When you want to add more veggies into your kids’ lunchboxes but don’t want it to “look” like veggies, these mini carrot and zucchini bites add nutrition and taste delicious!
Sometimes, when I plan meals for the week, I find myself wanting to put to use some of the “leftover veggies, ” but I don’t always have enough for a full meal.
TI often try to explain to my readers that I have this weird ability to look at ingredients and use them in my favorite basic recipes, like a basic quiche recipe, and turn them into something like this mini carrot and zucchini bites.
For this recipe, I grated some leftover lonely veggies so that they didn’t go to waste. Because sometimes I have one lonely zucchini and then my mini quiche recipe comes to the rescue!
Quiches come together quickly in one bowl, and the oven does the rest. You can eat these at any meal, or pack them in a lunchbox for school or the office. If you don’t mind quiches at room temperature, they pack great inside a lunchbox. Otherwise, heat them up and put them inside your favorite thermos.
2 green shallots (onions), green ends trimmed off, white finely chopped (optional)
4 large eggs, whisked
⅓ cup grated Monterrey Jack cheese*
¼ teaspoon salt
Preheat oven to 350F (180C) and grease a mini cupcake pan.
In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring, for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.
In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
I used sharp white cheddar to make this recipe nearly lactose free for my youngest. As always, check the labels to make sure the recipe fits your family's dietary needs.
While most parents are just trying to get their kids to try something new at home, some of us have had to hire “experts” to guide us through the process of introducing new foods since the journey can be a bit more difficult for some of us that have kids with sensory issues, special needs, and special diets.
The endgame, though, is the same for all of us and the following are some of the things that I’ve learned along the way from our specialists. I know all of these will work well for all picky eaters, regardless of what stage you are in.
1. Keep your cool.
No matter how frustrating dinner time might be, many kids like the attention that the dinnertime struggles bring. Smile throughout the meal and ignore the call for attention. Kindly remind the child that you’ll be very excited to (play, read a book, talk to them) after dinner but that the table is a place for manners.
2. Put on your best poker face.
When a child decides that they might want to try something new, it’s important that you don’t get overly excited about this. Making things a big deal often results in a major letdown when they don’t like it, or worse, a deep interrogation by the parent on the “why.”
The more casual you are about them wanting to try something new, the more likely they are to follow through with actually trying the food.
3. Keep track of progress.
It’s easy to feel like you are not making progress when you are not keeping track of the “small wins.” Keeping an ongoing note or journal about new tastes, new items a child tried, what he or she liked about food, and how it was prepared. This way, it’s easy to see progress, and it will help you make more meals with similar flavor profiles.
When you re-introduce food that the child has eaten, and they don’t’ want to eat it, you can casually say something like “Oh, I thought you might like carrots again with your chicken since you ate them with macaroni and cheese and you thought they were okay.”
You might think it’s crazy to add a cheese sauce to broccoli, peas, carrots, green beans… but sometimes that’s exacly what is done at feeding clinics. Once they find a vessel that the child finds appealing, they use it to re-introduce foods with the same taste they already like.
Or, sometimes it can be crazy to puree soup to a smooth consistency, but if a child prefers a smooth texture to their soup, this might be the best first step. Eventually, you’ll puree it chunkier and chunkier until they can adjust to the new texture.
5. Overcome Color with Creativity.
We’ve all heard of the kid that eats “only white and yellow foods” and nothing else. You can mix mashed white potatoes with a few mashed carrots or sweet potatoes, where the color changes gradually. Eventually, the color gauge moves to the opposite side, and your child will accept the change since the transition has been gradual. This method works great with yogurt. Mix pureed fruit or veggies (from the baby food section if you don’t make your own) with plain vanilla yogurt. It will slowly add color acceptance in a vessel they already love.
Some kids, love spaghetti and tomato sauce but can’t stand pesto because it’s green. Adding a little bit of pesto to the tomato sauce and gradually making the switch will get them used to the taste and accept the transition from red to green.
7. Focus on Flavor.
One of the things I learned from my picky eaters is that while they could eat homemade mac and cheese, chicken nuggets, and pizza every day, they don’t necessarily like bland foods. I’ve slowly learned what flavor profile they prefer and now I can introduce new foods with the same style recipes.
8. Provide Equal Treatment.
One of the best things about being a picky eater is that you get a lot of special foods and special one-on-one time with mom and dad or a specialist; basically, a lot of special treatment.
It’s important that not a lot of emphasis is put on the specially prepared meal, it’s simply the way they prefer to eat food. What’s most important is that you don’t make a separate food for the child, instead, provide something he will eat from the meal you’ve prepared.
9. Build on Success.
There are many strategies specialists use to introduce new foods; most of which focus on using a food that the child prefers to get them to try something similar.
Other strategies for getting kids to eat chicken that isn’t breaded include making the nuggets with less breading each time. As time goes by, you’ll eventually get to a place where the child learns to eat seasoned, grilled chicken. And next, you can pair that grilled chicken in a meal, etc.
You can also change up foods based on texture. For example from french fries to sweet potato or carrot fries, chicken “fries” to fish “fries.”
10. Give it Time.
Understand that it will take some time to get kids to like new foods. Overcoming picky eating isn’t something that will fix itself in a month or two. It’s easy to see progress when you keep track of the small wins (as mentioned in #3) but it’s just as important to give it time to cal it a “win.” Rushing from one texture to the next doesn’t seem to work well for most picky eaters. Instead, accept this for what it is and have fun with the process! Eventually, you’ll be rewarded with a much better eater.
Want your family to eat more vegetables? They won’t be able to resist these One-Pan Roasted Fall Vegetables! Minimal clean-up and lots of flavor.
Fall is in full swing, which means lots of in-season vegetables! There’s Brussels sprouts, beets, potatoes, and lots of hearty squash. Spaghetti squash is on repeat for dinner in our home this winter!
There is no better way to cook vegetables than roasting. It brings out all the flavors and crisps them up nicely. No one at the dinner table will be able to resist! This recipe for roasted fall vegetables requires just one-pan (easy clean-up! yay!) and is the perfect side dish for a weeknight dinner. You could also double the recipe and serve it on your Thanksgiving table!
Enjoy these comforting, delicious healthy fall dinner recipes in the cooler weather! These are perfect to feed a crowd or a weeknight dinner for the family.
It’s officially November! Which means if you weren’t already putting pumpkin in everything and dusting off your slow cooker, it’s time to start now.
Isn’t fall great? The weather is not too hot, not too cold, the trees are all changing colors, and cool nights are spent watching a movie with the family drinking hot chocolate. It’s the perfect time of year!
The best part, though, may be the food. Cooler weather means hearty comfort food. Think soups, chilis, roasted veggies, and all the squash. That doesn’t mean it can’t be healthy! All of these healthy fall dinner recipes are delicious and nutritious. They’re great for serving for a dinner party, or just to the family on a cozy weeknight. Enjoy!