BRAVO Columbia Park!

We have had such a good time together with Rainbow Plate!   

These young people are brilliant, adventurous and are very creative spirits!

I did have a plan for our last workshop together, but it was overwhelmed by the creative ideas of the students who made an installation from their paintings and brought out their Ninja Turtles to be characters in a play about the importance of getting our vitamins and minerals from eating a rainbow! AWESOME!

OK, Now....Time for ART!

Rainbow Plate students at Columbia Park have got the basic facts on the benefits of a Healthy Rainbow Plate of food. We all know now that a healthy lifestyle is created with each decision that we make each day about what we eat.
Now we are collaborating to create a mural to share the word in the community!

Fun with Grape Kabobs! Good to the last STICK!

As a special treat we made Grape Kabobs!

Make your Plate a Rainbow Plate!

Everyone is creating their own personal Rainbow Plate filled with their healthy foods. We will use these sketches to create a collective mural!

Rainbow Plate at Columbia Park Community Center

Students at Columbia Park are so excited about creating a fruit rainbow and smoothies! Learning how positive it is for their well being to have as many colors on their plates as they can!

A delicious Rainbow Plate

Veggie combo at http://www.shaggarestaurant.com

Final workshop day Lettuce Wraps recipe

A Rainbow Plate is a Healthy Plate         rainbowplatehealthyplate@blogspot.com

Yummy Lettuce Wraps

Serves 4  Take a break from meat and serve these easy wraps at your next get-together. They're full of protein and flavor and low in fat.

Ingredients: 

• 1 tablespoon expeller-pressed canola oil
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely chopped zucchini
• 1/2 cup chopped carrot
• 1 (8-ounce) package baked tofu, oriental or teriyaki style, cut into 1/2-inch cubes
• 1 tablespoon finely chopped mint
• 1/2 cup chopped green onions
• 1 (8-ounce) can sliced water chestnuts, drained
• 1/4 cup hoisin sauce, plus more for dipping
• 1 head butter lettuce
• Lime wedges

Top of Form

Bottom of Form

Method: 

Heat oil in a large skillet over medium high heat. Add onions, zucchini and carrots and cook until softened, about 5 minutes. Stir in tofu, mint, green onions and water chestnuts. Add 1/4 cup of the hoisin sauce and let simmer 5 to 7 minutes, stirring often. Remove from heat and serve tofu mixture with lettuce leaves for wrapping, lime wedges for squeezing and additional sauce for dipping, if you like.

Nutritional Info: 

Per Serving: 250 calories (100 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 700mg sodium, 21g carbohydrate (5g dietary fiber, 7g sugar), 15g protein