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March is National Nutrition Month, and this year’s theme is, “Eat Right with Color.” Take time this month to make sure your kids are getting the nutrients they need. Here are some tips to help you and your kids “Eat Right with Color”:

Red: Add strawberries to cereal, or fill an omelet with red peppers and tomatoes. Tomatoes can add extra flavor and juiciness to tuna sandwiches, a grilled cheese, or a turkey sub.

Blue or Purple: Throw some blueberries into non-fat yogurt or oatmeal. Try this blackberry sauce on your grilled pork or chicken: combine 1 pint of blackberries with ½ cup balsamic vinegar and 2 teaspoons of maple syrup or honey, cook until smooth, pour and enjoy.

Yellow: Slice up a banana and put it inside of a peanut butter sandwich. Pineapple can be a delicious treat any time of day. If you buy canned pineapple, choose the kind that is in its own juice, rather than in syrup.

Green: Cut up some green pepper rings to add to homemade whole wheat pizza. You can add red, yellow and orange peppers, too! Ever have frozen grapes? Pop some green grapes into the freezer for a day, and eat them as a frozen treat the next day.

Orange: Cut up sweet potatoes, cover with non-fat cooking spray, add a little salt and pepper, and bake in the oven for 20 minutes for delicious sweet potato fries. To add sweetness to a meal, peal a tangerine and add it to your favorite salad.

White: Use smart pasta – pasta enriched with calcium and fiber. Ask for mushrooms and onions on pizza, or add them to a spaghetti sauce. If you’re looking for a new side dish with dinner, boil cauliflower, drain, and mash like you would mash potatoes. Add a little salt, pepper and milk, and you have yourself a yummy serving mashed cauliflower.

There are many different ways to get fruits and veggies into your diet – whether by color or season! For more ideas on choosing fruits and veggies, visit Fruits and Veggies: More Matters.

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