MMB – March is Greens Month!

Hi Everyone,

Happy March to you!  March is a fun month.  Oh let’s see – we have St. Patrick’s Day,  spring starting, day light savings time, and lots of spring vegetables!  As Californians, we are also very blessed that we aren’t knee deep in snow and dealing with cold snaps bringing blizzard conditions throughout the spring.  So, how should we celebrate?  We need to get outside and move!  Once day light savings time hits this weekend, we’ll have more hours of light in the late afternoon and evening to get a jog or run in!  So, let’s do it!

  1. Celebrating March Greens Contest!  It’s time to be laser focused on our greens and clean eating!  For the month of  March, log all of your greens that you consume every day.  1 cup = 1 serving.  For example, 1 cup of salad is 1 serving.  I – 8oz cup of green juice is 1 serving.  At the end of the month, turn in your greens sheet and let’s find out who has consumed the most greens!  Winner will receive a class card!  Greens can be raw, steamed, roasted, salads, green smoothies, green juice, vegetable soups, etc. 


  1. St. Patrick’s Day Boot Camp Saturday, March 16th!  Wear your Irish best and come out to this special boot camp!  Prizes for the most spirited St. Patty’s Day costume!  Instead of curling beer, let’s curl dumb bells! 


  1. St. Patrick’s Day Walking Boot Camp!  Come out on Sunday, March 17th at 11am for some fitness together to celebrate the holiday!  Class is an hour long and all levels are welcomed! 


Thought for the week:  Why is it important that we eat fruits and vegetables?

Every time I poke around and do research on why we should be eating fruits and vegetables, I am astounded as to all of the ways they help us to fight disease and live healthier.  Every time we eat a bite of broccoli or munch on blueberries, it’s like we are downing superheroes with amazing fighting powers to beat up the bad guys aka- free radicals in our bodies! 

I think it’s assumed that most of us know it’s healthy to eat our fruits and veggies, but do we really know why?  This article from Harvard mentions several studies done that prove how eating our fruits and veggies fights a variety of diseases.  Well, that always perks my ears up!  I mean, who wants to be sick with diabetes or heart disease?  If we could eat something on a daily basis that will help us to not become a victim of these diseases, I think we should embrace these amazing substances as often as possible, don’t you? 

Does it take some work? Yes.  Is it always convenient to shop on a regular basis?  No.  But, what’s the alternative?  How many millions upon millions of Americans survive every day by popping pills as the solution to their disease. Ask them how they feel?  I bet most of them would say they feel like crap and aren’t reversing their diseases.

I would say we are not healthier because of medication.  There is a better solution.  Sure, drugs have their place and we are truly living in a time where drugs can be miracle workers for many people.  However, arre they the only solution to our ailments?

Imagine what our culture would look like and the state of disease in this country if we simply ate fruits and veggies on a regular basis and less processed food filled with trans fats, inflammatory ingredients, and foods void of nutrients all together?  I think, “Wow” would be the answer.

Transformation is within our grasp and it all starts with us.  How will you choose to live today?  How will you choose to shop and prepare food for your family?  Fast food is a slow track to premature death.  Just say NO to fast food and YES to home cook meals and lots of fruits and veggies!  You are worth it and so are the people you love and care about! 

Vegetables and Fruits

Article from Harvard T.H. Chan – School of Public Health

Basket of food including grapes apples asparagus onions lettuce carrots melon bananas corn
  • No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat plenty every day.

A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check. Eating non-starchy vegetables and fruits like apples, pears, and green leafy vegetables may even promote weight loss. [1] Their low glycemic loads prevent blood sugar spikes that can increase hunger.

At least nine different families of fruits and vegetables exist, each with potentially hundreds of different plant compounds that are beneficial to health. Eat a variety of types and colors of produce in order to give your body the mix of nutrients it needs. This not only ensures a greater diversity of beneficial plant chemicals but also creates eye-appealing meals.

Tips to eat more vegetables and fruits each day

Tips to eat more vegetables and fruits each day

  1. Keep fruit where you can see it. Place several ready-to-eat washed whole fruits in a bowl or store chopped colorful fruits in a glass bowl in the refrigerator to tempt a sweet tooth.
  2. Explore the produce aisle and choose something new. Variety and color are key to a healthy diet. On most days, try to get at least one serving from each of the following categories: dark green leafy vegetables; yellow or orange fruits and vegetables; red fruits and vegetables; legumes (beans) and peas; and citrus fruits.
  3. Skip the potatoes. Choose other vegetables that are packed with different nutrients and more slowly digested carbohydrates.
  4. Make it a meal. Try cooking new recipes that include more vegetables. Salads, soups, and stir-fries are just a few ideas for increasing the number of tasty vegetables in your meals.
5 common questions about fruits and vegetables.

5 common questions about fruits and vegetables.

Have you hesitated to fill your grocery cart with colorful produce because of concerns that pop up in online articles and discussions? Here’s a look at some commonly asked questions, and what the current research says.

