Lean cuts of beef and pork-- with fat trimmed, poultry without skin, dried beans and peas, lentils, tofu, egg whites, egg substitutes, fish and shellfish, tuna canned with water
Egg yolks, fish sticks, tuna canned in oil, poultry with skin, chicken nuggets, turkey hotdogs or bologna, nuts, peanuts, and peanut butter
Prime grade meats, duck, goose, dark poultry meat, bacon, sausage, scrapple, bologna, salami, hot dogs, ribs, organ meats, fried meats
Chef Meg moves strawberries from the dessert course to the salad course. Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach and crunchy toasted almonds. This dish was inspired by a member-submitted recipe. She reduced the amount of sweetener used and then increased the vegetables to ensure you'd get a full cup of fruit and vegetables. TIP: Instead of slicing strawberries for the salad, quarter them. Quartered strawberries are easier to pick up with a fork!
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