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Rainbow Veggie Waffles

1/17/2022

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These savory veggie-packed waffles are great for breakfast, lunch, or a snack any time of the day. Experiment with the ingredients, you can add or omit veggies from this recipe and still have a delicious outcome! These Rainbow Veggie Waffles taste great paired with sour cream and/or applesauce, you can find our recipe for pretty pink Beet Applesauce here.

"Learn to Love Veggies" Tip

Give your child some "power" over this recipe and have them help pick out the veggies for these savory waffles! The base of the waffles are shredded sweet potatoes and carrots but the extras are very flexible. We have used sweet corn, bell pepper, and green onion in this recipe but you can add or omit these... some other great veggies that you can include are cubed zucchini, frozen peas, chopped green beans, and fresh herbs!

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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Sweet Potato Quiche Bites

11/3/2020

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These yummy sweet potato quiche bites are sweet and savory and a great on-the-go breakfast, snack, or even healthy lunch box component!

"Learn to Love Veggies" Tip

This is a very flexible recipe, we suggest bell pepper & cheese as the quiche filling but ask your child, "What veggie would you like in the quiche?". Great options include broccoli, shredded carrot, spinach, tomato, and more! Giving children some control over what goes in the mini quiche bites will make them more likely to try them when they come out of the oven.
Sweet Potato Quiche Bites

Sweet Potato Quiche Bites

Yield: Makes 24 mini quiches
Author: Veggie Buds Club
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These yummy sweet potato quiche bites are sweet and savory and a great on-the-go breakfast, snack, or even healthy lunch box component!

Ingredients

  • 1 sweet potato, peeled and shredded (about 1 1/2 cups)
  • 1 tablespoon neutral oil
  • 6 eggs
  • 2 tablespoons milk (any kind)
  • 1/2 red pepper, diced small (about 1/2 cup)
  • 1/4 cup cheddar cheese, shredded
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees F. Spray cooking oil in a mini muffin tin.
  2. Place the shredded sweet potato in a bowl and add the oil, stir to coat. Scoop about 1 spoonful of shredded sweet potato into each mini muffin cup and press down and around the sides to make crusts.
  3. Whisk the eggs and milk in a large bowl. Add the diced pepper, shredded cheese, salt, and pepper and stir together.
  4. Carefully pour some of the egg mixture into each mini muffin cup.
  5. Bake for 18-22 minutes, until the eggs are set. Remove from muffin tin by running a knife around the edge of each mini quiche.
Did you make this recipe?
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Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more!
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Pumpkin Pizza Rolls

10/19/2020

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Pizza lovers rejoice! Pumpkin purée, cheese, and pizza dough combine to make a delicious and super kid-friendly way to enjoy pumpkin. You can make your own pizza dough with more pumpkin purée mixed right in or use store-bought pizza dough for a quicker option. Either way, it’s a great recipe to get kids into the kitchen and explore this orange veggie.

Happy Kids Kitchen developed this recipe for Veggie Buds Club.

"Learn to Love Veggies" Tip

You can watch Monica Irwin, from Veggie Buds Club, make this tasty savory treat on Twin Cities Live! She chats with the hosts about fun ways to get your kids involved.
Pumpkin Pizza Rolls

Pumpkin Pizza Rolls

Author: Happy Kids Kitchen
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Pizza lovers rejoice! Pumpkin purée, cheese, and pizza dough combine to make a delicious and super kid-friendly way to enjoy pumpkin.

Ingredients

  • 1 recipe of homemade pumpkin pizza dough (recipe below) or 1 package of pre-made pizza dough (about 1 pound)
  • 6 tablespoons pumpkin purée (canned or homemade)
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1 cup baby spinach, chopped (optional)
  • 1 1/2 cups grated mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees F. Line a round or square baking pan with parchment or grease well with oil.
  2. Roll pizza dough out as thin as possible making a large rectangle measuring about 15-by-12 inches. If using a ball of store bought pizza dough, it may take some time to get the dough rolled thin.
  3. In a small bowl, mix pumpkin purée, Parmesan cheese, garlic powder, and salt. Spread pumpkin mixture evenly across the pizza dough rectangle, leaving a small border around the edges.
  4. If using spinach, sprinkle evenly over the pumpkin layer then add a layer of shredded mozzarella.
  5. Starting with the longer side, roll the dough into a log. Cut into 12 equal rounds then place them in the prepared pan. Bake until cheese is bubbly and golden brown, about 20 minutes. Serve warm.
Did you make this recipe?
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Homemade Pumpkin Pizza Dough

Homemade Pumpkin Pizza Dough

Author: Happy Kids Kitchen
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Enjoy this homemade pizza dough with pumpkin purée mixed right in!