Vegetables, fruits, and disease

Cardiovascular disease


  • A meta-analysis of cohort studies following 469,551 participants found that a higher intake of fruits and vegetables is associated with a reduced risk of death from cardiovascular disease, with an average reduction in risk of 4% for each additional serving per day of fruit and vegetables. [2]
  • The higher the average daily intake of fruits and vegetables, the lower the chances of developing cardiovascular disease. Compared with those in the lowest category of fruit and vegetable intake (less than 1.5 servings a day), those who averaged 8 or more servings a day were 30% less likely to have had a heart attack or stroke. [3]
  • Although all fruits and vegetables likely contributed to this benefit, green leafy vegetables, such as lettuce, spinach, Swiss chard, and mustard greens, were most strongly associated with decreased risk of cardiovascular disease. Cruciferous vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, and kale; and citrus fruits such as oranges, lemons, limes, and grapefruit (and their juices) also made important contributions. [3]
  • When researchers combined findings from the Harvard studies with several other long-term studies in the U.S. and Europe, and looked at coronary heart disease and stroke separately, they found a similar protective effect: Individuals who ate more than 5 servings of fruits and vegetables per day had roughly a 20% lower risk of coronary heart disease [4] and stroke, [5] compared with individuals who ate less than 3 servings per day.

Blood pressure

  • In 2014 a meta-analysis of clinical trials and observational studies found that consumption of a vegetarian diet was associated with lower blood pressure. [8]



  • For example, over a 14-year period in the Nurses’ Health Study and the Health Professionals Follow-up Study, men and women with the highest intake of fruits and vegetables (8+ servings a day) were just as likely to have developed cancer as those who ate the fewest daily servings (under 1.5). [3]
  • A meta-analysis of cohort studies found that a higher fruit and vegetable intake did not decrease the risk of deaths from cancer. [2]


  • A study by Farvid and colleagues followed a Nurses’ Health Study II cohort of 90,476 premenopausal women for 22 years and found that those who ate the most fruit during adolescence (about 3 servings a day) compared with those who ate the lowest intakes (0.5 servings a day) had a 25% lower risk of developing breast cancer. There was a significant reduction in breast cancer in women who had eaten higher intakes of apples, bananas, grapes, and corn during adolescence, and oranges and kale during early adulthood. No protection was found from drinking fruit juices at younger ages. [9]
  • Farvid and colleagues followed 90, 534 premenopausal women from the Nurses’ Health Study II over 20 years and found that higher fiber intakes during adolescence and early adulthood were associated with a reduced risk of breast cancer later in life. When comparing the highest and lowest fiber intakes from fruits and vegetables, women with the highest fruit fiber intake had a 12% reduced risk of breast cancer; those with the highest vegetable fiber intake had an 11% reduced risk. [10]
  • After following 182,145 women in the Nurses’ Health Study I and II for 30 years, Farvid’s team also found that women who ate more than 5.5 servings of fruits and vegetables each day (especially cruciferous and yellow/orange vegetables) had an 11% lower risk of breast cancer than those who ate 2.5 or fewer servings. Vegetable intake was strongly associated with a 15% lower risk of estrogen-receptor-negative tumors for every two additional servings of vegetables eaten daily. A higher intake of fruits and vegetables was associated with a lower risk of other aggressive tumors including HER2-enriched and basal-like tumors. [11]


  • A line of research stemming from a finding from the Health Professionals Follow-up Study suggests that tomatoes may help protect men against prostate cancer, especially aggressive forms of it. [12] One of the pigments that give tomatoes their red hue—lycopene—could be involved in this protective effect. Although several studies other than the Health Professionals Study have also demonstrated a link between tomatoes or lycopene and prostate cancer, others have not or have found only a weak connection. [14]
  • Taken as a whole, however, these studies suggest that increased consumption of tomato-based products (especially cooked tomato products) and other lycopene-containing foods may reduce the occurrence of prostate cancer. [12] Lycopene is one of several carotenoids (compounds that the body can turn into vitamin A) found in brightly colored fruits and vegetables, and research suggests that foods containing carotenoids may protect against lung, mouth, and throat cancer. [12] But more research is needed to understand the exact relationship between fruits and vegetables, carotenoids, and cancer.



  • A study of over 66,000 women in the Nurses’ Health Study, 85,104 women from the Nurses’ Health Study II, and 36,173 men from the Health Professionals Follow-up Study—who were free of major chronic diseases—found that greater consumption of whole fruits—especially blueberries, grapes, and apples—was associated with a lower risk of type 2 diabetes. Another important finding was that greater consumption of fruit juice was associated with a higher risk of type 2 diabetes. [15]
  • Additionally a study of over 70,000 female nurses aged 38-63 years, who were free of cardiovascular disease, cancer, and diabetes, showed that consumption of green leafy vegetables and fruit was associated with a lower risk of diabetes. While not conclusive, research also indicated that consumption of fruit juices may be associated with an increased risk among women. (16)
  • A study of over 2,300 Finnish men showed that vegetables and fruits, especially berries, may reduce the risk of type 2 diabetes. [17]


Data from the Nurses’ Health Studies and the Health Professional’s Follow-up Study show that women and men who increased their intakes of fruits and vegetables over a 24-year period were more likely to have lost weight than those who ate the same amount or those who decreased their intake. Berries, apples, pears, soy, and cauliflower were associated with weight loss while starchier vegetables like potatoes, corn, and peas were linked with weight gain. [1] However, keep in mind that adding more produce into the diet won’t necessarily help with weight loss unless it replaces another food, such as refined carbohydrates of white bread and crackers.

Gastrointestinal health

Fruits and vegetables contain indigestible fiber, which absorbs water and expands as it passes through the digestive system. This can calm symptoms of an irritable bowel and, by triggering regular bowel movements, can relieve or prevent constipation. [18] The bulking and softening action of insoluble fiber also decreases pressure inside the intestinal tract and may help prevent diverticulosis. [19]


Eating fruits and vegetables can also keep your eyes healthy, and may help prevent two common aging-related eye diseases—cataracts and macular degeneration—which afflict millions of Americans over age 65. [20-23] Lutein and zeaxanthin, in particular, seem protective against cataracts. [24]