March is National Nutrition month
Take this opportunity to challenge yourself and your family to make steps towards better health through nutrition ~ make a point to fill your plate with different colored fruits and vegetables to reap the rewards of the many phytonutrients they offer.
Color Your Plate
1.Variety abounds when using vegetables as pizza topping. Try broccoli, spinach, green peppers, tomatoes, mushrooms and zucchini.
2. Mix up a breakfast smoothie made with low-fat milk (or unsweetened milk alternative such as almond milk), frozen strawberries and a banana.
3. Make a veggie wrap with roasted vegetables and hummus rolled in a whole-wheat tortilla.
4. Try crunchy vegetables instead of chips with your favorite guacamole or dressing for dipping.
5. Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions.
6. Add color to salads with baby carrots, grape tomatoes, spinach leaves or mandarin oranges.
7. Keep cut vegetables handy for mid-afternoon snacks, side dishes, lunch box additions or a quick nibble while waiting for dinner. Ready-to-eat favorites: red, green or yellow peppers, broccoli or cauliflower florets, carrots, celery sticks, cucumbers, snap peas or whole radishes.
* Tips slightly altered from the Academy of Nutrition and Dietetics
Try these delicious recipes to add some color to your plate!!
