We are two sisters that feed our families almost completely vegetarian. With 5 children aged 2 to 12 years between the two of us, we have had the joy and pain of experimenting. We plan to Blog 365 simple and kid approved meals. Most will be made-from-scratch but we will also share what we do when eating out. It may take more than 365 days to accomplish this but we hope you'll check back often, try our suggestions and give us your feedback.


20 Fall Fruits and Veggies

1.     Apples - Nature’s ultimate fast food! High in vitamin C and fiber, apples come in a wonderful variety of flavors, textures and sizes.

2.     Avocado - If apples are nature’s ultimate fast food, avocados may just be nature’s most perfect food. They are high in fiber, potassium, iron, and vitamins A, C, and E.

3.     Bananas - another one of nature’s perfect, portable foods, bananas are high in vitamins C and B-6, potassium and fiber.

4.     Beets - known for their deep color (that’s a good thing) beets are a good source of folate, vitamin C and potassium.

5.     Cabbage - great in soups or salads, cabbage is high in vitamins A and C.

6.     Cauliflower - while cauliflower doesn’t really pass the deep color test, it is still a great source of folate, fiber and vitamin C. Try it roasted or mashed for a change of pace.

7.     Chestnuts - while most people think of eating chestnuts roasted, chestnuts are really good raw as well. They are high in vitamin C.

8.     Clementines - these tiny little oranges are so much fun to eat! They are a good source of vitamin C, fiber and folate.

9.     Cranberries - think outside the Thanksgiving box and use cranberries in cakes, breads and muffins while boosting their vitamin C and fiber.

10.   Figs - Did you know that fresh figs have more fiber than any other fruit or vegetable! Pair with a strong cheese or prosciutto for a good balance.

11.   Grapes - the deep purple and red varieties pack the most nutrition per grape. Grapes are perfect for lunch boxes and on the go snacks. Just remember to cut them and remove seeds for little ones.

12.   Grapefruit - good source of vitamin C, fiber and folate. Try the Ruby Red variety for a real treat.

13.   Kiwi -high in vitamin , did you know that the entire kiwi is edible? Yes, even the skin.

14.   Parsnips - Add a few cubes of parsnips to your next batch of mashed potatoes or mash them with carrots for a pleasant change. Parsnips are high in folate and vitamin C.

15.   Pears - In my opinion, nothing beats a good pear! Pears are wonderful on their own but they also work very well with cheese. Pears are high in fiber and vitamin C.

16.   Pomegranates - the very deep red color of a pomegranate tells of its healthy goodness! Pomegranates are a great source of iron and vitamin C.

17.   Pumpkin - pumpkins aren’t just for decorating. Their sweet flesh makes a wonderful soup and is also good in risotto. Pumpkin is high in vitamins A and C and folate.

18.   Squash - Winter squashes are a nutritional jackpot! They are an excellent source of vitamin A, vitamin C, potassium and fiber, and a good source of folate and thiamin. Roast, steam, use in soups, or even grill - there are so many ways to use squash.

19.   Sweet Potatoes - why settle for a regular old spud when you can get even more nutrition and flavor from its cousin the sweet potato? Sweet potatoes are high in vitamins A, C and B-6, fiber, copper and potassium.

20.   Swiss Chard - these deep, green nutrient rich leaves are high in vitamins A and C and iron. Wilt in a pan with a bit of olive oil and salt or steam for best taste!


45. Vegetarian Shepherd's Pie (FINALLY!!)

This is my version of a recipe found in Enchanted Broccoli Forest by Mollie Katzen. My husband made this while I nursed my baby! This has a lot of ingredients but it is very easy and delicious.
Make mashed potatoes first (set aside) and chop veggies while the potatoes are boiling. Preheat oven to 350 while you are mashing potatoes and it will be ready by the time you are done making the hash.

Mashed potato topping:
4 baking potatoes
3/4 cup sour cream or 1/2 cup milk
3 Tbs. butter
3 garlic cloves
salt and pepper to taste
Cube potatoes so they will cook faster. Boil with whole garlic cloves. When soft enough to mash strain potatoes reserving garlic. Mash garlic in with potatoes. Add the other ingredients and continue to mash until you get a smooth consistency.

Veggie Hash:
1 onion (chopped)
4 garlic cloves
1 green bell pepper (chopped)
1 lb mushrooms (chopped)
3 celery stalks (chopped)
1 cup frozen peas1/4 cup bread crumbs
3 Tbs cider vinegar or white wine vinegar
1 tsp Italian seasoning mix
1 tsp Salt
2 dashes cayenne
1 cup shredded sharp cheddar cheese
Sauté onions until soft, add garlic, spices, veggies, vinegar, and cayenne. Cook for about five more minutes.
Transfer veggie mixture to casserole dish, mix in bread crumbs and 1/2 cup of cheese. Spread mashed potatoes to cover veggie hash and top with remaining 1/2 cup cheese. Bake for 30 minutes and serve hot.

44. Steamed Veggie Pesto Pasta

1 small zucchini 
1 small yellow squash
1/2 head cauliflower
2 handfuls baby carrots
4 servings angel hair pasta
6 Tbs. store bought pesto sauce from jar
squeeze of lemon (optional)
parmesan (optional)

Prepare pasta and steam chopped vegetables until pasta is ready (they take the same amount of time to cook).  Place both in bowl and toss with pesto and lemon juice.  Top each serving with dash of cheese.  Serves four, great with a simple lettuce salad.

43. Amber's Pad Thai Sauce

I put these ingredients together and then after tasting realized that it was very similar to Pad Thai - one of my favorite dishes!

2 Tbs peanut butter
1 Tbs sugar
2 Tbs soy sauce (to taste)
1/2 tsp fresh ginger
1/2 Tbs fish sauce (to taste)
1/2 Tbs Thai Kitchen Green Curry paste
1/2 cup coconut milk

Mix together on low heat, add veggies cook until tender and crispy and serve over jasmine rice. Very yummy.  This makes enough sauce for four servings of stir fry. I used red pepper, mushrooms, onion, and celery and it only took about five minutes to cook on medium-high heat.