Ingredients

  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup pumpkin purée (canned or homemade)
  • 2 tablespoons olive oil
  • 1 teaspoon honey (optional)

Instructions

  1. Add flours, baking powder, and salt to a large bowl or the bowl of a food processor. Mix to combine.
  2. Add the pumpkin in a 1 cup liquid measuring cup then add enough water to make 1 cup of pumpkin and water mixed. Add pumpkin mixture, olive oil, and honey to the bowl/food processor and mix until no dry flour remains. If dough is too dry, add another tablespoon of water at a time. Remove dough and knead on the counter to get a uniform ball of dough. Set aside to rest for 5 minutes before using.
Did you make this recipe?
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Kale and Zucchini Egg Cups

9/16/2020

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These kale and zucchini egg cups are super easy to make and pack a veggie punch. They're a great breakfast to have on hand to get food in your belly and your children's bellies quick!

This recipe was created by Eat Pretty Darling for Veggie Buds Club.

"Learn to Love Veggies" Tip

Have your child rip the kale leaves up into small pieces! This is a very tactile and super fun way for them to interact with kale before they try them baked in the egg cups.
Kale and Zucchini Egg Cups

Kale and Zucchini Egg Cups

Yield: 4-6
Author: Eat Pretty Darling
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
These kale and zucchini egg cups are super easy to make and pack a veggie punch. They're a great breakfast to have on hand to get food in your belly and your children's bellies quick!

Ingredients

  • 1 cup shredded zucchini, squeeze moisture out
  • 1 large kale leaf, stem removed and chopped finely
  • 6 eggs
  • 1/2 cup milk (cow or plant)
  • 1/2 cup flour (any type)
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat the oven to 350 degrees F. Put all of the ingredients into a large mixing bowl. Whisk together until fully incorporated.
  2. Line a muffin tin with silicone liners or spray oil so they won’t stick. Pour egg mixture into liners until three quarters full. Bake for 24-26 or until eggs are cooked and set.
  3. Serve immediately or store in an air tight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds or until warm.
Did you make this recipe?
Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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Cucumber Sushi

8/10/2020

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These kid-friendly sushi rolls are a healthy lunch option. Have your kiddos help assemble the Cucumber Sushi and get creative with the filling!

"Learn to Love Veggies" Tip

Get your kids in the kitchen! To make the assembly super simple for children, first fill small bowls or ramekins with each filling (i.e. cubed avocado, sliced string cheese, cooked rice, bell pepper strips, etc.). Encourage them to snack as they assemble their Cucumber Sushi!
Cucumber Sushi

Cucumber Sushi

Yield: 4-6
Author: Veggie Buds Club
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
These kid-friendly sushi rolls are a healthy lunch option. Have your kiddos help assemble the Cucumber Sushi and get creative with the filling!

Ingredients

  • 2 large cucumbers
  • 1/2 cup cooked brown or white rice
  • 1/2 avocado, cubed
  • 1 small carrot, cut into matchsticks
  • 1/2 cup cubed cheese
  • 1/2 red bell pepper, cut into matchsticks
  • Optional: your child's favorite dip

Instructions

  1. ​Slice the cucumbers into 1/2-inch thick slices, remove the peel if desired.
  2. Use a paring knife to hollow out the center of each cucumber slice.
  3. Stuff each cucumber slice with 2-3 of the filling options until filled. Have fun with different combinations!
  4. Optional: spread your child's favorite dip on top or dip them and eat!
Did you make this recipe?
Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub
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Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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Pizza Rice

7/9/2020

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This rice dish that tastes just like pizza, a kid favorite! Your child can help chop the tomatoes and mash and stir them over the stove (if you're comfortable with this step). Finally, they can top the tomato-rice mixture with shredded cheese and then enjoy the final tasty dish!

