50%
Non-Starchy Vegetables: Broccoli, cauliflower, spinach, lettuces, celery, zucchini, spinach
Protein: Prioritize plant-based: beans, lentils, tofu, chickpeas (1 cup) 4 ounces chicken, beef, pork, shrimp, fish, eggs, dairy
Healthy Starches (1/2 cup): Fruit, beans, whole grains
(oatmeal, quinoa), starchy vegetable (root vegetables)
25% 25%
39
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