Nutrition Month 2009:
How To Dress Your Plates with Color
Colorful foods tend to fall into the fruit and veggie category. These food choices bring crunch, flavor and a vitamin packed punch to any plate, whether breakfast, lunch or dinner.
Bananas, blueberries and strawberries are a wonderful addition to oatmeal, fruit salad or mixed with low-fat yogurt.
Red or green apples and celery with a spread of peanut butter are a hit at any age.
Sauteed colored peppers, mushrooms or squash (sauteed with a 1 Tbsp of olive oil , a dash of salt and thyme or another favorite savory herb for five minutes on medium heat) are an easy accompaniment to chicken, burgers or pork steak with orzo, couscous or penne, to name a few.
These same vegetables plus steamed broccoli can kick it up a notch with your own personal pizza or a tossed salad.
Look for fun and exotic fruits - like kumquats, mangos and pomegranates for your kids or other family members to try - exposing their palate to new horizons.
Featured Dietitian:
Jamie B Daugherty RD, LD
Nutrition therapist with five years experience specializing in sustainable local food choices and flavorful balanced meal options at St. Louis University, as well as consulting with disordered eating habits and general wellness.
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