Keeping meals colorful

We've always heard that if you're trying to eat well, try and keep lots of color on your plate from various food items (food items that aren't artificially colored). It's a good way to work a variety of fruits and vegetables into your diet, and keep you from having horrible-brown-plate-syndrome... where there is no color in your meal.

It's hard to train your brain away from that "one meat, potatoes/rice/pasta, and corn" mentality sometimes, though... and it's so easy to just grab chips or crackers when you've made a sandwich... or grab something "easy" in the first place and not take the time to cut up fruit or veggies. I've made a conscious effort to really represent the fruits and veggies this week.

I've been taking full advantage of the strawberries and peached/nectarines that are sooooo good this time of year.

Broccoli + eggbeaters + 1/2 serving of chopped chicken lunchmeat + 1/4 cup of shredded 2% cheese
Strawberries
Milk




Whole wheat sugar-free bread + peanut butter + Polaner sugar-free all fruit strawberry preserves
Steamed broccoli + parmesan cheese



a couple of different bagel/cream cheese fruit combos (I've been having the Thomas brand whole wheat bagels and fat-free philly cream cheese)







Scrambled egg sandwich and berries