3 Veggie Recipes Your Kids Will Actually Like September 21, 2016
Sneak some colorful foods into those little tummies with these three kid (and adult)-friendly veggie recipes.
If getting your kids to eat broccoli (or spinach, or zucchini, or carrots, or anything else that’s not rice, pasta, or chicken) feels like World War 3, you’ve come to the right place.
With the help of our in-house dietitian, Rebecca, and our chefs, Freida and Nate, we created three veggie recipes so good your kids won’t even notice how healthy they are.
1. Oodles of Zoodles
It’s not scientifically proven, but we’re pretty sure foods shaped like spaghetti taste better–especially when there’s cheese involved.
Use a spiralizer to transform your zucchini into zoodles. No need to boil them, either. All they require is a quick sauté with whatever toppings or sauces your kids prefer. If it were up to us, we’d choose succulent roasted grape tomatoes, crunchy pine nuts, a drizzle of olive oil, and a generous sprinkle of feta cheese every. single. time.
TIP: For the especially picky eaters, try combining half traditional pasta with half zoodles. Works like a charm.
READ MORE: How to Store Fresh Herbs & Veggies
2. Luscious Beet Brownies
If it’s called a brownie, we’re going to eat it. No questions asked. And we have a feeling your kids will, too. So why not sneak in some beets while you’re at it? Get all the intense chocolaty goodness of the classic by following this recipe:
- 2 Sticks Unsalted Butter (1 Cup) (1 for frosting and 1 for brownies)
- 2 Cups Powdered Sugar
- 1 Tablespoon Beet Puree
- Splash of Milk
- 3-4 Medium Cooked Beets
- 1 Stick Unsalted Butter (1/2 Cup)
- 3 Eggs
- 1 Cup Semi-Sweet Chocolate Chips
- 2 Tablespoons Cocoa Powder
- 1 Teaspoon Vanilla Extract
- 1 Cup Sugar
- 1/2 Cup Flour
- Preheat oven to 350 degrees.
- Line baking tin with butter. Cut remaining butter into cubes, and place in a food processor with beets, chocolate, and vanilla extract. Blend until smooth.
- Crack eggs into large bowl. Add sugar and beat with electronic mixer until thick, about 2-3 minutes. Incorporate beet mixture into whipped eggs. Gradually sift in flour and cocoa powder, folding until it reaches a smooth consistency.
- Transfer mixture to tin. Bake 28-30 minutes, until a toothpick inserted into the center comes out clean.
- To make the frosting, beat butter with electronic mixer while gradually adding sugar. Mix in beet puree, and add milk until it reaches a spreadable consistency.
- Let brownies cool completely (about 30-45 minutes) before frosting.
READ MORE: Healthy Lunch Ideas for Kids and Adults
3. Baked Veggie Fries
Sorry, potatoes, but vegetables are slowly making their way into the world of fries and doing delicious things. These may be baked, but we promise they’re just as crispy–not to mention equally as easy to prepare.
All you need to do is cut your vegetables of choice (we chose zucchini, carrots, and parsnips) into 1/2-inch wedges, toss with olive oil and salt, throw on some extra spices if you’re feelin’ zesty, and roast away at 450 for 12-15 minutes for zucchini, 18-20 minutes for carrots, and 18-20 minutes for parsnips.
Can you guess which of these three foods works wonders for your brain? Find out here.