How many colors do you eat in a day?
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Anonymous
I see that a troll has found my thread. Must be boring sitting at home during work hours and posting nonsense. |
Anonymous
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Breakfast: Oatmeal with half a banana and half cup of blue berries
Lunch:Leftovers from previous night: potatoes, roasted Brussels sprouts, roasted red pepper, roasted garlic and roasted purple onion and broiled skinless chicken thigh- ginger, paprika, pepper, garlic,sea salt rub and corn on the cob; cut up strawberries and cantaloupe Dinner: salad with baby kale,baby spinach and romaine with corn carved from last night’s corn on the cob, dried cranberries, pine nuts, red and green pepper, carrots and cucumbers with oil and balsamic vinegar; burger with cheddar, romaine, sliced onion, avocado, and tomato with potato bun, cut up strawberries and cantaloupe. We also do fish 2x a week and eggs once a week. We tend to alternate between roasted broccoli and Brussels sprouts and spinach/kale salad. For some reason, I need cruciferous veggies every day. I am just now exploring ways to use cauliflower. We frequently add grapes to the fruit salad and if I can find a good mango all is good. Not so good on the vegetarian meals as we have food sensitivities to tofu and other legumes and some nuts. Winter is better with homemade soups. |
Anonymous
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I find it most efficient to buy salad kits. I WFH and most days have a salad for lunch--I use a salad kit as the base then add whatever leftover protein and additional vegetables we have. Today I'm having mixed greens (3-4 kinds one of which is red leaf lettuce), leftover chicken, avocado, red pepper and hearts of palm as my salad. Sometimes I also buy the mixed pre-chopped vegetables and sautee them and add whatever protein we have. If we don't have any leftover protein, I put a couple of fried eggs on top.
Breakfast today was pineapple, cherries, and cashews. And coffee, lots of coffee. |
Anonymous
Lunch potatoes (white) vegan "meat"loaf (brown) big salad with: romaine lettuce (dark green and green) kale (dark green) cabbage carrots red pepper yellow pepper orange pepper carrots celery broccoli slaw mix chicory brussels sprouts |
Anonymous
OP, I will give you points for eating a fairly healthy diet for an American! Looks like mostly fresh, wholesome foods, not too processed, esp if the banana bread is home baked. Fresh fruit is great, too! In terms of "healthy fruits and vegetables being colorful" people seek those out for the antioxidents. Cherries are great, the carrots in the stew are good too. Nothing wrong with lemon and apples and bananas and they can be a good source of fiber and minerals. But for the "colorful" produce think in terms of more greens (all the leafy greens like kale, spinach, arugula, and brassicas like broccoli, brussels, cabbage); reds/purples like red onion, red pepper, eggplant, raspberries, cranberries, beets, red grapes, radishes, tomaties and even watermelons; oranges- like apricots, sweet potatoes, mangoes. And more mushrooms too. |
Anonymous
More leafy greens. |
Anonymous
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Yesterday:
Peaches in breakfast Tomatoes and cucumbers in lunch Cranberry orange jam in dinner (I was super tired so we had pb&j for dinner; not my proudest parenting decisions but in my defence it had been a VERY long day and we had watermelon and arugula popsicles for dessert) So: Red, orange, green, pink Today: Cranberries in breakfast Peaches for snack Tomatoes (in sauce so not maximum vitamin content but lots of them) Cucumbers for snack Spinach and butternut squash for dinner + they rest of the watermelon/arugula popsicles So: red, orange, green, pink again but I think today was a better menu all around |
Anonymous
All banana varieties have some carotenoids (yellow coloring) in the flesh. The creamier the color of your variety the less it has, but still some. |
Anonymous
Did you have popsicles made with both watermelon and arugula, in which case I am intrigued and would like to know more. Or did you have some watermelon. And then also have some popsicles made of just arugula? |
Anonymous
I made the popsicles by sticking a chunk of watermelon in the blender with a handful of arugula and pouring the resulting slush into popsicle molds. My kids (1 and 3) are dubious about leafy greens but addicted to anything frozen so it seemed worth a try. The taste was kind of spicy watermelon? But they both ate them so I’m taking the win. 😆 I think for my consumption next time it will be spinach and yogurt and some saw palmetto honey I have. |
Anonymous
Dinner another big salad with: romaine lettuce (dark green and green) kale (dark green) cabbage carrots red pepper yellow pepper orange pepper carrots celery broccoli slaw mix chicory brussels sprouts purple cabbage edamame cooked broccoli water chestnuts cooked carrots |
Anonymous
Total win! Good job mom or dad! |
Anonymous
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OP’s diet is better than 90% of Americans.
Sure, throw in a bit more green, but some of the nitpicking is over the top. Well done, OP. |
Anonymous
You really didn’t need to post this twice |
Anonymous
That sounds pretty awesome. Do you cook it all? |