lids, and I always keep them full of these veggies in the fridge for easy munching. My top three roasted veggies are honey sesame broccoli, crispy turmeric cauliflower, and pesto zucchini steaks.
