Wednesday, May 19, 2010

Eating Your Colors

I usually try to eat a wide range of colors: carrots, zucchini, spinach, yellow bell peppers, red radishes, asparagus, mushrooms, lettuce, sweet potatoes, green bell peppers, squash, avocados, red bell peppers, watermelon, blueberries, pineapple, strawberries, cantaloupe, plums, oranges, apples, pears, grapes, etc. You get the colorful picture. :-)

However, I have to admit that recently many of our meals haven’t been very colorful. Many times hubby said, “Don’t you want to take a picture for your blog? The meal tastes great.” And I said, “No, it’s just not colorful enough.” So I’m trying to get more colors back into our meals.

Last night’s dinner could have been more colorful, but it’s a start: Mahi Mahi, red quinoa with chickpeas, lemon and dill, and mache salad with avocado (yes, I could have definitely added a bright color there).

Mahi mahi, red quino and mache salad
Red quinoa with quickpeas
Mache salad with avocado

I simply sauteed the mahi mahi for a few minutes on each side and then seasoned it with salt, pepper and the juice of one lemon. I cooked the quinoa for about 15 minutes in vegetable broth and then added a can of organic chickpeas, the juice of one lemon, and lots of dried dill. And the mache salad was lightly dressed with balsamic vinegar, olive oil, salt and pepper. A very quick and healthy meal (which could have been even healthier and prettier had I added some more colors to it!).

Questions: Do you pay attention to the colors that you eat? Do you make sure you eat a wide range of colors every day? What colors have you eaten today?
Thank you for all your comments and suggestions on my last post regarding the fava beans. I’ll experiment with them later today… I’ll let you know how they turn out!

Be well,