Two trends collide to help you eat right.

Trend No. 1: Eating from root to stem

The idea of eating the whole plant, from root to stem, is a growing trend in the culinary world. When you use more of the plant, you throw away less.

Vegetables like carrots, radishes and turnips can be eaten from top to bottom — roots, stems and leaves. You can

• peel and grate broccoli stalks to add to a slaw
• slice cauliflower stalks to dip in hummus
• chop chard stems to bring crunch to a sauté
• use celery leaves instead of cilantro in salsa and
• make stock from vegetable scraps to use in soups, stews and other dishes.

Trend No. 2: Plant-based diets

Diet trends come and go, but this trend has years of research to back it up. An eating pattern based on foods derived from plants can help to lower blood pressure and cholesterol, reduce the risk of diabetes and help maintain a healthy weight. Flexitarian, vegetarian and vegan eating patterns, as well as the Mediterranean diet, are good examples of plant-based diets.

In fact, current dietary guidelines recommend filling three-quarters of your plate with plants. Half should be fruits and vegetables, and one quarter should be whole grains. Then, you can add protein like a lean meat. Or, for even more plants, add plant-based proteins like beans or nuts to your plate.

The kind of plant-based diet you choose makes a difference when it comes to your health. It’s important to choose the right plants. While an eating pattern emphasizing fruits, vegetables, nuts, beans and whole grains can benefit your health, a plant-based diet of fruit juices, potato chips, French fries, white rice, white bread and sugar-sweetened drinks does not.

We’re not saying you should give up animal products and become a vegan. That lifestyle doesn’t work for everyone, and lean meats — like chicken — provide nutrients your body needs and can be part of a healthful diet.

But, maybe, next time you’re making dinner, try making a plant-based meal, and use more of the plant than you might normally. You may find a meatless meal satisfies your taste buds and your health goals.

Sources: gatewaygreening.org, health.harvard.edu, blogs.webmd.com

About the authors: Publix’s corporate dietitians are registered, licensed dietitian nutritionists who help our customers and associates make better eating choices. They work with our Aprons chefs to ensure recipes meet dietary considerations and current guidelines. And they manage our Better Choice shelf tag program and wellness icons, so you can quickly find products containing more of the nutrients you need, like fiber, and less of the things you don’t need, like saturated fat, added sodium or added sugar.