Instead of tossing out fruits or veggies that look a bit wilted or bruised, use them. Add chopped vegetables to canned soup. Bake cored apples with a bit of cinnamon, a sprinkle of raisins and lemon zest. Or, perk up a muf-fin recipe with by adding an over-riped banana. When baking omega-3 rich fish, top with tomatoes, onions and other veggies, brush with olive oil and sprinkle with oregano, red pepper flakes and rosemary. Herbs and spices are packed with antioxidants too. Pureed fruit added to baking recipes gives moisture AND phytonutrients, while cutting fat. Try pureed plums in brownies and mashed cherries in meatloaf or hamburgers. Finally, while eating whole fruits and vegetables is the goal, a natural, plant-based supplement like those made by Nutrilite can help fill phytonutrient gaps in your diet.

More information about phytonutrients and the phytonutrient gap , including America's Phytonutrient Report and simple tips for coloring up your diet, can be found at pwrnewmedia/2009/nutrilite90921nmr/index.html

Interviews available with health/wellness expert Amy Hendel, registered physician assistant

Source: Weber Shandwick Worldwide