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Creamy Celery Soup

2/6/2019

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February's featured veggie is CELERY at Veggie Buds Club! We hope you enjoy this delicious celery recipe from this month's Veggie Buds Club subscription box.
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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.
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Creamy Celery Soup

Turning crunchy, fresh celery into a warm and creamy soup allows kids to experience the veggie of the month in a whole new way. Cut the potato and celery into sticks and have your little chef chop the veggies into chunks and carefully add them to the pot. When chopping, don’t forget to include the leaves attached to the celery; they add so much celery flavor to the dish. While the soup is simmering, taste test some raw celery with a dip or make little ants-on-a-log bites with celery, nut-butter, and dried cranberries or raisins.
 

Ingredients
  • 2 tablespoons olive oil
  • ½ large onion, chopped (1 cup) 
  • 2 cloves garlic, minced
  • 1 medium-sized Russet potato, peeled and diced (about 2 cups)
  • 6 to 8 stalks celery (leaves included), trimmed and chopped (about 3 cups)
  • 3 cups vegetable or chicken broth
  • 1 teaspoon coarse salt
  • 1 teaspoon fresh lemon juice, optional
Instructions
  1. Add oil to a soup pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes.
  2. Add garlic and cook until fragrant but not browned, about 1 minute. Add potato, celery, broth, and salt. Stir together then bring pot to a simmer. Simmer until all the vegetables are very soft, 25 to 30 minutes.
  3. Turn off heat and allow to cool slightly. Blend soup with a hand blender or use a traditional blender to make soup smooth and creamy. (Use caution when blending hot soup!).
  4. Taste soup and add lemon juice and/or additional salt as needed. Enjoy warm.
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Broccoli Cornbread Muffins

1/8/2019

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January's featured veggie is BROCCOLI at Veggie Buds Club! We hope you enjoy this delicious broccoli recipe from this month's Veggie Buds Club subscription box.
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This recipe was developed by Heather Staller, a mom of two boys, ages 6 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.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.
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Broccoli Cornbread Muffins

Have you ever made savory muffins? They are a fun and delicious way to get veggies into your day! Broccoli can be a little tricky for small hands to chop, so have your child help break apart the florets then practice sawing back and forth to trim the broccoli “leaves” off the “tree.” Chop the broccoli alongside your little chef and if he or she gets tired of cutting, your child can always help transfer the chopped broccoli to a measuring cup. Kids will also love to help by cracking the eggs, measuring the ingredients, and mixing everything all together. Enjoy!
Ingredients
  • 1 small to medium-sized head of broccoli, cut into florets
  • 1 cup milk (any kind)
  • 1 tablespoon apple cider vinegar
  • 1 cup cornmeal
  • 1 cup flour*
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ¼ cup butter or oil, melted
  • 2 eggs
  • 1 tablespoon honey
  • ¼ cup finely shredded cheddar cheese plus more for the top (optional)
Instructions 
  1. Preheat oven to 375 degrees.
  2. Finely chop enough broccoli florets to measure about ¾ of a cup. Set aside.
  3. Pour milk into a liquid measuring cup and add the vinegar. Set aside for 5 minutes.
  4. Measure dry ingredients into a large bowl and use a whisk to gently mix them together.
  5. Mix butter or oil, eggs, and honey in a second bowl. Add milk and vinegar mixture and whisk to combine. Pour liquid ingredients into the dry ingredients and mix together. Stir in chopped broccoli and shredded cheese, if using.
  6. Scoop batter into prepared muffin tin, filling each hole about ¾ of the way full. Top each muffin with an additional sprinkle of cheese, if desired. Bake until golden brown on the top and cooked through, about 15 minutes.
* Flour can be all-purpose, whole wheat, or gluten-free blend.
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Butternut Squash Hummus

12/19/2018

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We are excited to bring you this delicious and savory winter recipe from Noelle Martin of @motherhoodandmeals- Butternut Squash (or Sweet Potato!) Hummus. A quick reminder that December's theme at Veggie Buds Club is "Root Veggies Rule!" and we still have a few boxes left in our shop, purchase one today to receive fun hands-on root veggie activities, games, growing projects, and more! 
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Root vegetables are such a powerhouse of energy, vitamins, and minerals and super versatile for use. I especially love how butternut squash and sweet potatoes can be added to so many dishes to increase nutrient density. From soup to macaroni and cheese to dips, these gorgeous orange veggies fit into them all! The hummus recipe below is a favourite in our house year-round with its savoury taste and smooth texture. And this time of year it is a nice compliment to a tray of festive coloured veggies. So whether you need a nutritious after school snack for your kids or a colourful dish for the neighbourhood potluck, we have you covered! 

