I’ve rarely met a kid (or an adult for that matter) that doesn’t like carrots. I couldn’t resist buying these adorable miniature stumpy carrots I found at the farmers’ market. You can use any type of carrot you find for this recipe, but I just thought these were so funny looking and had to try them.
Carrots are packed with fiber and beta-carotene which the body converts into vitamin A, necessary for healthy skin and vision. When the carrots are sauted with the sweet orange juice in this recipe, they become coated with a delicious, sweet glaze and no sugar is needed. These
are perfect for a quick and easy holiday dish or any time of the year for that matter.

Orange Glazed Carrots (Makes 6 Big Kid Servings)

1 Tbsp Vegetable Oil
1 Lb Carrots, peeled and chopped
3/4 Cup Orange Juice
1/2 Tsp Orange Zest
1 Inch Piece Ginger, grated
Sea or Kosher Salt, to taste

1. Heat oil in a saute pan over medium heat. Add the carrots and cook for 3 minutes.
2. Add the orange juice, orange zest and ginger.
3. Bring mixture to a boil, cover and reduce heat to a simmer for 15 minutes.
4. Cook until carrots are tender and orange juice mixture becomes a glaze.
5. Serve.

I find it kinda funny how some recipes just seem to come to me out of thin air while others can be right in front of my eyes and I miss them completely. For example, Kenya LOVES eggs, peas and rice, so I can’t believe I didn’t think of making this dish sooner. This isn’t your usual “fried” rice, though, laden with oil and msg. This is a healthy version that has all the flavor of fried rice while still being super easy to make.
I usually prepare a big batch of brown rice to keep in the fridge for everyone in the house to nibble on all week. Also, since you can make so many fast simple sauces to mix in with brown rice, having some already cooked makes meal time that much simpler. I try as much as possible to give Kenya recipes without salt, but that would cut out a ton of Chinese and Japanese dishes I want to make him, so I use Bragg Liquid Aminos as an alternative. Bragg’s has less sodium than soy sauce and has 16 amino acids, the basic structural building blocks of proteins.
This is a great dish to take along when you don’t want to carry three different food groups on an outing. With this one, you have everything all in one dish!

Vegetable “Fried” Rice (Makes 6 Toddler Servings)

1 Cup Cooked Brown Rice
2 Eggs, beaten
1 Tbsp + 2 Tsps Oil, peanut or vegetable
1 Tbsp Scallions, diced
1 Tsp Ginger, minced
2 Tbsp Red Bell Pepper, chopped fine
1/2 Cup Peas
1/2 Tsp Sesame Oil
1 Tbsp Bragg Liquid Aminos or Low Sodium Soy Sauce

1. Heat 2 Tsp of oil in a wok or non-stick skillet over medium heat. Add the eggs and coat the entire pan like a pancake. Scramble for 2-3 minutes or until cooked through. Place the eggs on a plate. Cut into bite size pieces.
2. Heat 1 tbsp oil in the same skillet over medium high heat and saute the scallions, ginger and red bell pepper for 2 minutes. Add the peas and rice and continue to stir and cook 1 minute.
3. Add the sesame oil, Bragg’s or soy sauce and cook another minute or until all the ingredients are throughly combined.
4. Serve.