Colder Weather Means Fewer Fresh Vegetables — Which Is Why I'm Loving This

If you're anything like me, the warmer months of the year mean leafy salads, snacking on raw fruit and vegetables, and a fridge stocked with plenty of fresh produce. When the days get colder and darker, on the other hand, I'm a lot less likely to reach for raw produce to munch on and always seem to feel like I'm not eating enough vegetables.

Sure, I might want to eat more bread, pasta, and potatoes now that it's colder, but logically, I know this is actually a time to place higher priority on immunity and nutrient-dense food (what with less vitamin D from natural light and cold and flu season ramping up).

That's why mindbodygreen's organic veggies+ has been a game-changer for adding more vegetables where I'd never think to put them: in pasta sauces, in smoothies, in soups, and more!

With a standout list of stellar plant ingredients, including sea vegetables and dark leafy greens, root veggies and berries, turmeric and ginger, and cinnamon bark extract, plus digestive enzymes, prebiotics, and probiotics, this greens powder truly goes above and beyond for a supplement that aids in promoting gut health, blood sugar, and hormonal balance and meeting your daily fiber quota.*

Soups are such a great way to pack a ton of nutrient-dense ingredients into one big pot, and it couldn't be easier to add organic veggies+ to the mix. Lentil soup has been a staple in my kitchen for some time because one batch can literally last me all week, and I'll just add in a few scoops of organic veggies+ as the soup is nearly done simmering.

From pumpkin bread to zucchini bread to carrot cake muffins, yes, you can give your baked goods a boost of greens with organic veggies+! (I promise, it's not going to taste like a piece of spinach.)