1. Principles of Menu Planning
Variety, Nutrition, Flexibility, Necessary Equipment

2. 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

3. 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

4. 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

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