Butternut Squash (or Sweet Potato) Hummus

Ingredients
  • 1 butternut squash*
  • 1 can chickpeas, drained and rinsed
  • 2 Tbsp. tahini (or SunButter)
  • 2 Tbsp. olive oil
  • 1 clove of garlic, minced 
  • 1/2 Tbsp. honey mustard
  • 2 Tbsp. lemon juice 
Instructions
  1. Cut open and roast butternut squash at 375F for 30-40 minutes (or until it is soft throughout). 
  2. Scoop the contents into a food processor and add chickpeas, olive oil, garlic, lemon, and honey mustard.
  3. Blend on low for 3-5 minutes (until all is mixed well). 
  4. Serve with your favourite vegetables, crackers, or on a wrap, sandwich, or pita.
*This recipe also works well with 1 large or 2 small sweet potatoes in place of the butternut squash.

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.
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Kale Chips

11/29/2018

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November is Kale Month at Veggie Buds Club so we are excited to bring you a delicious classic kale recipe from Noelle Martin of @motherhoodandmeals- kale chips! We still have a few "Kids Love Kale!" Veggie Buds Super Club boxes left in our shop, purchase one today to receive fun hands-on kale activities, games, growing projects, and more! 
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Kale is such a powerhouse vegetable and yet one that kids often turn their nose up at if served “as is”. One recipe that is always a winner in our house is Kale Chips. And as soon as I heard the November veggie of the month was kale I knew this was the recipe I would share! These are a great snack or side to any meal. I have even served them with scrambled eggs at breakfast!

Kale Chips

Break apart on head of fresh, washed kale...or better yet, have your children pull it apart! Place pieces on a baking stone or sheet and drizzle with avocado oil, maple syrup, and a small sprinkle of turmeric. Add sunflower seeds and roast at 400F for about 8-10 minutes or until kale is crispy. This can also be made in a toaster oven at 400 for 3-5 minutes. It’s that easy!!! That calls for a Kale Yeah! 
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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.
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Kids Love Rainbow Veggies!

11/22/2018

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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. November's veggie is KALE, and we're having fun this month by celebrating RAINBOW veggies and a RAINBOW KALE kid-friendly recipe!
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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 - Rainbow

Some weeks we like to have a little fun and instead of picking a color, we pick all of the colors! Rainbow is a color in our book. We grabbed one item in each color to go with our green kale in this month’s Veggie Buds Club box. My son picked some of his favorites for each color. Blueberries for blue, carrots for orange, yellow bell pepper for yellow, tomatoes for red, and purple cabbage for purple.
Salads may not be the first thing that comes to mind when thinking of kid food, but making it full of color and having them help pick the ingredients makes it a little more exciting. The fun thing about this recipe is you could use almost any fruits or veggies that fit the colors, as long as you try to make a rainbow! Have your kids be a part of it from start to finish.
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Rainbow Kale

Ingredients
  • 3 cups kale, stem removed and finely chopped
  • 1 medium yellow pepper
  • 1 cup shredded carrots
  • 1 cup diced tomatoes
  • 1 cup shredded purple cabbage
  • 1 cup blueberries
Dressing
  • 2-3 Tablespoons olive oil
  • Zest and juice of 1 lemon
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
Instructions
  1. Place kale in a large bowl. Mix all dressing ingredients in a small jar. Shake it well to combine.
  2. Drizzle dressing on top and gently massage dressing into kale (this is a fun part for the kids!). Add in remaining ingredients and toss to coat the vegetables in the dressing.
  3. Cover and place in the fridge to let the kale become a little more tender.
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Gluten-Free Kale Crackers with Kale White Bean Dip

11/15/2018

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November's featured veggie is KALE at Veggie Buds Club! We hope you enjoy these delicious recipes for Gluten-Free Kale Crackers and Kale White Bean Dip from this month's Veggie Buds Club subscription box.
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This recipe was developed by Heather Staller, a mom of two boys, ages 6 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.
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Kale and White Bean Dip

