We love to eat the rainbow in our family. I always encourage Panos to eat intuitively and I offer him a big variety of healthy colorful options. The color of the food can actually tell a lot about the food nutrition profile. If you incorporate different colors in your meals you ensure that you get all the nutrients.
I had started this trend where I prepared a color-themed snack-box or lunchbox for Panos. We usually pick the color together and he is looking forward to this. This is a great opportunity to talk about foods of this color and its nutrients. You will be amazed of how much a little one can process and learn through this activity.
After the green snack-box and the orange snack-box Panos asked for the yellow one. So this is what we are doing today! Yellow fruits and vegetables contain lots of antioxidants, vitamins, especially vitamin C, folate and minerals. Let’s see what is inside this lunchbox:
- Kids-friendly pineapple and mango salsa. This is a classic! I omit the jalapeno peppers to be less spicy for the little ones.
- Barley salad. Simply I mixed barley with vegetables and dressing. So simple, yet delicious!
- Soft boiled eggs to boost the protein factor. Really look at this stunning, bright egg yolk! I choose to get pasture raised organic eggs as they have the most nutrient-dense profile with more Omega 3s and high quality protein.
- Opal apple flowers. It always catches Panos’ eyes when I cut the fruits in fun shapes using my cute little veggie cutters *.
How to set up the lunch-box
I like to use eco-friendly snack-boxes and lunchboxes when I prepare lunches and snacks for the family. This stainless steel lunchbox * is a perfect size for a toddler/kid’s lunch. Its BPA/PVC/Phthalate free and its leak proof as well. Panos likes to open and close the lunchbox and he gets very excited to see what it is inside the small pod. We love them!
Kids-friendly pineapple and mango salsa
This is an old time classic! Sweet and spicy on the same time, perfect to introduce your little ones to spicy food. I omit the jalapeno peppers, however the salsa is still bit spicy from the red onion and garlic. If you feel that you little one will not eat it like this you can substitute the red onion with white sweet onion and omit the garlic. I would give this a chance though as it is important to expose our kids to different tastes. In case you wonder “where are the chips” to eat the salsa, Panos loved to eat the salsa with a spoon! Very easy to make, just stir the ingredients in a mixing bowl and store in an air tight container in the fridge up to 3 days.
2 cups diced mango
2 cups diced pineapple
1/2 diced small red onion
1 clove garlic minced
2 tbsp finely chopped cilantro
1/2 lime, juice
Whole grains and pseudo-grains is a staple in our house. We try to switch it up but our favorites are bulgur wheat, millet, quinoa and barley. Whole grains are excellent source of fiber and energy as they contain the endosperm, germ, and bran of the grain. Hence they have a better nutrition profile compared to refined grains which they contain only the endosperm, For this salad I mixed
- Boiled barley
- Steamed cauliflower
- Yellow heirloom diced tomatoes and cherry tomatoes
- Yellow diced pepper
- Yellow carrots cut in little flowers using my veggie cutters *.
- Boiled yellow corn
Every salad is better with a dressing, right? It gives the salad a body and flavor. Simply mix all the ingredients together in a glass jar and pour into your salad. You can prepare this ahead of time and store it in your fridge for up to 3 days.
2 tbsp Greek yogurt
2 tbsp olive oil
1 tsp mustard
a pinch turmeric
a splash of water to thin it out
salt and pepper to taste
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