I feel like it’s been a million years since I last posted, but life sometimes happens. Spring semester for the kids hit with a vengeance on the calendar and it has been everything I could do to keep running and fueling my body as it should be rather than hitting a drive-thru. I can happily report, though, that I’m tackling it well. I finally got into the habit of fruit-infused water (for real! No more crystal light packets or Nuun tablets to make it all more palatable! LOL). My next challenge to myself (and you as well!) is to bring more color into my food. It’s not just about making sure you get a side of broccoli on your plate at dinner, either. I hate taking pills, including vitamins, and know that I can achieve quite a bit just by being more mindful of the food I eat. This is about eating from the entire color spectrum!
- Reds – This can include beets, cherries, cranberries, red cabbage, red bell peppers and tomatoes. I plan to add frozen cherries to the chocolate oatmeal I eat some mornings to bring in the red family. I really have to be in the mood for tomatoes, but I like the little grape tomatoes and will also include those and some red bell peppers on an arugula salad that I adore!
- Oranges – This includes sweet potatoes, carrots, peaches and butternut squash. I actually love orange vegetables. Sweet potatoes are so good in place of regular potatoes and carrots are a great snack in the afternoon when I need that crunch factor that sometimes leads me to eat a bag of chips.
- Yellows – Pineapple is the first that comes to mind for me when I think of yellow foods. In Dallas, I can usually find a pineapple at the store for under $3, so I get it home and cut it up immediately into chunks. It is a fantastic afternoon snack because of the sweetness. Other foods you could incorporate include lemons, yellow squash (mmmm… roasted yellow squash) and pears.
- Greens – Broccoli, kiwi, spinach, green beans. These are all the old standbys. There are a zillion green veggies to incorporate into a diet. But have you tried arugula is you like your salad a little spicier? How about sugar snap peas? These are fantastic with a mix of colorful bell peppers lightly sautéed so they are still very crisp.
- Blues/Purples – This was easy for me as well because I love blueberries and eat them on yogurt, with whipped cream as a dessert with other mixed berries, etc. You could also try plums and eggplant, purple cabbage, and even purple asparagus!
- Whites – You have the standard white veggies including cauliflower, garlic and onions, but have you tried parsnips or turnips? My husband makes a really tasty mashed potato mixing half potatoes and half parsnips. This gives it a little more depth in the flavor and the kids love it!
So, my big goal is to make up my menu plan for next week and then challenge myself to add one additional color to each of my meals. I’m thinking my first order of business is to add a bowl of mixed berries with a little whipped cream (fresh of course!) as an afternoon snack in lieu of hitting my co-worker’s candy dish a few doors down… Wish me luck!