If you struggle to get your kids to eat their veggies, you're not alone. But fear not, because this kid-approved roasted broccoli with Parmesan might be the game-changer you're looking for. Crispy, cheesy, and full of flavor, this recipe transforms the humble broccoli into a snack your kids will repeatedly ask for.

This recipe serves 4 people generously. 

Ingredients
1 pound frozen broccoli florets
2 tablespoons avocado oil
Kosher salt, to taste
Dash of granulated garlic
2 tablespoons shredded Parmesan cheese (more or less to taste)
Directions
Preheat the Oven:
Preheat your oven to 425°F. This high temperature is the key to achieving a crispy texture.

Prepare the Broccoli:
​Spread the frozen broccoli florets on a baking sheet. There is no need to thaw them; roasting from frozen will help them stay crisp.

Season the Broccoli:
Drizzle the avocado oil over the broccoli florets. Sprinkle with kosher salt, granulated garlic, and the shredded parmesan. Toss to coat the broccoli with the oil and seasonings.

Roast the Broccoli: 
Roast in the oven for 20-25 minutes, or until the edges are crispy, and browned and the stems are tender. Stir halfway through the cooking time to ensure even roasting.

Serve and Enjoy:
Let the broccoli cool slightly before serving. The florets will be crisp and cheesy, perfect for little fingers to pick up and enjoy.

Tips for Success

• No Need to Thaw: Roasting the broccoli from frozen helps achieve a crispier texture.
• Avoid Overcrowding the Pan: Spread the broccoli out so it roasts evenly. Crowding the broccoli will cause it to steam and turn out soggy. 
• Adjust Seasonings: Feel free to adjust the amount of Parmesan and garlic to suit your kids’ taste preferences.

Why My Kids Love It

• Cheesy Goodness: The Parmesan adds a familiar, cheesy flavor they will love.
• Crispy Texture: Roasting at a high temperature gives the broccoli a satisfying crunch like French fries! 
• Finger Food: Bite-sized florets are perfect for little fingers, making it a fun snack or side dish.

Serving Suggestions
Serve this roasted broccoli alongside your kids' favorite meals. It pairs wonderfully with almond flour chicken tenders, Instant Pot Mac and Cheese, Instant Pot Curry Chicken, or as a healthy pizza topping. This versatile dish makes incorporating veggies into meals easy and more enjoyable.

Are you craving a flavorful, comforting curry chicken recipe but short on time? My deliciously quick and easy Instant Pot curry chicken is a lifesaver! This recipe is a healthy choice using organic ingredients and a blend of spices that fill your taste buds with rich, aromatic flavors with minimal effort. 

Ingredients:
2 tablespoons organic coconut oil
3 tablespoons curry powder
2 teaspoons cumin
1 teaspoon turmeric
1 yellow onion, diced
2 teaspoons ground or fresh ginger
2 teaspoons granulated garlic or minced garlic
2 tablespoons tomato paste
½ cup chicken broth (or water)
1 lb. organic boneless skinless chicken thighs, diced into 1” pieces
1 lb. organic boneless skinless chicken breasts, diced into 1” pieces
1 teaspoon sea salt
1 tablespoon sourdough discard (or your choice of thickener)
1 cup coconut milk
​
Directions: 
Sauté the Spices
Preheat the Instant Pot on the sauté setting. Once the inner pot is hot, pour in the cooking oil, wait for the oil to shimmer, and add the curry powder, cumin, and turmeric.  Sauté the spices for 1-2 minutes or until the spices are darkened and fragrant.

Cook the Aromatics:
Add the diced onion, garlic, and ginger. Stir to combine, and add more broth or water as needed to prevent any bits from getting stuck on the bottom of your insert, triggering the burn notification. 

​Incorporate the Tomato Paste:
Add the tomato paste and make sure the ingredients are evenly mixed. 

Deglaze the Pot:
Begin by adding about ½ cup of chicken broth or water and scrape the bottom of the pan to deglaze any bits that are sticking.

Add the Chicken:
Cancel the Sauté function, add the diced chicken thighs, breasts, sea salt, and stir to combine. 

Pressure Cook:
Secure the lid and set the steam valve to seal. Select the manual setting and program it for 5 minutes on high pressure. Once the cooking is complete, perform a quick pressure release and then open the lid.

Thicken the Sauce:
In a small bowl, combine the sourdough discard with two tablespoons of the curry liquid and whisk until smooth. Next, pour the slurry into the Instant Pot and add the remaining coconut milk. Stir to combine and simmer until the sauce thickens.

