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Roasted Broccoli Soup

1/23/2019

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We are excited to bring you this kid-approved soup recipe from Noelle Martin of @motherhoodandmeals- Roasted Broccoli Soup! A quick reminder that January's theme at Veggie Buds Club is "Kids Love Broccoli!" and we still have a few boxes left in our shop, purchase one today to receive fun hands-on broccoli activities, games, growing projects, and more! 
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Sometimes kids prefer veggies raw... sometimes they like them soft... and other times in the form of soup! Broccoli Cheddar soup is one of my family's favorite ways to enjoy this nutrient packed veggie. I couldn't resist sharing the recipe with you! 

Roasted Broccoli Soup

​Ingredients 
  • 3-4 large heads of broccoli 
  • 2 cups low sodium vegetable broth 
  • 1 cup milk 
  • 2 cups shredded cheese 
  • 1 cup white kidney beans 
  • 1/2 Tbsp. pureed garlic
  • 1 Tbsp. avocado oil 
  • 2 Tbsp. maple syrup 
Instructions 
  1. Turn oven on to 350 F. 
  2. Wash and chop broccoli and place in oven safe dish and cover with foil. 
  3. Place dish into the oven for about 25-30 minutes (until broccoli is softened/roasted). 
  4. Pour cooked broccoli, broth, milk, beans, garlic, maple syrup, and oil into high powered blender or food processor. 
  5. Blend until a smooth consistency develops. Add more broth or milk to achieve desired thickness. 
  6. Serve with an added sprinkle of cheese and a side of whole grain crackers or crusty bread. 

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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Celebrate GREEN Veggies!

1/16/2019

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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. January's featured veggie is BROCCOLI so of course we're celebrating GREEN veggies!
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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 - Green

This week is as easy one, GREEN! I think green is probably the easiest color to find in the produce section of your grocery store. But unfortunately, it can also be the hardest one to get your little ones to eat. You can find anything from fruit to vegetables, herbs to nuts. Green is such a fun color to take on for #eatprettycoloroftheweek and allows for so many options!
We picked out broccoli, spinach, avocado, and green onion and decided to make it into a savory pancake. Pancakes are always a favorite in our house so I thought it would be a great new way to introduce a food we’re still learning to like, broccoli. And what pairs better with broccoli than cheese?! These Broccoli & Cheese Pancakes are great served as pancakes for breakfast, dipped in ketchup as a side to any meal, or eaten just as they are!
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Ingredients
  • 2 cups broccoli florets
  • 2 eggs
  • 1 cup shredded mozzarella cheese
  • ½ of an avocado
  • 1 Tablespoon green onions
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tsp olive oil
  • Flour ( optional )
Instructions
  1. Place the broccoli florets into a food processor and pulse until it becomes a rice like texture. Add in eggs, mozzarella, avocado, green onions, salt & pepper. Pulse until mixture is combined. If you have trouble getting the batter to stick together, add a spoonful of flour to help it bond.
  2. Heat a large skillet on medium heat. Pour in olive oil and scoop heaping spoonfuls of the mixture into pan. Lightly flatten with the back of the spoon. If it sticks, coat the spoon in olive oil.
  3. Cook until lightly browned and carefully flip. Cook other side until lightly browned and remove from pan. Repeat until all of the broccoli batter is used up.
  4. Serve breakfast style or with ketchup as a side dish to any meal!

Green Foods

There are more out there, but here’s a list to get started! ​
​
  • Broccoli
  • Green Onion
  • Avocado
  • Kiwifruit
  • Honeydew
  • Asparagus
  • Green Grapes
  • Lima Beans
  • Artichokes
  • Cabbage
  • Lime
  • Pistachios
  • Green Apples
  • Tomatillos
  • Green Bell Peppers
  • Kale
  • Lettuce
  • Green Olives
  • Cucumber
  • Green Beans
  • Brussels Sprouts
  • Peas
  • Spinach
  • Many fresh herbs

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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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