How do you MyPlate?

Eating the MyPlate way is a goal I strive for with each meal. Like many people out there, getting enough fruits and vegetables on my plate can be a bit of a challenge. I am really good about dairy (we have a glass with every meal, eat cheese and yogurt), grains (nearly all the grains in my house are whole grain) and protein (meat, fish, eggs, beans, nuts – we eat them all), but I don’t always have enough in the fruit and vegetable category.
myplate_green
I also worry about the meals my children eat when they are away from home. So, my goal for the meals that I do eat with them, is to make up for any possible shortcomings. Each Wednesday I am blessed to be able to spend at home with my children. So this past Wednesday, when faced with what to make for lunch, I took on the MyPlate challenge with gusto!

FishMangoStrawberryPeas
Since our fridge was looking sparce in the leftovers department, I decided to make a quick meal. There are two proteins that are my go-to quick proteins: eggs and fish. We had eggs for breakfast, so fish it was! I baked up dill chip tilapia fillets and served them with fresh mangos and strawberries (I was in the middle of cutting them up to dry for snacks), one of my kids’ favorite vegetables, “power pellets” aka peas and a glass of milk.

What a beautiful plate my 4-year-old had. The colors alone had him running to the table. So I challenge you on your next meal to try to eat the MyPlate way.

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About thisRDeats

A mix of realism, humor, tips and delicious recipes. I am a mother, wife, passionate sewer and registered dietitian. I want to show people that food is medicine and getting back in the kitchen is the key to health. I love everything about food: gardening, shopping, cooking and most of all, EATING! Notice that "dishes" isn't on that list.... Food isn't perfect. It nourishes our minds, bodies and souls! As a blogger, journalist, speaker and broadcast professional, I enjoy talking about food and nutrition for websites, television, radio, magazines, and newspapers. I also work with companies to provide customized nutrition education and recipe development.
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