Place whole grains/pasta/starchy vegetables on one-fourth of the plate.
Serve a palm-sized portion of protein (poultry/lean meat/fish/beans) on another fourth.
Fill the remaining half with non-starchy vegetables.
Reduce portion sizes by using smaller plates.
Plate the cooked portion of the meal and place a big bowl of fresh leafy greens and colorful raw vegetables on the table.
Plating food at the stove reduces the use of serving bowls.
Reduce portion sizes by using smaller plates.
Plate the cooked portion of the meal and place a big bowl of fresh leafy greens and colorful raw vegetables on the table.
Plating food at the stove reduces the use of serving bowls.
Wash fewer dishes and save money over time.
