- 1 cup Brussels sprouts
- 1/4 pound asparagus
- 1 cup cherry tomatoes
- 1 medium carrot
- 1 cup spinach
- Cut the stems off of the Brussels sprouts and the harder ends off the asparagus. Cut the Brussels into thin slices, lengthways.
- Slice tomatoes in half; peel carrot and cut into rounds.
- Have your children use asparagus as the butterfly body, placing different sized slices of Brussels around it for wings.
- Place the sliced tomatoes into a circle for a flower, adding a carrot round in the center and spinach at the bottom for leaves.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie