Make Valentine’s Day a family event! These recipes use fresh, organic fruits and vegetables that everyone will enjoy. Let your kids help in the kitchen – whether they are stirring in the ingredients for macaroni and cheese or adding the toppings for the pizza!
Try our savory and satisfying baked carrot fries. They are perfectly crispy and packed with nutrition.
Carrots contain vitamin K, beta-carotene, fiber, and potassium.
Don’t forget the dipping sauce:
- 1/3 cup of mayo of your choice (classic, avocado, vegan)
- 1 tsp. Sriracha
- 2 tsp. lemon juice
- 1 pinch of salt
- 2 TBS Greek yogurt
- 1 TBS lemon juice
- 1/2 tsp. garlic salt, or regular salt
- 1 tsp. pepper
Or stick with Ketchup!
Get your family to eat their broccoli with these two dinners. Broccoli is full of vitamin C, fiber, vitamin K, potassium, and a significant amount of protein.
This is a decadent mac and cheese from Taste and Tell Blog recipe with evaporated milk, cheese, and butter – but it is delicious!
Broccoli is in season, so use fresh broccoli instead of frozen.
Build your own pizza!
Use a loaf of French bread or your favorite premade pizza crust – try Trader Joe’s Frozen Cauliflower Crust to add even more vegetables.
- Prep the pizza crust according to the directions on the packaging. If you are using a loaf of French bread:
- Cut the loaf lengthwise and place on a lined baking sheet.
- Brush with a little olive oil
- Prebake the bread at 400 degrees for 5 minutes to make it crispy.
- Spread on pizza sauce.
- Add shredded mozzarella or vegan cheese.
- Layer all the veggies!
- Caramelize broccoli and red onion in a pan before adding it to the pizza. Over medium heat, toss bite-size pieces of broccoli and sliced red onion in 2 TBS olive oil.
- Use cherry tomatoes for a bright burst of flavor.
- For French bread pizza: lower oven to 350 and cook for 8 to 10 minutes.
Keept it simple and put out a bowl of fresh blueberries, orange segments, and strawberries.
Use a small heart-shaped cookie cutter for the oranges and strawberries if you have one.
Try making this dairy-free coconut whipped cream from Minimalist Baker:
I always keep a can of milk in the refrigerator for whipped cream. Keep in mind that the coconut milk needs to be in the fridge for at last 8 hours and you will need a chilled mixing bowl and an electric mixer.