Principles of Menu Planning Variety, Nutrition, Flexibility, Necessary Equipment All images are available on www.google.com with a Creative Commons 0 License.

Try a variety of recipes Vary your vegetables Switch up your cooking methods Choose new ways to flavor with less fat: herbs and spices Introduce new food cultures

Include foods from all of the food groups Nutrition Include foods from all of the food groups Fill half your plate with fruits and vegetables Eat whole grains Go lean with protein Include calcium rich foods

Plan ahead for busy schedules Flexibility Plan ahead for busy schedules Prep meals ahead of time Keep frozen vegetables on hand Double and freeze smaller meal portions Plan weekly menus and shop once

Have healthy cooking equipment on hand Necessary Equipment Have healthy cooking equipment on hand Indoor and Outdoor grills Air fryer Sauté Pan Steamer