Sandi Kaplan, MS, RD, Associate Director, Clinical Development & Support:

March is National Nutrition Month, and this year’s theme is “Eat Right with Color”. Different colored fruits and vegetables have different health benefits, so the more color we eat, the better.

In my informal survey of what this means to my family and friends, I heard my fair share of comments like “Permission to eat more M&Ms” or “Lucky Charms, here I come.” When the conversations turned serious, people consistently mentioned how hard it can be to eat enough colorful fruits and veggies, especially with schedules so busy and home-cooked meals a rarity.

I wish I could say that I don’t relate, but the truth is I most definitely do.

Here are some strategies I use to keep colorful foods of the healthy variety on my family’s plates.

• In the summer I tend to shop at my local farmer’s market, but at this time of year, I rely on online grocery shopping to keep fresh produce in the house. I can place my order late at night, and by early morning a box full of fresh produce, such as red or yellow bell peppers, cucumbers, salad greens, and carrots, is at my front door.

With these vegetables, some low-fat salad dressing, and a can of beans, I can whip up a salad in no time at all. I love the ready chopped coleslaw packages that include red cabbage and shredded broccoli stalks. Add a low-fat Italian dressing or some low-fat mayo and you’ve got a highly nutritious salad ready to be eaten.

• I also fill my freezer with frozen veggies. Broccoli, cauliflower, spinach, mushrooms, and green beans are always on hand to be microwaved or steamed as a side dish to a meal. Try doubling the portion of the veggies on your plate and enjoy.

• On our kitchen counter at this time of year are yams and sweet potatoes, as well as small purple potatoes and red onions. I slice them, toss them in a little olive oil and paprika, and then roast them in the oven at 400 degrees until ready to eat.

• Fruit is easier for my family. We keep bananas, apples, oranges, and pears around this time of the year and make winter fruit salads to have for dessert and school lunches. We also stock up on frozen organic berries when they go on sale.

I have been known to blend frozen berries, a banana, some frozen spinach (when thawed), and a little water, and then put the mixture into popsicle containers and freeze. The kids think green popsicles are very fun to eat!

• Sometimes for dessert I’ll core an apple and fill the center with dried cranberries and raisins. Then I’ll sprinkle some cinnamon and nutmeg on top and bake in the oven or microwave until the apple is tender. This yummy treat makes the whole house smell delicious.

Start your own “Eat right with color” campaign with these strategies or a few of your own. Try tracking the fruit and veggies you eat to see how many different colors are in your diet.