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Vivienne Aronowitz

Discover Your Healthiest Self
  • About Vivienne
  • Services
  • Events
  • Contact
  • radio interviews 2020
  • Covid 19 and nutrition
  • links to good plant based website
  • The Whys and a Guide to plant based eating- getting started
  • Radio interview
  • Peace Train Rap
  • Recipes
  • Tip Sheets
  • Resources
  • Articles
  • Blog

My Healthy Eating Guidelines

October 13, 2016 in tip sheets

Try to eat 5-9+ servings of fruit and vegetables a day. A serving size is 1 cup raw or 1/2 cup cooked. Look for the most deeply colored vegetables and fruit.

Eat whole grains whenever possible. Look for 3+ grams of fiber.

Watch your calories in beverages. Water or no-cal beverages are best.

Choose the least processed products possible.

Use tempeh, tofu, beans and legumes often to provide protein and other nutrients.

Nuts and seeds are great, but high in calories. Eat only measured amounts of raw and unsalted.

Use small amounts of healthy oils for dressings: olive, coconut, or safflower/grapeseed oil for cooking.

Fresh/plain frozen foods are best. If processed, choose foods lower in sodium (less than 700mg for entire meal) and added sugar (less than 12g).

Rinse canned vegetables to remove any added salt.

Balance your food intake with your energy output to prevent weight gain.

Eat slowly and enjoy every bite!

 

Check out my other tip sheets to maintain these habits outside of your own kitchen.

Tags: healthy eating, guides
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RECIPES

  • October 2016
    • Oct 14, 2016 Kabocha Squash/Pumpkin Salad Oct 14, 2016
    • Oct 14, 2016 Megadarra | A Middle Eastern Rice and Lentil Dish Oct 14, 2016
    • Oct 14, 2016 Lentil and Tomato soup Oct 14, 2016
    • Oct 14, 2016 Chickpea (Garbanzo) Stew Oct 14, 2016
    • Oct 14, 2016 Yam Brownies Oct 14, 2016
    • Oct 14, 2016 Mala’ai Salad Dressing Oct 14, 2016
    • Oct 14, 2016 Mala’ai Zucchini Carpaccio Oct 14, 2016
    • Oct 14, 2016 Cabbage Salad Oct 14, 2016
    • Oct 14, 2016 Easy Peanut/Almond Sauce Oct 14, 2016
    • Oct 14, 2016 Seasoned Tofu Oct 14, 2016
    • Oct 14, 2016 Curry Lentil Soup Oct 14, 2016
    • Oct 14, 2016 Orange Lentil Soup Oct 14, 2016
    • Oct 14, 2016 Tortilla soup Oct 14, 2016
    • Oct 14, 2016 Carol’s Chili Oct 14, 2016
    • Oct 14, 2016 Veggies with Soba Noodles and Peanut-Miso Sauce Oct 14, 2016
    • Oct 14, 2016 Vegan Carrot Cake Oct 14, 2016
    • Oct 14, 2016 Balsamic Reduction Oct 14, 2016
    • Oct 14, 2016 Steamed or roasted vegetables with pureed white bean sauce Oct 14, 2016
    • Oct 14, 2016 Salad Greens with roasted winter squash and feta cheese. Oct 14, 2016
    • Oct 14, 2016 Spring Oatmeal Oct 14, 2016
    • Oct 14, 2016 Coconut Quinoa Cereal Oct 14, 2016
    • Oct 14, 2016 Kale and Quinoa Pilaf Oct 14, 2016
    • Oct 14, 2016 Unfried Rice Oct 14, 2016
    • Oct 14, 2016 Red Lentil- Sweet Potato/Pumpkin Soup Oct 14, 2016
    • Oct 13, 2016 Corn and Bean Salad Oct 13, 2016
    • Oct 13, 2016 Spicy Chickpeas Oct 13, 2016
    • Oct 13, 2016 Banana Muffinettes Oct 13, 2016
    • Oct 13, 2016 Sesame Noodles with Bok Choy + Edamame Oct 13, 2016

Tip Sheets

  • October 2016
    • Oct 13, 2016 Make Those Snacks Count for Health Oct 13, 2016
    • Oct 13, 2016 How to Set Smart Resolutions Oct 13, 2016
    • Oct 13, 2016 Tips to Boost Your Metabolism and Reduce Calorie Intake Oct 13, 2016
    • Oct 13, 2016 Healthy Thoughts For Your Day Oct 13, 2016
    • Oct 13, 2016 How Much Salt? Oct 13, 2016
    • Oct 13, 2016 Thriving With Diabetes Oct 13, 2016
    • Oct 13, 2016 Guide to Healthy Restaurant Eating Oct 13, 2016
    • Oct 13, 2016 Guide to Healthy Party Eating Oct 13, 2016
    • Oct 13, 2016 Shopping Guide for Plant-Based Eating Oct 13, 2016
    • Oct 13, 2016 My Healthy Eating Guidelines Oct 13, 2016

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