I noticed something about our meals that has changed since we started avoiding food dyes. Rather than try and replace an unhealthy dye with a healthy one; I’ve started moving towards using color differently all together.
Instead of making our food a color it wasn’t meant to be, I have started placing flowers on the table more often.
I want my kids to know that the natural color of food is beautiful; not neon or shocking or glaring. Although they pick through the peppers and and cast aside the cilantro for now; I know that they are learning to appreciate the real look of real food.
I recently tried Slow Cooker Fajitas from 100 Days of Real Food and they were perfect. Those of us in the family that like a little spice added more as we assembled our fajitas, and those of us that like things a little more mild were happy with the flavor.
- 1 ½ lbs flank steak
- ½ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons Bragg’s Amino Acid
- 3 Tablespoons minced garlic
- 1 jalapeno pepper, seeded with membranes cut out
- 1 large yellow onion, sliced
- Orange, yellow and red bell peppers (one of each) sliced into long strips
- Your favorite fajita toppings (ours are cheese, cilantro, lime, sour cream, and hot sauce)
- Place the steak in the bottom of the crock pot. Put the chili powder, cumin, salt, and black pepper on top, followed with the Amino Acid.
- On top of the steak and spices, put the garlic, then the onions and peppers.
- Cook on high for 6 hours, until the steak is falling apart. Shred the meat with the fork, and scoop out of crock pot with slotted spoon onto fajita. Top with your choice of toppings.