Adding in greens is a lot like running, small incremental changes can lead up to big amazing results. Who knew running a marathon or becoming a lifelong  a healthy eater, all start with baby steps? It’s the baby steps that make it so you can accomplish things you never thought possible. One small bite or step at a time makes the impossible become possible.  This week is I’m going to focus on the food group that is so obvious, yet we don’t consume it  nearly enough, and that’s 

GREENS!!

You absolutely, 100% need green vegetables in your diet to become a stronger runner. They will aid in the recover and rebuild part of your training, helping you to build a stronger baseline. Did you know that the B vitamins found in green leafy veggies help convert the food we eat into usable energy (along with several other functions); and other vitamins and minerals help facilitate countless chemical reactions? This is crucial for any endurance runner.  Most green vegetables, especially leafy greens, are full of vitamins, minerals, disease-fighting phytochemicals and fiber.  Kale, swiss chard, spinach, collard greens and broccoli are all fantastic vegetables to add to your rotation. Fiber helps to lower cholesterol and blood pressure, controls blood-sugar by slowing the absorption of carbohydrates into your bloodstream after meals and helps with the elimination process of digestion (8). More importantly, most green vegetables are high in minerals like potassium, magnesium and calcium, which are all crucial for supporting athletic performance by contributing to muscle function, oxygen uptake and blood pressure management. In other words, greens keep you a lean, healthy, and fast racing machine. If you’re convinced that you’re ready to take the first baby step and add in more veggies in your diet, click here for an easy (and surprisingly!) tasty broccoli recipe