Plan Ahead to Eat Healthy

June is 'National Fresh Fruit and Vegetable Month'!  Celebrate by planning ahead to eat healthy and adding more color into your diet.

A simple way to add more color to your meals is prepping your ingredients ahead of time. Make a plan to wash, prep & store the fruits and vegetables you’ll need for the coming week, so you’re prepared for healthy meals and snacks.

1. Keep sliced vegetables in a container in the fridge for a quick and easy snack (carrots, cucumbers, peppers.)

2. Pack sliced fruits or vegetables when you're on-the-go to help avoid fast food and vending machine temptations. Grapes are a great no-mess option.

3. Before grocery shopping, create a meal plan for the week and make a list of all the items you will need to buy, including quantity.  Include a variety of colored food.

Learn more at http://heart.org

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When you enroll in a Medical Weight Loss Clinic program, the length of your program will be determined by you and the staff based on the amount of weight you want to lose and how quickly you want to lose it. Your actual weight loss will be determined by many factors, including, but not limited to: your medical circumstances, the plan you choose, adherence to the meal plan and use of nutritional supplements. Your goal and program duration information will be given to you in writing at the time of enrollment. As your program progresses, the rate you lose weight may change and you will have the opportunity to discuss this at every daily visit with your weight loss consultant, where changes to your meal plan and/or program can be made.