"Learn to Love Veggies" Tip

Here is a great opportunity to talk with your child about all of the great condiments that tomatoes can be found in such as ketchup, pasta sauce, and pizza sauce! Having them help out with this recipe will make it so that they are more likely to try it and not be alarmed that tomatoes, a.k.a the "pizza sauce veggie", are in this dish.
Pizza Rice

Pizza Rice

Yield: 4-6
Author: Veggie Buds Club
This rice dish that tastes just like pizza, a kid favorite!

Ingredients

  • 3 cups cooked rice
  • 2 tablespoons olive oil
  • 4 Roma tomatoes
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Salt, to taste
  • 1/2 cup shredded cheddar or mozzarella cheese

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Roughly chop the Roma tomatoes (this is a great step for your child to assist with if you have a child-safe knife!).
  3. Heat the olive oil over medium-high heat in a large pan.
  4. Add the chopped Roma tomatoes and stir, next smash them with a potato masher or large fork. Add all of the dry seasonings except for salt and sauté for 2-3 minutes.
  5. Add the cooked basmati rice, stir everything together, and season with salt.
  6. Pour the tomato-rice mixture into a baking dish. Sprinkle the top with the shredded cheese.
  7. Place the baking dish in the oven on a high rack and bake for 5 minutes to melt the cheese.
Did you make this recipe?
Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub
Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more!
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Chive and Cheddar Drop Biscuits

4/3/2020

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Kids love biscuits so these Chive and Cheddar Drop Biscuits are sure to be a family hit!

"Learn to Love Veggies" Tip

Drop biscuits are so simple to make and a great recipe for your child to help you with. Have your child use safety scissors to snip the chives (adult assistance may be required) and let them get messy during step #3 when they mix the batter with their hands! Finally, they can top each biscuit with the shredded cheese.
Chive and Cheddar Drop Biscuits

Chive and Cheddar Drop Biscuits

Author: Veggie Buds Club
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Kids love biscuits so these Chive and Cheddar Drop Biscuits are sure to be a family hit!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1-2 tablespoons chopped fresh chives
  • 1 stick cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk or milk of choice
  • 1/4 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease the baking sheet.
  2. In a large bowl, whisk together the flour, baking powder, salt, and chopped chives.
  3. Add the cold butter to the dry ingredients and use your fingers to rub the butter into the flour until it resembles a coarse meal.
  4. Add the milk and stir with a fork until the mixture just comes together into a fairly sticky dough.
  5. Use a 1/4 cup measuring cup to drop balls of dough onto the prepared baking sheet.
  6. Sprinkle some shredded cheddar cheese on the top of each biscuit.
  7. Bake biscuits until golden brown, about 18-20 minutes.
Did you make this recipe?
Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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Cheesy Cauliflower Egg Muffins

2/18/2020

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Add an extra veggie boost to your breakfast routine with these egg muffins! They are a great make-ahead meal, simply warm up when it's time to eat. Also, if you omit the salt and pepper they are suitable for baby-led weaning finger food.

"Learn to Love Veggies" Tip

This recipe packs a veggie punch! A whole head of cauliflower is mixed into these 12 egg muffins and you can't even taste it. This truly is a great recipe to help your children learn to love cauliflower!
Cheesy Cauliflower Egg Muffins

Cheesy Cauliflower Egg Muffins

Yield: 12 Egg Muffins
Author: Veggie Buds Club
Prep time: 5 MinCook time: 18 MinTotal time: 23 Min
Add an extra veggie boost to your breakfast routine with these egg muffins! They are a great make-ahead meal, simply warm up when it's time to eat. Also, if you omit the salt and pepper they are suitable for baby-led weaning finger food.

Ingredients

  • 1 head of cauliflower (or 4 cups of prepared riced cauliflower)
  • 6 eggs
  • 1 cup mozzarella cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees F and spray a 12-cup muffin pan with non-stick oil.
  2. Roughly chop the cauliflower and add to a food processor. Pulse until fine and crumbly.
  3. In a large bowl, whisk the eggs together. Add the riced cauliflower, cheese, salt and pepper.
  4. Spoon the eggs into the muffin pan and bake for 15-20 minutes, until set.
Did you make this recipe?
Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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Mini Veggie Pizzas with Broccoli Crust

12/2/2019

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You’ve probably heard of cauliflower pizza crust, but did you know you can make your own veggie pizza crust with broccoli too?! Little chefs will love to help make this kid-favorite featuring broccoli as the star ingredient. We made the crusts mini rounds in this recipe, but feel free to form the broccoli mixture into any flat shape that you’d like (baking time may vary).

