Songs and Jingles for Fruits and Veggies - Food and Health Communications

Save PDF

Sing these fun songs to get everyone excited about using more fruits and vegetables. Or use them in a voice message.

(To the tune of “Everything’s Coming up Roses”)

By Anne R. Goodman, MS, RD

You’ll be swell

You’ll be great

Heap those veggies up high on your plate

Eat your beans

And leafy greens

Honey

They’ll give you iron & calcium!

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _

You’ll be swell

You’ll be great

Feel so healthy from all that you’ve ate

Broccoli

Brings such glee

Honey

Be sure you get enough beta carotene!

_ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _

You’ll be swell

You’ll be great

Eating well helps determine your fate

All types of beans

Are great proteins

Guess what

They help

to lower cholesterol!

You’ll feel swell

What a hoot

If you eat lots of veggies & fruit

Fresh or frozen

It’s been proven

Honey

They’re rich in vitamin C & fiber

? - - - - - - -- - - - - - - - - - - - - - - - -

Summer’s here

Beat the heat

With some cold tofu salad

Not meat

It’s a taste festival

With no cholesterol

Honey

Don’t forget the soy dogs to barbeque!

- - - - - - - - - - - - - - - - - - - - - - - -

You’ll feel swell

You’ll feel sweet

Eating fruit, beans & greens

And whole wheat

Be astute

Substitute

Veggie Burgers

Try them on a whole wheat bun

With ketchup!

___________________

(To the tune of “There’s No Business Like Show Business”)

There’s no protein

Like soy protein

Here’s some facts

You should know

Soybeans help to lower your cholesterol

That means that they’re healthy for your heart

Eat them plain or bake them in a casserole

Here’s some good cookbooks

To help you start

So you’re thinking

What’s Anne drinking

To leave a message like this?

Soymilk with added calcium and B12 too

For healthy hearts it’e the perfect brew

Leave me a quick message, I’ll get back to you

With a recipe for tofu!

Judy Doherty

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.