FORGIVE ME WHILE I geek out a little about nutrition.
Remember the old USDA Food Pyramid?
With grains comprising the largest bottom layer, then fruits and vegetables, then meat and dairy with a tiny little bit of fats and oils on the tip top.
It was designed to encourage a grain based low-fat diet.
A few years ago, the pyramid was replaced with Choose My Plate, a simple pie chart with a new message.
Half your plate at every meal should be filled with fruits and veggies.
I don’t know about you, but I rarely sit down to a meal on a plate where all the various food groups are separately arranged in a pie chart fashion.
More likely we have a casserole or stir fry where various food groups are all mixed up together.
Because I am preparing some recipes for a cooking class this summer through WSU Extension and the Sequim Food Bank, I decided to dig into this topic and make a tangible example of a My Plate meal.
I looked up serving sizes on the myplate.gov website.
The photo in this article is a My Plate compliant deconstructed Chop Chop Salad that could serve as 1/3 of the daily recommended nutrition for a female adult.
I wouldn’t take the trouble to weigh everything out like this every day, but once in a while, it is an enlightening project.
Betsy Wharton is the proprietor of the Clallam Canning Co., a local purveyor of artisan pickles and other farm to jar goods. You can find her and her products at the Sprouting Hope Greenhouse at 826 E. First St. in Port Angeles. Or contact her at [email protected]