Come mealtime, you can't lose by going green. We're talking about stocking up on green fruits and vegetables that are chock-full of vitamins and nutrients. Getting your fill of those leafy greens is a good place to start. Leafy vegetables fit well with any healthy meal plan because they're low in calories. They also have been proven to lower your risk of both cancer and heart disease. But the perks of fresh green produce don't stop there - leafy greens are full of fiber and loaded with folic acid, vitamin C, potassium and magnesium. One study found that a daily serving of those great greens reduces the risk of cardiovascular disease by a whopping 11 percent. It's also been shown that green vegetables may prevent Alzheimer's disease. In addition, they also prevent degenerative eye diseases and strengthen bones and teeth. There are plenty of leafy green veggies to choose from including kale, spinach, collards, Swiss chard, bok choy, spinach, arugula and mustard greens.

Don't forget those basic green vegetables that are every bit as good for you, such as asparagus, leeks, beans, peas, broccoli, green peppers, cucumbers, celery, cabbage and Brussels sprouts. The trick is to find ways to incorporate these veggie goldmines into your every day meals. Load up sandwiches and salads with plenty of garden-variety vegetables. Add fresh spinach leaves to complement your ham and cheese sandwich or top your salad with broccoli, celery and other popular greens. For a quick and healthy stir-fry, toss a diced onion in a little olive oil with a sprinkling of Chinese Five spice. Then add shredded cabbage or bok choy and stir-fry for about three minutes. Top with a few drops of low-sodium soy sauce.