Anita's Healthy Tips
When you look down at your dinner plate, does it stimulate your senses? Creamy textures, crunchy goodness, rich vibrant colors that look inviting on the plate - food that is pleasing to the eye as well as the taste buds!
Eating well is more than “what’s for dinner”. It’s no surprise that that fruits, vegetables and dark leafy greens are at the top of the list for good nutrition. The more vibrant the color, the more antioxidants and phytonutrients that food contains which translates in to YESSS for your cells!
Enjoy the Fall Harvest
Fall is a perfect time to make use of all the colorful vegetables and fruits that are in abundance. What’s in season now? Acorn squash, beets, carrots, pie pumpkins, pomegranates, pears, kale, collard greens, butternut squash, swiss chard, spinach, celery, turnips and brussel sprouts, to name a few. Roast them, lightly steam or saute them for crunchy goodness or eat them raw in a salad for even more goodness.
I am very visual and aware of the total picture of the meal. Are the textures different and pleasing? Do I have different colors on my plate? If I make a creamy mashed sweet potato for instance, I would balance that creaminess with something textured, like maybe lightly steamed or sauteed broccoli. So, now I have orange and green on my plate and I top it off with a small piece of wild caught white fish or pastured chicken from the farm and my meal is pleasing to my eye as well.
To keep nutrient loss at a minimum try eating your vegetables a little less cooked than usual - you may find that you like the crunch! Soggy vegetables are worthless...in my opinion!
Enjoy your meal with an appreciation for the rich health-giving colors on your plate!
Anita Capizzi, RN, CHC, is a Certified Health Coach at National Integrated Health Associates and graduate of the Institute for Integrative Nutrition. Her philosphy is to meet people where they are and upgrade their level of holistic nutrition and wellness.