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.