Finish and Serve:
Serve immediately over curried yellow rice and pair with roasted broccoli parmesan. 

This quick and easy Instant Pot curry chicken is perfect for any night of the week. I recommend pairing this dish with Roasted Parmesan Broccoli and Instant Pot yellow rice (click links for recipe) for a meal sure to wow your family.

Welcome to our tasty journey of wholesome snacking! Kicking those sugary temptations to the curb and searching for options kids enjoy can be challenging. Fear not because I have a delicious solution: Yummy Kale Chips! These crispy, flavorful treats are kid-approved and pack a powerful punch of nutrients. Say goodbye to guilt-ridden munching and hello to guilt-free indulgence! Let's dive into the crunchy goodness and explore how these irresistible kale chips can revolutionize snack time for your little ones.

Ingredients:
1 bunch of kale
Olive oil
Lemon pepper
Paprika
Lemon
Shredded Parmigiano Reggiano 

Optional 
Sea Salt
Lemon (for added flavor)

Instructions:
1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.

2. Carefully remove the leaves from the thick stems of the kale using a knife or kitchen shears. Tear the leaves into bite-size pieces.

3. Wash the kale thoroughly and dry it well using a salad spinner.

4. Drizzle the kale with olive oil and sprinkle with salt and your preferred seasoning.

5. Optional: For added flavor and to reduce bitterness, squeeze some lemon juice over the kale and add any additional seasoning you desire such as shredded cheese. 

6. Spread the seasoned kale out on the prepared cookie sheet in a single layer.

7. Bake in the preheated oven until the edges of the kale start to brown, about 10 to 15 minutes. Be sure to keep an eye on them every 5 minutes to prevent burning.

8. Once done, remove from the oven and let them cool slightly.

9. Enjoy your delicious and healthy kale chips as a guilt-free snack!​

​Are you looking for a side dish that's quick and irresistibly delicious? Look no further than this Instant Pot Mac 'n Cheese recipe! With just a handful of ingredients, you can whip up a creamy and comforting dish that will please even the pickiest of eaters in just 4 minutes! 
​
Ingredients:
1 pound elbow or shell pasta
Water (enough to cover the pasta)
1 cup milk
2 cups sharp cheddar cheese, shredded
Salt and pepper to taste
Optional: dry mustard, paprika, garlic powder, cooked ground beef

Instructions:

1. Prepare Pasta: Pour the elbow or shell pasta into the Instant Pot and add enough water to cover the pasta entirely.
2. Pressure Cook: Set the Instant Pot to cook on high pressure for 4 minutes. Once the cooking cycle is complete, quickly release the pressure.
3. Add Milk and Cheese: After releasing the pressure, open the Instant Pot and stir in the milk, sharp cheddar cheese, salt, and pepper. If desired, add any optional ingredients like dry mustard, paprika, garlic powder, or cooked ground beef for extra flavor.
4. Mix and Serve: Stir the ingredients until the cheese is melted and the pasta is coated in a creamy sauce. Serve hot as a delicious side dish alongside your favorite main course.

Tips:

• For a creamier texture, you can add more milk or cheese according to your preference.
• Feel free to customize this recipe with your favorite cheese blend or additional seasonings for a unique twist.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stove for a quick and easy meal.

With its simplicity and mouthwatering flavor, this Instant Pot Mac 'n Cheese is sure to become a family favorite in no time. Whether you're serving it as a side dish or enjoying it as a main course, this creamy and comforting recipe is guaranteed to satisfy your cravings. Happy cooking!

​​Amelia Earhart, born on July 24, 1897, was a pioneering American aviator and author best known for her groundbreaking achievements in aviation during the early 20th century. She made history as the first woman to fly solo across the Atlantic Ocean and played a significant role in the male-dominated field. Earhart's passion for flying and daring spirit captivated the world, leaving an enduring legacy inspiring generations. Despite her mysterious disappearance during an attempted circumnavigation of the globe in 1937, Amelia Earhart remains an iconic figure in aviation history.

Here's a summary of this unit plan: 
Learning Objectives
Subjects Included
Week-by-Week Plan
Additional Activities
Assessment

This unit study immerses students from Soaring Pine Private Academy in the captivating story of Amelia Earhart, integrating various subjects and activities to deepen their understanding of her life, contributions, and enduring legacy.