When I was 14, I started going to a dietitian. During the first six months or so into my eating disorder recovery, I made the visit every other week to see her, usually equipped with my diet recall in hand.
I still remember her advice to me, and it’s something I’ve carried into my own career as a dietitian–and my own everyday life.
“Eat the rainbow,” was pretty much her mantra when it came to nutrition. Instead of filling your plate with monochromatic carbs in varying shades of brown, white, and tan, she encouraged me to eat lots of colorful fruits and veggies.
These days, I still keep those words in the back of my mind, especially when I’m thinking of things to cook, and it was definitely the inspiration behind today’s vibrant recipe.
The stir-fry here is pretty simple, using broccoli, carrots, red bell pepper, and red cabbage to create a beautiful rainbow of veggies and adding lots of fiber, vitamins, and minerals to this dish without a ton of calories.
A few highlights for the nutrition in this recipe:
- Broccoli: Packed with calcium, vitamin E, phosphorus, and vitamin K
- Carrots: Loaded with vitamin C, biotin, and potassium
- Red Bell Pepper: Rich in vitamin A, vitamin C, vitamin E, and folate
- Red Cabbage: High in thiamin, folate, riboflavin, iron, and vitamins A and C
The creamy peanut sauce is what really stands out, though, bringing the flavor of this delicious dish to a whole new level. Customize the level of thickness by adjusting the amount of water to your preference.
You can serve this up with your choice of starch; Chinese noodles and brown rice are two of my personal favorite choices, but cauliflower rice would also work well if you’re following a paleo or low-carb diet.
So go ahead–break out the skillet and let’s get stir-frying!