A few months ago, Jennifer the creator of the award winning game Crunch a Color, contacted me regarding participating in a healthy lunch challenge. Crunch a Color is all about exposing kids to new foods, and making healthy eating fun.  Players earn points for eating a balanced and colorful plate of veggies, fruits, proteins and grains. Bonus points are also awarded for trying new foods and good manners.  Through this game, your child will be given the tools necessary to learn how to choose nutritious foods for themselves.

Crunch a Color Game

Well a few weeks ago, Jennifer asked if I would be interested in participating in another Crunch a Color healthy lunch challenge, and I agreed.

Last time I made this, and it has definitely been a family staple.  This time, I decided to do a twist on a steak dish I frequently make.  We love asian food, so I knew I wanted to make something asian inspired.

Steak Rollup with Garlic Rice

I marinated the beef in a homemade korean sauce, and stuffed it with organic zucchini, organic asparagus, organic yellow squash, organic carrots, and organic green onions.  For dinner, I decided to serve it is a garlic and sweet peas brown rice.

Korean Steak Roll-ups
The thinly sliced beef, provided just the right amount of protein.

Steak Roll-ups with Garlic Rice

I love packing healthy and colorful lunches, so this meal was perfect.  I decided to pack this lunch in my Planetbox Launch.

Tropical Fruit Medly

Crunch a Color stresses the importance of trying new foods. For my kids, that new food was papayas. They eat a variety of fruits, but papayas were one fruit they never tried. In order to introduce this fruit to my kids, I decided to incorporate it into a tropical fruit salad. My kids are pretty adventurous, so they were willing to try this new fruit. However, they did admit that they were not a fan. I was okay with that. The most important thing was that they were willing to try it.

Crunch a Color Planetbox Launch Bento

Here is the breakdown of our Crunch a Color meal:

Purple - blackberries, blueberries – 5 points each = 10 points

Purple - purple cabbage - 15 points

Red - strawberries – 5 points

Red - papaya – 5 points x 2 (try a new food card not shown) = 10 points

Red - red peppers – 10 points

Green - kiwi – 5 points

Green - peas, zucchini – 10 points each = 20 points

Green - asparagus – 15 points

Orange - mangoes – 5 points

Orange - carrots, squash – 10 points each = 20 points

Protein - lean beef – 10 points

Liquid - water – 5 points

Healthy Grain - Brown rice (card not shown) – 5 points

GRAND TOTAL = 135 points!!!

This meal was a definite winner on so many levels.  You can find full recipes and instructions here.

Thanks Crunch a Color for once again including me in this healthy lunch challenge.

Crunch-a-Color

Enjoy!!

Rox

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Yesterday I made a korean marinade that I found in Real Simple Magazine June 2013 edition.  The recipe stated that the marinade would be great on chicken, steak, tofu, and fish.  After tasting it, I decided steak would be my meat of choice!!!

Korean Steak-Rollups

The korean marinade is simple to make:
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar
1 tablespoon minced fresh garlic
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper

Mix well and set aside in a resealable container until ready to use.

When deciding on what fillings you want to put into the roll-ups, it is REALLY UP TO YOU.  Fill it with WHATEVER you want.

Steak-Rollup Prep

Korean Steak-Rollups

6-8oz organic flank steak thinly sliced and tenderized to equal thickness (will have around 7-8 pieces)
1/2 cup thinly sliced organic yellow squash
1/2 cup thinly sliced organic zucchini
1/2 cup thinly sliced organic red bell peppers
1/2 cup thinly sliced organic carrots
1/2 cup green onions (cut the same length as other veggies)
14 fresh and lightly steamed asparagus
1 tablespoon cooking oil
salt/pepper
1/2 cup prepared korean marinade

Directions:

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Place skillet pan on medium heat, and add cooking oil. Once oil is hot, do a quick saute’ on all veggies (except green onions and steamed asparagus).

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Once veggies start to often slightly, add the green onions before removing from heat.

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Lay the meat flat on a plate, fill with sauteed veggies and 2 asparagus, and roll meat around veggies. Secure with a toothpick. Repeat this process until all of the steaks have been filled.

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Place in a shallow dish and pour about 1/2 cup of korean marinade over roll-ups. Cover and place in refrigerator for at least 1 hour.

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When ready to cook, remove meat from refrigerator and place on cast iron grill pan. Place pan in oven and put broiler on low. Once steak starts to brown, flip and allow the other side to brown evenly. Pay close attention to meat, as it will cook fast and you don’t want the veggies/meat to burn.

Steak Rollup with Garlic Rice

Once cooked, remove steaks from broiler and allow to rest on a plate before serving. Steak-rollups is being served with garlic and sweet peas rice.

Steak Roll-ups in Planetbox Launch

This meal is also perfect for lunch. Here it is in my Planetbox Launch.

Steak Roll-ups with Garlic Rice

Also packed a red cabbage salad and a tropical fruit medley.

Enjoy!!

Rox

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