Image of Cheese Quesadilla

Having trouble getting the kids to eat their veggies?

We learned it’s all about the presentation.

We’re blessed Malia isn’t too picky about eating most veggies but when they’re arranged in fun designs, it just makes it that much more enjoyable to devour.

Here’s a  recipe to try for lunch or dinner. And BONUS, it’s incredibly easy to prepare.

My adult version of the recipe would include chopped mushrooms, broccoli, eggplant and goat cheese. YUM. 🙂

 

 

 

 

 

 

 

 

Cheese Quesadilla Recipe

• organic cheese, grated (we eat the cheese without rBST)
• organic flour or corn tortillas

Spray the pan lightly with olive oil and heat to medium low. Take one tortilla and place it in the pan. Add the grated cheese and layer with another tortilla. Flip the tortilla a few times in the pan, until the tortillas get toasty and slightly browned and the cheese is melted.

Zucchini

• one whole organic zucchini, sliced
• Teriyaki Sauce (check out this recipe courtesy of Tyler Florence)

Place about a teaspoon of olive oil in a pan and heat to medium low. Add zucchini and cook until zucchini slices are tender, but not too soft. Prepare the teriyaki sauce as directed in the recipe and add a teaspoon or two of the sauce with the zucchini. Saute for a few minutes over low heat.  Arrange zucchini around platter and serve!

We buy Organic Tamari Soy Sauce by San-J from Whole Foods.  It’s reduced sodium, no msg added AND gluten free. 🙂