Kids vs Vegetables

Easy to bake, fast to finish! This new article explains why organic, gluten free recipes are the best thing since slide bread!

Kids vs. Vegetables

If you’re a parent (and even if you’re not), you know this battle all too well.  Kids vs. vegetables.  If you’re one of the lucky few, your child truly enjoys eating a myriad of fruits and veggies.  If you’re the majority of parents, you watch them turn their nose up time and again over anything green.  Or orange, or purple, or sometimes red.  When they’re babies, they start out eating, and usually loving, pureed veggies and fruits of all varieties.  And then something changes.  I’m not sure what it is, but once they see veggies in their natural form, they’re no longer interested – although they’re likely to still be gobbling up those sweet fruits.  If this is an issue for you, don’t worry.  Very rarely will they continue to snub vegetables forever.  Also, I have a few successfully tested ways to warm them up to the idea of enjoying those crazy veggies.

Muffins.  These are an awesome gateway vehicle for veggies.  It gets them eating mild tasting goodies like carrots and zucchini while still being paired with some raisins or cinnamon.  They’ll hardly notice and it’s a great way to start.  Plus, they are so versatile.  You can make a muffin with just about any fruit and/or veggie you have on hand.  You can also make savory muffins (think corn-bread style almond flour muffins with peppers, onions, garlic, etc).  Kids love fluffy things – take advantage.

Meatballs.  Kiddos tend to get excited about miniature versions of things.  After all, they are miniature versions of things.  Throw in some finely shredded carrots, zucchini, sweet potato, peppers, onions, squash, etc.  It adds an awesome amount of texture, flavor and nutrition.  It’s fun for the whole family.  Like Disney World, in a meatball.  That’s not weird…

Speaking of miniature meaty things, let’s talk nuggets.  Before you cringe and look away, it’s not what you think.  I’m definitely not talking about those mystery meat blobs coated in mystery glue and fried in mystery fat.  I’m talking homemade, nuggety goodness.  Nuggets are actually very simple to make.  They’re a bit time-consuming if you’re breading them, but the payoff is great.  (For chicken, just cut up some chicken breast into bite sized pieces.  They can easily be baked naked, or use a tapioca flour, egg, almond/coconut flour breading and bake them on an olive oil coated pan, flipping halfway through.)  I know, you’re asking, “But where’s the veggies?”  Enter: veggie nuggets.  These are so easy and fun to make, and a great way to use leftovers.  Start with a base of mash.  This can be mashed sweet potato, cauliflower, winter squash – just make sure it’s on the thicker side.  It will be the glue holding the rest of your veggies together.  From here, it’s all freestyle.  Just throw in whatever’s in your fridge.  I like chopped broccoli and cauliflower, shredded carrots and zucchini.  Seriously, pretty much anything works.  If it’s already cooked, that’s even better.  Just mix everything together with your favorite dry seasoning (kids love ranch, hint hint), and throw in an egg if they’re a little loose.  Form them into balls, or dinosaurs if you’re super talented, and freeze for about 30 minutes to firm up.  Then you can go through your standard breading process and bake them just like the chicken.  They’re crunchy, flavorful, possibly shaped like animals and they’re almost 100% vegetable.  This is the part where you do the veggie dance around the kitchen.  And don’t forget to make a few for yourself, these things are delicious!


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