It’s one thing to say, “eat the rainbow”, but it’s another thing to fit enough — or more — fruits and veggies into your kids’ meals. Here are five tips to make that happen:
Make them fun.
- Buy mini carrots.
- Cut carrots, cucumbers and radishes, apples, pears and melons with an inexpensive “waffle” cutter to give them a fun, wavy edge.
- Cut yellow, orange or red sweet peppers into rings instead of slices.
- Scoop melons into balls and mix and match honeydew, watermelon and cantaloupe.
- Spend a few bucks on a spiralizer, which shaves apples, pears, cucumbers, zucchini, squash and more into long “noodles” that can be steamed and topped with pasta sauce. For fruit spirals, drizzle them with nonfat yogurt thinned with a little skim milk and a pinch of cinnamon.
- Keep dips like nonfat yogurt and salad dressings on hand for dipping and scooping with sliced fruit or veggies
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