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Smart choices at the taqueria station

Last Modified: 8/30/2019

March is National Nutrition Month, and we’ll be celebrating with helpful pointers, discussions about diet and videos from the talented team of Parkview dietitians.

First up, we took a field trip over to the Parkview Regional Medical Center cafeteria to explore the taqueria. Mexican cuisine is a fan favorite for most diners and thankfully, it offers a lot of healthy versatility, if you know what to add to your plate. Adrianne Kartholl, RDN, clinical nutrition supervisor, Parkview Health, takes us down the assembly line of ingredients for a flavor fiesta, including vegan and gluten-free options.

Adrianne’s tips for making your Mexican guilt-free:
  • Opt for a salad or burrito bowl.
  • For your base, choose lettuce or brown rice, and pair it with black beans to make a complete protein. This is a great vegetarian option!
  • For a lean protein, choose chicken or one of our smart vegan protein options, such as jackfruit.
  • Roasted vegetables add flavor, vitamins, minerals and fiber.
  • Skip the queso! It’s high in fat and sodium. If you have to have cheese choose the queso fresco, which is lower in fat and sodium.
  • Top your bowl with plain salsa, which is low in calories and fat, but high in flavor.
  • Embellish your entrée with corn salsa, pico and lettuce.
  • Remember you can always halve the portion and add a fresh fruit cup.

 

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