A large salad of greens and other fresh vegetables in season is an easy and nutritious lunch. Vegetables such as eggplants, peppers and summer squashes can be mixed together with olive oil and balsamic vinegar and roasted in the oven. Serve fresh fruit for dessert. Serve them as a fruit cocktail, with some low-fat yogurt or cheese, or simply by themselves. The sweetness they add is a pleasant way to finish off a meal.
Fruits are great as snacks as well.
Cut down on red meats and try to serve smaller portions of fish and poultry. If you're a steak lover, try to save it for a special occasion or a treat. You won't miss large servings of chicken if you use it in a mixed dish or as a kebob with vegetables. Choose a variety of foods from each food group. Variety is the spice of life.