Having trouble getting your children to eat vegetables? It can be a task among tasks. This recipe totally has you covered, your children will never even know they ate them. I tested this recipe on a house full of kids... yes I ruined my rug.
This recipe makes a lot of pasta sauce. You can defiantly freeze half after you finish the recipe. I also freeze in four ounce mason jars to pop out and put in dishes.
When buying spaghetti sauce look at the label. The food industry tends to hide flour and sugar in the spaghetti sauce. Try to find a jat that is low in sugar and gluten free.
One other fun tip to maximize the vegetable consumption. Try spaghetti squash! Just cut it in half and drizzle with olive oil, top with salt and pepper. Roast in the oven on 400 degrees for 20 -40 minutes (depending on size).
Recipe: Paleo, kid friendly, Whole30, gluten free, dairy free, crock pot meals, freezer meals.
- 2 jars of spaghetti sauce
- 1 pound of ground beef
- 1 zucchini
- 1 small peeled eggplant
- 5 stalks of celery
- 2 garlic cloves
How to Make it:
1. Wash all the vegetables. Peel the eggplant.
2. Put all the vegetables and garlic in a food processor and grind. Pour out extra liquid.
3. Cook gourd beef in a pan on the stove top on medium to medium, high heat.
4. Put processed vegetables, cooked meat, and spaghetti sauce into a crock pot. Once warmed through serve. On my crock pot I put it on high for 3-4 hours.
- When buying the spaghetti sauce look at the labels and try to get the one lowest in sugar. This is a place the food industry loves to hide sugar. You don't want to cancel out all your good effort with a spaghetti sauce full of sugar.
- Buy organic spaghetti sauce. Tomatoes are on the dirty dozen list and this is one area I would advise paying the extra for organic.
- Try some spaghetti squash instead of pasta noodles. This really takes this dish to a whole other level of healthy. If you start doing this young your kids many not even notice! Here is an article on how to do it.