Eat the Rainbow: School Lunch Contest

A Smile A Day

Rachel Ray’s Yum-o! Healthy School Meal Contest

It’s time for LUNCH – And let’s make it a healthy one. Kids can easily learn to enjoy eating a balanced plate, especially one filled with all of the colors of the rainbow! Take a look at what Don’t Spill the Beans created for this school lunch contest to get some new ideas for yourself.

Add some greens: Add a handful of spinach to your grain of choice! This quinoa was cooked in low sodium, gluten-free veggie broth

I like to prepare my quinoa in my rice cooker – it is super easy and quick to make, plus you can switch up the recipe by changing the color of quinoa you use (try red, black or white varieties), the green that you add (kale, collards, spinach or any leafy green in your fridge) and the stock flavor (try gluten free chicken stock and always opt for low sodium options since they are easy to find!).

Stop light mini peppers when roasted/softened make the perfect veggie to stuff!

Stop light-inspired colors for my plate adds a new level of antioxidant protection – these bright colors are super powers for your eyes! Once you cut off the top and remove the seeds from these colorful beauties, roast them in the oven at 350 deg for 10 minutes or until skin is soft. Then, remove from oven, allow to cool and stuff with prepared quinoa for a tasty treat that kids love to eat.

Perfect to coat crunchy chicken fingers!

Grind up a handful or two of your favorite nuts to coat the chicken tenders. I used raw almond and raw pumpkin seeds, unsalted of course.

Pre-breaded chicken breast sitting in a layer of almond pumpkin seed crust, waiting to be baked to perfection in coconut oil

Super simple to prepare, dip your chicken tenders into your nut flour mix and coat both sides. Pop in the oven at 350 deg for 10 minutes for each side as these strips crisp up and gain a delicious golden color when baked in coconut oil.

Perfect complex carb to sweeten up any meal: Great source of beta carotene for your eyes!

Super food! Sweet potatoes are the easiest way to brighten up your dish. Simply boil in lightly salted water with skin on for 20 minutes or until you can easily poke the potato with a fork. Remove from water, let cool, remove skin (for this dish, but otherwise keep the skin on!) and with either a fork or hand blender, mash up the potato and sprinkle with cinnamon and a dash of sea salt. I use Himalayan salt for it’s amazing mineral content. This dish is so simple that it doesn’t need ANYTHING else and it tastes perfect!

Sneak in those extra veggies!

Sneak in those extra veggies and check out the recipe for these tasty ZCB Mini Muffins made with Zucchini, Carrot and Banana 😉

Eat the Rainbow!

Ta-Da! Here is the plate all put together. Check out the baked almond/pumpkin seed chicken tenders alongside sweet potato mash and roasted bell peppers stuffed with spinach quinoa. Dessert is a mini Zucchini Carrot Banana muffin — ENJOY!

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