Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 8 servings
2 medium parsnips
2 medium turnips
1 medium rutabaga
6 carrots, mixed colors if available
3 Tablespoons olive oil, divided
1⁄2 teaspoon sea salt
1⁄4 teaspoon black pepper
1⁄2 cup walnuts, toasted
1 Tablespoon apple cider vinegar
1 Tablespoon maple syrup
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This kid-friendly recipe will bring the spirit of Thanksgiving to your family’s table. For more seasonal vegetarian recipes, check out Erin Alderson’s site at naturallyella.com.
Directions
1. Preheat oven to 400 ̊F. Cut vegetables into 1⁄4-inch cubes and toss with 1 Tablespoon of the olive oil, salt, and pepper. Spread into a single layer in a large roasting pan. Roast until vegetables are tender and starting to brown, 30-35 minutes. Remove from oven and stir in toasted walnuts.
2. In a small bowl, whisk together olive oil, vinegar, and maple syrup until combined. Pour over warm vegetables and stir to coat. Serve hot.
Per Serving:
Calories: 170
Carbohydrates: 19 g
Fat: 10 g
Protein: 4 g
Fiber: 5 g
Active Time: 15 minutes
Total Time: 50 minutes
