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How to Do the Eat Only Green Vegetable Diet

author image Amie Valpone
Amie Valpone, HHC, AADP is the Editor-in-Chief of; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes for the home cook. Amie recently healed herself from a decade of chronic pain including Lyme Disease and Heavy Metals exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Amie's work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple.
How to Do the Eat Only Green Vegetable Diet
Snack on a spinach smoothie. Photo Credit: Lecic/iStock/Getty Images

The green vegetable diet is a popular source for many vegans and vegetarians who enjoy pairing fresh and frozen greens with other healthy natural foods, such as avocado and heart-healthy oils, to reap the antioxidant benefits. A vast array of green vegetables exists in every food store, and they are all healthy and nutritious. Chlorophyll and iron-rich green vegetables can create the base for any meal, as they are incredibly versatile. Some popular greens are cucumbers, zucchini, kale, collards, Swill chard, rainbow chard, asparagus, romaine and red leaf lettuce, green beans and broccoli.

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Step 1

Start your day with a green vegetable smoothie consisting of spinach, kale, avocado, cucumbers, parsley and zucchini.

Step 2

Create lunchtime salads packed with green vegetables, such as sugar snap peas, green peppers, sprouts, romaine and cilantro; toss with sliced avocado, balsamic vinegar and olive oil.

Step 3

Replace starchy side dishes, such as mashed white potatoes, with sautéed spinach and broccoli rabe with olive oil and herbs.

Step 4

Saute green vegetables, such as seaweed, with sesame oil and fresh herbs, such as cilantro and basil, to create a unique taste that will recreate your vision of green vegetables forever. Create an easy dinner for the family with vegetable-based soups, such as escarole or miso with seaweed. Stir-fry green beans, asparagus, collards and snow peas tossed with fresh herbs and green salsa.

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  • The Color Code: A Revolutionary Plan for Optimum Health; James Joseph, Daniel Nadeau and Anne Underwood; March 2003
  • 366 Healthful Ways to Cook Leafy Greens; Linda Romanelli Leahy; June 1997
  • Eat Your Veggies: Glorious Greens, Super Squashes and a Harvest of Vegetables; Wendy Esko; September 1996
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