A Taste of Hy-Vee: The MyPlate Way

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Before you eat, it’s a good idea to think first about what goes on your plate or in your cup or bowl. At Hy-Vee, we offer a wonderful variety of food, and your Hy-Vee dietitian is here to help you discover those healthy choices. Use MyPlate as your shopping guide to help you plan simple yet balanced meals and snacks that are delicious and nutritious.

1. Focus on fruits.
Buy fruits that are in season for the best quality, taste and value. For example, spring is a great time to purchase strawberries and rhubarb. 

Besides fresh fruit, Hy-Vee frozen fruit, fruit canned in its own juice, and dried fruit (like apricots and apples) are also great options since there is no sugar added to these products.

2. Vary your veggies.Vegetables at Hy-Vee come in many forms. No-salt-added canned vegetables and Steam Quick frozen vegetables are great go-to items that can add color, flavor and nutrition to quick weeknight meals.

Spring is a great time to buy green vegetables such as peas, asparagus, leeks and lettuce. Add baby spinach to salads and pasta sauces, or sauté the spinach with garlic for a quick side dish.

3. Make at least half your grains whole.
This can be accomplished with just a few simple swaps. Choose Hy-Vee 100% whole wheat bread or whole grain bakery bread instead of white bread or bagels; select brown rice to replace white rice (tip: buy the Hy-Vee frozen Steam Quick brown rice). Use Hy-Vee 100% whole wheat pasta.

Stock up on various grains in our HealthMarket like wild rice, quinoa and bulgur wheat, and add one or more of these grains to stews, casseroles and salads.

4. Go lean with protein.
Browse the Hy-Vee meat department for lean cuts of meat like beef sirloin, chicken breast and pork tenderloin. Choose 93%-lean ground beef or turkey when making burgers. 

For meat alternatives that still provide a good amount of protein, try tofu in stir-fry or frozen veggie crumbles in pasta sauces. Add Hy-Vee no-salt-added beans or shelled edamame to soups, stews and salads, or use these beans to make hummus or creamy dips.

Eggs are also a great source of protein. Enjoy eggs at breakfast, bring one or two hard-boiled eggs to work or school for an easy go-to snack, or create a frittata for a simple supper.

5. Get your calcium-rich foods.
Choose milk with 1% fat or less, Hy-Vee 2% shredded cheese and fat-free yogurt. Crumbled cheeses like feta are also a good option for finishing salads or topping flatbreads.

Enjoy this dinner idea that includes all five food groups (and provides a taste of Hy-Vee!):

Sweet Potato and Black Bean Burritos
Serves 6

All you need:

  • 4 cups peeled, cubed sweet potatoes
  • 1/2 tsp salt
  • 2 tsp Hy-Vee Select extra-virgin olive oil
  • 2 large yellow onions, diced
  • 4 garlic cloves, minced
  • 1/2 cup Hy-Vee dried cranberries (or raisins)
  • 1 tbsp Hy-Vee ground cumin
  • 1 tbsp Hy-Vee ground coriander
  • 1 (15 oz) can Hy-Vee no-salt-added black beans, drained and rinsed
  • 1/2 bunch fresh cilantro, chopped
  • Juice of 1 lemon
  • 1 tsp salt
  • 1 cup Hy-Vee 2% sharp cheddar cheese
  • 6 (8-inch) Hy-Vee multigrain tortillas
  • Hy-Vee salsa
  • Hy-Vee light sour cream and pickled jalapenos, optional

All you do:

  1. Preheat oven to 350 degrees.
  2. Place sweet potatoes in a medium saucepan with 1/2 teaspoon salt and cover with water. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
  3. While the sweet potatoes cook, warm the oil over medium heat in a large skillet or saucepan and add the onions and garlic. Cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the cumin and coriander and cook for 2 minutes longer. Remove from heat and set aside.
  4. In a food processor or blender, combine the black beans, cilantro, lemon juice, salt and cooked sweet potato and puree until smooth.
  5. Transfer the sweet potato mixture to a large mixing bowl and mix in cooked onions, cranberries, spices and cheese.
  6. Coat a 9-by-13-inch baking dish with cooking spray. Spoon 2 to 3 scoops of filling in the center of each tortilla and roll up. Place each burrito in the baking dish seam-side-down. Cover tightly with foil and bake for 25 minutes. Serve topped with salsa and other garnishes as desired.

Nutrition facts per serving: 410 calories, 9g fat, 3.5g saturated fat, 0g trans fat, 15mg cholesterol, 1090mg sodium, 68g carbohydrate, 11g fiber, 17g sugar, 15g protein.

Daily values: 260% vitamin A, 20% vitamin C, 25% calcium, 15% iron.

Source: adapted from Epicurious.com.

The information is not intended as medical advice. Please consult a medical professional for individual advice.

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