Taste the Rainbow

No, I'm not talking about skittles!  I'm talking about your vegetables...but it sounds so much more pleasant to eat a rainbow than "eat your veggies."  :-) 

This week in Eat. Live. Be. we are talking about how to get all of our vegetables in.  To me, one of the easiest ways is to make one of your meals a nice BIG salad.  You can easily get 2-3 servings of veggies and maybe even a fruit in depending on what you put on there.  Another simple way to eat more veggies is to decide to eat a meatless meal once or twice (or more) a week.  Yes, you can have good filling meals with no meat...in fact, sometimes it can be more filling because lots of vegetables have so much fiber that they fill you.  If all that is hard, a simple way is to think about what colors you have eaten!  If you really do "taste the rainbow" then you have gotten 5-6 different veggies in you and lots of different vitamins.  So, this week (or tomorrow!) try to "taste the rainbow." 

I did this recently in name a deed!  I had seen a recipe for Moo Shu Vegetables that I wanted to try.  The only problem was that I didn't want to use sprouts.  Well, I saw a recipe on a friend's (new) blog and they used bamboo shoots...aha, perfect!  So, I got a bag of rainbow! slaw, some bamboo shoots and added a few things of my own choosing and whipped up a batch of my own Moo Shu Vegetables.  Let me just say YUM!  If you like Chinese veggies...no, not sweet and sour, sorry!...you'll like this. 

1 bag (12oz) rainbow or broccoli slaw
1/2 bag mushrooms
1 bunch asparagus, trimmed and cut in half
1 small can bamboo shoots (1.5 cups)
2-3 eggs
2 teaspoons minced garlic
2 teaspoons (or a little more!) reduced sodium soy sauce
2 teaspoon Catalina dressing (this was my addition)
3 green onions, sliced

Heat up a large skillet.  Slightly beat eggs, then cook until just scrambled.  Remove from pan.  Place asparagus, mushrooms, garlic, and broccoli slaw in the pan.  Drizzle with a little olive oil.  Cook for 3-4 minutes.  Add soy sauce and bamboo shoots and cover with a lid, cooking for 3 minutes at a time then stirring.  Cook until veggies are tender.  Return eggs to pan and add green onions.  Cook until eggs are warm again.  Add a tad more soy sauce (if desired) and stir in dressing.  Serve over rice, noodles, or salad.  Enjoy!

Sarah Caron - http://www.sarahscucinabella.com/
•Cate O’Malley - http://www.sweetnicks.com/
•Chris Arpante - http://www.melecotte.com/
•Patsy - http://familyfriendsandfood.blogspot.com/
Joanne - http://www.joanne-eatswellwithothers.com/
Tri-Fit Mom - http://trifitmom.blogspot.com/
•Allison - http://sweetflours.blogspot.com/
Jen - http://njepicurean.blogspot.com/
•Leslie - http://www.thehungryhousewife.com/
•Rivki Locker - http://www.healthyeatingforordinarypeople.com/
•Jennifer Schulz - http://lick-a-plate.blogspot.com/
•Sarah Rogers - http://sarahssweetcreations.blogspot.com/
Denise and Lenny - http://www.chezus.com/