We are more than halfway through March, which is also National Nutrition Month, so hopefully, you all are working hard to eat at least five servings of fruits and veggies daily. Well, I am going to up the ante: Try to eat five different colors fruits and veggies daily.


It is important to eat a rainbow since disease fighting antioxidants also give foods their color. The wider color palate you eat the wider the spectrum of antioxidants, vitamins, and minerals you will be eating. Yep, downing just goji berries or drinking pomegranate juice is really not enough to be considered healthy eating.

To see how I have worked five colors into my meals, read more.

Breakfast: Blue — I throw a half of cup of frozen blueberries onto my morning oatmeal, and while the oatmeal cools the berries thaw.
Snack: Yellow — I like a little tropical fruit salad to get me through until lunch and mix sliced banana with sliced mango.
Lunch: Green — Spinach and arugula salad surely covers me for green.
Dinner: Orange — Roasted yams certainly cover the color orange.
Dessert: Red — Strawberries are at the beginning of their season and sliced or whole they make a wonderful dessert.

It is super easy to add a variety of color to your daily diet, but might require a little planning ahead and thinking back. You can substitute purple cabbage for green, red pepper for green, broccoli for cauliflower, yams for regular spuds . . . you get the point. Tell me below how you work color into your daily diet?

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