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Oct 31, 2024
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When putting together a balanced meal, filling half of your plate with non-starchy vegetables, a quarter of your plate with carbohydrate foods, and the last quarter with lean protein is recommended.[1] Here's a recipe for a meal including non-starchy vegetables, carbohydrates, and protein as recommended by the American Diabetes Association:[2]
2 slices turkey bacon
1/2 ripe avocado
2 slices whole wheat bread
1/8 tsp salt
1/8 tsp pepper
1 plum tomato
1/2 cup nonfat plain Greek yogurt
1 handful blueberries
Looking for alternative ingredients to fill out your plate? Beans, dried peas, and legumes are a source of lean, plant-based protein that is affordable, nutrient-rich, and also provide some carbohydrates.[3] Fish high in Omega-3 Fatty Acids DHA and EPA (sardines, herring, mackerel, trout, tuna) also provide lean protein and should be prepared through baking, broiling, or grilling to avoid adding extra fat through frying in oil.[3] Whole grains, winter squash, and citrus fruits are sources of carbohydrates that contain essential nutrients, and dark leafy greens like spinach and kale are another way to fill your plate with non-starchy veggies.[3]
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Graham has a degree in film with a focus on screenwriting from the University of California, Santa Cruz. He enjoys learning new things and finding the best, most engaging way to communicate them to a wide audience. Graham appreciates simplicity in life and nutrition, and wants to find the easiest, no-stress ways to stay healthy.
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Science and Health Educator
As a member of the Medical and Scientific Communications team, Sandra educates healthcare professionals and consumers on nutrition, supplements, and related health concerns. Prior to joining Pharmavite, Sandra worked as a clinical dietitian at University of Chicago Medicine in the inpatient and outpatient settings. Sandra received her Bachelor of Science degree in Nutritional Science, with minors in Spanish and Chemistry from the University of Arizona in Tucson, AZ. She earned her Master of Science degree in Clinical Nutrition from RUSH University in Chicago, IL. As part of her Master’s program, Sandra performed research on physical activity participation and correlates in urban Hispanic women.
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