Boosting the fruit and veggies: our Mums share their tips

It can sound a bit like a broken record: everyone knows that we need to get the five plus two a day quota of vegetables and fruit. 

But surely there has to a more interesting way than celery sticks to get there?

And mums know that making fruit and veggies appeal to the family is so important in persuading them that they really can be delicious. 

We asked around the Heart Foundation office and some of our mums shared their favourite ways to help make your (and your family’s) day fruity and veggie packed!

Sarah: We have veggies for brekkie. Sounds pretty weird right? But our favourites keep us going until lunchtime:
1. Baked beans or creamed corn on wholegrain toast is ready in no time
2. Use leftover roasted veggies to make bubble and squeak; I top my husband’s with a poached egg to keep him going until lunch
3. Try toast spread with hummus, topped with a few slices of avocado and tomato. Finish with cracked black pepper.

Juliet: While the dinner is on the go, I cut up some fresh fruit and serve it on a platter after dinner. I’m always amazed at how fast it disappears. For dinner itself, I make sure that the plates are half filled with veggies, and use the remaining half for meat and either potato, pasta or rice.

Jenny: For a mouth-watering but not-so naughty breakfast or snack I chop up some strawberries and fold them through some whipped ricotta. Dollop it onto toasted fruit bread and drizzle with honey. Delicious!

Rachel: I keep a measuring cup handy when making sandwiches: filling it up to the brim with salad veggies before adding it to the sambo makes sure I’m getting one of my serves in.

Louise: My boys (the teenager especially) love to eat straight from the fridge, so I leave a plate at eye-level with chopped fruit or cucumber and carrot strips with reduced fat Tick approved cheese and dip. 

Lucy: When cooking spag bol or chilli I load it up with veggies like carrot, zucchini, celery, sweetcorn, capsicum and mushrooms and for variety serve it over roast pumpkin or a jacket potato instead of pasta or rice. Serving it with a green salad or steamed broccoli makes it a really veggie packed meal.

Suzanne: My girls are always hungry when they get home from school so I put corn on the cob in the microwave for three minutes. It’s ready quickly, they love it and it keeps hunger at bay until dinner time.