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But it can be done with these amazingly nutritious and delicious recipes that incorporate the goodness of a range of vegetables.
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Serve it with shredded radish and cabbage tossed with rice vinegar.
Tip: If you’ve run out of noodles at home, spaghetti works as well and looks the same too!
But we also know that deep-fried potato fries are really just empty calories, and a whole lot of oil and starch. So why not try this healthy and delicious twist on fries instead in just 3 simple steps?
1. Slice sweet potatoes into 1/2-inch-wide sticks — use a crinkle cutter, if you like.
2. Toss with 1 tablespoon olive oil, 1/4 teaspoon dried thyme (or any other fresh/dried herb of your choice), and 1/4 teaspoon salt.
3. Bake at 400 degrees F for 15 to 20 minutes, or until soft, on a parchment paper-lined pan.
Tip: You can also use carrots instead of sweet potato!
If your kids love cheese, then they won’t even know they’re eating veggies as the cheese sauce in this dish is extremely, um, cheesy and utterly delish!
Tip: Along with the cauliflower, you can also add some broccoli florets for an added boost of vegetables! You can also leave out the blue cheese listed in the recipe if you like.
This BBC Good Food recipe uses egg, but if you like you can use chicken, pork or even fish and prawns (I use pink salmon).
This is a great dish because not only is it very tasty, it’s also a one-pot wonder, so to speak!
Tip: Fried rice is always tastier when made with cold rice. Do remember not to overcook the vegetables – a quick stir-fry till the veggies are just cooked and tender should be adequate.
But I worry about veggie content with all my kids’ meals so I try and include vegetables in at least 2 meals.
This Annabel Karmel recipe is wonderful because her super-tasty pasta sauce is packed with vegetables – 5 different types, to be precise!
It’s a great way to get kids to eat their vegetables because they can’t see the veggies!
This sauce also works well as a pizza topping. Give it a try today – it’s really simple to make too!
Tip: You don’t have to stick to the veggies listed in the recipe. Play around and add different types of vegetables in the sauce.
They are ideal for school lunchboxes, too, and very simple to prepare. Click here for the recipe.
Tip: If you are packing these for your child’s lunch, slice the vegetables the night before and pack them away in the fridge in an airtight container. Then all you have to do is quickly assemble them in the morning.
Tip: Make quick work of the sauce by blitzing the peanut butter, soy sauce, rice vinegar and sesame oil in the blender.
Do remember that sesame oil is very strong so you will only need a drop or 2 of it to flavour the sauce. Too much will result in an overpowering sesame taste, which probably won’t go down well with kids.
Also, it's fine to leave out the red-pepper flakes and add more vegetables to this dish.
This cannelloni recipe is quick to make, and uses a delicious filling of spinach and ricotta cheese. The tomato sauce it’s baked in adds another boost of veggie goodness – this one is a dish for the entire family!
Tip: If you can’t find tomato passata, just use a tin of tomato puree. Remember not to use tomato paste as it is very concentrated and the flavour can be overpowering. If you are adding tomato paste to a dish, you only need a a little bit to bring out that delicious tomato taste.
Your kid is sure to love this buttery and sweet dish. Here's how to make it:
Peel and cut 1 large or 2 small sweet potatoes and 1 parsnip into 1-1/2 inch pieces. Boil or bake till tender.
Then mash with a bit of butter, about a tablespoon or 2 of milk, some finely chopped parsley, salt and pepper.
This is a great side dish for adults too!
Tip: After mashing the sweet potato and parsnip, grate some cheese on top and pop the dish in a hot oven for about 10-15 minutes, or till the cheese melts.
I bake this at home all the time and my fussy 4-year-old loves these muffins. It’s very simple to make too – just blitz everything in the food processor!
For extra goodness I often throw in finely chopped apples, raisins or nuts.
Tip: Make an extra batch and freeze them! They de-frost beautifully and you just need to pop them in the microwave oven for a few seconds to get them moist and warm again.
Cooking, feeding, transporting, negotiating, writing – it’s all in a day’s work, liberally scattered with plenty of cuddles and kisses from all of my boys!
Do you have any similar recipes that you use to make your kid love vegetables? Do share them with us by leaving a comment below!