Well, fall is in full swing, and what better way to celebrate is there than with a fresh new handout?
This handout addresses seasonal MyPlate lessons, tasty fall recipes, and the produce that people won't want to miss this fall. It even has a sample plate filled with fall foods.
Here's a little preview...
Seasonal Eating with MyPlate
MyPlate is the USDA’s guide to healthful and balanced eating at each meal. You can follow it by dividing your plate among fruits and vegetables, whole grains, lean and varied protein and low-fat dairy.
The photo in this post features a sample plate that follows MyPlate’s proportion advice. You can see the small serving of turkey, surrounded by whole grain stuffing, veggies, and cranberries. Other seasonal foods include…
- Acorn Squash
Recipe: Fall Salad
Place 4 cups of washed and dried baby spinach in a large salad bowl and set aside.
Pour 1 teaspoon of olive oil into a non-stick skillet and heat it over medium-high heat. Add 1 teaspoon of garlic and 1 cup of sliced onion and sauté until golden, about 2 minutes.
Add 2 cups chopped cauliflower and sauté for 2 minutes, then pour in 2 cups of diced tomatoes, 2 cups of cooked small red beans, 2 tablespoons of red wine vinegar, 1 tablespoon of water, 1 tablespoon of fresh basil (minced) and some freshly cracked black pepper.
Stir until heated through, about 2 or 3 minutes. Pour the heated beans and veggies over the spinach and serve. This salad also goes well over pasta or brown rice.
Heeeeeeeeeere's the handout!
Did you know that this handout was originally developed to accompany the brand-new Fall Bulletin Board Banner? Check it out!
Finally, don't miss these other brand-new resources...
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.