Day 3: Trying to get our kids to eat over 6 different vegetables in one meal 😱

Day 3 of getting our kids to try healthy recipes and seeing if they will actually eat them is here, and this one might be the biggest challenge not only I’ve ever faced but possibly all of mankind, because today, we’re attempting what many would deem impossible… 😱

Getting our kids to eat over 6 different vegetables in ONE SITTING!

We’re talking 6 full-sized tomatoes, 2 zucchinis, an onion, multiple carrots, and even garlic & basil — all in the same meal.

This idea came from a follower’s comment, daring us to try and get our kids to eat more vegetables. Honestly, I went into this with about a 0.1% expectation of success.

But in the end?
Three out of our four kids devoured it. Two of them literally licked their bowls clean.

As I write this, I sit here just as stunned as you. Never did I imagine we’d be sharing a recipe of this magnitude on here — with an actual success story — but here we are.

So without further ado, let me share this recipe and why it’s a total game-changer for our kids.

Firstly, why this recipe matters for your kids health

First off, this recipe is a literal parenting godsend. If your kids are anything like ours, veggies are more of a rarity than a routine — and that’s exactly why this recipe matters, because did you know that many kids (probably ours included) aren’t getting the essential nutrients they need for proper growth, brain development, and immune function? Vitamins, minerals, and fiber found in vegetables play a critical role — yet most children's diets fall short.

That’s why this recipe is a game-changer. It’s packed with so many different vegetables (tomatoes, zucchinis, carrots, and onion) all blended into a delicious, creamy sauce your kids can eat without ever really knowing they are consuming a vegetable.

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Why This Recipe Was a Total Win:

Let’s be honest, the secret to this recipe’s success is simple: the veggies are completely hidden. Two of our boys devoured it without a clue it was healthy. The only one who hesitated? He caught me mid-blend.

The magic lies in roasting everything first, it brings out those sweet, caramelized flavors — then blending it all into a smooth, rich sauce that looks just like marinara.

No chunks. No suspicions. Just a cheesy, comforting dish packed with sneaky nutrition.

👦👦👦👦 KID RATING: 8/10

If there was ever a true definition of mission impossible, this would be it. The fact that 3 of our 4 boys ate this meal is still mind-boggling to me.

I am SO HAPPY and can’t wait for you to try this recipe. I genuinely believe it’s a game-changer that’s helping us transform our kids’ nutrition and long-term health

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Please, DM me, tag us or share this post if you make this recipe. Our mission is to keep encouraging kids and families to eat healthier and you spreading the word will help big time.

The Recipe: Hidden Veggie Pasta with Roasted Tomato-Zucchini Sauce

Makes: 4 servings (using half the sauce + 1 box of pasta)

🔢 Macros (Per Serving, including lean beef + regular pasta):

• Calories: ~395 kcal

• Protein: 29g

• Carbs: 39g

• Fat: 14g

🎉 Bonus: You’ll have half the sauce leftover! Store in the fridge for up to 5 days or freeze for a future dinner.

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🥬 LEAN-gredients

Roasted Veggie Sauce

• 6 medium tomatoes

• 1 yellow zucchini (chopped)

• 1 green zucchini (chopped)

• 1 white onion (chopped)

• 2 carrots (diced)

• 7 cloves garlic (peeled)

• 1–2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & pepper to taste

• ¼ cup chicken stock (add more gradually to thin — I eyeballed this, so start small)

• Juice of ½ lemon

• Handful fresh basil (or 1 tsp dried)

Main Dish

• 1 box pasta (~375g dry)

• Ground beef (or protein of choice)

• Parmesan for topping

• Optional: chili flakes or paprika for spice

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🔥 How to Make It (and Not Get Caught)

1. Chop & prep all your veggies — except for tomatoes and garlic.

2. Roast the veg:
   On a baking tray, combine tomatoes, zucchinis, onion, carrots, and garlic.
   Drizzle with olive oil, sprinkle on spices, and season with salt & pepper.
   Roast at 425°F for ~30 minutes, or until everything is golden and soft.

3. Cook the pasta & protein while the veggies roast.

4. Blend the sauce:
   Add roasted veggies, chicken stock, lemon juice, and basil to a blender.
   Blend until completely smooth — no chunks allowed. This step is very important.

5. Assemble:
   In a pot, combine HALF of the sauce with the cooked pasta and protein.
   Add paprika (if desired), salt & pepper. Mix well.

6. Serve with lots of parmesan… and zero mention of vegetables. 😏

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Final Thoughts from another day on trying healthy recipes and seeing if our kids will actually eat them!

This dish is everything I hoped for:
✔ Veggie-loaded
✔ Meal-prep friendly
✔ Freezable
✔ Fully kid-approved

I won’t lie — I saved the rest of the sauce like it was liquid gold.
If we can get two full dinners out of one tray of roasted veggies and still have clean plates and no meltdowns… that’s a parenting and nutrition victory.

As always, please let me know how this recipe goes down with your kids and family!

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P.S. want to get healthier for FREE?

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As a parent, I truly believe that to show up as our best — for our kids, our partner, and ourselves — we have to feel good physically and mentally. And that starts with our health.

This challenge is the perfect opportunity to reignite your energy, reset your routine, and feel stronger — in a way that’s totally manageable (even with a packed family schedule). Let’s do this together!

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