Mom win of the week! We’ve been chatting about composting at home, so I took it one step further and turned our veggie scraps into actual lunch box snacks. The kids are obsessed! CHEESY BROCCOLI STICKS What you’ll need: 4 large broccoli stalks, trimmed & peeled 2 Tbsp olive oil 3 Tbsp grated parmesan cheese 1/2 tsp onion powder ½ tsp Italian herb blend Salt, to taste 3/4 cup freshly shredded parmesan cheese Directions: 1. Preheat your oven to 425° Fahrenheit. Prepare a baking sheet with parchment. 2. Slice your broccoli stalks into half inch long sticks. 3. In a large bowl, whisk together the olive oil, 3 tablespoons grated parmesan, and spices. 4. Toss in the broccoli sticks & mix to ensure each one is coated. 5. Pour the remaining parmesan onto the prepared baking sheet and spread into a thin layer. 6. Place each broccoli stick onto the cheese layer. 7. Bake for 15-20 minutes or until the cheese is crispy. Let cool. 8. Peel the cheese layer from the pan and pull apart sticks. 9. Serve with pizza sauce or ranch in a Dipper. *Makes 24 broccoli sticks. Store leftovers in the refrigerator and reheat in a toaster oven. CARROT CAKE BALLS What you’ll need: 2 cups shredded carrot peels ½ cup pitted dates ½ cup dried apricots ½ cup walnuts ½ cup rolled oats 1 teaspoon cinnamon 1 Tablespoon coconut oil 1 teaspoon vanilla extract Shredded coconut, optional Directions: 1. Combine all ingredients (except water) in a food processor and blend until combined. Add a few tablespoons of water to get things to stick together. 2. Grab about a tablespoon of mixture and roll into balls. Roll into shredded coconut, if using. 3. Place on a baking sheet and refrigerate for one hour. *Makes 15 balls. Store in an airtight container for up to 1 week in the refrigerator. #planetbox #lunchbox #lunch #lunchtime #lunchforkids #kidapproved #kidslunch #compost #nowaste #recipe #whatmykidseat