The do’s and don’ts can make healthy eating seem complicated, too expensive and boring. At harvest home, we found easy ways to help you eat healthy and delicious. Like most of you, we’re busy, so let’s keep it simple.
MyPlate is a visual tool that can help you build your plate for you or your family. Half of what you eat should be fruits and vegetables. The other half of what you eat should be divided between healthy protein and grain or carbs. What do you eat in a day or a week?
Simple steps to better eating: Better taste and better health
“Freshen up” your food. Make small changes and gradually get healthier.
Step #1 Simply change the balance of what you eat. A little less meat and a lot more vegetables (Watch out for the chips and candy. Too much could ruin everything)
Step #2 Cook your own food. Not only will you save money, but you’ll also get the taste only you enjoy.
Step #3 Plan your meals before you shop. Look for chicken or fish that’s on sale. Get the freshest vegetables and fruits from a harvest home market near your neighborhood. Stay within budget by using your S.N.A.P/EBT card and Health Bucks
Step #4 Cut back on packaged foods with hidden “dangers” like sugar and fat that don’t get you through a busy day. They are costly and actually slow you down. Try veggie sticks like carrots or celery with a side of Hummus, delicious and satisfying.
Harvest Home’s FOOD TALK blog provides recipes and tips for making tasty food that can help you achieve a healthier lifestyle. Join the conversation and let us know what you think in the comments section. Together we can all have fun this summer while staying healthy.
Planning MyPlate
RECIPE: CHINESE RAMEM COLE SLAW
A Summer favorite with a different twist.
INGREDIENTS:
5 cups shredded cabbage
2 cups chopped broccoli
1 cup shredded carrots
1/2 cup chopped green onions
3 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoon oil
1 package ramen noodles crushed, discard seasoning packet (optional)
1 tablespoon soy sauce
TO MAKE:
In a large bowl, combine cabbage, broccoli, carrot, green onions and uncooked ramen noodles.
For the dressing, combine vinegar, honey, oil and soy sauce, in a small bowl. Stir well.
Pour dressing over salad. Toss to coat. Refrigerate until served.
Refrigerate leftovers within 2 hours.
TO MAKE A MEAL: Add a can of tuna or bits of cooked chicken
TIPS: HEALTHY IN A HURRY
Use brown rice instead of white rice. Brown rice has more fiber and nutrition and no artificial additives.
TRY COCONUT RICE:
1 ½ cups brown rice
1 can coconut milk
½ teaspoon salt
TO MAKE
Rinse rice. Add it to a pot with coconut milk, salt and 2 ½ cups of water.
Bring to a boil, lower heat and simmer covered with a tight lid for about 20 minutes.
Turn off the heat, leave the cover on and let sit for 10 to 15 minutes.
VEGGIES MAKE A MEAL
Plan meals with the vegetable as the main ingredient.
Then add enough meat for some flavor and a slightly hardier dish.
Cook greens you like: collard greens, spinach or kale.
Add your favorite beans like chickpeas or black-eyed peas.
Season to your taste, then add cooked chicken or beef for more flavor and a bit of protein.
In a hurry? Toss a can of tuna into your veggie dish for extra protein.
