“I love green smoothies as a way to meet your goal of 2-3 cups leafy greens,” Miller says. “I add collagen or grass-fed whey and fats from nut butters and/or coconut milk to keep it balanced.” Use greens over grains as a base to your dishes and remove the bread. “Bread is dead and not nourishing,” she adds. All lunches should have a side of veggies in a salad or crudité form such as a dip with hummus, Miller suggests. Dinners should include a side of roasted, stir-fried, or sautéed veggies.