The Nourished Family Table
Weeknight loaded green pasta and a blueberry chia jam recipe!
Cooking for a family can feel like a balancing act—especially when little ones have different preferences. While it’s normal for kids to prefer simpler flavors (it’s actually biological!) , it can be challenging to create meals that nourish everyone without resorting to making separate dishes.
Most kiddo friendly recipes focus on appealing to young palates but often lack the depth and variety that we all need to be nourished in a well rounded way. I want my child to have a diverse palate but I also need him to eat. So we meet in the middle. Now that my kid is 3, almost 3.5, I’ve finally have been finding ways to make meals that are nutritious, satisfying, and adaptable for all ages. It definitely takes time to get your groove!
This space is about nourishing yourself first while offering simple modifications to make family meals work for everyone. Because at the end of the day, shared meals aren’t just about food—they’re about connection, comfort, and creating a foundation of health for the whole family.
I posted about this frozen veggie pack (first photo below) from whole foods on Instagram a few days ago and how it’s my weeknight hack to a healthy pasta without having to chop a bunch of veggies. For the plant based folks, chickpeas are a good way to add in some protein to pasta. If you eat chicken, chicken sausages are delicious with this meal.
Green-Loaded Pasta with Chickpeas & Pecorino
This vibrant, veggie-packed pasta is easy, flavorful, and deeply nourishing—loaded with greens, protein-rich chickpeas, and the sharp, salty bite of Pecorino Romano.
Ingredients:
1 box farfalle or small pasta
1 bag Whole Foods European Greens (or a mix of broccoli, peas, and green beans)
1 can chickpeas, drained and rinsed
2 tbsp olive oil
½ tsp red pepper flakes (optional)
â…“ cup Pecorino Romano, grated
Salt & pepper to taste
Fresh basil, for garnish
Instructions:
Cook the pasta according to package instructions. Reserve ½ cup pasta water before draining.
Sauté the greens & chickpeas: In a large pan over medium heat, warm the olive oil. Add garlic and red pepper flakes, cooking until fragrant. Toss in the frozen greens and chickpeas, stirring occasionally, until heated through and slightly crisp.
Combine everything: Add the cooked pasta to the pan, along with the reserved pasta water as needed to loosen the sauce. Stir well.
Finish with Pecorino & basil: Remove from heat and toss with grated Pecorino Romano. Serve with fresh basil and extra cheese on top.
Simple Blueberry Chia Seed Jam
Ingredients:
2 cups frozen blueberries
2 tablespoons chia seeds
1–2 tablespoons honey (adjust to taste)
Instructions:
Add frozen blueberries to a small saucepan over medium heat. Let them cook, stirring occasionally, until they release their juices and soften (about 5–7 minutes).
Mash the berries with a fork or spoon, leaving some texture if desired.
Stir in chia seeds and honey, then remove from heat.
Let the mixture sit for 10–15 minutes to thicken. If needed, add another teaspoon of chia seeds for a thicker consistency.
Transfer to a glass jar and store in the fridge for up to a week.
Now, here is a list of easy meals I have on rotation for my family.
Baked potato fully loaded with sheep yogurt, saurkraut, cheese, green onions, butter
Fish tacos with frozen fish (I just use fish sticks for my kid!)
Homemade pizza with a crunchy butterleaf lettuce salad
Almond butter soba noodle salad with tofu and edamame
Chana Masala or potato tikka masala with rice and greens
Miso brown butter carrot noodles (use millet rice ramen) serve with broccoli and Trader Joe’s prepackaged mango slaw
Carrot, ginger and lentil soup serve with grilled flatbread
Wonton soup using Trader Joe’s miso broth and vegetable dumplings
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