How to Get Your Child to Eat Fruits and Vegetables – and Love Them!

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“Start them young” is a popular saying when it comes to introducing children to sports – and also introducing them to eating fruits and vegetables. While most fruits have a satisfying sweet flavour that most kids like, getting them to eat vegetables can be more of a challenge. Our solution – hide them! Incorporate veggies into shakes, soups, applesauce and more, and kids will likely never know they are eating kale, spinach, broccoli or pears. It will be our secret.

 

 

Fruit & Veg Breakfast (or Anytime) Smoothies

 

2 bananas, peeled and cut into chunks

1 cup fresh or frozen blueberries

1 cup spinach, washed and torn into small pieces

1 1/2 cups almond milk

1 cup Tofutti Sour Supreme

3 tbsp honey

 

Pour all ingredients into a blender and whirl. Add 3 or 4 ice cubes and blend again until thick and creamy.

 

(For a milkshake-like treat, substitute 1 cup Vanilla Tofutti Premium® for the Sour Supreme.)

 

 

Avocado and Egg Breakfast Sandwich

 

1 ripe avocado, mashed

4 slices bread, toasted

4 eggs, lightly fried

4 slices Tofutti Slices

 

Lightly toast bread and place each slice on a serving plate. Peel and mash avocado and spread over toast. Add one slice per plate of Tofutti Slices.

 

In a frying pan, lightly fry eggs to desired doneness. Place one egg on top of each piece of avocado-topped toast and serve.

 

 

Macaroni Soup With Garlic and ‘Cream Cheese’ Toast

 

2 tbsp olive oil

4 cloves garlic, minced

1/2 onion, chopped

1 carrot, peeled and diced

1 stalk celery, peeled and diced

6 cups vegetable broth

1 can tomato sauce

1 tsp basil

1 tsp oregano

1 can cannellini beans, drained and rinsed

1 cup macaroni or your favourite pasta

4 slices French or Italian bread

4 tbsp Tofutti Better Than Cream Cheese

 

In a large pot, add 1 tbsp olive oil, 2 cloves minced garlic and the rest of the chopped vegetables and cook 5 minutes, until they soften slightly. Add broth, tomato sauce, spices, beans and pasta. Bring to a boil and let boil for two minutes. Reduce heat to medium-low and cook for 20 minutes, or until pasta is tender. Ladle into soup bowls.

 

To make garlic toast: In a small bowl, mix together 1 tbsp olive oil with 2 cloves minced garlic. Place bread slices on a cookie sheet. Heat oven to 350°F (175°C). Brush bread with oil mixture and bake for about 5 to 6 minutes, or until golden brown. Remove from oven and spread each slice with 1 tbsp Tofutti Better Than Cream Cheese.

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