October is Pumpkin Month at Veggie Buds Club and we are excited to bring you this yummy recipe from Heather at Happy Kids Kitchen! You can find more recipes and hours of fun pumpkin activities that are guaranteed to make pumpkins tasty for your kiddos in our Pumpkin eBook, check it out here.
This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.
Need a quick, easy, and delicious snack that celebrates the veggie of the month? Try this sweet, refreshing smoothie that tastes just like pumpkin pie. Kids will love to help by measuring the ingredients, adding them to the blender, and working those blender buttons. This recipe also includes some optional frozen cauliflower for an extra veggie-boost. If you want to make the smoothie even more festive for Halloween, instructions on how to create easy Jack-O-Lantern cups are below.
Makes 3 8-ounce smoothies
You can make Jack-O-Lantern cups two ways: 1) If using a plastic cup, draw a jack-o-lantern face directly onto the cup with a black marker. Sharpie permanent markers seems to work best. 2) If using a glass jar or cup, cut triangle “eyes” and a mouth shape out of black construction paper. Use tape or a glue stick to attach the paper to the glass (the paper easily peels off and glue washes off).
October is Pumpkin Month at Veggie Buds Club so we are excited to bring you a delicious and savory main dish featuring pumpkin from Noelle Martin of @motherhoodandmeals!
Pumpkin is packed with incredible nutrition to support the development and strength of our eyesight, bones, and immune systems. For years I have been making pumpkin muffins, pancakes, and cookies and love how this nutrient dense vegetable adds to their flavor and nutritional value. This year I decided it would be fun to try using pumpkin in a new way and since my family loved it I couldn't resist sharing it here for PUMPKIN month at Veggie Buds Club! You can find the tasty PUMPKIN SPICE CHICKEN recipe below. And to make a really festive meal on Halloween you could serve it with orange sides such as carrots, orange peppers, golden berries, mashed sweet potato, roasted butternut quash, or turmeric spiced cauliflower rice!
Pumpkin Spice Chicken
Noelle Martin is a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.
We are excited to bring you this month's post from Katie Blauser, the creator of Eat Pretty Darling. Each month on our blog we feature a "Color of the Week" that corresponds with Veggie Buds Club's veggie of the month. October's veggie is PUMPKIN so we're focusing on ORANGE veggies this month!
Katie Blauser is the mama of two boys, wife of a picky eater, and food lover at Eat Pretty Darling. She believes in making food fun, healthy, & pretty! Katie’s not only outnumbered by boys in her little family, but also by picky eaters. She loves trying to find new ways to get both kids and adults to eat healthy while making food pretty yummy, pretty healthy, and pretty fun! Find Katie on Instagram (@eatprettydarling), where she shares colorful and cute food ideas for both picky and adventurous eaters.
Color of the Week - Orange
With the leaves beginning to change and fall in the air, it’s the perfect time for pumpkins! We gathered some orange foods at the grocery store to make a family favorite for this week’s #eatprettycoloroftheweek. We had a lot of fun exploring the cheese department this week. There are so many varieties of cheese and they have such different tastes and textures. We settled on cheddar cheese, smoked gouda, butternut squash pasta, and of course pumpkin! Throwing these ingredients together makes a delicious mac & cheese that both my picky eaters and I devoured. The pumpkin isn’t too noticeable but it helps make it the creamiest texture.
Pumpkin Mac & Cheese
Orange Food Ideas
There are more out there, but here’s a list to get started!
October's featured veggie is PUMPKINS at Veggie Buds Club! We hope you enjoy this delicious recipe for Baked Pumpkin Donuts from this month's Veggie Buds Club subscription box.
This recipe was developed by Heather Staller, a mom of two boys, ages 5 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.
Baked Pumpkin Donuts
Whether you use homemade pumpkin purée or pumpkin from a can, these wholesome baked donuts are the most delicious way to celebrate the veggie of the month! Don’t worry if you don’t have a donut pan. You can bake up the same batter in a mini muffin pan and call them donut holes! Your little chef is going to love measuring, mixing, and scooping the batter. The pumpkin spice-sugar coating to top off the donuts is optional but really makes them a special sweet treat.
Makes 6 large donuts, 12 mini donuts, or 12-14 mini muffins
October's featured veggie is PUMPKIN at Veggie Buds Club, and we are very excited to bring you a recipe from Stephanie Middleberg's new cookbook, "The Big Book of Organic Toddler Food" for this week's post!
Stephanie Middleberg, MS, RD, CDN, is one of New York City's most sought-after health experts and the bestselling author of "The Big Book of Organic Baby Food". The founder and owner of Middleberg Nutrition, she and her team of registered dietitians offer nutritional counseling and cooking classes to individuals and families as well as consulting, advising, and planning services to food companies. When she isn't working with her clients or media outlets, Stephanie enjoys eating and playing with her young children, Julian and Remi, jogging with her husband, Andrew, and concocting recipes in the Middleberg Nutrition Test Kitchen. Follow or connect with Stephanie online: Middleberg Nutrition, Instagram, Twitter, and Facebook.
Pumpkin Energy Balls
These no-bake pumpkin balls are tasty, and they freeze well so they're perfect on-the-go snacks your toddler (and probably everyone else in your family) will enjoy. I also find with energy bites that you can really add anything to them. Check what's in your pantry - these would be excellent with shredded coconut, dried fruit, or cacao powder added in. Use gluten-free oats to keep them gluten- and allergen-free.
Serves 10 to 12
Prep Time: 10 minutes
Heather is a mom of two boys, ages 4 and 2, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.
Pumpkin baked goods, pancakes, waffles, pies, and muffins are all delicious ways to use the Veggie Buds Club veggie of the month, but for something a little different I am taking the warm, fall flavors of pumpkin over to the savory side with this easy pasta dish. The result is a nutrition-packed, flavorful, creamy dish the whole family will enjoy. Plus, it's made in one pot and ready in less than 20 minutes!
One-Pot Pumpkin Pasta
Substitute coconut yogurt or dairy-free cream cheese for the yogurt. Add in a sprinkle of nutritional yeast to get a little cheesy flavor or just omit the cheese entirely.
Want some extra veggies?
Add in some finely chopped cauliflower or kale with the pasta or throw in a couple handfuls of baby spinach at the end.
Want to make ahead?
Cook as directed above then pour into a greased 9-inch baking dish. Top with an extra sprinkle of cheese and/or ground pecans and breadcrumbs. Cover and refrigerate for up to 3 days. When ready to eat, bake at 350 degrees Fahrenheit until warmed through, about 30 minutes. Then broil the top to make brown and crunchy.
We are a big fan of making food from scratch! Now that pumpkin season has begun a main staple when it comes to fall recipes is pumpkin purée. The great thing about pumpkin purée is that you can bake a few pumpkins at a time, purée them, and then freeze the purée in 1 cup servings for use at a later time. Pumpkin purée is great to have on hand for sweet dishes such as pumpkin pie as well as savory dishes such as filling for ravioli or pumpkin mac and cheese (check out our One-Pot Pumpkin Pasta post!). You can find plenty of recipe inspiration featuring pumpkin on our Pinterest page! Here we are going to demonstrate how to make a basic pumpkin purée with no additives.
Basic Pumpkin Purée Recipe