History isn’t our forte, but we’re pretty sure getting kids to eat more veggies has always been a parental struggle. Even if you’re a lucky one whose mini craves carrots and kale, keeping them interested becomes a whole other game — so here are your new MVPs:
These healthy school lunch ideas from our favorite plant-based caterers, Haute Chefs LA, are creative twists on classic kid food, loaded with nourishing whole food ingredients – instead of sugar, preservatives and mystery add-ins – and are as fun to eat as they are delicious. Try the two simple recipes below, or the broccoli toast idea pictured above…
Roasted Carrot Hot Dogs
Ingredients:
4 jumbo carrots
1 Tbsp extra-virgin olive oil
1 tsp Dijon mustard
3/4 tsp sea salt
3/4 tsp freshly ground black pepper
4 gluten-free hot dog buns
Directions:
Preheat the oven to 350°F. Cut off the tips and stem ends of the carrots, Place carrot “hot dogs” on parchment paper-lined rimmed baking sheet and toss carrots with olive oil and some fresh herbs. Roast until well caramelized and tender fully cooked through, about 1 hour, rotating carrot hot dogs until tender and a bit al dente.
Serve each in a hot dog bun with condiments of choice. We have used our kids favorite, guacamole and some pickled carrots…
Baked Broccoli Tater Tots
Ingredients:
Directions:
Find more plant-based deliciousness from Haute Chefs here!
