Keep the color on your plate and stay healthy, that's what I hear. Eat a lot of greens but also eat the reds and yellows. I also read more proteins are better, this article explains everything better for idiots like me. What is good to eat? I know getting on a diet isn't necessarily the best. You fall off and gain the weight back.

Because nature highlights the beneficial nutrients in fruits and vegetables by giving them bright colors, eating by color is an easy way to load up on nature’s superfoods. Each color represents phytochemicals—compounds that benefit our health in different ways—which is why you should eat a colorful variety of vegetables. For example, anthocyanins and proanthocyanins—two antioxidants associated with keeping the heart healthy and the brain functioning optimally—make foods like blueberries, eggplant and cranberries blue, purple and deep red. I read this all over the internet.

 

According to eatingwell.com you should be eating 3 colors to be healthy and on the road to losing weight, here is why.

Red and orange vegetables: 5 1/2 to 6 cups each week for most adults
What counts as a “cup”? 1 large red bell pepper, 8 large strawberries, 12 baby carrots or 2 medium carrots, a sweet potato or a medium pink grapefruit.

Why they’re important: Red foods—such as tomatoes and red peppers—contain lycopene, a phytochemical that may help protect against prostate and breast cancers. Alpha and beta carotene make foods like carrots and sweet potatoes so brilliantly orange. The body converts these compounds into the active form of vitamin A, which helps keep your eyes, bones and immune system healthy. These phytochemicals also operate as antioxidants, sweeping up disease-promoting free radical

Dark green vegetables: 1 1/2 to 2 cups weekly
Why they’re important: Dark, leafy greens (spinach, chard and arugula) are good sources of lutein and zeaxanthin, phytochemicals that accumulate in the eyes and help prevent age-related macular degeneration, a leading cause of blindness in older people. They’re also rich in beta carotene. Dark green cruciferous vegetables, such as kale and broccoli, provide compounds called indoles and isothiocyanates, which may help prevent cancer by amping up the production of enzymes that clear toxins from the body.By Brierley Wright, M.S., R.D.

According to my Doctor, he says the more you breath and eat those veggies the better. By breathing out you are breathing out carbon, carbon is fat, so you are breathing out your fat.