Portion distortion in a good way

We all know as Americans, we struggle with how much is on our plate as well as what is on our plate. The average American plate tends to be dominated by a meat-based entree, and smaller portions of side dishes. The side dishes are more often than no, starchy in nature and often slathered with butter. Changing the way I eat, has certainly changed the way my plate looks. Instead of being dominated by a huge slab of meat (no matter how healthfully prepared), it is now composed mainly of veggies with a small portion of protein. This is how our plates are supposed to look. Full of nutrients, color and visual appeal. We tend to get into a rut by making everything the same size and monchromatically themed (i.e. everything on the plate is white or brown), but what I like about this meal are the different colors and shapes. Having the veggies piled atop one another and them being different sizes makes them far more interesting. This would appeal to smaller children, because they could have fun trying to find all the carrots and sorting everything while consuming all the vitamins and minerals they to live healthy, happy lives.

Sunday pot roast (3 oz), steamed green beans and steamed baby carrots