We all know the kid (or husband) who claims to hate vegetables! No matter how attractive you present nature’s bounty of vegetables, they turn up their noses at them.
Being a personal chef, I often encounter parents who want me to solve this challenge. First and foremost, it’s important to lead by example: If you don’t regularly eat a variety of vegetables, it’s hard to get your kids onboard. Let them help you pick out the produce and help you cook it. Often they feel an investment and that helps to at least get them to taste them.
But when all else fails, alter your recipes to include veggies and don’t say anything at all. Following are some of my recipes for hiding vegetables in everyday food.
Hidden Veggie Spaghetti
Time to get creative! All kids love spaghetti, and it is the perfect hide-a-veggie dish. You can mince or shred carrots for the sauce (which is already a hide-a-veggie dish because of all the tomatoes!). This take is about adding veggies to the pasta
You can start out with about a quarter veggies, and gradually increase to 50% or 60%. I use my spiralizer to cut the zucchini, but you can just into long vertical slices and cut into the shape of noodles by hand. If you want to, you can peel the zucchini, which makes it almost undetectable visually. Otherwise, it adds nice color.
- ½ pound vermicelli pasta (or your favorite long cut pasta)
- 1 zucchini, medium, cut into thin ribbons or noodles
- 1 quart marinara (or sugar-free, good quality jarred pasta sauce)
- Boil pasta per package instructions.
- During the last 1 minute of cooking, add zucchini.
- Let drain completely, toss well, and top with heated marinara sauce.