Registered dietitian Lisa Gibson visited Tim and Elizabeth McCreary and offers these tips, which anyone can follow:
Vegetables that contain less water will last longer in the refrigerator. Try broccoli, cauliflower, carrots and green beans.
Frozen vegetables and some canned varieties pack a big nutritional punch, but watch the sodium on the canned types.
It’s easy to add a variety of vegetables to dishes such as stir-frys, pastas and homemade soups.
Having cut-up fruit in the refrigerator makes it more likely you’ll eat it.
To keep portions in check, designate half the plate for non-starchy vegetables, a quarter for starchy vegetables or whole grains such as brown rice or quinoa, and a quarter for lean proteins such as fish and skinless chicken.
Canned salmon is a great source of protein and omega-3 fatty acids and is a good pantry staple.
Smoothies and juices are often loaded with calories and sugar but aren’t that satisfying — you may be hungry soon after you drink them. Choose whole fresh fruits instead.
— Jeannine Stein
