(winner of the tailor made whiteboard giveaway is comment number 31, congrats Blythe!)

rainbow salad makings

Trying to teach a three year old about healthy eating is hilarious and confusing, but mostly hilarious. Adrienne has pretty much categorized everything we eat into “sometimes foods” and “always foods”.

She knows chocolate is a ‘sometimes food.’

She knows doughnuts and cookies are “sometimes foods”

She knows spinach is an ‘always food.’

She knows fruit is an “always food”

She wishes candy was an “always food” – but when she requests it for breakfast (when she’s not asking for butter), and I say no, she sighs and says…”I know. Candy is a sometimes food”

But what about eggs? What about peanut butter? What about milk? What about cheese? For our family, those foods don’t really fall into a sometimes or always category. Maybe we should introduce a frequent foods category (<—I just thought of that, I’m doing it tomorrow.)

BUT, another fun way we’ve found to teach her about things that are good for her is by COLOR. Sure, skittles are the color of the rainbow, and that’s been hotly debated, believe me, but for the most part, it works.

So, we make colorful salads. ROY G BIV, ya’ll.

eat the rainbow!

rainbow salad

serves two and a half


  • 5 cups spinach
  • 1 C cherry tomatoes
  • 1 orange bell pepper, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 1 red onion, coarsely chopped and sautéed in olive oil
  • 2 chicken breasts, cooked and chopped
  • 1/4 C goat cheese
  • 1/4 C chopped almonds


  • 1/4 C olive oil
  • 3 T balsamic vinegar
  • 1 T brown sugar
  • salt and pepper


rainbow salad - yes I want cake

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