In an effort to avoid serving my kids macaroni and cheese twice a day, I came up with what I think is a more healthful–but equally yummy and tasty–quesadilla recipe.
Sometimes I make this in the morning (or the night before) to go in their school lunch, because it’s even tasty cold. When I serve these for dinner, I gussy them up with avocado and greens (and salsa for the grownups).
Why are these quesadillas healthier? For one thing, the tortillas I use are sprouted. And of course beans offer protein and iron. I try to keep the cheese to a minimum, and you can definitely add veggies to the degree that your kids will tolerate them–we’ve done baby kale and sliced bell peppers.
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Do you have a go-to, healthyish lunch that you like to make for your kids? Please share your recipes in the comments!
P.S. Here’s a link for $60 off at Thrive Market (where you can get these ingredients). Thanks for supporting the brands that support Gimme the Good Stuff!
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