Think: Hiding a vegetable you want your child to try inside a time-tested favorite. Simplicity is the name of the game when it comes to expanding your little one's palate.
Your family will enjoy these new recipes without the rebellion over new dishes.
Veggie Frittata1 of 6
It's easy to get their veggies in with this yummy frittata recipe. It'll become a family favorite thanks to its easy cooking instructions, and it makes great leftovers.
1 dozen large eggs
2 cups fresh spinach
1/2 cup onion, chopped
1 cup mushrooms, chopped
1 inch fresh ginger, peeled and chopped
2 cloves garlic, crushed 1 medium zucchini, sliced
1 medium squash, sliced
2 tsp dried chives
1/2 tsp ground thyme
Preheat oven to 350 degrees. Season chopped zucchini and squash with salt, place into baking dish and roast in oven for 15 minutes. Sautee onion, mushrooms and spinach. As spinach wilts, add ginger and garlic. Season with salt to taste. Set aside. Whisk eggs in large bowl with salt, chives and thyme. Remove veggies from oven and add sautéed mixture. Blend well. Add eggs. Cook for 25 minutes.
Almond Flour Pancakes with Fried Apples2 of 6
Put a twist on Sunday morning pancakes with this filling and sweet concoction.
1-1/2 cup almond flour
3 large eggs
1 cup water or milk
1 tbsp maple syrup
2 apples, peeled and diced
1 tbsp butter
2 tbsp honey
Pinch of salt
Mix almond flour, eggs and water or milk together in a large bowl. Add in maple syrup to sweeten mixture. Place skillet over medium heat. Don't place mixture on skillet until hot and well greased. Flip pancakes until golden brown. In a separate skillet, heat butter over medium-high heat until melted and add in apples. Stir and coat with butter. Add honey and a pinch of salt. Stir constantly until coated well. Serve with apple mixture over pancakes.
Mild Chicken & Potato Curry3 of 6
Curries are well known for their spiciness and aren't typically thought of as kid-friendly. Fear not! This one is sweet and perfect to spread over rice and serve with naan.
2 tbsp vegetable oil
1 brown onion, cut into wedges
5 tbsp Valcom Yellow Curry Paste
1 lb. chicken thighs
2-1/2 cups Coliban potatoes, halved
1 tin coconut milk
In a saucepan, sautee onion with oil until almost clear. Add curry paste and cook for two minutes. Add chicken and cook into mix. Add potatoes and coconut milk and bring to a boil. Simmer for 20 minutes. Serve with white rice.
Salmon Cakes4 of 6
These bite-size delights are perfectly disguised behind a comfort food favorite, providing familiarity while trying something new.
4 cups cold pre-cooked mashed potatoes
8 oz. pink salmon, drained
2 tbsp fresh parsley
1 lemon zest
2 tbsp flour
2 tbsp vegetable oil
Flake salmon into mashed potatoes. Add parsley and lemon zest. Season with salt and pepper to taste. Create eight small cakes and dust with flour. Heat oil in a skillet and fry each cake for about five minutes until cooked through. This recipe goes perfect with a side salad.
Thai Chicken Satay5 of 6
One fun way to get your kids to try new dishes is to make it a finger food and include a fun dipping sauce. This recipe combines the best of both worlds.
1 lb. chicken breast, cubed
1/3 cup coconut milk
2 tbsp curry powder
1 tsp salt
1 tsp cumin
1 tsp white pepper
2 tbsp fresh cilantro
1 tbsp fish sauce
2 tbsp soy sauce
1 tbsp red curry paste
Thai peanut dipping sauce (make your own, or follow a recipe)
Combine all ingredients except for chicken and whisk together in large bowl. Add cubed chicken. Let marinate for at least 30 minutes (longer is better). Add chicken covered in mixture to skewers and cook on grill for about five minutes per side. You can also bake these in the oven at 350 degrees. Garnish with lime slices and dip in peanut sauce.