Figuring out ways to get kids to eat more healthy foods can be tough. My kids do love our Kale Chips and Green Bean Chips and Moroccan Carrots, but I am pleased to have this stir fry recipe from Renee Kohley of Raising Generation Nourished to add to our recipe box.
Grandma’s are the coolest, no?!
Every time Grandma comes over she has something special for the girls.
And this is a Grandma that “gets it”. No candy or junk here.
She knows all it takes to light up my little one’s eyes is a box of raspberries, fresh zucchinis from the farmers market, a brand new sheet of stickers…
…or a bag of colorful organic carrots 🙂
Only a Grandma could find these beautiful organic carrots at our local store (Thank you California! You have the coolest stuff all year!), and at this time of year when produce is slim pickin’s in our frozen Michigan tundra…well this was a lunch time change up we were all excited about.
When you use a simple julienne peeler, you end up with a beautiful rainbow of “noodles”, and I can promise you the little ones will be all over it! I don’t even have one of the fancy peelers – this simple one works just as good!
You could certainly use “regular” carrots and even zucchini. We do stir frys like this on a weekly basis. It was just special to change up the color. The girls had 2 platefuls and I had one happy crew on my hands for the afternoon.
Rainbow Stir Fry Recipe
¼ cup friendly fat to cook in (real butter, coconut oil, lard or leftover bacon grease)
½ small onion, diced
2 cloves garlic, minced
6 carrots, peeled with a julienne peeler (for a lower carb option, use other vegetables like jicama, radishes, onions, peppers, etc.)
1-2 cups green beans (I get large bags of frozen organic green beans at our Costco)
1 cup cooked chicken from your weekly crockpot chicken
3-4 TB coconut aminos (I use this vs soy sauce – it tastes the same, plus has none of the soy issues (thyroid and hormonal). I get it cheapest these days at our local health food store.)
Sea salt/pepper to taste
1. In a large skillet, sauté the onion in the friendly fat for about 5 minutes. Add a pinch or 2 of sea salt to bring out their juices and sweeten.
2. Add the garlic and cook for a minute.
3. Add the carrots, green beans, chicken, and coconut aminos, and cook on medium until the veggies are cooked through.
4. Add sea salt and pepper to taste.
- Change up the veggies to the season! I stir fry a couple lunches per week,so in the summer its zucchini noodles, tomatoes, and beans from the garden. In the fall and winter, I make carrot and sweet potato noodles and use frozen organic broccoli and green beans from Costco.
- This comes together within 20 minutes start to finish, including the chopping. Double up for dinner one night and pack the leftovers in a thermos to go in lunchboxes the next day to have your prep count twice.
- I crockpot a chicken every week or so and use the meat throughout the week for meals like this. It is such a time saver.
- Chop/peel the veggies/chicken the night before so all you have to do when you get home from work is throw it in the pan – 15 minutes, tops, and dinner is served.
Keep me posted how the kiddos like the stir fry.
Renee is a wife and mama of 3 busy bees under 5 years old. After struggling for years with gut and food allergy issues, she has been able to heal, and is passionate about raising the next generation of kids with a better understanding of how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished and can be found on Facebook, Twitter, Instagram, Pinterest and Google+.
Shared at Ricki Heller.