Having trouble getting your kids to eat healthily? Here are a few fun recipes that they are sure to enjoy!
Chickpea and Hummus wraps:
Ingredients:
2 whole- grain tortillas
1 ripe avocado, sliced
1 cup of store-bought or homemade hummus
2 handfuls of baby spinach
1 small red onion, thinly sliced
1 cup sliced bell pepper’s
1 cup cherry tomatoes, diced
Salt and pepper, to taste
Directions:
Warm the wraps in a pan over medium heat for 30-60 seconds on each side, until soft and pliable.
In a small bowl, mix together the mashed avocado with salt and pepper to taste.
Spread an equal amount of hummus on each wrap.
Saute onions, bell pepper, and other veggies of your choice in a saucepan with a few drops of olive oil and soy sauce.
Top each wrap with the avocado mixture, veggies, cherry tomatoes, and cilantro.
Roll up each wrap tightly and cut it in half, if desired.
Soba Noodle Salad
Ingredients:
8 oz soba noodles
1 large carrot, grated
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, thinly sliced
1/2 cup mung sprouts
1/2 cup chopped fresh cilantro
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 tbsp tahini
1 tablespoon pure maple syrup
1 teaspoon toasted sesame oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and black pepper, to taste
Directions:
Cook the soba noodles according to package instructions until al dente. Drain and rinse with cold water. Set aside.
In a large mixing bowl, combine the grated carrot, sliced red and yellow bell peppers, red onion, mung sprouts, and cilantro.
In a separate small mixing bowl, whisk together the tahini, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, red pepper flakes, salt, and black pepper to make the dressing.
Add the cooked soba noodles to the large mixing bowl with the vegetables and pour the dressing over the top. Toss everything together until well combined.
Serve in the lunch boxes with a side of chopped fruits and yogurt!
Creamy chickpea ‘tuna’ sandwich meal.
Ingredients (makes 4 sandwiches):
1 can of chickpeas, drained and rinsed
2 tablespoons vegan mayonnaise
1 teaspoon Dijon mustard
1 nori sheet, crumbled
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and black pepper, to taste
8 slices of whole grain bread
Lettuce, tomato, and pickles for serving (optional)
Additional veggies as desired.
Directions:
In a medium mixing bowl, mash the chickpeas with a fork until broken down into small pieces.
Add the vegan mayonnaise, Dijon mustard, crumbled nori sheet, garlic powder, onion powder, paprika, salt, and black pepper to the chickpeas. Stir everything together until well combined.
Toast the bread and spread a generous amount of the chickpea mixture on four slices.
Top with lettuce, tomato, and pickles, if desired.
Place the remaining slices of bread on top to make a sandwich.
Serve immediately or pack in a lunchbox for later. Enjoy!
Make sure to pack a generous serving of fruits and nuts to make this a wholesome meal.
Trust this helps,