How to Make Healthy Low-Keto Vegetables and Veggies for Kids

Low-keto and low-carb options are now available for kids, and these tasty snacks are easy to make and can be enjoyed on a budget.

You’ll want to avoid processed foods, however, since the nutrients they contain aren’t the same.

Start with this delicious low-kcal vegetable salad, which has been tweaked to include fresh ingredients, low-fat dressing, and a sprinkling of pecans.

1.4 oz. frozen spinach 1 cup kale leaves 1/2 cup low-sodium chicken broth 1 tbsp.

low-cholesterol mayonnaise 2 tbsp.

peanut butter 1 tbsp apple cider vinegar 1 tsp salt 2 tsp dried thyme 1 tsp dried sage 1/4 tsp dried oregano 1/8 tsp dried basil 1/16 tsp dried garlic 1/3 cup chopped walnuts 1/5 cup chopped pecancha 1 tbsp coconut oil 1/6 cup chopped fresh parsley 1/7 cup chopped dried basil (optional) 1/10 cup fresh parsly root (optional, but recommended) 1 tsp lemon juice 1 tsp vinegar, or to taste (optional for flavor) Instructions Wash and chop the spinach.

Wash and finely dice the kale leaves.

Add the frozen spinach, kale leaves, and broth to a medium bowl.

Stir in the chicken broth and mayonnaice.

Mix well, then set aside.

Add in the pecannia, herbs, and salt.

Add salt and vinegar to taste.

Add olive oil to a large skillet.

Season with salt and pepper, and stir in the walnuts, pecan, and thyme.

Saute for a few minutes, until the pecan and walnuts are softened.

Add to the skillet.

Stir to coat and cook until the walnut is just starting to brown.

Add spinach and kale to the pan.

Sauté until the spinach is wilted, about 10 minutes.

Sprinkle the dressing over the greens.

Serve immediately.

Nutrition Information Serving Size: 1 cup Amount Per Serving: