Healthy Eating Series with Replay | Day 8 {Carrots} – Re-Play

If you've been following along over the past two weeks, you'll know I am featuring a collaborative series all about healthy eating this month on my blog with Replay Recycled. Today is all about carrots and below are three simple recipes to serve them up to your kids!

Carrots are incredibly versatile and so easy to prepare, whether by steaming, roasting, eating raw or adding to your favorite meal. I especially love cooking with rainbow carrots, as Olivia loves the colors and they are so rich in flavor. We always have carrots in our fridge and because of that, we make them a lot!
RAINBOW ROASTED CARROT COINS
{We first fell in love with rainbow carrots last Fall when I picked up a big bag of them from Trader Joe’s. The colors are what drew me in and the flavor is what got me hooked! Olivia loves them as much as we do and there are so many easy ways to prepare them. Kids love eating foods of many different colors, and these rainbow carrot coins are a great side to any meal.
what you'll need:+ rainbow carrots, sliced very thinly on an angle {you can peel them if the skin seems thick; I usually leave ours unpeeled and just clean them beforehand, since the peel offers lots of nutrients}+ olive oil+ S&P+ oven / baking sheet / foil
what you'll do:+ preheat oven to 400 degrees+ toss cut carrot coins in olive oil and add S&P+ spread out on foil-lined baking sheet+ roast for 20-25 minutes or until tender and slightly caramelized+ serve warm
STEAMED CARROTS WITH COCONUT OIL
{If you haven’t already noticed, coconut oil is one of favorite ingredients in our home and kitchen! It is so nutritionally dense and adds such a delicious flavor to every recipe. These steamed carrots with coconut oil can be made in minutes and are the perfect healthy finger food}
what you'll need:+ baby carrots+ coconut oil+ steam pot
what you'll do:+ in a small steam pot, steam baby carrots until tender, approximately 7-9 minutes depending on size+ remove from pot, toss with coconut oil until melted+ serve warm
CARROT STICKS WITH GREEK YOGURT DILL DIP
{With every meal we offer Olivia, I try to make sure there is something crunchy, now that she is at an age where she is able to eat crunchier foods. Have you ever noticed how much a crunch satisfies you? It’s the same way for toddlers and children – they want a variety of tastes and textures just like us!}
what you'll need:+ fresh carrot sticks of choice, cut to preference considering child’s age and ability+ plain greek yogurt {anywhere from ¼ cup – 1 cup depending on how much you are making}+ dried dill {1-2 tsp for every half cup, adjust according to preferences}+ garlic powder and salt to taste
what you'll do:+ simply put yogurt and dried dill in a bowl and mix well+ add salt and garlic powder to taste+ serve alongside carrot sticks or any vegetable your child loves to dip!

If you'd like to see more from this series, you can find all the previous posts below. Check back on Friday for three of my favorite quinoa recipes! 

 

avocado / cauliflower / sweet potatoes / chia seeds / protein punch / zucchini / lovely lentils

Happy Wednesday!

~ Megan

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