Yesterday marked Day 1 of my company’s corporate fruit and vegetable challenge! We are celebrating National Nutrition Month by learning small changes to increase our fruit and vegetable consumption. Even though I create most of our challenges, I sometimes struggle to complete all of the activities. I am only human, right? This time, I figured what better way to keep me accountable throughout this challenge than to blog about my progress every day. So here goes…
The challenge rules are simple: Challenge runs from March 1 – 28.
All you have to do is complete daily activities and complete the weekly goal. You have to complete 5/6 activities each week and the weekly goals, in order to earn points (up to 600) through our wellness vendor, Virgin Pulse. Just check off the boxes in a Google spreadsheet and you are set!
So, Day 1: I chose to read the Academy of Nutrition and Dietetics‘ “20 Ways to Enjoy More Fruits and Vegetables“. Even though I have read these tips a million times, it is always nice to have a refresher. I chose to incorporate number 12 this morning; wake up to fruit.
Weekly Goal: Eat at least 2 servings of fruits and 2 servings of vegetables each day.
Breakfast: Smoothie with 1 cup (1 fruit serving) diced strawberries, mango, grapes and pineapple, plus 1 cup unsweetened coconut almond milk and 1/2 scoop chocolate whey protein powder.
Lunch: 2 cups romaine (1 serving vegetables) with 1/2 cup cherry tomatoes (1/2 serving veggie), 1 slice avocado, 1 Tbsp chopped white onion, 1 Tbsp lemon-garlic vinaigrette and a 2 oz turkey burger patty (recipe to come soon).
Snacks: 1 medium artichoke, 1 Tbsp lemon-garlic vinaigrette (1 vegetable serving), 1 cup papaya (1 fruit serving)
Dinner: 2 cups chopped lettuce (1 vegetable serving), 1/2 cup chopped tomatoes (1/2 veggie serving), 1/2 cup cooked spinach (1 vegetable serving), 3 oz sirloin, 2 Tbsp salsa (technically this is equivalent to 1/4 serving vegetable)
Fruit: 2 servings
Vegetable: 5.25 servings
Check! Day 1 accomplished.