I'm probably the last person to be giving diet advice, given that there is so much of me to love; however in the spirit of New Year's resolutions, I'm trying to find a way to get more veggies in my life to counteract a less than fabulous blood panel.

Like a bad habit, my weight has slowly crept up on me over the years. My penchant for good food and lots of it had had its way with my body. Now being overweight no longer means that I can't fit into my favorite jeans, but that I am at higher risk for heart attack, stroke (something that I have always justified happened to other, older, less healthy people than I) and type II diabetes.  

I have to tell you that I could be the poster child for a "don't let this happen to you" campaign. I eat too much. I don't really exercise, and I burn the candle at both ends, skimping on rest, relaxation and activities that make me happy. And ironically, the big man/gal in the sky clearly likes me, because I feel like I've dodged one bullet after another. I can't help but think that I'm the luckiest person alive as G-d has given me so many chances to see the error of my ways and effect some positive change. Which leads me back to the vegetables.

Not too long ago, I was at Sprout's with my daughter. We were in the "ready made" deli section looking for last minute dinner ideas. She gleefully showed me an exceptionally pretty looking little tray of assorted veggies that had been cut and displayed ever so artfully. Despite the fact I was craving a rather tasty looking slab of baby back ribs, the veggies did indeed look enticing–until I saw the price tag.

The price was $4.99 for what amounted to two veggie kabobs. I threw the packet back in mock protest. My daughter could eat two packets before I even could join my family at the dinner table. I morally objected to spending $15 on enough veggies to feed my family. This total didn't even include the cost of meat.

But then I did the math. Bear with me, as it's fuzzy math to say the least. I could take that same $15 and buy Happy Meals for the whole gang. They would sing my praises. They would proclaim me as the best mom ever for letting them have the mother-load of fast food dinners. But what is the real cost of a meal like that?  

I began to have delirium tremens at the thought of all the sodium, fat and cholesterol contained in the happiest of meals. I thought of my physicians disapproving face, a man so fit and trim I seriously doubt he's ever set foot in a McDonald's his entire life.

Sure, I could get something quick and easy for $15, but that meal would come with a heavy price. I looked at that tray of veggies and asked myself if I could afford "not to buy" the goods.

Eating vegetables in the raw are the best way to go, but there are tons of ways to add veggies to your diet.  \A favorite in my house is to add thinly sliced and lightly dry sauteed veggies to meatloaf.  I've also been known to add grated zuchinni and/or apples into muffins, tablespoons of pumpkin into soups and stews.

Eating your recommended daily allowance of fruits and veggies can be a challenge, but when they taste good, it's so much easier.

Below I offer a favorite recipe shared with me by the wife of an old friend from college. Red bell peppers are loaded with all sorts of good vitamins and minerals. Yellow or orange bell peppers would work, too, but I like the color and taste of the red bell peppers best. It's easy to make and very pretty to look at. Serve it up with a dollop of light sour cream and a sprig of chive for an elegant presentation.

Roast Red Pepper Soup

Ingredients

• 6 red bell peppers

• Olive oil

• 1 large onion

• 2 garlic cloves

• 1 large potato, cooked, skinned and peeled

• 4 - 6 cups chicken or vegetable stock

• salt and pepper

* optional: 1 cup white wine or 1 cup cream

Microwave a large baked potato. Let cool. On the grill (or oven if weather is bad), cook the bell peppers until the skins are charred. Remove from heat and allow to cool in a cover bowl. When cool enough to handle, remove the burnt outer skin. Slice and remove the inner membrane and seeds. Peel and cube the potato.

Place olive oil and chopped onion in a large stock pot (I'm a big fan of one pot cooking), and cook until just transluscent. Add chopped garlic and cook onion mixture an extra few minutes until just golden. Add the potatoes, red bell pepper and stock (enough to your desired thickness). Blend with an immersion blender and bring to a simmer for about 20 minutes.

* If you want a "cream of" bell pepper soup, you can stir in the cream after the initial cooking time.  If you don't care about calories you can add a cup of wine as well.