This vibrant summer salad features nearly ever color of the rainbow. Have fun finding the colors while your child eats!

Ingredients:

• 1 medium zucchini, chopped
• 1 cup corn kernels
• 1 tablespoon canola oil
• 3 tablespoons olive oil
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon agave nectar
• 1 cup uncooked Israeli couscous
• 1 cup chopped baby spinach
• 1 (15-ounce) drained and rinsed can chickpeas
• 1 cup quartered grape tomatoes

1. Combine the zucchini, corn, and canola oil in a baking dish; bake at 400 degrees F for 10 minutes. Let cool slightly.
2. Meanwhile, whisk together the dressing: combine the olive oil, lemon juice, and agave in a small bowl. Set aside.
3. To cook the couscous, bring 1 and 1/4 cups water to a boil. Add the couscous, cover, reduce heat, and simmer for 10 minutes. In the last minute or two, add the spinach to wilt it slightly.
4. In a large bowl, combine the zucchini mixture, dressing, couscous mixture, chickpeas, and grape tomatoes, tossing to combine Serve at room temperature.

Since we don’t eat fish, I make sure Travis eats ample amounts of ground flaxseed (perfect in a bowl of hot oatmeal) and chia seed to get his Omega-3s. One of his earliest favorite foods was the Chia Pods I ate daily while nursing. Because store-bought chia pudding can add up quickly at the register, I settled on this homemade version.

Ingredients:

• 2 cups unsweetened almond milk
• 1/4 cup agave nectar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup chia seeds
• Sliced almonds (optional)

1. Whisk together the almond milk, agave, cinnamon, and vanilla in a large bowl.
2. Add the chia seeds, stirring until combined; let stand for 15 minutes.
3. Divide the mixture into 4 (6-ounce) ramekins, then cover and refrigerate at least 8 hours.
4. For older children, sprinkle with the almonds before serving. Berries also make a nice topping!

Capture the summer taste and texture of crab cakes for kids – minus the crab  – by sneaking in hearts of palm instead!

Ingredients:

• 1/2 cup crushed saltine crackers, divided
• 1 Ener-G egg
• 3 tablespoons vegan mayonnaise
• 1 tablespoon minced red onion
• 1 (14-ounce) drained and chopped can hearts of palm
• 2 tablespoons canola oil

1. In a bowl, combine 1/4 cup saltines, the Ener-G egg, mayo, red onion, and hearts of palm. Place the remaining saltines in a shallow bowl.
2. Shape the mixture into 3 patties, and coat evenly in the crushed saltines.
3. Heat the oil in a large skillet over medium heat. Add the patties and cook for 5 minutes on each side, until golden brown. Transfer to a paper-towel lined plate and let cool slightly before serving.

This vibrant summer salad combines almost all of Travis’s favorite vegetables. Eating in season is a great way to show kids how vibrant fresh produce can be.

Ingredients:

• 3 ears corn
• 8 ounces button mushrooms, quartered
• 2 teaspoons toasted sesame oil
• 1 bunch cilantro, chopped
• 1 and 1/2 cups grape tomatoes, quartered
• 1/2 cup chopped radishes
• 1/4 cup rice vinegar
• 1/4 cup canola oil

1. Shuck the corn and cut the kernels from the cob. Combine the kernels and mushrooms on a baking sheet and toss with the sesame oil. Broil for 5 minutes. Let cool slightly.
2. In a large bowl, combine the cilantro, tomatoes, and radishes. Add the corn mixture and stir to combine.
3. Whisk together the vinegar and canola oil. Pour of the salad, tossing to coat.