Four years ago the Centers for Disease Control and Prevention and the Produce for Better Health Foundation started a campaign called "Fruits and Veggies -- More Matters." The campaign used the acronym T.A.S.T.E. to encourage all Americans to eat plenty of fruits and vegetables. With the change of season just around the corner, maybe you should see how T.A.S.T.E. suits your tastes.
Be imaginative at breakfast by making fruit smoothies, egg and veggie burritos, and yogurt/fruit mixtures, or putting a new fruit on top of your favorite cereal.
Use leftover veggies in salads or add them to a can of soup. Yesterday's fruit can be mixed into a zesty salad dressing, sauce or fruit salsa to accompany meat.
For on-the-go snacks, keep a variety of bite-size munchies on hand, such as boxes of raisins, fresh grapes or berries, dried-fruit trail mix and frozen 100-percent fruit bars. Cherry tomatoes and carrot sticks with humus can be a tasty and refreshing veggie treat.
Make your plate colorful. A variety of colorful fruits and vegetables provide a wide range of vitamins, minerals and other natural substances that protect you from chronic diseases including stroke, heart disease and some types of cancer.
Choose recipes that teach you different yet simple ways to cook fruits and veggies, including steamed, slow-cooked, sauteed, stir-fried, grilled, poached and even microwaved.
When shopping on a budget, remember that fresh produce is more affordable when it's in season. Look for weekly specials. At a restaurant ask what vegetables and salads are available to substitute high-fat side orders.
If possible, shop at a farmers market with your children or grandchildren. It will be a fun and educational trip, and the produce should be very fresh and economical.
Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. Email her at email@example.com.