Eat The Rainbow! Colorful Winter Recipes
December 14th, 2016
Candy companies might want you to merely, “taste the rainbow,” but we encourage you to eat it up and make your plate colorful year round. There are so many options to make colorful meals that also bring in a variety of vitamins and minerals that are found in fruits and vegetables.
And there are foods (real, natural foods) in practically every color: Tomatoes, Orange Bell Peppers, Yellow Squash, Broccoli, Blueberries, Beets, Cabbage, Kiwi, Carrots, and so many more. Take a few minutes with your family and see how many you can come up with.
We’re also happy to share some colorful recipes from our colleagues across the country. Try some of these over the holidays (or anytime) and see how you can add more color to your plates.
There’s this Harvest Stew from David D. Jones Elementary School in Greensboro, NC that’s perfect for a winter night with a little chill in the air.
It’s a perfect recipe to bring everyone together to both prep and enjoy the meal. Carrots, onions, celery, different kinds of potatoes, beans, spinach, chicken (or make a vegetarian option) and more can be sliced, diced, spiced and simmered to make a fantastic meal. We’re pretty sure that you won’t make it just once.
And then there’s this Mediterranean Quinoa Salad, courtesy of Bellingham Memorial Middle School in Bellingham, Massachusetts.
Quinoa is a great rice alternative with lots of protein and a perfect base for many meals; it’s also gluten-free, for those who need that for their bodies. This salad has fresh fruits and vegetables, some chicken broth, lemon juice and vinegar for added flavor. The recipe was developed by students at the middle school as part of an after school cooking class that was offered. Well done, Bellingham Middle School!
Take some time to look for other ways to use colorful and delicious foods in something that you’re making at home. And send us your recipes so we can share them as well.