9 Ways To Get Your Kids To Eat Vegetables

Be positive and don't stress out. Feeding your kids veggies does not have to be World War 3!

Ingredients:
-1 kg head of cauliflower
-1 egg
-1/2 cup breadcrumbs
-1 clover of garlic
-1 tsp. salt
-60 grams cheddar cheese
-50 grams shredded mozzarella
-extra breadcrumbs to roll nuggets on

Instructions:

- Steam the cauliflower until tender enough to mash with a fork.

- Mix the cauliflower with salt, seasonings, breadcrumbs, egg, mozzarella and grated cheddar until a ball is formed and then form the ball into nuggets.

- Roll nuggets in extra breadcrumbs.
Heat about 1 tbsp extra virgin olive oil and fry nuggets until golden.

Be a good example and actually show your kids you are enjoying what you are cooking and eating. Why not eat the veggies together?

Ingredients:
-500g carrots
-1 tbsp cornflour
-1 tbsp vegetable oil
-1 tsp chopped rosemary
-1 tsp chopped oregano
-a little salt
-black pepper

Instructions:

- Preheat oven to 200C.

- Cut carrots into ‘fries’, about 1cm thick, and mix with cornflour and a little black pepper.

- Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning after 20 minutes.

- Mix a little salt with rosemary and toss through the cooked fries.

Moms, do not fret if your kid keeps hating on the veggies. Just keep serving them in small increments and be creative with the food presentation. They might never know its vegetable!

Ingredients:
-4/6 white button mushrooms (middle-sized)
-100 g breadcrumbs
-100 g cheddar or mozzarella cheese
-3 slices bacon
-50 g parmesan cheese
-1 clover of garlic
-Extra Olive Oil
-Salt and pepper
-Oregano, parsley, chilli


Instructions:
- Preheat the oven at 160°

- Clean the mushrooms

- Remove stems from mushrooms and chop fine

- Mix stems, bacon, garlic, breadcrumps, salt, pepper and the spices together with 3 spoons of Olive Oil.

- Stuff mushroom caps with this mixture and cover with cheddar (or mozzarella) or parmesan cheese.

- Bake for 20 minutes.

Try and make the meals together with your kid because he will most probably try and eat what he just cooked with you.


Ingredients:
-250 g zucchini
-100 g cheddar cheese
-200 ml milk
-250 g flour
-40 g parmesan cheese
-1 tsp salt
-2 eggs
-4 g yeast
-50 ml canola oil


Instructions:
- Cut the cheddar cheese in little cubes.

- Wash and cut the zucchini in very thin strips.

- Mix together the milk, canola oil and eggs and add flour, yeast, parmesan cheese and salt.

- Add zucchini and the cheese to the mix. Remember: if the mix will be too dry, add a little bit of milk; if it's too liquid add some flour.

- Fill the muffins stencil for 3/4 with the dough and let it leaven in a warm place for 30 mins.

-Bake at 180° for 30 mins.

Create a story share it to your kid. Tell him Red Riding Hood used to bring these carrot brownies to her grandma! If you have a son, then tell him these carrot brownies are secret snacks of Wolverine and Iron Man.


Ingredients:
-1/2 cup butter
-1 1/2 cups brown sugar
-2 eggs
-2 cups flour
-2 tsp baking powder
-1/2 tsp salt
-2 cups finely grated carrots
-3/4 cup chopped walnuts


Instructions:
- Preheat oven at 180°.

- In a saucepan, melt butter. Then add sugar and stir till well blended. Remove from heat and beat in eggs.

- Beat in all remaining ingredients except nuts.

- Pour mixture into a oiled baking pan

- Sprinkle chopped walnuts over mixture.

- Bake for 30 minutes.

- When cool, cut each pan into 9 squares.

Play with colours, kids love it!


Ingredients:
-8 wooden or bamboo skewers
-2 zucchinis, cut into 1-inch slices
-8 white button mushrooms
-1 red onion cut into chunks
-1 yellow capsicum, cut into chunks
-1 red capsicum, cut into chunks
-1 eggplant
-12 cherry tomatoes
-basil
-oregano
-olive oil
-salt and pepper


Instructions:
- Soak skewers in water for 15 minutes, so they won't burn on the grill.

- Preheat grill for medium heat and lightly oil the grate.

- Alternately thread zucchini slices, mushrooms, onion, tomatoes, red and yellow capsicum onto the skewers.

- Whisk olive oil, basil, oregano, salt, and black pepper in a bowl and brush the mixture over vegetables.

- Cook skewers on the grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

Kids love it when you get all weird and creative. Just look at how silly this photo is. It even has eyes, for crying out loud.

Ingredients:
-2 x 400g cans of chickpeas
-4 tsp tahini
-2 cloves of garlic, crushed
-1 tsp sea salt
-6 tbsp extra virgin olive oil
-3½ tbsp freshly squeezed lemon juice
-Paprika (optional)


Instructions:
- Rinse the chickpeas in cold water and tip into the food processor.

- Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans.

- Turn on the food processor and slowly pour in the oil while it runs.

- When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and sprinkle with paprika.

Does your kid hate vegetable soup? Try adding something to it that he really likes! Take this photo for example. It has vegetables and pasta bits. Brilliant.


Ingredients:
-1 tbsp olive oil
-2 carrots, chopped
-1 large onion, chopped
-1l vegetable stock
-400 g can chopped tomatoes
-200 g frozen mixed peas and beans
-250 g pack fresh filled tortellini (we used spinach and ricotta)
-handful of basil leaves (optional)
-grated parmesan


Instructions:
- Heat oil in a pan. Saute the carrots and onion for 5 minutes.

- Add the tomatoes, the peas and the beans and continue to simmer for 5 minutes

- Add the stock and let simmer for 10 minutes.

- Add tortellini and cook for other 15 minutes.

- Serve with a sparkle of pepper and parmesan cheese.

Without exaggeration, hiding the vegetables is another trick you can use. Maybe you can hide some vegetables to a dish that your kid already loves. Go experiment.

Ingredients:
-3 red peppers
-2 aubergines
-8 tbsp olive oil,
-1 can of tomato sauce
-300g fresh pack lasagne sheets
-100 g white sauce
-125 g mozzarella cheese
-handful cherry tomatoes, halved


Instructions:
- Preheat oven to 180°.

- Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices ( ½cm thick).

- Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

- Reduce oven to 160°. Lightly oil an ovenproof serving dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.

- Spoon remaining white sauce over the pasta, covering the whole surface. Scatter mozzarella over the top with the tomatoes.

- Bake for 45 mins until bubbling and golden.