Living with a rainbow-obsessed 5-year-old and a unicorn-loving 3-year-old, I’m surprised I didn’t make a color-coded menu a family project sooner. Inspired by our older and wiser friend Rowan (he’s seven), we’ve decided to eat a rainbow everyday. So far, it’s proven to be a very fun and family-friendly culinary experiment. Tonight’s fare was wildly successful, meeting both nutrition and color spectrum requirements.
THE MENU
Red
Sliced cherry tomatoes for my daughter and strawberries for my son who won’t touch a tomato unless it’s been processed into ketchup or pizza sauce.
Orange
Carrot sticks. Easy. I gave them to both kids even though my daughter won’t usually eat them. But she would never miss an opportunity to eat a rainbow!
Yellow
Cheesy Pizzata (Frittata cut into pizza slices)
Green
Garlic Green Beans Sautee
Blue
Fresh blueberries
Purple
Wild Blueberry Juice Ice Cream
They ate almost everything but I still had a little leftover for packed lunches. I used fresh-squeezed OJ for orange and sugar snap peas for green to mix it up a bit.
PIZZATA
Ingredients
- 6 eggs beaten
- 1/2 cup diced lightly steamed kale, leaves only
- Parmesan cheese
- Shredded mozzarella cheese
Directions
- Combine eggs and kale
- Pour mixture into pie dish greased or lined with parchment paper
- Sprinkle with Parmesan and mozzarella cheese
- Bake on 350 for about 15 minutes or until egg is cooked through
GARLIC GREEN BEAN SAUTEE
Ingredients
- 1 bunch green beans
- Tablespoon olive oil
- 1 clove garlic
- 1 tablespoon Umeboshi Vinegar
Directions
- Sautee garlic in olive oil
- Add green beans and dash of Umeboshi Vinegar
- Sautee until tender but not wilted
WILD BLUEBERRY JUICE ICE CREAM
Ingredients
- 1/2 cup wild blueberry juice
- 1 banana
- 1/2 cup vanilla yogurt
- Fresh-squeezed juice of 1 orange
- Blend until smooth and freeze.
Tracy Gary is the Founder of Intuition-Nutrition.
