We recently partnered with Oddbunch to produce an Instagram reel in getting kids to eat more fruits and vegetables using their small mixed produce box. It can be a struggle to get kids loving and eating enough fruits and vegetables and 25-50% of parents report concerns about picky eating with their kids. The top concerns reported by parents are that their kids do not like eating vegetables!
One of the nutrition topics we discuss with all families in general is the division of responsibility when it comes to managing picky eating and helping your kids develop better eating habits. The Division of Responsibility is a no-pressure feeding approach that helps foster a safe environment for kids to explore both new and familiar foods.
The parents’ roles include:
- What foods to offer
- When to offer the food
- Where to offer the food
The children’s roles include :
- How much food to eat
- Whether or not they will eat
We especially want to emphasized that even with all the vegetables blended together in this veggie packed pasta sauce, the purpose is not to hide the vegetables or trick your kids to eat them. When we hide the vegetables, kids actually miss out on learning to love them because they don’t even know they’re eating them. Cooking with kids will allow them to explore these foods in a fun, messy, and delicious while getting them excited about real food!
Veggies-Packed Pasta Sauce
Ingredients
- 3 tomatoes quartered
- 1 whole garlic bulb top chopped off
- 1/2 head cabbage thick slices
- Salt & pepper to taste
- 1 cup dry red lentils
- 2 cups water
- 1 can 796ml crushed tomatoes
- 1 tsp sugar
- 1 tsp dried oregano (optional)
- 1 tsp dried basil optional
Instructions
- Preheat oven to 400°F and line a baking sheet with tin foil.
- Cut tomatoes in quarters.
- Cut off the top of the garlic blub to expose the garlic cloves.
- Drizzle 1-2 tsp of oil over the tops of the exposed garlic cloves.
- Wrap the garlic bulb in tin foil.
- Roast the cabbage, tomatoes and garlic for 40 minutes, making sure the cabbage is not burnt. If there are any brown/burnt leaves, discard those as it will make the sauce taste bitter. Let cool for 10 minutes.
- Boil red lentils in water for 10-15mins until soft, drained.
- Once cool enough to touch, squeeze the cooked garlic out from the cloves. Add the roasted tomatoes, cabbage and garlic to a blender. Blend and add in crushed tomatoes. Add in the basil, oregano and sugar. Blend on high until smooth.
- Serve over your favorite pasta, top with cheese and enjoy !
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