So I forgot to mention this is yesterday’s post but the theme of National Nutrition Month this year is “Eat Right with Color.” In essence, it means load your plate up with lots of colorful fruits and vegetables!
The ADA has provided some great information to start out theme for this month:
“Research is uncovering the benefits of pigment-related phytonutrients — and the colorful fruits and vegetables that supply them. Different foods add a variety of color, texture, shape and flavor to meals and snacks, as well as different nutrients and phytonutrients. Vary the color on your plate to provide a festive and nutritious meal.
Green: avocados, apples, grapes, honeydew, melons, kiwi, limes, artichokes, asparagus, broccoli, green beans, green peppers and leafy greens such as spinach Orange and deep yellow: apricots, cantaloupe, grapefruits, mangos, papayas, peaches, pineapples, carrots, yellow peppers, yellow corn and sweet potatoes Purple and blue: blackberries, blueberries, plums, raisins, eggplant, purple cabbage and purple-fleshed potatoes Red: cherries, cranberries, pomegranate, red/pink grape fruit, red grapes, watermelon, beets, red onions, red peppers, rhubarb and tomatoes White, tan and brown: bananas, brown pears, dates, white peaches, cauliflower, mushrooms, onions, parsnips, turnips, white-fleshed potatoes and white corn.
For videos, tips, games and other resources to help you eat healthfully this National Nutrition Month, visit www.eatright.org/nnm .”
How have I eaten with color?
Another Chipotle Veggie Bowl
Salad at La Hacienda (I didn’t eat the fried tortilla bowl)
OIAJ with grapefruit
School snacks – Banana, Apple, Vitatop, String cheese, Almonds
Oatmeal with Banana (mashed in so you can’t see it), Strawberries, Blueberries, and Almonds
How are you eating with color?
And because I somehow got a day behind already, here is the tip the website provides today:
“This March, celebrate National Nutrition Month by brightening up your salad with colorful additions. Here are ideas for creating a flavorful and nutritious salad:
Leafy Greens such as arugula, green or red leaf lettuce, mixed greens, romaine or spinach provide a healthy base for salads.
Vegetables add texture, color and nutrients. Try artichoke hearts, bean sprouts, beets, bell peppers, carrots, radishes, tomatoes or water chestnuts.
Fruits such as dried cranberries or apricots, apple, blueberries, mandarin oranges, raisins and strawberries add flavor and liven up any salad.
Beans such as black beans, chickpeas, edamame, kidney beans, or navy or white beans add nutrients such as protein.
Extras can also be sprinkled onto the salad, including cheese (blue cheese, cheddar, feta, mozzarella) and nuts (almonds, cashews, peanuts, pecans, walnuts).”
On the fitness front, I’ve decided I don’t like running around Boston. I brought all my running gear to campus with me yesterday to go between tutoring and class but I just did not enjoy running on the streets with all those people. At least I gave it a shot though and squeezed a quick 2 miles.