Eating Rainbow Pt 7 (a series in yumminess continues)

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We are down to our final 3 colors and with them the end of this series is near 😦 But until then let’s keep celebrating all the colorful foods that lead to a colorful life.
Knock, Knock! Who’s there? Orange. Go away. But seriously, orange is not just the name of a food or a bad joke. Orange has all kinds of food that are good and good for you. Trust me, I would never lie to you 🙂
 
Oranges (of course):
Orange fruit and cross section
Image via Wikipedia
Can you really talk about the color orange without talking about the yummy fruit by the same name? I mentioned before that lemons are the King of vitamin C, so I guess that would make oranges the Prince of Vitamin C with over 100% of your DV. If you were to eat the peel you would double that amount but, peels taste bad. Oranges also have enough fiber to help keep things “regular.” They even have a splash of potassium. Your bananas will be jealous.
Orange you glad it’s easy to get more: Let’s start with Orange Peels. Zesting the peel (not the white stuff known as pith) on seafood and into veggies can help brighten without the bite of lemon. The orange fruit itself is great for salads, fruit mixes, and even a quick snack. Juice is not just for drinking. You can make a plethora of sauces with orange juice. I even have been known to marinade my  chicken in orange juice before turning it into Terriyaki chicken.
 
Spaghetti Squash:
Spaghetti Squash cooked
Image via Wikipedia
Spaghetti Squash is very low in fat, sodium, and cholesterol. It is not low however in carotenoids, which your body turns into Vitamin A. This yummy squash also contains calcium and more fiber. There is however, no traces of pasta in this veggie.
Squash your fears on squash *giggle*: First thing you should try with spaghetti squash is replacing your spaghetti noodles a few times with the insides of the squash. Just take a spoon to scrape the insides and you will have beautiful orange “noodles” which you can boil up and you won’t alter the flavor of your favorite pasta dishes. This trick will save you about 75% of the calories you would normally get from enriched whole wheat pasta. The other thing you should try is making sauces and soups out of the silly squash. It’s higher water content makes a creamy, smooth, and yummy sauce on all kinds of meats and veggies.
 
Atlantic Salmon:
English: Flesh of an Atlantic Salmon.
Image via Wikipedia
Ok some salmon is more red or pink but let’s just go with it. Just like the previously mentioned Blue Crab, there is a need to be careful with the cholesterol in salmon. Salmon is a very strong anti-inflammatory. So if you are feeling bloated or like your joints are swollen you may want to change the dinner menu to include some salmon. Salmon is also a great source of Selenium, protein, Niacin and Vitamin B-12. It has over 100% of you DV of Selenium which helps regulate your thyroid, and your immune system.
Eating Salmon is not fishy: Trade out that boring chicken with salmon sometime. It taste great in place of chicken in almost any dish. Orange Salmon is one of my favorite chicken replacement. And if you are sick of tuna, put in salmon for that melt, sandwich, or fish cake. Salmon is of course always delicious grilled and compliments your favorite veggie mix perfectly.
 
We want more Orange Stuff!
Maybe you love the color orange or maybe one fruit, veggie, and meat just isn’t enough for you. More fruits you can enjoy are mangoes and cantaloupe. Both make great smoothies and snacks. Just don’t eat the outside. Don’t think we forgot about carrots and sweet potatoes. Both are great ways to change-up both flavor and texture in meals. There are other great orange foods and they almost all contain those previously mentioned carotenoids. So go for it. Just don’t eat any oompa-loompas!

One thought on “Eating Rainbow Pt 7 (a series in yumminess continues)”

  1. Pingback: Eating Rainbow Pt 9 (The end of a series of Yuminess) « Roxys EZ Eats

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