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Looking for a game-changing way to boost your health? Eat (way!) more veggies, says functional-medicine pioneer Frank Lipman, MD. Here's how:⁠ ⁠ 1. Make your bed first thing. ⁠ Make a layer of greens or mixed vegetables the foundation of every plate — include eggs or other proteins for breakfast! Steam or sauté with minced garlic, using EVOO (extra-virgin olive oil) and salt liberally.⁠ ⁠ 2. Shop, then prep. ⁠ Bring home fresh produce and spend a few minutes prepping it so you can quickly grab fistfuls in the days ahead. ⁠ ⁠ 3. Roast for the week. ⁠ On your prep day or when you have a free 20 minutes, fill a roasting pan with chopped or whole cleaned sweet potatoes, beets, and squash. Fill another tray with a mix of Brussels sprouts and cauliflower or broccoli. Toss with a little olive oil and salt, then roast at 350°F until you can slide a knife in easily. Use these over the next four to five days.⁠ ⁠ 4. Make soup. ⁠ Blend heaps of steamed vegetables with broth, salt, garlic, EVOO, and herbs, and presto, you’ll drink more delicious vegetables than you could ever eat in one sitting. (In the heat of summer, you can also make chilled soups.)⁠ ⁠ 5. Replace pasta with spirals and strands. ⁠ Make noodles from spiralized zucchini, winter squash, sweet potato, and more — a very light steam or quick sauté is all it takes. ⁠ ⁠ 6. Add vegetables to everything (and go rogue with recipes). ⁠ Look for any opportunity to stir spinach into a soup or sauce or scatter broccoli, mushrooms, and cauliflower into a curry or quinoa. Order that side of greens or a salad every time you eat out.⁠ ⁠ 7. Master the meal hack. ⁠ Make your too-busy-to-cook dinner staple a bowl of broth with abundant fresh or frozen vegetables and whisked-in egg or other proteins. A dash of liquid aminos or tamari for flavor, and it’s go time.⁠ ⁠ 8. Stock the freezer. ⁠ Fill it with several kinds of frozen organic vegetables so you never lack the materials for a veggie-filled meal.⁠ ⁠ 9. Eat in technicolor. ⁠ Use produce to add more colors to your bowl: purple cabbage, orange carrots, red peppers. When you add more colors, you get more protective phytochemicals.