Put simply, I am not a fan of vegetables. They have never been the part of the meal I look forward to most, and it was only until very recently that I started tolerating salads. To put it into perspective, I was the toddler — and the middle schooler — who snuck peas under the table to the family dog. When I came to U.Va., my salad-loving, veggie-craving, modelesque peers influenced me to grab a plate of sliced cucumbers and baby carrots each time I went to the dining halls, and I would sometimes even tolerate a plate of romaine lettuce, red onions and broccoli with my dinner. Then, upon living in an apartment, cooking for myself proved to be a barrier to healthy eating. Green vegetables were definitely possible, they just required more time, money and planning to prepare. But it wasn’t until I realized I hadn’t had a vegetable in two days that I knew it was time for a change. I was going to eat green for every meal.
So why vegetables?
It’s no secret they’re low-calorie and rich in vitamins, specifically in water-soluble vitamins — B-complex, vitamin C, choline and folic acid — which our bodies can only store for a temporary amount of time. Additionally, vegetables have high counts of phytonutrients, or the chemicals that give food their bright colors. These phytonutrients are associated with lowering the risk of diseases like cancer and can be found in veggies from broccoli to garlic. Vegetables are also an incredible source of dietary fiber, which is critical in helping food move through our digestive system.
All of these benefits got me excited for a healthy week. I wanted to make sure I planned appropriately and had enough peas, green beans, broccoli, spinach and lettuce among other vegetables to get me through 21 meals. I started each day with a smoothie: two cups of spinach, plain organic yogurt, frozen fruit and natural fruit juice. I usually eat lunch on Grounds and made sure to get a salad with a spinach base, carrots, cucumbers, broccoli, eggs and a veggie burger with olive oil dressing. I started cooking most of my dinners at home, usually sautéing some green beans or broccoli to accompany chicken, fish or tofu.
The real difficulties came from going out to eat. My roommate’s parents came to town from New Jersey and took some of us out to Bella’s Restaurant — one of the best restaurants I’ve been to in Charlottesville — and I had to find some stray lettuce to make sure I met my veggie quota. I opted for edamame from the dumpling truck instead of noodles and totally revamped my Bodo’s order to include some leafy greens.
While I didn’t feel that differently physically, I was amazed at how easy it was to include more veggies in my diet. I realized there is really no excuse for going days without them, as long as you plan ahead and are conscious of what you’re eating.
Thank you all so much for following my experiences this year! I look forward to this summer to put all of what I learned in action — sleeping more, eating better, exercising, reading for fun and leading a healthier lifestyle. Look forward to more adventures next semester and have a wonderful break.
Read More
Days on the Lawn gives newly admitted Class of 2028 a taste of Grounds
By Miriella Jiffar and Mia Tan | YesterdayThe annual spring program invites newly admitted students and their families to experience information sessions, resource fairs and tours around Grounds.
The weight of saying “I love you”
By Mai Hukuoka | 3 days agoWhile grand gestures can't fully describe the weight of love, that doesn't mean love has to be small. Love can, and should, feel heavy.
Cooking, my mother’s love language
By Emilie Kim | 5 days agoDespite our different temperaments, my mother and I understand each other perfectly through the language of food.
