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 3 servings
3 Tablespoons coconut oil for cooking
1 packet soft rice noodles
1 Tablespoon apple cider vinegar
1 Tablespoon maple syrup
1 Tablespoon coconut sugar
dash of cayenne pepper or 1/4 teaspoon red pepper flakes
2 cups bean sprouts
1/2 cup roasted peanuts, crushed
Recipes excerpted from 10-Minute Recipes, by Liana Werner-Gray (Hay House, Inc, 2016). 
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Directions
1. Heat oil in a wok or large frying pan on medium heat. Add the garlic and half of the green onions. Stir-fry for 40 seconds.
2. Add the rice noodles to the pan. Stir-fry for 3 minutes.
3. Add the apple cider vinegar, maple syrup, coconut sugar, cayenne pepper, and bean sprouts. Stir-fry for 2 minutes or until noodles are cooked and everything is well blended.
4. Serve on plates and then add roasted peanuts and squeeze fresh lime over the dish.
Per Serving:
Calories: 536.7
Carbohydrates: 83.5 g
Fat: 19.4 g