Eating potatoes doesn't eliminate the need to consume fiber-rich, non-starchy vegetables.
Eat three to five servings of non-starchy vegetables each day.
For meals, consider combining fat-burning foods such as spinach or other non-starchy vegetables with grilled or baked chicken or fish.
When eating protein-filled foods, add non-starchy vegetables, like leafy greens, celery, carrots, squash, cucumber, zucchini, onions, asparagus, and cauliflower.
When eating grains and/or starchy vegetables, such as potatoes, rice, lima beans, peas, and corn, combine these with non-starchy vegetables for easier digestion.
Combine servings of nuts and seeds with non-starchy vegetables and sour fruits.
Combine proteins with non-starchy vegetables, such as lettuce, carrots, spinach, cucumbers, green beans, green peas and others for the best effect.
Non-starchy vegetables are usually quite low in carbohydrates and are included in low carb diets.
Minimize refined carbohydrates and sugar, instead focusing on non-starchy vegetables, animal proteins, and full-fat dairy products.
While the old program gave point values to fruits and vegetables, the new program allows dieters unlimited quantities of fresh fruits and non-starchy vegetables.
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