Do you have a hard time getting your kids to try new things? What creative things are you doing in order to introduce them to new foods? Do you have any hang-ups about trying new things yourself?
A few weeks ago, I was introduced to the creator of an innovative, award-winning nutrition game called Crunch a Color. Crunch a Color is all about exposing kids to new foods, and making healthy eating fun. Players earn points for eating a balanced and colorful plate of veggies, fruits, proteins and grains. Bonus points are also awarded for trying new foods and good manners. Through this game, your child will be given the tools necessary to learn how to choose nutritious foods for themselves.
Well, my kids are pretty competitive, so they were excited about trying this game. I decided to make a simple noodle dish, toss with some tofu and vegetables. They have tried tofu and spinach in the past, but it is definitely not something they would ever request to eat.
I wanted to make sure that I was providing my kids with a good balance of nutrients.
So yummy, and so good for you!!!
I’m a FIRM believer that what you make for dinner, can always be packed for lunch the next day. I typically pack my lunches in a lunchbox that is easy to use and offers me great variety. Here my lunch is featured in an EasyLunchbox.
My kids received a total of 60 points from this lunch. I love introducing my kids to new things. So if you are challenged with getting your kids to try new foods, definitely give Crunch a Color a try. And don’t forget to purchase a lunchbox like Easylunchboxes, in order to make packing lunches more stress free.
The ROXX Box Easy Soba Noodles with Baked Tofu
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 3 scallion stalks, thinly sliced
- fresh baby spinach
- grated carrots
- 1 package firm tofu (drained)
- dried buckwheat soba noodles, prepared according to instructions on package
- baked tofu
In a small bowl, mix together the soy sauce, 2 tablespoons sesame oil, vinegar, honey, and scallions. Mix well and set aside until ready to use.
In a pan, lightly saute spinach. Once done, remove from pan and place in a bowl until ready to use.
For the tofu, remove from package, drain, wrap in an absorbent cloth, and place a heavy dish on top to remove excess liquid. Once excess liquid has been removed, cut tofu into fun shapes. In a bowl, add 2 tablespoons sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 3 teaspoons maple syrup, sriracha, garlic powder, onion powder, salt/pepper. Mix well and add tofu. Leave tofu in the sauce for about 20 minutes, flipping to make sure both sides are covered. Once done, drain excess liquid off tofu, and place tofu on a non-stick baking sheet flat. Bake in a preheated 400 degree oven for about 30 minutes. Flip tofu during the baking process to allow it to brown on both sides. Once done, remove tofu from oven, and allow to cool.
To assemble dish, combine the carrots, spinach, baked tofu, and soba in a large bowl and toss with some of the soy-sesame mixture.