I am really trying to be better about what foods I eat every day.
The challenge is time. We all struggle with the amount of time we spend on work, the family, errands, to-do’s and so forth.
It is imperative that we take a little time for ourselves, too.
Here are some quick tips!
It’s easier to keep a balanced diet when you have a variety of nutritious foods on hand.
The best healthy choices are convenient, versatile, and tasty enough to satisfy any craving.
Want something creamy? Slice into an avocado.
Need a sweet fix? Nibble some dark chocolate.
The following foods are the healthy-eating go-tos of trusted dietitians. These edibles are packed with nutrients and low in calories, but you just might fool your taste buds.
Go ahead, dig in!
Touts: Belly-flattening monounsaturated fats (MUFAs) that lower LDL (bad) cholesterol and raise HDL (good) cholesterol
“They’re creamy, delicious, and feel like a real splurge, but they’re packed with nearly 20 vitamins and minerals, and the good monounsaturated and polyunsaturated fats. One ounce (3 slices) is just 50 calories.”—Lyssie Lakatos, RD, and Tammy Lakatos Shames, RD, the Nutrition Twins, authors of The Secret to Skinny: Drop a Size and Get Healthier.
Touts: Vitamin K, which helps keep insulin levels steady
“Collard leaves are my new favorite wraps! Just add black beans, brown rice or quinoa, guacamole, and tomatoes. It’s so easy.”—Dawn Jackson Blatner, RD, author of The Flexitarian Diet.
Touts: A flavorful way to stay hydrated (and caffeinated!)
“I love that I can satisfy my sweet tooth with a fruit-essence iced tea without added sugar. I also like to make a chai from scratch with my favorite Indian black tea. Add nonfat milk and sweetener, and my day is that much better.”—Sarah Krieger, RD
Touts: Antioxidants that protect your cells from oxidation
“They’re delicious. They last longer than fresh berries, and frozen berries taste terrific in cereal, yogurt, and smoothies.”—Erin Palinski, RD
Plain Low-Fat Greek Yogurt
Touts: Nearly double the protein and half the sugar found in low-fat yogurt
“It’s so versatile. You can use it to make breakfast parfaits, eat it as a cool snack, or substitute it for sour cream as a healthy base for sauces and marinades.”—Alysa Bajenaru, RD, author of the blog InspiredRD.com.
Touts: Potent flavor packed with a ton of phytonutrients at almost 0 calories
“I grow three varieties of basil and love it. Use it to make pesto—it freezes well—or chop it into broth-based soups, beans, and salads. It makes a dish extra exotic.”—Christine Gerbstadt, MD, RD, author of Doctor’s Detox Diet: The Ultimate Weight Loss Prescription.
Touts: Heart-healthy compounds and 4 g of fiber and 3 g of protein per 1-ounce serving
“I usually crave something a little sweet after a meal, so I try to have snacks that give something back. Try eating dark chocolate (85% cocoa) with a pecan stuffed into a pitted date—it tastes like pecan pie without all of the added sugar and fat.”—Jason Machowsky, RD
Touts: Nearly double the protein and fiber minus half the calories of brown rice
“It’s a great whole grain alternative to brown rice. Farro [is ready] in about 15 to 20 minutes, and you can cook it in low-sodium chicken broth to add more flavor.”—Elizabeth Ward, RD, author of The Pocket Idiot’s Guide to the New Food Pyramids.
Touts: Skin-smoothing beta-carotene and potassium to help control blood pressure
“Being from the South, I grew up eating farm-fresh sweet potatoes in every form—candied, fried, in pies and breads. Today I love them in a variety of sweet and savory ways: baked and simply topped with a generous sprinkle of cinnamon, in sweet or spicy soup, mashed, roasted, and grilled.”—Marisa Moore, RD.