The hyper-observant may remember a passing reference in this post to a series of morning radio segments I’ve been doing. If so, wow. I’m impressed. You pay attention.
During one of my recent segments, I mentioned a concept called vegetable stagnation. No, this term isn’t one you’ll find in a nutrition textbook – I made it up. Veggie stagnation refers to the process of buying the same vegetables over and over, preparing them in the same way each week, and then wondering why veggies are so boring. We experiment with ways to eat funky grains and tempeh and Kobe beef, yet we don’t have the same curiosity about vegetables.
That’s why it’s time for
Let’s take a gander at MyPlate and why it’s so awesome.
The idea behind MyPlate is by filling your plate with foods in the proportions suggested, you’ll eat plenty of nutrient-packed fruits and veggies and a moderate amount of protein and grain-based carbohydrate.
Note I’ve grouped together fruits and vegetables because we tend to eat either one or the other at meals (e.g. fruit at breakfast, veggies at dinner).
Let’s take a look at our plate.
Not bad! When I plated this meal, I wasn’t thinking about MyPlate, yet I automatically laid out the foods in the appropriate pattern. The mind of a dietitian, folks.
(Really, I’m surprised I don’t dream about little MyPlates.)
Let’s lay the MyPlate template over our meal (and for those of you wondering, yes, that is the spiced chickpea and orzo salad I posted earlier. There’s enough orzo in there to count as a grain, even though it also contains cauliflower & carrots. Think of those as bonus veggies. The recipe for the extra-special protein part is coming up soon.)
(Incidentally, whenever I hear the word stagnation, I immediately think of Mallock the knacker in the James Herriot stories proclaiming, “stagnation of t’lungs!” (which is a concept in Traditional Chinese Medicine. The more you know.))
(I am now on unnecessary parenthetical statement number five. Back to MyPlate.)
There it is: veggie stagnation. When vegetables are an afterthought, they tend to be bland, or overcooked, or either carrots, broccoli, or lettuce (which, incidentally, is often what kids go for, too. Interesting.) A pile of green lettuce with perhaps a drizzle of the same dressing that’s been in the fridge since the last ice age does not inspire love of nutrient-packed veggies. How can I make this meal more interesting?
If I were to plead a do-over, I might try something else completely: a wilted salad with feta and capers, green beans sauteed with black mustard seed, roasted peppers and tomatoes over spaghetti squash. Possibilities? Endless.
As I’ve already plated the most boring salad in existence, we’ll have a job working with what we’ve got. So I tossed on some toasted almonds, sliced homegrown tomato, and homemade blue cheese dressing (recipe forthcoming).
This salad was so delicious, I ate it first. And that’s a victory in MyPlate book.
You, too, can be a Salad/Veggie Master! My mission for you this week: At the grocery store, choose one new vegetable you’ve never tried before or haven’t had in a while and make it exciting. Search online for recipes, or check out the recipe database on this website for veggie-prep suggestions. And feel free to email me if you need a jump-start. I would be honored to be a part of your veggie explorations 🙂
Enjoy your weekend!
Q: What’s your favorite veggie? What’s a veggie you want to try?
P.S. If you’re more the cookbook type, check out James Peterson’s Vegetables for a comprehensive veggie preparation guide. I reach for it whenever I suffer from veggie stagnation and it’s never failed me yet.
Previous Update Your Plates:
Tuna Salad on Toast
Pumped-Up Tofu Salad
Spinach and Egg Breakfast Extravaganza
The One Where I Lay a Smoothie on a Plate
The Sorta Combination Plate
The Pizza Edition
The Actual Combination Plate
Tortillas & Wraps