With all the back to school preparations going on right now we started thinking about healthy meals that are easy to take in a lunch box. This recipe is perfect for this because the sticks can be eaten either cold or warm. Plus they are so fun to eat. Don’t let the long list of ingredients scare you off. We can whip them up in 10 – 15 minutes! Great to send with the kids or your hubby!
The reason we call them Veggie Sticks is that they remind us of french fries! What kid doesn’t like fries?! As adults we can’t get enough. Healthy meals are so important to keep kids minds clear and active for good study. These Veggie Sticks have tons of good vegetables and even an apple thrown in! If you have left over baked potatoes they are even quicker to whip up.
We also have included three tasty sauces to dip them in.
- 3 medium potatoes boiled or baked whole, grated
- 1 medium sweet potato boiled or baked whole, grated
- 1 large carrot, grated
- 1 apple, grated
- 1 medium zucchini, grated
- 2 large handfuls of spinach or other greens, chopped fine
- ½ green pepper, chopped fine
- 1 small onion, chopped fine
- 2 cloves garlic, grated
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 Tbs. Veggie Bouillon Powder OR Vegan Beef Flavoring
- 2 Tbs. fresh parsley, snipped
- avocado oil for baking
Combine all ingredients in a large bowl and mix well. Drizzle cookie sheet with oil. Shape into sticks and place on greased cookie sheet (we use this one because it browns so much better for that nice crispy stick). Bake at 400º for about 20 minutes or until crispy on the bottom. Flip over and continue to bake until golden brown and crispy. Serve with one or all of our yummy sauces!
These also taste fantastic made into patties and served with eggs for a hearty and healthy breakfast! We have one family member who asks for them all the time.
Veggie Stick Sauces
Honey Mustard Dip
Best Ever Ranch Dip
- 16 oz. sour cream
- ⅓ cup mayonnaise
- 1 Tbs. lemon juice
- ½ tsp. Worcestershire sauce
- dash of cayenne
- ½ tsp. Real Salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- 2 Tbs. fresh parsley, snipped
- 1 ½ Tbs. fresh chives, snipped
- 4-5 Tbs. buttermilk
Add all ingredients except buttermilk to a bowl. Start to whisk in buttermilk until you get your desired consistency. It’s ready to serve right away though it gets even better as it sits. Store in refrigerator in a mason jar.
- ½ cup sour cream
- 1 – 2 Tbs. prepared horseradish
Pour both ingredients into a mason jar and shake well.
While you are at it why not send them with a yummy treat like our Fantastic Fig Bars? They have lot’s of good protein and fiber to keep them going all day.
Or you might want to try our Guilt Free Peanut Butter Cookies! They have maple syrup and honey instead of sugar to keep them completely guilt free. And they are made with whole wheat flour. They freeze really well if you want to make up a big batch to have some ready to go.
How do you keep lunch box meals healthy?
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This recipe has been shared at Meatless Monday.