January has a funny way of turning meals… beige. Because it’s dark at 4pm and suddenly you resort to toast for dinner.
So this week I’m doing a tiny challenge: three recipes that bring real color to the table.
Also, in 2026 I’m officially introducing a plant in my weekly variety. And I’m not a fan of this one: beetroot.
Yes, beetroot. The one I normally side-eye at the supermarket.
But I figured if I can make it delicious for me, I can make it delicious for anyone. My solution: blend it into a hot-pink hummus and call it a win.
1) Salmon with pea purée
They say you eat with your eyes, so look no further if you are stuck for dinner ideas this week. Whiz up (literally) a colorful and delicious dinner with this pan fried salmon and minted pea puree.
Pea purée is one of those small-effort moves that makes a plate look fancy. It’s naturally sweet, full of fiber, and it loves a squeeze of lemon and a drizzle of good olive oil.
2) Ancient grain salad with quinoa
I love a grain salad that holds up in the fridge and still tastes great the next day. Think nutty grains (swap quinoa for wholegrain rice, farro, barley, freekeh, spelt or bulgur), tangy olives, creamy feta, crunchy pistachios and a handful of herbs and leaves that makes it feel alive.
I love this one because it’s colorful and functional. Greens, reds, and deep jewel tones tend to signal different plant compounds in your food, plus you’ve got fiber and protein from quinoa and lentils to make it properly satisfying. Translation (TLDR 😄): more color usually means more variety of plant compounds for your gut microbes to feed on and help your body deal with everyday “wear and tear.”
3) If you have Hummus, you have lunch!
Beet hummus (hot pink and unexpectedly delicious)
This one is for my fellow beetroot skeptics. I’m not pretending I suddenly want beetroot in every form yet, but blended into hummus with garlic, lemon, and spices? Yes, please!
Beetroot’s deep pink comes from betalains, which are one of the reasons beetroot gets a good name as being packed with “antioxidants”.
Butter bean hummus (creamy and mellow)
But if you're not ready to take the beet plunge, butter beans make the creamiest, fluffiest dip. It’s the kind of hummus you can eat with everything: veg sticks, crackers, piled onto toast, or spooned into a wrap.
Do you have a favorite “make it colorful” idea, hit reply and share it. I might feature a few in next week’s email. Or hit reply with what you'd like to see me making! I READ EVERY EMAIL!
