Balanced Plate Builder

Act as a nutritionist helping me build a balanced meal plate. I'm having [Specify Protein: e.g., tofu, lean beef, salmon] for [Specify Meal: e.g., lunch]. Help me assemble the rest of the plate to be balanced and nutritious, providing sustained energy. Using the 'Healthy Plate Method' as a guide, suggest: 1. **Vegetable Portion:** How much of the plate (e.g., half) should be non-starchy vegetables? What are some good examples? 2. **Protein Portion:** Confirm the approximate portion for my protein source (e.g., a quarter). 3. **Carbohydrate Portion:** What portion should be whole grains or healthy starches (e.g., a quarter)? What are some good examples? 4. **Healthy Fats:** How can I add a source of healthy fat to the meal? Briefly describe the ideal plate layout.