This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

Get your kids in the kitchen: they can help break the broccoli head into florets, add the ingredients to the food processor, press the buttons (kids love this step!), form the crusts, and top their personal pizzas!
Mini Veggie Pizzas with Broccoli Crust

Mini Veggie Pizzas with Broccoli Crust

Author: Happy Kids Kitchen
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
You’ve probably heard of cauliflower pizza crust, but did you know you can make your own veggie pizza crust with broccoli too?! Little chefs will love to help make this kid-favorite featuring broccoli as the star ingredient.

Ingredients

  • 4 cups broccoli florets
  • 2 large eggs*
  • 1 1/4 cups grated mozzarella cheese (or dairy-free alternative) divided
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup marinara or pizza sauce
  • Toppings, such as olives, chopped bell peppers, or tomatoes

Instructions

  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. Add broccoli to a pot with a cup of water. Bring up to a simmer then lower heat and cover with a lid. Steam broccoli until fork tender but not mushy, about 5 minutes. Drain broccoli then spread out on a clean kitchen towel and allow to cool.
  3. Once broccoli is cooled, pat with the towel to make sure it is completely dry. Place broccoli in a food processor fitted with the metal blade. Add eggs, 1/2 cup mozzarella cheese, garlic powder, and salt.
  4. Pulse ingredients in the food processor until everything is well combined and broccoli is finely chopped. Scrape down the sides of the food processor then pulse 2 to 3 more times.
  5. Remove food processor blade and set aside. Scoop one tablespoon of the broccoli mixture onto the prepared baking sheet and form into an even, flat round. Do this free-from or use a round cookie cutter as a guide. Repeat using all of the broccoli mixture.
  6. Bake crusts until golden brown around the edges, 15 to 20 minutes. Top crusts with sauce, cheese, and any other desired toppings. Return to oven until cheese is melted, about 3 to 5 minutes. Enjoy warm.
Did you make this recipe?
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Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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Sweet or Savory Corn Pancakes

8/6/2019

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Are you on Team Sweet or Team Savory?!
Take pancakes beyond breakfast and serve them as a snack or a side dish at lunch or dinner. You can mix up the base pancake batter and really add in anything you'd like. For the sweet pancakes, add in fruit, like blueberries or diced strawberries. For a savory pancake, keep the batter as written or add soft herbs like chives or chopped cilantro. You could even add in extra veggies like shredded zucchini or diced bell peppers. Serve sweet pancakes as is or with a drizzle of maple syrup or honey. The savory pancakes are great with avocado or spread with a little cream cheese and made into sandwiches. Try both recipes and come tell us whether you are on team sweet or on team savory!

"Learn to Love Veggies" Tip

Fresh corn is so versatile so be sure to have your children try it in a variety of ways! It is delicious in cornbread, corn muffins, corn soups, and corn salads, so why not make a kid favorite, pancakes, and try them out in both sweet and savory ways?!
Sweet or Savory Corn Pancakes

Sweet or Savory Corn Pancakes

Author: Happy Kids Kitchen
Are you on Team Sweet or Team Savory?! Take pancakes beyond breakfast and serve them as a snack or a side dish at lunch or dinner.

Ingredients

Corn Pancakes
  • 2 ears of fresh corn
  • 1 cup milk (any kind)
  • 1 teaspoon apple cider vinegar
  • 3/4 cup whole wheat, all-purpose, or gluten-free flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2 tablespoons neutral oil, plus more for cooking
  • 1 large egg or flax egg
Sweet
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries, rough chopped if large (or any other fruit)
Savory (optional)
  • 2 tablespoons snipped chives or chopped scallion
  • 1/2 cup shredded or finely chopped vegetables such as zucchini, yellow squash, or bell pepper

Instructions

  1. Cut corn kernels off the cobs and measure one cup. Roughly chop the corn and set aside.
  2. Stir vinegar into the cup of milk and set aside.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt. Add oil, egg, milk, vinegar mixture, and the chopped corn. Mix until just combined. Mix in any additional ingredients.
  4. Heat a skillet over medium heat and grease with additional oil. Use a tablespoon measuring spoon to scoop batter into pan, leaving 2 inches in between. Cook pancakes until small bubbles form on the surface and the edges start to look set. Flip and cook until second side is lightly browned, about 30 seconds. Repeat with the remaining batter. Serve warm.
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