Every once in a while I give myself a little healthy living challenge, a small goal to work on in the short term when I feel I’m not doing as well as I could in some area of my life. It could be to limit my coffee intake when it starts to creep, or to eat more mindfully and slowly. My eating habits are normally quite good, and I truly love my veggies but I when started to really examine what I was eating lately I noticed something about my fruit and vegetable intake. Although I’m getting an appropriate amount of fresh produce, my most frequently consumed foods are: spinach, dark salad greens, asparagus, broccoli, brussel sprouts, zucchini, cucumber and avocado. Notice something they have in common? They’re all green. Now green foods are great, don’t get me wrong, but I know that I need to consume a variety of brightly coloured fruit and vegetables in order to get all the different vitamins and nutrients my body needs. So I set a little challenge for myself last week to include some more colours in my meals every day
I included some different coloured peppers in my lunch salads, made a spaghetti squash casserole for dinner one night, some pineapple popsicles for a snack and had half a mango. Ok, I don’t do well with fruit, but overall I definitely explored more of the rainbow of healthy produce!
I discovered a delicious and fun way to serve up a bunch of different vegetables in one meal is by making summer rolls. Summer rolls are a Vietnamese dish traditionally made with pork or prawns, but can be adapted to contain any kind of filling you like. Ours include yellow and red pepper, shredded carrots, grated purple cabbage, cucumber, avocado and fresh basil. You could also add shrimp, mango and any other vegetables and fresh herbs your family enjoys. Since ours are vegetarian, I serve them with a quinoa side dish for protein. The kids love them, and like dipping them in peanut or tamari sauce.
- Thinly sliced or grated vegetables of your choice. Your selections might include:
- Grated cabbage
- Shredded carrots
- Cucumber slices
- Avocado Slices
- Bell pepper strips
- Cold cooked asparagus
- Leafy greens
- Fresh basil
- Vermicelli noodles, cooked and brought to room temperature
- Rice paper
- Soak rice paper in warm water for a 5-10 seconds until soft.
- Transfer to work surface.
- Place filling on approximately one third of rice paper wrapper.
- Roll up, tucking ends in as you go.
Don’t make them too far in advance or they will dry out. Cover with a clean damp towel until ready to serve.
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