Get Your Plate in Shape: Lunch
We’re continuing our celebration of National Nutrition Month -- last week we gave you breakfast options that follow the USDA’s MyPlate guidelines; this week: lunch.
We’re continuing our celebration of National Nutrition Month; last week we gave you breakfast options that follow the USDA’s MyPlate guidelines; now on to lunch.
The guidelines for lunch are pretty similar to breakfast. You want to make sure half of your plate is filled with fruit and veggies, ¼ with grains and ¼ with lean protein. Although the MyPlate photo shows milk as a side beverage, it’s not a must at every meal. You can get in your dairy in the form of low-fat or nonfat cheese or yogurt too.
- Chicken and Bean Burrito Verde
- Side green salad with 2 tablespoons of vinaigrette dressing
- An orange
- Grilled Thai Beef Salad
- 1 cup soy, low-fat or nonfat milk
- Winter Fruit Salad
- Mix-and-Match Turkey Burgers
- 1 cup sliced peppers and cucumbers
- Slow Cooked Pineapple
- 2 slices 100% whole wheat bread topped with 2 tablespoons of natural peanut butter and 1 tablespoon jam.
- 1 cup baby carrots
- 1 cup soy, skim or low fat milk
- Small banana
- Mustard Roasted Salmon
- ¾ cup cooked couscous
- Garlic Sautéed Spinach
- 1 cup diced melon
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Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby's full bio »
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