Welcome to another edition of Munchkin Meals!
This week, we are (selfishly) focusing on lunch. Selfishly because I need some more lunch ideas for Hailey (10 months old). Often times lunch is frozen organic peas, diced tomatoes, grilled cheese or bits of whatever I’m eating. Sometimes I’ll remember to prep for the week and she’ll have something more exciting.
This week Hailey is eating roasted vegetables (with black beans). Roasted veggies are not only delicious, but you can use an assortment of vegetables, plus they are easy to make and store in the fridge.
Coconut Oil Roasted Vegetables for Baby
- 1 organic zucchini
- 1 organic sweet potato
- 1 organic red bell pepper
- 1 (or more) organic carrot
- 2 tbsp virgin coconut oil
- salt and pepper (optional)
Wash, peel and chop. Remember that the vegetables will shrink considerably during roasting, so don’t chop too tiny. You can always cut them again after roasting if needed.
Melt the coconut oil by microwaving it for 8 seconds or by heating on stove.
Pour over veggies and toss to coat.
Spread out on a tinfoil-lined baking pan and sprinkle with salt and pepper (if you desire).
Roast for 45-60 minutes at 350 degrees.
Serve warm, or store in the fridge and serve cold. Hailey like them either way!