Now that Lola attends pre-kindergarten we are responsible for packing her lunch every day. This can sometimes be a challenge. She has always been a great eater. But now that she brings her own lunch to school, we run into a few obstacles. No nuts. The constant conversation of what her friends have in their lunches. And trying to give her a variety of new foods each week.
So when Sasquatch Books kindly sent me "Feeding The Whole Family, Recipes for Babies, Young Children, and Their Parents" by Cynthia Lair, I was excited for some new fun recipes that uses whole foods. This book is a great educational resource for a unique approach on cooking for your family. Lair, once a nutrition counselor, walks you through her simple recipes that every member of your family will enjoy, as well, provides nutritional information for healthy eating. In every recipe, she offers suggestions on how to prepare the dish so that younger children can enjoy the meal with a quick alternative to the parents more sophisticated version.
The recipes are creatively written, with beautiful illustrations. My favorite section so far, Lively Lunch Boxes. This has come in quite handy with making Lola's lunches for school. Her most requested recipe has been, Crunch Ramen Coleslaw. She loves it, and so do we!
Crunchy Ramen Coleslaw
makes 6 servings
3-4 tablespoons sunflower seeds
3 cups shredded cabbage
3 scallions, finely sliced
1/2 cup grated carrot
1/2-1 whole package brown rice ramen
4 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon sea salt
freshly ground pepper
Over medium heat, toast sunflower seeds by placing them in a dry skillet. Stir for about 5 minutes, and promptly remove.
Combine cabbage, scallions, carrot and sunflower seeds in a large mixing bowl. Using a rolling pin or the palm of your hand, break the ramen noodles into small pieces. Add the noodles to the salad. Toss salad with oil and vinegar, add salt and pepper to taste.