Sometimes the recipe isn’t really about the food and more about the experience. My kids often want to help with preparing meals. I almost always try to let them in some way. Sure, it’s hard enough to make real food for your family, and even harder to allow them to participate and eat before 9pm! The experience is priceless though, and the lessons that are being taught are well worth it!
This is Tommy, my son preparing vegetable stir fry for dinner. All of my kids love to use knives?so each of them started off with these knives. Tommy is using my knife in this picture?. This recipe is easy and quick! Getting your kids involved at any level increases the likelihood of them valuing what they are putting in their bodies! It also increases the likelihood that they will eat what you put on the table??!
Vegetable Stir Fry
- 2 carrots
- 1/2 head of cauliflower
- bok choy
- mushrooms
- brussel sprouts
- 1/2 head of small red cabbage
- sugar snap peas
- coconut oil
- liquid aminos
- garlic powder
- salt and pepper to taste
Clean and prepare all vegetables.
These are the veggies we used this particular night, but any combination of vegetables would work. Slice carrots, mushrooms, bok ahoy, brussel sprouts, and cabbage.
Separate the pieces of cauliflower and rinse your peas. Heat coconut oil in large skillet. I usually use a 1-2 tbs. Add all vegetables. Sprinkle with garlic powder, pepper and salt to taste. I add 1 to 2 tablespoons of liquid aminos. (liquid aminos are very salty so take it easy?). Cook to your desired tenderness.
I like veggies with a little snap to them, so we cook for less than five minutes. Pair with some rice, and you have a vegetarian dinner in less than 20 minutes with the help of a future chef?