Blending kale into a simple, creamy dip is a great way to get kids involved in cooking with the veggie of the month. Your little chef can get hands-on experience by preparing the kale for this recipe: wash and dry the kale leaves, remove the kale stems, and rip or cut the kale into small pieces. The kale is first cooked with garlic to infuse the dip with lots of flavor and make the kale easily blend into the white beans. Make sure you have your little one push the button on the food processor and watch the bean dip turn a beautiful shade of green. Serve the dip with crackers and fresh veggies, or spread it on bread for a delicious sandwich filling.
Ingredients
  • 3 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 2 packed cups chopped or ripped kale leaves (any kind)
  • 1 15-ounce can white beans (2 cups), drained and rinsed
  • ½ lemon
  • ½ teaspoon coarse salt
Instructions
  1. Heat 1 tablespoon of oil in a sauté pan or skillet over medium heat. Add garlic and cook, stirring occasionally, until the garlic is lightly browned, about 1 minute. Add kale and a ¼ cup of water. Stir occasionally until the kale is wilted and all the water has evaporated, about 5 minutes. Transfer cooked kale to a plate to cool.
  2. Meanwhile, add beans, the juice of ½ a lemon, remaining 2 tablespoons of oil, and salt to a food processor bowl. Once kale has cooled, add it to the food processor and blend. Add a splash of water if bean dip seems too thick to blend. Stop and scrape down the sides of the bowl then blend again until creamy.
  3. Taste for seasoning and add additional salt and/or lemon juice as needed. Serve as is or store in the refrigerator for up to 5 days.

Gluten-Free Kale Crackers

Ingredients
  • 1 packed cup chopped kale leaves (any kind)
  • 1 ½ cups all-purpose gluten-free flour blend or regular all-purpose flour
  • ¼ teaspoon coarse salt
  • 2 tablespoons room temperature coconut oil or butter
  • ½ teaspoon honey
  • 3 to 5 tablespoons cold water
Instructions
  1. Preheat oven to 375 degrees.
  2. Add kale to a food processor and pulse until very finely chopped.
  3. Add flour and salt and pulse a few times to combine. Add oil and honey and pulse until mixture looks crumbly.
  4. Continue to pulse and add a little water at a time until a dough forms. Check by removing the top of the food processor and squeezing the dough together between your fingers. If the dough is still crumbly, add another tablespoon of water and blend again. If your dough is too sticky, add a little more flour.
  5. Dump dough out onto a sheet of parchment paper and press it together to form a small rectangle. Place another sheet of parchment on top of the dough and use a rolling pin to carefully roll the dough out about 1/8-inch thick. Remove the top sheet of parchment and sprinkle a little extra salt over the top of the dough then gently roll it in with the rolling pin.
  6. Using a pizza wheel or knife, cut the dough, making a grid of squares. If the edges of your rolled dough are very thin, trim and discard so they don’t burn in the oven. Transfer the parchment paper with the rolled and cut dough on it to a sheet pan and bake until golden brown around the edges, about 12 to 15 minutes. Watch the crackers carefully because you want them cooked enough to be crunchy and brown but not burnt.
  7. Store cooled crackers in an airtight container at room temperature for up to a week.


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Pumpkin Spice Chicken

10/24/2018

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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! 
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​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

Ingredients
  • 4-6 boneless, skinless chicken breasts 
  • 1/2 cup low sodium chicken broth
  • 1/2 cup pure canned pumpkin (or your own homemade puree if you prefer)
  • 1/4 cup honey mustard
  • 1/4 cup maple syrup
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. turmeric
Instructions
  1. Place chicken breasts on a baking stone or in a glass baking dish whole or in strips.
  2. Mix chicken broth, pumpkin puree, mustard, maple syrup, and spices together and pour over chicken. Add a small amount of additional chicken broth or water to the edges of the pan to prevent the chicken from drying out. 
  3. Cover with foil and bake at 375 degrees F for 40-45 minutes or until chicken breasts are cooked through. (NOTE: Larger pieces will take longer to cook and oven temperatures can vary slightly leading to varying cooking times.)

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.
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Kids Love Orange Veggies!

10/17/2018

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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!
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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.

