Blueberries, cranberries, raspberries and strawberries are packed with antioxidants. Not a cereal eater? Whip up a yogurt and milk smoothie and toss in some berries.
Dorothy might be disappointed that the pot at the end of the rainbow is filled with colorful fruits and vegetables. Then again, she might get over it once she learned how rich in nutrients varied colored foods are. So rather than use chips to dip into your salsa or hummus, try cherry tomatoes or sliced yellow, red or green peppers.
There's some truth to this old axiom. Apples contain vitamin C and other antioxidants, but be sure to eat the peel, as that's where most of the nutrients are found.
Cooking tomatoes slowly releases their antioxidant power, so go ahead and make a sauce. But don't limit your options. Tomato sauce goes well over more than just pasta. It adds a twist to cooked vegetables, vegetarian or meat "burgers", and potatoes.
Tea contains catechins, which are antioxidants. Research shows that green tea has the highest amount of catechins, possibly because it is less processed than black tea. That said, one study showed that steeping either green or black tea for about 5 minutes released over 80 percent of its catechins.
Fortified cereals and whole grains, especially wheat germ, are rich in Vitamin E. Toss some sliced apricots on top and you're good to go.
Vitamin E is also found in nuts and seeds. Reach for a handful of almonds or walnuts rather than a candy bar when your energy dips.
Squeeze fresh orange juice for a real treat in the morning. Kiwi and strawberries are also rich in Vitamin C, and are easy to snack on.
If broccoli isn't your thing, add spinach or green peppers to your salad. Kale and cabbage also pack a punch of Vitamin C.