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🌈What colors are in your lunch today?
❤️ Did you know that health experts recommend eating at least 4½ cups of fruits & veggies every day?
✅ #1: Let us know if you are IN for the Rainbow Challenge below in the comments section.
🥕 I’ve got a few tips … because you do NOT have to overhaul your entire diet to make this happen.
REFERENCES:
Pour your dressing over the salad immediately before serving and stir to combine.
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Crunchy Turkey Salad
Our Crunchy Turkey Salad is an insanely flavorful and nutritious salad!
Ground turkey was on SALE this week at my grocer…so that’s what’s on our menu.
We have protein, fiber, and vitamins, making it the perfect meal to fuel your busy lifestyle. With ground turkey as the protein source, you’ll get a whopping 30 grams of protein per serving to support muscle growth and satisfaction.
This salad is also packed with an array of colorful vegetables, including cabbage, bell peppers, and cucumbers, which provide a rich source of antioxidants, vitamins, and minerals. And the best part? Cabbage is one of the most affordable and nutritious vegetables you can buy!
Pistachios add a wonderful crunchy texture and a boost of healthy fats, while the raw apple cider vinegar dressing provides a tangy flavor and a dose of probiotics to support gut health.
With its incredible combination of flavor, nutrition, and affordability, it’s the perfect meal to add to your weekly rotation. Your taste buds and body will thank you!
To Meal Prep Ahead:
This salad stays great in the refrigerator in a tightly sealed container for about 4 days. I recommend keeping the dressing separate & adding it immediately before serving.
We’ve ALL heard the phrase “eat the rainbow” so I thought I’d create a quick meal or meal prep idea that will support us in this goal and inspire more veggie consumption while also being simple & tasty!
🌈What colors are in your lunch today?
This week’s challenge is a fun one – and if you have kids, you definitely will want to get them in on the action! It’s the “EAT THE RAINBOW” Challenge! I’ve even included a handy list to get you started. 🤩
❤️ Did you know that health experts recommend eating at least 4½ cups of fruits & veggies every day?
🧡 That’s 1 to 2 cups of fruit and between 2 to 3 cups of vegetables a day.
💛 That doesn’t mean just munching on baby carrots and apple slices all the time – you’ll get even more valuable micronutrients (like vitamins, minerals, and important plant compounds) if you eat a VARIETY of fruits and veggies.
💚 Plus, it’s a lot tastier!
💙 That’s where this challenge comes in – this week, it’s all about eating a veggie/fruit choice from each color group.
💜 Here’s a list to help get you inspired:
Red/Pink: beets, cherries, cranberries, pink grapefruit, pomegranates, radicchio, radishes, raspberries, red apples, red grapes, red peppers, rhubarb, tomatoes, and watermelon.
Orange/Yellow: yams, butternut squash, apricots, cantaloupe, carrot, corn, grapefruit, lemons, mangoes, nectarines, oranges & tangerines, orange & yellow peppers, papaya, peaches, pineapple, pumpkin, sweet potatoes.
Green: artichokes, asparagus, avocados, Bok choy, broccoli, Brussels sprouts, celery, greens (cabbage, lettuce, spinach, kale, etc.), cucumber, green beans, green grapes, green onions, green peppers, kiwi, leeks, limes, okra, pears, peas, watercress, zucchini.
White: bananas, cauliflower, garlic, Jerusalem artichoke, mushrooms, onion, potatoes, parsnips, and shallots.
Blue/Purple: blackberries, blueberries, purple cabbage, currants, dates, eggplant, purple grapes, plums, prunes, purple figs, and raisins.
✅ #1: Let us know if you are IN for the Rainbow Challenge below in the comments section.
✅ #2: How will YOU do this week’s challenge? Will you divide and conquer (eat one color a day)? Make a giant salad with one choice from each? Let us know in the comments!
🥕 I’ve got a few tips … because you do NOT have to overhaul your entire diet to make this happen.
🌽 Just add a veggie/fruit to your snacks.
🥬 Stir spinach, kale, cabbage, or other leafy greens into sauces and soups.
🥦 Add a veggie to your breakfast, like an omelet or scramble.
🍅 Have two sides of veggies with your dinner instead of one.
🍇Add frozen cauliflower to your smoothies.
🍓 Have some mixed berries for dessert once or twice a week.
🍆 Experiment with new veggies/fruits and make it fun!
AND MAKE THIS SALAD FOR YOUR LUNCHES THIS WEEK!
🛒 Buy the rainbow – when purchasing your produce choose an array of colors and varieties there are so many different vitamins and minerals that our bodies need.
We can meet some of those needs through our variety of produce. I buy produce that is on SALE that week, so it’s fun that it gives an opportunity to try new and different things less expensively!
REFERENCES:
Eat Right
American Heart Association
4 servings
Ingredients:
- 1 lb. ground turkey
- 1 Tbsp avocado oil or olive oil
- sea salt and ground pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 cups chopped cabbage
- 2 cups chopped purple cabbage
- 1 cup chopped mini sweet bell peppers
- 1 English cucumber, chopped
- 4 green onions, sliced
- 1 cup chopped shelled raw pistachios, or any nuts of choice
Dressing:
- 4 Tbsps raw apple cider vinegar
- juice of 1 large clementine or 3 tangerines
- 1 Tbsp raw honey
- 1 Tbsp Dijon mustard
- 1/4 tsp chili flakes, or to taste
- 1/2 tsp sea salt
- 4 Tbsps extra virgin olive oil
Instructions:
Heat your oil in a large skillet over medium heat. Add the ground turkey and cook, mincing it with the spatula.
Season with sea salt, pepper, garlic, and onion powder. Cook until the meat starts to brown, around 8 minutes, stirring occasionally.
Meanwhile, prepare all your veggies and place them in a large serving bowl.
Add your chopped pistachios or nut of choice.
Once the meat is fully cooked, allow it to slightly cool, then add it to your salad.
In a small jar or bowl, combine all the dressing ingredients, and shake or whisk to emulsify.
Pour your dressing over the salad immediately before serving and stir to combine.
Enjoy!
💚Rachel
Ingredients
- 1 lb. ground turkey
- 1 Tbsp avocado oil or olive oil
- sea salt and ground pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 cups chopped cabbage
- 2 cups chopped purple cabbage
- 1 cup chopped mini sweet bell peppers
- 1 English cucumber, chopped
- 4 green onions, sliced
- 1 cup chopped shelled raw pistachios, or any nuts of choice
Dressing:
- 4 Tbsps raw apple cider vinegar
- juice of 1 large clementine or 3 tangerines
- 1 Tbsp raw honey
- 1 Tbsp Dijon mustard
- 1/4 tsp chili flakes, or to taste
- 1/2 tsp sea salt
- 4 Tbsps extra virgin olive oil
Instructions
- Heat your oil in a large skillet over medium heat. Add the ground turkey and cook, mincing it with the spatula. Season with sea salt, pepper, garlic, and onion powder.
- Cook until the meat starts to brown, around 8 minutes, stirring occasionally.
- Meanwhile, prepare all your veggies and place them in a large serving bowl.
- Add your chopped pistachios or nut of choice. Once the meat is fully cooked, allow it to slightly cool, then add it to your salad.
- In a small jar or bowl, combine all the dressing ingredients, and shake or whisk to emulsify.
- Pour your dressing over the salad immediately before serving and stir to combine.
- Enjoy!
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