In our quest to learn better nutrition and eat healthier we embarked on a new adventure today. One of the things I have learned is to try to “eat a rainbow”. In other words eat as many colorful things as you can, and each color of the rainbow is significant because each color has different nutrients your body needs. This lesson is being reinforced through Daniel’s new preschool curriculum as he just had a lesson about “Rainbow Salad”. In this lesson a little boy helped his mommy make rainbow salad for dinner. So today we decided to do the same thing.
I pulled out my FodMap Grocery list to make sure that all the items we got were okay for Daddy to eat as well and we went to the Farmers Market.
- Red Raspberries (and strawberries so we can make it again later this week)
- Orange Seedless Oranges
- Yellow Pineapple
- Green Kiwi
- Blue Blueberries and
- Purple Grapes
When we got home he pulled his step stool up to the counter to help. I gave him a safety/butter knife and a slice of pineapple to chop while I cut the rest of the pineapple into bite-sized chunks. (We used about 1/2 a pineapple). Then I peeled one of the oranges and together we separated the segments and added those to the bowl. I peeled one of the kiwis and he got to press down on the slicer to make quick kiwi slices.
He pulled the grapes off their stem and put those in the bowl (yes, you could slice them but this is the work of an 18 month-old, cut him some slack). Then we added about three ounces of blueberries and three ounces of raspberries and gentle tossed them. He dipped a spoon in honey & just drizzled the tiniest bit over the top then we covered it and refrigerated until dinner.