Cooking with color: 3 new recipes to add to your mix

An overhead view of bowls of spinach, strawberries, red peppers and cherry tomatoes.

Focusing on adding color to your meals is a great way to boost your fruit and vegetable intake, and with it the benefits that come from phytonutrients.

But it’s easy to fall into a rut of using the same old recipes week after week. If that sounds like you, read on.

We asked three social influencers who focus on food, fitness and nutrition to concoct their best recipes using multiple colors from fruits, vegetables and herbs.

From quinoa to cauliflower and beets to broccoli, these are some tasty and nutritious meals to add to your rotation.

Turmeric Quinoa Breakfast Bowl from Mike Martin

Turmeric Quinoa Breakfast Bowl from Mike Martin (@sweatspace)


  • 2 cups water
  • 1 egg
  • 1 cup quinoa
  • 1 Tbs turmeric
  • 2 cloves of garlic, diced
  • Salt and pepper to taste
  • ½ a lemon, juiced
  • ½ of an avocado
  • ½ cup of halved cherry tomatoes


Bring small pot of water to a gentle boil and cook egg for 6 minutes for soft boiled. Remove egg and place in an ice bath to cool.

In a saucepan combine rinsed quinoa and 2 cups of water and bring to a boil over medium-high heat. Reduce heat and simmer uncovered until quinoa has absorbed all of the water (about 10-20 minutes).

Remove from heat, cover and let steam for 5 minutes. Fluff quinoa with a fork and add salt and pepper to taste.

Mix in turmeric and squeeze lemon juice over top if desired. Serve quinoa in a bowl topped with soft boiled egg, sliced tomatoes and avocado.

Mexican Cauliflower Casserole from Courtney Swan

Mexican Cauliflower Casserole from Courtney Swan (@realfoodology)


  • 1 white onion, chopped
  • 1 bell pepper, chopped
  • 1 jalapeno, chopped
  • 1 can diced tomatoes
  • 1 pound of diced cauliflower
  • 1 garlic clove, chopped
  • 1 tsp taco seasoning
  • 3 eggs, beaten
  • 3 oz shredded cheese
  • Arugula and cilantro for garnish


Preheat oven to 350 degrees. In a 10-inch skillet over medium heat, sauté the chopped onion, bell pepper and jalapeno until softened. Stir in taco seasoning and chopped garlic.

Add in diced tomatoes and cauliflower until fully incorporated. Simmer covered on low for 8 minutes. Stir in beaten eggs and transfer to an 8×9 oven safe pan.

Top with shredded cheese. Bake for 30 minutes, let cool for 3 minutes. Garnish with arugula and cilantro.

Rainbow Buddha Bowl from Heidi Kristoffer

Rainbow Buddha Bowl from Heidi Kristoffer (@heidikristoffer)


  • 1 cup chopped beets
  • 1 cup chopped kabocha
  • 1 cup broccoli
  • 1 cup cabbage
  • 2 cups water
  • ½ cup dry polenta
  • 2 Tbs Nutrilite™ All Plant Protein Powder
  • 1 Tbs nutritional yeast
  • 1 Tbs butter spread of your choice
  • Salt and pepper to taste


Preheat oven to 400 degrees. Lightly toss vegetables in oil, salt and pepper as desired. Place them on baking sheet lined with parchment paper and bake for 40 minutes, flipping once midway through baking.

In a saucepan, bring 2 cups of water to a boil. Add polenta, lower to a simmer and whisk for 6 minutes. Add Nutrilite™ All Plant Protein Powder, nutritional yeast and a pinch of salt and pepper. Whisk in butter spread and let cool.

Serve polenta in a shallow bowl topped with roasted vegetables.

Learn more

Need more ideas? Visit our recipe collection at Amway Connections. And to learn more about Nutrilite All Plant Protein Powder and other Nutrilite products, visit in the U.S. and in Canada.

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