Eat the Rainbow


In honor of St. Patrick’s Day, we whipped up this meal featuring every color of the rainbow! You can mix and match different components, or serve them over a few days leading up to St. Pat’s.

Red & Orange Salad

Red Orange Salad

Thinly slice one red bell pepper, one orange bell pepper, and 1 red apple. Toss with 1 cup matchstick cut carrots. Add 2 tablespoons olive oil,  2 tablespoons cider vinegar, and 1/4 teaspoon salt. (Note: Bigger kids and adults might also like a little spice Рtry adding 1/2 teaspoon cumin or 1/4 teaspoon paprika).

Yellow & Green Pasta


Cook 12 ounces fettuccine or linguine according to package directions, adding 1/2 cup frozen peas toward the end of cooking. Meanwhile, heat 1 tablespoon olive oil in a large skillet and saut√© 1 package Gardein chick’n strips and 1 cup sugar snap peas until heated through. Combine the chicken mixture, pasta, 1/2 cup plain non-dairy yogurt, 1/4 cup reserved cooking water, 2 tablespoons lemon juice, 2 tablespoons chopped fresh parsley, and 1/4 teaspoon salt. My son preferred this served in separate components on his plate!

Green Smoothie


In a blender, combine 1/2 cup plain non-dairy milk, 1/2 cup water, 1 cup fresh baby spinach, and 1/4 cup mint leaves; process until blended. Add 1/2 a green apple, 1 frozen banana, and 1 tablespoon agave nectar; process until smooth. Drink through a green straw of course!

Blue & Purple Parfait


For dessert, toss 1 cup mixed blueberries, blackberries, and purple grapes with 1 teaspoon sugar and 1/8 teaspoon ground cinnamon. Layer the fruit in parfait glasses with vanilla non-dairy yogurt. This also makes a yummy breakfast treat!

Want even more fun? Eat green snacks all week, like roasted edamame, kale chips, or green olives.

green snack