By Heide Kennedy, Arizona Farm Bureau Communications Intern
Growing up, my mom always had to fight my brothers and me about eating our vegetables. The three that we all absolutely hated with a passion were brussels sprouts, sweet potatoes, and mushrooms. But, despite our objections, we were always made to eat and finish what was put on our plate, veggies included. Now that we are all much older, we like our vegetables, and understand just how important they are to our health. The current Dietary Guidelines for Americans states advises that we be eating 2 ½ cups of vegetables every day. So, how can we ensure that we are getting that many in our diets? 
According to registered dietitian nutritionist Kari Gans, eating lots of vegetables is a great way to get a lot of essential vitamins, minerals, and fiber, while filling up a healthy plate and not adding too many extra calories. The following are some nutritionist-recommended veggies that are both highly nutritious and low in carbohydrates, making them perfect for filling you up and nourishing your body.
- Leafy greens
- Broccoli
- Zucchini
- Cauliflower
- Green beans
- Mushrooms
- Bell peppers
- Cucumbers
- Asparagus
- Celery
- Cabbage
- Avocado
- Brussels sprouts
- Beets
- Radishes
Each of these veggies is super easy to cook with, as they are very versatile. Also, many of these veggies are locally grown right here in Arizona! Next time you’re at the grocery store or at your local farmers market, keep an eye out for leafy greens, cabbage, broccoli, cauliflower, and more!
Looking for some delicious ways to use these veggies in the meals that you cook? The Fill Your Plate recipes page has a wide variety of recipes that use them! Check them out here!