How to get your kids to eat their vegetables

How do you teach your kids how to cook?

I like to think I can help.

Growing up, I used to tell my kids to keep it simple.

I told them to just make things out of paper, chop it up, and eat it.

My mom, who taught me the joys of vegetables, taught me to make things.

So I started making homemade food out of leftover produce.

I didn’t have the time or tools to make it myself.

Nowadays, I make homemade food for myself and my kids.

I cook my own food and cook at home.

When I’m not making homemade, I cook at least three meals a day and go to the store to buy fresh produce.

My children like to have the same food.

It’s the perfect meal, and it’s delicious.

So, I decided to start making my own meals.

This is my way of giving back.

My goal is to teach them how to be productive in the kitchen.

I want to inspire them to take care of the things that they care about.

One of my favorite recipes is this salad for the holidays.

It comes from my family’s recipe book, which is a classic of Southern cooking.

It uses fresh vegetables and makes it into a delicious, healthy salad.

Ingredients 3 cups cooked spinach 1/2 cup diced red onion 2 teaspoons salt 1/4 teaspoon pepper 1/3 cup shredded carrots 1/8 teaspoon garlic powder 2 teaspoons red pepper flakes 1/16 teaspoon cumin 1 teaspoon paprika 1/32 teaspoon salt 1 cup cooked potatoes, peeled and cut into wedges 2 cups chopped fresh parsley 1 cup chopped fresh rosemary 1 teaspoon salt 3 cloves garlic, peeled 1/6 cup diced fresh cilantro, chopped 1/12 cup chopped red pepper, diced 1 cup freshly squeezed lime juice, to taste 2 tablespoons olive oil, for frying Directions Wash spinach, cut it into wedches and rinse in cold water.

Cut onions into wedgy pieces.

Mix all the vegetables in a food processor until smooth.

Add the salt, pepper, garlic powder, cumin, paprika, cayenne, and salt.

Blend until smooth and creamy.

Add in carrots, garlic, and onion.

Mix until combined.

Add all the spinach, carrot pieces, onion, parsley, rosemary, and lime juice.

Pour into a large pot and bring to a boil over medium-high heat.

Reduce heat to low and simmer for about five minutes.

Stir occasionally.

Stir in the potatoes.

Serve immediately.

Notes If you’re making this salad ahead of time, you can prepare ahead and store in an airtight container.

If you plan to eat it right away, refrigerate overnight.

Recipe Notes Nutrition information is for one salad.

Recipe adapted from The Simple Life, a National Geographic brand.

All images and content are copyright protected.

Please do not use my images without prior permission.

If there are any issues with this recipe, please let me know and I will get back to you as soon as possible.

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