March is National Nutrition Month™. This year the theme is “Bite into a Healthy Lifestyle”.
The Academy of Nutrition and Dietetics creates a different theme every year to emphasize the importance of making healthy food and activity choices, so you can live your healthiest life.
I often hear from colleagues enrolled in our weight loss programs that they don’t like “healthy” foods, because they are boring and don’t taste good. I couldn’t disagree more. Eating isn’t just about putting food in your mouth; it’s about using all of your senses to enjoy a meal.
When looking for healthier meals, think outside the box. Your food should appeal to all of your senses- color, texture, and smell. The more color you include from fruits and vegetables, the more appealing the dish is. Use spices instead of salt and sugar to create flavors and incredible smells. Consider recipes and meals that include spices common in other cultures, such as cumin, coriander, and cinnamon. Try my Vegetarian Chili recipe at the bottom of this blog which uses several of these spices and more!
As a fitness instructor, I have to discuss the activity aspect of this month’s theme. 
Last month I wrote a piece on my love of Zumba, but Zumba may not be for everyone. And, implementing activity into your life doesn’t mean you have to take a fitness class. You can find other ways to be active in your daily life. It has has been a relentless winter for many and the last thing we want to do is spend any extra time outside when it is cold, but there are ways to stay active while the warmer months are coming. As someone who grew up in the heat and humidity of Texas, I can’t stand to see snow in March. However, I won’t let that stop me from bundling up and shoveling snow, because at the end of the day it adds a different form of activity to my life. I also take the steps in the garage at work, instead of the elevator, and I park my car higher in the garage, so I have to take more steps. Instead of sending an e-mail or calling someone within my department at work, I walk over to their office.
I can’t pass up the opportunity to stress the holistic part of my training by saying that a healthy lifestyle isn’t always just about your numbers. Making healthy choices in foods and activity is important, but I also want to stress the importance of taking care of you. Everyone has busy lives, but it’s really key for your health (and soul) that you take at least an hour for yourself each week. Find something that makes you happy for one hour a week. This can include a walk in the park, reading a book, a yoga class, or just quiet. We live in a very fast-paced world, and it’s important we find time to center ourselves.
I’m leaving you with one of my favorite colorful, flavorful recipes from my colleague, Vegetarian Chili. I’m lucky to have a very diverse colleague population who have introduced me to some amazing new foods and spices. This recipe includes lots of great produce that we will all see this spring and summer, and is gluten free, vegetarian, and freezes very well.
Modified version of Shuchi Rodgers’ Vegetarian Chili 
Ingredients:
1 chopped onion
4 minced garlic cloves
2-3 chopped zucchinis
1-2 chopped jalapenos (optional)
2 chopped bell peppers (your choice in color)
1, 28-oz can of tomatoes (whole, crushed, or diced)
2-3 cans of low-sodium beans (chickpea, black, red)
Spices and Herbs:
2 tsp. olive oil
2 bay leaves
2 tsp. chipotle powder
2 Tbsp. chili powder
1 tsp. dried oregano
½ tsp. turmeric
1 tsp. cumin powder
Salt and pepper to taste
Directions:
1. Heat olive oil in large pot over medium heat. Add cumin seeds and bay leaves when hot.
2. Add onions, jalapenos, and garlic when cumin seeds are brown. Cook for 5 minutes.
3. Add all spices and mix well.
4. Add tomatoes, remaining vegetables, and beans, and mix well.
5. Cover and cook until tender, about 30 minutes.
Optional toppings:
Chopped green onions
Plain Greek yogurt
Shredded cheese
This month and all year long Bite and March into a Healthy Lifestyle trying a new activity, ingredient or food!
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Enjoy,
Megan Carrier
Eat Fit Health Intern
Graduate Student, Drexel University
MS in Human Nutrition