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.
