THIS MONTH
In the pages of Wellspring, we share expert advice from some of the community’s most popular and competent dietitians and nutritionists. In this column, you get to see how they practice what they preach in their own kitchens. Pull up a chair at “My Table” and join the chat.
PLANT FOOD During this season of vibrant colors outdoors that deepen our appreciation of the beauty and bounty of nature, let’s talk plants—the edible kind. What are your three favorite fruits and vegetables that make the most frequent appearance in your diet?
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It’s hard to pick just three! We always have lettuce, cucumbers, red onions, and peppers available for a quick, great-tasting salad that goes with everything. We’re also always stocked with apples and bananas for a quick snack. Mangos are a favorite too, and they complement any dish. It seems we love them all!
Tanya Rosen, MS, CPT
Gila Glassberg, RDN, CDN, Certified Intuitive Eating Coach
Compiled by Shiffy Friedman
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Baby carrots, celery sticks, and apple slices are easy to prepare and go well with a serving of peanut butter. This combination offers a healthy fat and a perfect amount of protein, carbs, and natural sugars to keep you satisfied and energized until your next meal.
