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National Nutrition Month
March is National Nutrition Month, according to the Academy of Nutrition and Dietetics, and the theme for 2012 is "Get Your Plate in Shape." So what can we take from this? I like to advise people to arrange their plates like this:
Half the plate (or half the volume, if you are using a different vehicle (bowl, blender, etc.) would be VEGETABLES, such as: arugula, beet greens, broccoli, bauliflower, lettuces (but not iceberg!), snow peas, summer squash, watercress, asparagus, Brussels sprouts, celery, collard greens, eggplant, jalapeño peppers, mushrooms, radishes, shallots, Swiss chard, cabbage, endive, green beans, kale, mustard greens, radicchio, spinach, fennel, kohlrabi, nnions, spaghetti squash, turnip greens, bell peppers (red, yellow and green)
One quarter of the plate (or percentage of the meal) would be PROTEIN: chicken, turkey breast, grass-fed beef, organic cage-free eggs, organic low fat cheese, whey protein (cool, processed and from grass-fed cows), Greek-style yogurt, Pea, rice, and hemp protein blends
For the remaining quarter of the meal, half of that (so one eighth each) would be HEALTHY FATS and the other eighth would be either HIGH FIBER STARCHY CARBS or LOWER GLYCEMIC FRUITS.
A serving of healthy fats is: A serving is usually a third of a large avocado, 10 nuts, 1 tbsp of nut butter, ¼ cup of coconut milk, 1 tbsp olive oil (or other cold-pressed oil)
High Fiber Starchy Carbs include: jicama, squash (acorn, butternut, winter), lima beans, turnips, black beans, great northern beans, navy beans, yellow beans, bulgar (tabouli), steel cut oats, whole grains, whole grain tortillas, legumes (chick peas, kidney beans, lentils, split peas, white beans, etc.), barley, millet, artichokes, pumpkin, brown rice, rye, whole grain breads, Ezekiel bread, yams or sweet potatoes, buckwheat (kasha), whole grain cooked cereals, Wasa crackers
Lower Glycemic fruits include: berries, apples, cherries, grapefruit, pears, peaches, apricots, nectarines, kiwi fruit, passion fruit, lemons, limes, persimmons, nectarines, plums, oranges
Bon appetit!
Article by Christina Rutheiser, CNHP
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