Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sus...
Healthy eating is as easy as first grade art, keeping in mind the colors of the rainbow found in a box of crayons – red, yellow, orange, green, blue, purple. Keeping track by color takes the guess work out of daily servings.
Each color of the rainbow represents the colors of fruits and vegetables recommended every day for optimal nutrition. Keep a chart in your kitchen or by your desk, and check off the colors you eat each day.
Red: Try apples, grapes, bell peppers, grapefruit, tomatoes
Yellow: Try bell peppers, bananas, lemons, waxy beans
Orange: Try oranges, bell peppers, carrots, sweet potatoes
Green: Try kale, spinach, kiwi, grapes, peas
Blue and purple: Try blue corn, eggplant, purple potatoes, cabbage
Rainbow nacho recipe
1 (13 ounce) bag baked blue corn tortilla chips
1 teaspoon extra virgin olive oil
1/4 cup homemade chicken stock
2 teaspoons red wine vinegar
1 teaspoon fresh lime juice
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon kosher salt
2 cups shredded cheddar
1 cup red pinto beans, rinsed and drained
1 cup chopped fresh (Roma) tomato
1/2 cup crumbled queso fresco
1/2 cup chopped fresh cilantro
Preheat oven to 350 degrees F. Spread chips on a baking sheet in an even layer; set aside.
In a small bowl, whisk together oil, broth, vinegar, lime juice, chili powder, oregano and salt; brush on tortilla chips. Sprinkle cheddar on chips; top with beans.
Place baking sheet in oven. Bake 15 minutes or until cheese is bubbly and golden. Remove from oven and top with tomatoes, queso fresco and cilantro. Serve warm.