Sugar snap peas are one of Small Child’s go-to lunchbox staples – he loves poding them himself! Plus they make for an easy veggie packed salad addition! Enjoy!

Cucumber can be enjoyed in various forms, such as sticks, disks or cut into shapes on crackers with houmous dip or as slices on pizza. Don’t forget about adding it to soup!

1. Make Veggies a Part of Every Meal

Making vegetables part of every meal is one way to encourage children to consume more vegetables, and makes it much more likely that they’ll try new varieties.

Include vegetables in savory foods, such as soups, pastas, casseroles and sandwiches. Vegetables also make delicious additions to dips like hummus or baba ganoush.

Experiment with different vegetables when it comes to salads. Baby spinach, romaine lettuce or spring mix make excellent starting points; simply top these off with toppings such as grated carrots, diced cucumber or slices of cooked beetroot before sprinkling with some toasted nuts or seeds for an extra crunch!

Add vegetables to snack foods is another easy way for kids to increase their veggie consumption, particularly if they already enjoy sweet potatoes and berries. Arranging cucumber slices as flowers on crackers or making pinwheel sandwiches like these carrot broccoli and cheese pinwheels are simple ways to do just that! Roasting beetroot slices or sweet potato sticks also offers delicious flavorful results if they are sliced thin enough – like this beetroot stick or this sweet potato stick for example!

2. Make Veggies a Part of Every Snack

An easily added boost of nutrition in lunch is with a veggie-centered snack. Simply slice your carrots or cucumber and include in sandwiches or wraps, or pack with you guacamole or hummus dip to snack on. There are even new products like sweet potato chips with quinoa added, whole grain crackers made of kale chips, crunchy vegetable snacks made from kale leaves – or crunchy veggie snacks made from other green vegetables like kale!

Cooked vegetables such as broccoli, shredded carrots or spinach make great additions to sandwiches and pitta breads, while roasted peppers, zucchini and sweet potatoes can make delicious dipping sauces for raw veggies or fillings for wraps or gyros. Make them more fun to serve by creating veggie skewers using various raw peppers, cherry tomatoes or celery as part of the arrangement!

Smoothies featuring kale, spinach or other greens are an delicious and nutritious addition to a brown bag lunch. By including fruit in the smoothie recipe, their unique flavors can help mask any unpleasant tastes from the veggies used.

3. Make Veggies a Part of Every Dessert

Add vegetables to desserts to increase kids’ exposure to vegetables. Pureed pumpkin and carrot puree can easily be added into cakes, blondies and cookies as an easy way to reduce fat without altering flavor or texture.

Introduce vegetables to children through play by threading them on skewers – carrots, cucumbers, red peppers and zucchini work well here – then packing with a dip such as low fat yogurt, salsa or hummus for extra appeal and satisfaction when eaten.

Your salads should include an array of vegetables, such as edamame (available fresh or frozen), canned beans and peas with reduced sodium, and tinned sweetcorn. A variety of colors and textures in your salad will increase children’s likelihood of eating it; you could even mix fruits with vegetables to create fresh fruit-veg salads – great options for keeping cold lunch boxes or food jars cold!

4. Make Veggies a Part of Every Meal

Add vegetables to meals is an effective way to ensure that your children are getting enough vegetables. Many can easily be added into recipes (like spinach) while others add flavor and color that kids cannot resist ( like roasted beets).

Vegetables make an unexpectedly delicious dessert addition! Consider sneaking shredded carrots into baked goods such as cupcakes, or adding raw vegetables to smoothies as part of the ingredients list.

An easy salad makes an excellent lunch choice, and children can help prepare it by selecting their own toppings. Combine romaine lettuce, baby spinach or spring mix with light tuna salad, grilled chicken or low sodium canned black beans; crunchy additions can include edamame beans, diced avocado or chopped strawberries/blueberries/apples/sunflower seeds to complete this delicious lunch option!