Our guest this episode is Julie Brown. Brown joined us earlier this season for our episodes on “Why Healthy Eating Doesn’t Need to Be Boring,” and “5 Nutrition Myths, Debunked.” She’s a registered dietitian, personal trainer, and the nutrition and assessments program manager at Life Time.
Grocery shopping is more challenging right now. Brown walks through the vegetables she picked up on her last trip to the store and how she’s planning to use them for meals and snacks.
Vegetables are always a critical component in our diets. However, at a time when we want to be doing anything we can to support our immune system, veggies become an even more powerful tool.
Brown details how many veggies we should aim to eat each day.
Brown is a firm believer that healthy eating doesn’t need to be difficult. She talks about different preparation methods, cooking techniques, and food combinations she uses to fit more veggies into her meals.
There’s a lot of interest in vitamin C right now and its ability to support the immune system. Colorful peppers are rich in vitamin C, as are leafy greens. Brown shares some of her favorite ways to eat bell peppers.
Steaming tends to be the cooking method where you retain the most nutrients, however, Brown advises focusing simply on getting vegetables in and preparing them in the way that makes them most palatable to you. Brown notes that it’s important not to get caught up in the best ways to prepare each veggie to get the most nutrients.
We’re not just what we eat, but what we’re able to digest and absorb from the food we’re consuming. In other words, what is bioavailable. Brown gives an overview of bioavailability and its importance.
Brown talks about her hierarchy of types of vegetables: First is fresh, then frozen, then canned.
Brown offers advice for having a healthy food mindset during this time when we may be prone to more frequent snacking or to reach for unhealthy choices.