March is National Nutrition Month!  What could be better than an entire month dedicated to one of my favorite topics – Nutrition!  It’s also the month we celebrate St. Patrick’s day, one of my favorite holidays.

Each year, the Academy of Nutrition and Dietetics chooses a theme for the month. I also use the month as a way to highlight nutrition. This year, I’m focusing on crating a colorful meal plan.

What Do Colorful Foods Have To Offer?

Eating an assortment of foods and colors helps ensure that we get all of the nutrients we need. That means enough for growth and development, disease prevention and health promotion.  Colors also make the meal look appetizing, adds flavors, texture and health benefits – all things that are far too important to avoid.  So, I challenge you to get started today.

Look at all of the color varieties that we have available to us and try to choose at least three colors at every meal & snack.

Red Foods

Watermelon, tomatoes, cherries, raspberries, strawberries, beets, kidney beans

Green Foods

Pears, avocado, broccoli, green peas, green beans, spinach, lettuce, grapes, kiwi, lime

White Foods

Cauliflower, onions, beans, mushrooms, chicken breast, egg whites, milk, yogurt, cheese, white fish, potatoes, tuna

Yellow Foods

Peppers, squash, corn, zucchini, lemons, pineapple, yellow apples

Blue & Purple Foods

Eggplant, cabbage, grapes, plums, figs, prunes, blueberries, blackberries, raisins,

Orange Foods

Oranges, peaches, pumpkin, sweet potatoes, carrots, salmon, peaches

Brown Foods

Whole grain breads, nuts, seeds, quinoa, whole grain rice, buckwheat, barley

With so many to choose from, eating at least 3 different colors per meal should be a breeze.  Let me know how you’re doing!  Share your favorite colorful meal with me.

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