A tip to stay on track: I make sure to prepare all of my vegetables ahead of time so that they’re ready to go and I can easily add them to my meals. This week I steamed broccoli, roasted sweet potatoes & carrots, water-fried kale, steamed beets, chopped up portabella mushrooms, & boiled russet potatoes. I keep them all separate and then pick and choose the ones that I want to use when making each meal. I’ll throw them in stir-fries, use them as salad toppers, sides to my main dishes, and this week I even used some of them as toppings on a vegan cauliflower crust pizza! Set aside a couple of hours each week to do this and you’ll be sure to stay on track with your nutrition!