fall recipes that are guaranteed to get the children to eat vegetables

for those who don't eat meat you can substitute your fave meat-free item or don't use any meat like addition at all.

quick chicken stew on rice
( all our ingredients are organic and low sodium)

Steam brown rice for time needed

in a large pan sautee the following in 1/2 cup vegetable broth with a tbsp of olive oil ( either homemade or box)
1 large bunch of heirloom carrots sliced in coins
4 pearl onions cut in fours
2 cloves of garlic minced
4 chicken breasts cut into medium sized chunks
1 large sweet potato cut into small chunks
1 heirloom pepper cut into small pieces
1/2 pint of heirloom cherry tomatoes cut into 2 or 4 pieces
1/2 a zucchini cut into small chunks

cook until golden and then add 3 cups of broth to simmer for 20 mins

once the meal is cooked you should have substancial broth left in the pan if not add more broth and let it get hot then add 2 tbsp of corn starch to thicken liquid to a gravy like consistency

serve over a bed of brown rice




Pasta of choice with a very rich tomato veggie sauce and turkey and beetballs

2 lbs of ground chicken or turkey ( I prefer turkey)
1 egg
1 large beet
2 cups multigrain bread crumbs
1 large bunch of carrots
minced garlic
2 minced shallots
1 large tin of crushed tomatoes
2 masons jars of sauce either homemade or store bought
1 head of broccoli
pepper to taste
2 tbsp vegan worchestershire sauce
1/4 cup raw agave nectar




in the food processor mince 2 shallots divide into two portions, one for the turkey beetballs and one for the sauce portion
finely shred the bunch of carrots and divide between the beetballs and the sauce
peel and finely shred the beet for the beetballs
puree the broccoli and use in the sauce


in a large pot put half the carrots, shallot, 1 clove of minced garlic, 1/4 cup olive oil and broccoli and let it cook a little bit before adding sauce and let simmer. Add 1/4 cup of raw agave nectar

in a large mixing bowl combine the turkey, egg, breadcrumbs, shallot, beet, half the carrots, worchestershire sauce, garlic and mix together and form medium sized meatballs, makes about 25 meatballs then in a large pan sautee in olive oil until browned then put in a glass baking dish and cover with the tin of crushed tomatoes for 15 minutes.

Once the beetballs have been baked for 15 minutes add to the sauce and let simmer until your pasta of choice is cooked and serve!


it always helps to have the kids involved in the making of the dinner as well as they are more likely to eat what they have made just hide the fact that you are adding all the veggies to everything and they will gladly eat this up and ask for more!