Embrace the Rainbow: Celebrating Nutrition Month with Plant Diversity

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Hello fellow health nuts and foodies! As we step into the vibrant month of nutrition, it’s time to turn our focus to the wonderful world of plant diversity. The key to a healthy and balanced life lies in the variety of foods we consume. So, let’s embark on a journey of positivity and celebrate Nutrition Month by embracing the rainbow of plant-based nutrition.

 

💡The Power of Plants:

Plants are not just a source of sustenance; they are a powerhouse of nutrients that contribute to our overall well-being. From crunchy greens to juicy berries, each plant brings its unique set of vitamins, minerals, and antioxidants. Incorporating a diverse range of plant-based foods into our diet is like giving our bodies a symphony of nutrients to dance to.

 

🌈Color Your Plate:

Imagine your plate as a canvas waiting to be painted with a spectrum of colors. The more vibrant your plate, the more diverse the nutrients you’ll consume. Aim to include a variety of fruits and vegetables in different hues – red tomatoes, orange carrots, green spinach, blueberries, and more. Each color signifies a different set of phytonutrients, which play a crucial role in promoting health and preventing diseases. I talked more about the importance of diversity here: https://shinehealthcollective.com/2023/02/08/diversity-isnt-just-for-people/

 

🧠Positive Eating Habits:

Nutrition is not just about what you eat; it’s also about how you approach food. Cultivate positive eating habits by savoring each bite, appreciating the flavors, and being mindful of your body’s hunger and fullness cues. When you focus on the positive aspects of your meals, you create a healthy relationship with food that goes beyond just the nutritional content.

 

Here are a couple of Plant-Based recipes to try…

 

🌈Rainbow Salad Bowl:

Ingredients: Mixed greens, cherry tomatoes, cucumber, shredded carrots, bell peppers, avocado, and a drizzle of balsamic vinaigrette.

Instructions: Toss all the ingredients together and enjoy a burst of colors and nutrients in every bite.

 

🫐Berry Bliss Smoothie:

Ingredients: Mixed berries (strawberries, blueberries, raspberries), banana, spinach, almond milk, and a tablespoon of chia seeds.

Instructions: Blend all the ingredients until smooth and relish the fruity goodness of this nutrient-packed smoothie.

 

✅For extra plant nutrients and protein add a scoop of Juice Plus+ Complete powder! https://suzylewis.juiceplus.com/us/en

 

As we celebrate Nutrition Month, let’s cultivate a 🧠positive mindset towards food and embrace the 🌈 diverse array of plant-based delights. Remember, a colorful and varied diet not only nourishes your body but also brings joy to your taste buds. So, let’s make every meal a celebration of health and vitality by incorporating the rich tapestry of plant diversity into our lives.

 

🥑Cheers to a month filled with positivity and nutritional abundance!

Barbacoa Birria Tacos

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Barbacoa Birria Tacos – 8 Servings

Suzy Lewis

This rich and delicious specialty can be enjoyed year round and you can top it with your favorite garnishes! Feel free to add dried guajillo chilis for a bit more of a spicy kick. It’s a great make ahead dish for meal prepping and freezes well too. Using chuck roast with marbling will give you a more tender meat, however, you can use other cuts as well to lower the fat content. 

*Note you can cook the meat in a Dutch oven or heavy pot for about 3 hours if you do not have a crock pot.

Ingredients:
4 lb chuck roast, cut into 4-inch chunks
2 tsp salt
2 tsp pepper
2 Tbsp olive oil
3 chipotle peppers in adobo sauce
6 ancho chilis, rinsed, stemmed, and seeded
5 garlic cloves
½ C crushed tomatoes
1 tsp oregano
½ tsp paprika
1 tsp cumin
¼ tsp ground cloves
2 C beef broth, low sodium, divided
1 onion chopped
1 cinnamon stick
2 bay leaves
Juice from 2 fresh limes, or ¼ C vinegar

Tacos:
24 soft corn tortillas
1 C mozzarella cheese
1 C fresh cilantro, chopped
½ Diced red onion

 

Instructions:

  1. Season meat with salt and pepper and heat the oil in a large pot over med/ high heat. 
  2. Sear the meat on all sides until brown. Transfer to crock pot. 
  3. In a saucepan combine chiles, chipotle peppers, adobo sauce, onion, cinnamon stick, bay leaves, peppercorns and cover with water, bring to a boil, reduce heat and simmer for 10 minutes. 
  4. Add chile combination, broth, lime juice, garlic, cumin, oregano, and cloves to a blender. Bend until completely smooth. 
  5. Strain blended sauce through a fine mesh strainer into the pot with the meat. Discard solids.
  6. Stir to combine and cook on low for 6-8 hours. Shred meat and remove a cup of the sauce to make the tacos. 
  7. To make tacos heat a skillet to medium heat. Dip a tortilla into the sauce and add to the pan. 
  8. Top half the tortilla with cheese, beef, red onion, and cilantro.
  9. Fold in half and cook on both sides until slightly crispy.
  10. Serve tacos with remaining sauce for dipping and other garnishes.