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
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 – try 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 sauté 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!
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.