Episode 11: The Rainbow Game

Ratatouille

Portion Size: 1 1/2 C 

Servings: 2

Ingredients:

• 1 cup of seasonal squash or zucchini
• 1 cup of eggplant
• 1/2 C onions & garlic
• 1 C tomatoes, blanched and diced
• salt and pepper to taste

Directions:

1. Sautée onions and garlic in a medium saucepan
2. Add tomatoes and stir until mixed.
3. Add squash, eggplant, salt and pepper. Cover until veggies are cooked, about 10-15 minutes.
4. Uncover and cook down if needed to thicken the consistency.

Purple Potato Pizza

Portion Size: 2 slices

Services: 2 

Ingredients:

• 1 C quinoa, cooked
• 1 C steamed purple potato or yam (purple or orange)
• 1 Tbsp avocado oil
• 1 garlic clove
• salt and pepper

Directions:

1. Preheat oven to 350 oF. While oven is preheating,, steam purple potato into a mushy consistency (-15-20 min medium heat), smash in a large mixing bowl, and add 1 cup of quinoa. Salt, pepper, and mix well.
2. Line a tray with parchment paper and spread the mixture until flat crust is formed. Lower oven temperature to 275oF and bake 1.5 hrs.
3. Turn up oven to 300oF and brown crust 10-20 minutes
4. Let cool and season toppings and bake 10-15 minutes at 300oF.

Frozen Nutty Banana Snack

Servings: 1

Ingredients:

• 1 small banana
• 2 Tbsp peanut butter (or favorite nut butter)
• 1 tsp hemp seed

Directions:

Layer banana slices with your favorite nut butter in freezer safe container. I usually do 5 layers with the bananas on the top followed by 1 1/2 t of peanut butter, another layer of bananas, 1 1/2 T peanut butter, a final layer of bananas toped with hemp seeds. I will put it in the freezer until ready to eat. Let it sit out 10-15 minutes before eating.

Yogurt Parfait

Servings: 1

Ingredients:

• 1 C grass-fed yogurt
• 1/2-1 C seasonal fruit
• 1-2 T honey, maple, or agave nectar
• 1/2 C oats, nuts, granola and/or chia seeds for a more hearty breakfast

Directions:

Mix the honey with yogurt until well blended. Put a spoonful in the bottom of the parfait cup, add fruit, granola if desired, yogurt, fruit and top with yogurt and a sprinkle of granola.

Or for a simple quick breakfast:

     Mix the honey with yogurt until well blended, add fruit and stir gently.

Kale Salad

Portion size: 1 C    Servings:  4-5

Ingredients: 

• 1 bunch of Kale
• 1 small Lemon
• 1 tsp Salt
• 2-3 T Extra Virgin cold pressed olive oil
• ½ -3/4 C Seasonal fruit (apple, strawberries, blueberries, pear…)
• ½ C Goat Cheese (or feta)
• 1/4 C Almond slivers

Directions: 

Remove the stem from the kale and cut into bite size pieces.  Squeeze lemon and pour juice over kale.  Add 1 tsp of salt and mix well. Refrigerate the kale and marinate overnight in lemon juice to soften the leaves.  When ready to serve, toss with olive oil, salt, almonds, fruit and feta cheese. 

Below you will find the Color Chart!