Challenge accepted I've already had peas & carrots with my dinner (there was over 1 portion of peas & about 1/2 portion of carrots) so that's 1 1/2 down!!!!

Yes! Usually not a problem for me but when I'm not planning, restaurant foods can get in the way - this week's definitely produce-heavy!
Addendum for anyone interested, too...
And with regard to the nutrition, I think people sometimes think organic is more nutritious for a deceptive reason - almost anything picked at peak ripeness and not long after harvest is a lot more nutritious - and almost always a lot tastier - than produce harvested early and allowed to travel and hang around for days or weeks. So knowing how to choose produce and where to shop for it's as important as anything.

Peaches, melons, strawberries and tomatoes should have strong enough aromas to smell as you walk by. Melons may have started to look old in places but as long as they're not visibly moldy, if they smell strong, you should be in for an awesome melon.

Deeper colors in produce (also often seen in organic produce, due to the natural side effects of the organic growing restrictions rather than necessarily the lack of pesticide - which is also a good thing!) generally correspond with better flavor and usually more nutrient content - so if you compare a dull/pale green, big, flaccid green bell pepper with a darker, shinier, harder (possibly smaller) one, the taste and aroma is worlds apart (i actually grew up hating green bell because I mainly only ever had the first kind). So look for fruit and veg that's heavy for its size (as citrus, onions, garlic), firm and shiny, with deep color and no blemishes from age/rot ("bug" scars or irregular growth are not an issue). Size can be a counterintuitive indicator of taste and nutrition - lots of modern strains bred to grow big, fast (and to resist decay off the vine) lose characteristics of depth of flavor and potentially nutrient density compared to produce growing slower, and possibly not as large.

This morning I had tomato, spinache, and mushrooms with my eggs.
For lunch I have a salad with snap peas, tomato, and cucumber.
For dinner I will have an artichoke and asparagus with salmon.
I also had 1 cup of fruit with breakfast and have another cup for a snack later.

I think I'm good to go for this goal!!

Will do, have cherry tomatoes for snack and carrots, will eat a nice salad with dinner. :flowerforyou:

Done. Today's menu includes: blueberries, strawberries, carrots, and celery. I also have a big salad for dinner.