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Pumpkin Mac & Cheese

Ingredients
  • 1 pie pumpkin, or 15 ounce can pumpkin puree (not pumpkin pie)
  • 2 tablespoons olive oil
  • 12 ounces pasta (we found this fun Butternut Squash pasta at Trader Joe’s)
  • 1 1/2 tablespoons butter
  • 1/4 cup minced onion
  • 2 tablespoons all purpose flour
  • 1 1/2 cups milk
  • 2/3 cup reduced sodium chicken or vegetable broth
  • ½ cup fresh grated mild Cheddar
  • ½ cup fresh grated Gouda (we used smoked Gouda for added flavor)
  • Pinch nutmeg
  • Salt & pepper to taste
Instructions
  1. Preheat the oven to 400°. Line 2 large baking sheets with aluminum foil.
  2. If you are roasting the pumpkin yourself, cut off the top of the pumpkin and then cut it into quarters. Scoop out the seeds (rinse and lay them out on a baking sheet overnight to dry out if you want to make roasted pumpkin seeds with them!). Place the pumpkin on the prepared sheet pan and lightly coat in olive oil. Roast in the oven at 400°F for 35 to 37 minutes, or until the pumpkin is soft if pierced with a knife.
  3. Remove the pumpkin from the oven, and when cool enough to handle, remove the pumpkin from the skin. Discard the skin and place pumpkin in a food processor. Puree until smooth.
  4. While pumpkin is roasting, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, and set aside.
  5. Over medium heat melt the butter. Add the onion and cook over low heat about 2 minutes, add flour and cook another minute. Make sure flour is well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a light boil. Cook for 4 to 5 minutes until it thickens slightly and season with salt, nutmeg and pepper.
  6. Once it begins to thicken, stir in pumpkin and cook until heated through, about 2 minutes. Remove from heat, add cheeses and mix well until melted. Add the cooked pasta and mix well.

Orange Food Ideas

There are more out there, but here’s a list to get started!
  • Pumpkin
  • Oranges
  • Sweet Potatoes
  • Butternut Squash
  • Apricots
  • Cantaloupe
  • Mango
  • Peaches
  • Carrots
  • Orange Bell Peppers
  • Papaya
  • Persimmons
  • Cheddar Cheese
  • Nectarines
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Baked Pumpkin Donuts + Giveaway!

10/10/2018

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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.
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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.
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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
Ingredients
  • 1 ¼ cups whole wheat flour (or gluten-free flour blend)*
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon ground ginger, pinch of ground nutmeg and cloves)
  • ¼ cup plus 2 tablespoons pumpkin purée (from a can or homemade)
  • 2 tablespoons neutral oil
  • 1 tablespoon maple syrup
  • ½ cup coconut sugar (or 1/3 cup brown sugar)
  • ½ cup milk (any kind)
Topping
  • 2 tablespoons coconut oil or butter, melted
  • ¼ cup maple sugar, granulated sugar, or coconut sugar 
  • ¼ teaspoon pumpkin pie spice or cinnamon
Instructions
  1. Preheat the oven to 350 degrees. Generously grease a donut pan or mini muffin tin.
  2. In a large bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
  3. In a second bowl, whisk the remaining ingredients (besides the topping). Add the wet ingredient to the bowl of dry ingredients and mix with a spatula or wooden spoon until just combined.
  4. If making donuts, scoop batter into a small zip-top bag. Twist the top then cut the tip off of one corner of the bag. Squeeze the batter into your donut pan, filling them each about ¾ of the way. If making donut “holes,” scoop batter into muffin tin using a spoon or small ice cream scoop. 
  5. Bake until a toothpick inserted into the center of the donut or mini muffin comes out clean, about 10 to 12 minutes for large donuts and 8 to 10 minutes for mini donuts or muffins.
  6. Allow to cool for 10 to 15 minutes then transfer donuts to a cooling rack. Mix sugar and extra pumpkin pie spice in a small, shallow bowl. When donuts are cool enough to handle, use a pastry brush to coat the tops of the donuts with a thin layer of oil. Dip into spiced sugar mixture.
  7. The sugar coated donuts are best enjoyed the same day they are made. Plain donuts can be stored in an airtight container at room temperature for 2 days or in the refrigerator for 3 to 4 days.
 *I used Bob’s Red Mill white whole wheat flour, oat flour, and gluten-free flour mix with success.
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Pumpkin Energy Balls

10/4/2018

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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!
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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.

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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

Ingredients
  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup sun butter
  • 1/2 cup pumpkin puree
  • 1/4 cup ground flaxseed
  • 1/4 cup honey
  • 1/2 teaspoon pumpkin pie spice
  • Pinch sea salt
Instructions
  1. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the oats, sun butter, pumpkin puree, flaxseed, honey, pumpkin pie spice, and salt, mixing well.
  3. Form the mixture into 1-tablespoon balls and place on the prepared tray. Serve immediately, or transfer to an airtight container and store, refrigerated, for up to 1 week.
Substitution Tip: For vegan, you can replace the honey with 3 tablespoons of pure maple syrup. You may need to add up to 1/4 cup more of the oats to adjust the texture of the balls.
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