The farmers’ market gives kids a chance not only to see where their produce comes from, but also to connect with those who are humanely raising meat and poultry. It’s a teachable moment for any age, showing that our chicken dinner doesn’t need to come from a plastic package.
Kid-friendly kitchen jobs: Peeling carrots, whisking the gravy, and building their own bowls.
Kid-friendly food swaps: Slice the carrots for little hands to enjoy as finger food “fries” and skip the chili flakes.
Make these sushi bowls plant-based by using extra-firm tofu or tempeh cubes instead of chicken.
Preheat oven to 400 F (200 C).
On large baking sheet, roast chicken until juices run clear, 15 to 20 minutes. Rest for 5 minutes before slicing or shredding.
For miso gravy, in medium saucepan, combine water, vinegar, miso, coconut oil, cornstarch or arrowroot, honey, sesame oil, garlic, and ginger. Whisking constantly, bring to a boil and cook for 30 seconds, until thickened. Cover and set aside. Reheat briefly before serving.
Build bowls with sections of cooked chicken, brown rice, nori, carrot, and avocado. Drizzle gravy over bowls and sprinkle with sesame seeds and chili flakes. Serve.
This recipe is part of the A Week of Healthy Recipes collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.