Whole Food Plant-Based

Whole Grains

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Barley, buckwheat, corn, millet, oats, rice (brown rice, black rice), rye, whole wheat. 

Legumes

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Beans (black, garbanzo, kidney), lentils, peas. 

Fruit

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Apples, apricots, bananas, berries, cherries, figs, grapefruit, grapes, mangoes, melons, nectarines, oranges, papayas, peaches, persimmons, pineapples, plums, tangerines, watermelons. 

Vegetables

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Bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, celery, chives, collard greens, eggplant, garlic, green beans, kale, leeks, lettuce, mustard greens, okra, onions, peppers, radishes, scallions, spinach, summer squashes, turnips, zucchini. 

Starchy Vegetables

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Carrots, Jerusalem artichokes, parsnips, potatoes, sweet potatoes, winter squashes (butternut squash, banana), yams. 

Nuts & Seeds

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Almonds, cashews, pecans, pistachios, walnuts, **Eat in moderation.