40-30-30
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Our 40-30-30 Nutrition Principle is designed to help your body keep up with your on-the-go life.

It promotes slow glycemic response, supports muscle recovery, and helps satisfy your hunger with steady, sustained energy.

Pretty good for an on-the-go nutrition bar.

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Recipes
March 07, 2011 | Posted in: Recipes
Color Your Diet

Spring is right around the corner. It is a perfect time of year to color your diet with healthful fruits and veggies and balance your plate with perfect portions to maintain or lose weight.

To get started: Select seasonal salads! Adding a large salad to your daily diet – whether preparing it at home to accompany dinner or putting it together from a salad bar for lunch or a healthy snack idea – can meet two servings (1 cup salad = 1 serving) towards your daily goal of nine servings of fruits and vegetables for the day.

Smart Salad-Tossing Tips:

  • Start with the greens. Almost all greens can make a healthful salad, but the darker the green, the more nutritious it is. Look for leaf lettuce, Romaine, endive, chicory and raw spinach.
  • Don’t panic if iceberg is the only choice. You can still make a healthful salad by adding in colorful and healthful veggies and beans.
  • Lightly steamed veggies make great salad additions. Try cauliflower or broccoli florets, sugar snap peas and carrot coins.
  • At a salad bar, watch for shiny vegetables; it’s likely that they are drenched in oil.
  • Choose toppings with healthful monounsaturated fats such as walnuts, slivered almonds, olives, avocado or soybeans.
  • Use toppings such as bacon bits, croutons and cheese sparingly, if at all.
  • Avoid creamy dressings and mayo-laden offerings. Just two tablespoons of ranch dressing can add 150 calories and 16 grams of fat.
  • Experiment with gourmet vinegars like balsamic, mango- or tomato-flavored vinegar. You can get away with less oil or even no oil due to the burst of flavor.
  • Try salsa in place of traditional salad dressing. Salsas are a powerhouse of antioxidants, fat-free and low in calories. One-half cup of an all-vegetable or fruit-vegetable salsa counts toward your daily goal of five to nine fruit and vegetable servings.

Healthful Salad Toppings:

Topping

  Calories  

  Notable Nutrients

Almonds, 1 ounce

147

  Protein, potassium, magnesium and fiber

Beets, ½ cup sliced

37

  Folate and potassium

Cabbage, red, ½ cup shredded

11

  Fiber, vitamin C, beta-carotene, indoles

Celery, ½ cup diced

8

  Vitamin C and potassium

Chickpeas (garbanzo beans), ½ cup

135

  Protein, fiber, folate, calcium, potassium, zinc

Carrots, grated, raw, ½ cup

22

  Vitamin A, carotenoids and fiber

Chicken breast, 3 oz. white meat

173

  Protein, niacin and vitamin B6

Egg, boiled, 1

78

  Vitamins A, E, B12, D, riboflavin, folate, selenium and zinc. Limit to one

Mushrooms, ½ cup

9

  Riboflavin, niacin, potassium and selenium

Olives, 5 small

20

  Monounsaturated fat and phenols

Salsa, 2 tablespoons

26

  Vitamin C, lycopene

Sunflower seeds, 1 ounce

160

  Vitamins E, B6, niacin, folate, copper, magnesium, zinc, fiber and linoleic acid

Tomatoes, 10 cherry

40

  Vitamins A, C, potassium and lycopene

Tuna, canned in water, 3 ounces

99

  Protein, niacin and omega-3 fatty acids

Research shows that a diet that includes plenty of vegetables, fruits and whole grains can be a powerful tool in weight management as well as in combating chronic diseases like cancer and heart disease. In addition, the fiber and water in plant foods make you feel satisfied without filling you up with calories, and serve as delicious and healthy snacks or meals!. Bon Apetit!

Tags: Balanced Meals, Diet, Dinner, Ingredients, Lunch, Quick & Easy Meals.

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