These days, it may seem that you can get any produce at any time of the year—grapes from Chile in December, strawberries from Florida in February, tomatoes grown year-round in hot houses. Eating seasonally, though, can help you eat local foods, reduce your carbon footprint, save money and the biggest bonus of all—fresh food is more nutritious and tastes better! Produce starts to lose nutrients and flavor after picking so the sooner it is eaten, the more nutritious and tasty, plus when produce travels long distances there is the chance of quality degradation and spoilage.
We all know how picky children can be when it comes to food. They don’t like to try anything new, and they stick to what they know… and sometimes that means strictly chicken fingers and french fries. However, we know how important it is that they eat fruits and veggies on a daily basis. And sometimes we have to get creative when it comes to getting them to eat healthier foods (even if it means we have to sneak them in!) Below are some of our favorite tips to incorporate vegetables into your kids’ favorite meals:
There’s nothing like some simple delicious roasted root vegetables to comfort you on a cold day or to accompany a scrumptious roast. Each of the veggies in this recipe, potatoes, parsnips, and carrots, all have a unique flavor on their own, and when pulled together with rosemary and olive oil in this easy recipe originally from Jamie Oliver, complement each other beautifully. This dish make a delicious meal on its own or a perfect accompaniment to your roast dinner. Crispy on the outside and soft on the inside, the veggies in this dish are indulgent without all the fat and sugar of your typical “comfort food”. We think it will bring a smile to your face 🙂