For a balanced and nourishing meal, aim to fill half your plate with a variety of non-starchy vegetables such as spinach, kale, broccoli, asparagus, cauliflower, and Brussels sprouts. Reserve a quarter of your plate for healthy carbohydrates like wild rice, sweet potatoes, quinoa, sprouted bread, and whole grains. The remaining quarter should be dedicated to protein sources like fish, chicken breast, beef, turkey, tofu, edamame, tempeh, or eggs. Add a thumb-sized portion of healthy fats…