The Dietitian’s Meal Plan: October 13, 2014
A healthy diet will allow us to look, feel and perform our very best. Think about planning a healthy diet as a number of small, manageable steps rather than one big drastic change. Set yourself up for success by approaching the changes gradually and with commitment. You will feel the changes sooner than you think! Use these recipes to cut through the confusion and learn how to create a tasty, varied, and healthy diet.
Use brown rice instead of white rice for a healthier option.
Thanks to Amanda Head for sharing the Sautéed Zucchini and Cherry Tomato recipe! Top your favorite fish with a little olive oil, salt and pepper before broiling it in the oven.
Substitute ground turkey for ground beef. We also use whole wheat buns or no buns at all.
For a vegetarian version, omit the bacon and substitute low-sodium vegetable stock for the chicken stock.
Red bell pepper
Yellow bell pepper (2)
Sugar snap peas
Leafy greens for salads
Flat leaf parsley
Extra virgin olive oil
Dark sesame oil
Red wine vinegar
Soy sauce, lower sodium
Tomato paste, no salt added
Tomato sauce, no salt added
Crushed red pepper
Chicken or vegetable stock
Slider hamburger buns (whole wheat)
Medium shrimp (12 oz)
Lean ground beef or turkey- 1 lb
Jackie Warren is a registered dietitian and Director of Operations for Corporate Health Partners. She develops weekly dinner meal plans that are kid-friendly to take the guesswork out of healthy eating.
Share your favorite recipe with us, click here.