The Injury-Prevention Diet

  • By Lauren Antonucci
  • Published Jul 8, 2013

Vary your salad greens. Don’t get stuck in a lettuce or spinach rut. Choose dandelion, mustard or turnip greens, kale and arugula as they are high in calcium, iron and antioxidants. Bonus: They taste great, especially fresh from a local farmers’ market or CSA. Salads are a great start, as are stir-fries with any of the above. Of course, kale chips are an easy and tasty snack, or you can blend greens in smoothies or add some to breakfast or dinner omelets.

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FILED UNDER: Injury Prevention / Nutrition / Performance Nutrition

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