Veggies "Secret"

Use lots of fresh fruit and vegetables, says Hale (and health experts!), which naturally lend themselves to simply prepared, tasty and healthful meals. Start with fresh, seasonal produce. When cooking veggies, use techniques like steaming, stir-frying, microwaving and grilling to keep colors bright, texture firm and to retain the most nutrients.

Pay attention to shape. You can cut peppers in elegant strips, festive rings or small triangles, recommends Annie Somerville, the chef at Greens, a vegetarian restaurant in San Francisco. Or trim away the peel and turn orange slices into squares. Slice carrots, squash and broccoli stems on a diagonal so they don't have blunt ends. You can vary shapes and sizes within a dish as well. For instance, make a fruit salad with melon balls, pineapple chunks, kiwi slices and orange sections.