These days, serving nutritious, tasty menus with five daily portions of fruit and vegetables takes some planning. But the winning formula is simple: write the week's menus of everything you intend to offer, check its value and cost, then write a full shopping list.
THE GOOD FOOD PLAN
Plan your menus around foods that are nutritious and filling.
- Pulses (peas, beans, lentils, chick peas) and root vegetables (carrots, parsnips, sweet potato, onions, swede, beetroot) can form the basis of a range of delicious main courses.
- Potatoes are economical, filling and more nutritious than pasta or rice.
- Wholemeal flour and bread are nutritionally better than white, and more filling.
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