IMAGE At Maculangan/yummy.ph; Patrick Martires/yummy.ph
If there's probably one thing parents all over the world have in common, it's probably the insurmountable resistance they face when they try to get children to eat their vegetables. Sometimes to get the kids to eat healthy, a few tricks have to be made in the kitchen. Here are some recipes to try to get the kids to eat (and even enjoy) their greens: 1. Mushroom Tacos
Who can resist tacos, right? Because everything is mixed and diced, the kids will never know that their crunchy, Mexican snack is actually all veggie. Coupled with salsa, sour cream and a generous heap of cheddar cheese, the kids might even ask for seconds.
Makes 6 servings
5 pieces tomatoes, chopped 2 cloves garlic, chopped 2 medium onions, chopped 1 small sprig of cilantro juice of half a lemon salt, to taste pepper, to taste 1 table spoon cooking oil 1 table spoon garlic, chopped 450 grams mushrooms, chopped (we used a mix of oyster, shiitake, and shimeji) 2 tablespoons McCormick taco seasoning juice of half a lemon 6 pieces taco shells cheddar cheese chili flakes, optional hot sauce, optional sour cream, optional
Would you have guess that this recipe swapped out the dough with eggplant just by looking at it? If not, most likely the kids won't too. These eggplants are coated in breading so topped with pizza sauce and mozzarella cheese, they can pass off as just crunchier versions of pizza.
Makes 4 servings
1 large japanese eggplant 1/2 cup all-purpose flour 1 medium egg, beaten with 1 tablespoon water and 1/2 teaspoon salt 1/2 cup japanese breadcrumbs olive oil, for drizzling 3/4 cup store-bought pizza or pasta sauce 1 1/2 cups mozarella cheese, grated
Need a family movie night snack? Go for these crunchy chickpeas! They're considered both a vegetable and a protein food as they're from the legume family. They're rich in folic acid (essential for pregnant women) and iron, says registered dietician Jill Corleone on LiveStrong. Plus, they're high in fiber, too.
Makes 4 to 6 servings
vegetable oil, for frying 2 400-gram cans chickpeas, rinsed, drained, and dried 1 teaspoon ground pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 cup parmesan cheese, grated lime zest, for garnish
Fast and easy, this one-pan dish will soon be a go-to weeknight dish in your household. Since this recipe is covered in gooey, melted cheese, the kids will be shovelling in broccoli together with their chicken before you know it.
Makes 2 to 3 servings
1/8 cup light mayonnaise 1 table spoon low-fat butter 1 cup brown rice 2 cups water 1/2 chicken bouillon cube 1 table spoon cayenne powder 3 skinless and boneless chicken breast fillets 1 cup broccoli florets 1/2 cup grated sharp cheddar
Gyozas are a really sneaky way to get your child to eat vegetables. A good helping of chopped chinese cabbage (baguio petsay) is mixed in with ground pork and wrapped so there's little chance of your kid finding out on sight or even while eating. Makes 40 pieces
1/2 tablespoon salt 2 cups chopped chinese cabbage, (baguio petsay) 220 grams ground pork 2 tablespoons minced ginger 2 tablespoons minced garlic 3 tablespoons sesame oil 1 1/2 tablespoons light soy sauce 1 egg 4 cups all-purpose flour 1 teaspoon salt 2 cups boiling water 2 tablespoons oil, for frying, divided vinegar-soy sauce dipping sauce, to serve