March is National Nutrition Month® and this year’s theme is “Eat Right with Color”Just as a painter uses a variety of colors to produce an artistic masterpiece, choosing colorful foods can lead to a masterful diet! Although a gluten free option, I am not talking about sprinkling multi-color M & Ms® on your plate. For a healthy diet, it is recommended that half of your lunch and dinner plate be filled with fruits and vegetables. This is easy to accomplish following a gluten free diet, since fruit and vegetables in their natural state are gluten free!
Eating right with color increase both nutrient and eye appeal. Colorful foods are generally a nutrient dense choice.
Green Foods: such as kiwi, avocado, grapes, broccoli, asparagus and spinach provide antioxidants and folate.
Purple/Blue Foods: such as blackberries, blueberries, eggplant and purple cabbage provides antioxidants and may have some anti aging benefits.
Red Foods: such as pomegranate, cherries, red grapes, red peppers and tomatoes are sources of lycopene and anthocyanins and may help maintain a healthy heart and reduce cancer risks.
Orange and Deep Yellow Foods: such as apricot, mango, peach, carrots and sweet potatoes promote healthy vision and immunity by providing vitamin A and vitamin C.
Add some color to your diet! To access some gluten free recipes and other resources click the National Nutrition Month's site here.
Debbie Jongkind, RD, LDN Registered Dietitian
1 comment:
When Bob and I were first starting out eating gluten free we took a class by the dietician at a local grocery store called Eat Your Colors. Eating enough fruits and veggies is so important and thinking of a rainbow is a fun and easy way to help us to do so. Thanks for the reminder.
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