Veggie Buds Blog
  • Home
  • Blog
  • About
  • Contact
  • Subscribe

Kids Love Brown Veggies!

9/12/2018

0 Comments

 
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. September's veggie is SWEET POTATO so we're focusing on BROWN veggies this month!
Picture
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 - Brown

Brown might not be the first color that comes to mind when you think of pretty food, but there are so many great brown options out there. Some are just brown on the outside, like sweet potatoes! We were all around the store for this week’s color. From produce, to eggs, to nuts, and spices. So many of our family’s favorite foods are brown! This week we got sweet potatoes, brown eggs, Bosc pears, pecans, and cinnamon. Sweet potatoes are so versatile because they are delicious both sweet and savory. That’s what makes them the perfect toast substitute! I can’t decide which way I like them best so I like to make one a little salty and one a sweet treat. It’s a great way to get in some extra veggies in those bellies. Picking out the toppings is half the fun so make sure to let the kids help!

Picture

Sweet Potato Toasts

Ingredients
Toasts
  • 1 large sweet potato (peeled if you want)
Toppings
(The topping ideas are endless but we tried sticking to brown foods!)
  • Peanut butter
  • Pears
  • Honey
  • Eggs
  • Hummus
  • Pecans
  • Cinnamon
  • Yogurt
Instructions
  1. Preheat oven to 350℉. Place a wire rack on a large baking sheet. Trim both ends from the sweet potato using a knife. Slice sweet potato lengthwise into 1/4-inch thick slabs using a knife or mandolin if you have one.
  2. Arrange sweet potatoes in a single layer on the wire rack. Bake for 30 minutes (depending on thickness) or until potatoes are tender but not totally cooked.
  3. If not making toast right away, remove and allow potatoes to cool on wire rack completely before transferring to a covered container. Store in the fridge for up to 4 days. When you are ready to make the toast, place sweet potato slices in the toaster. Toast until hot and edged are crispy. How long it takes will depend on thickness of potatoes and your toaster.
  4. Top with your favorite toppings and enjoy!
0 Comments

One Bowl Sweet Potato Pancakes

9/6/2018

0 Comments

 
September's featured veggie is SWEET POTATO at Veggie Buds Club! We hope you enjoy these delicious recipes for One Bowl Sweet Potato Pancakes and Quick Maple Applesauce from this month's Veggie Buds Club subscription box.
​

These recipes were 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.
Picture

One Bowl Sweet Potato Pancakes

Sweet potato pancakes are such a yummy way to celebrate the veggie of the month! There are so many different and beautiful varieties of sweet potatoes in markets these days. We especially love the purple ones but you can use any kind of sweet potato you have for this recipe. These pancakes are a great way to add some extra nutrients into your morning. Pack them up for a healthy snack or they are also delicious spread with nut/seed butter and tucked into a lunch box. Kids will love to help peel and chop the sweet potato, and measure and mix all of the ingredients. Applesauce makes a great lower-sugar dip for the pancakes, but traditional maple syrup is delicious as well. 
Makes 15-18 medium sized pancakes
Ingredients
  • 1 medium (orange or purple) sweet potato
  • 1 egg (or flax egg)
  • 1 cup milk (any kind)
  • 1 tablespoon oil
  • 1 tablespoon maple syrup
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger (optional)
  • 1 cup flour (whole wheat or gluten-free blend)
Instructions
  1. Have your child help you peel the sweet potato. You can do this by standing behind your child and holding the peeler together, making sure little fingers are out of the way. Cut the potato in a medium sized dice. If your child wants to help cut the potato, give them a larger diced piece and have him cut the piece smaller. 
  2. Add 2 heaping cups of diced potato into a small pot and cover with water. Simmer until potato is fork tender and easily mashed. Drain and set aside to cool until cold enough to handle. (This can be done in advance and stored in the fridge for up to 3 days.)
  3. Add cooked potato to a large bowl. Using a potato masher or fork, take turns mashing the potato as well as you can. Have your child help crack the egg into a separate small bowl, in case you need to remove any shell. Add egg, milk, oil, and maple syrup to the bowl and carefully mix with a whisk until all the ingredients are fully incorporated.
  4. Add baking powder, salt, cinnamon, and ginger (if using), then mix to incorporate. Finally, add the flour. Stir until the flour is just mixed in. It is alright if some lumps remain.
  5. Heat a skillet or griddle over medium heat. Lightly grease the pan with oil or butter. Use a tablespoon or small cookie scoop to make as many pancakes that will fit in your pan. Cook until bubbles start to form around the edges of the pancake, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Serve pancakes with maple syrup or applesauce for dipping.
Refrigerate pancakes for up to 5 days or freeze and reheat in the toaster for a quick weekday breakfast.

Quick Maple Applesauce

Makes about 3/4 cup, depending on apple size
Ingredients
  • 2 apples
  • 1/2 cup water
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground cinnamon
Instructions
  1. Peel apples. Using the large holes of a box grater, shred the apples until the core is reached.
  2. Place shredded apple in a small pot with the remaining ingredients. Simmer until the apple is softened. Serve warm or cold.

0 Comments

    Archives

    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017

    Categories

    All
    Apples
    Arts And Crafts
    Asparagus
    Avocado
    Basil
    Beans
    Beets
    Bell Peppers
    Boy Choy
    Breakfast
    Broccoli
    Brussels Sprouts
    Cabbage
    Carrots
    Cauliflower
    Celery
    Corn
    Cucumbers
    Dessert
    Dinner
    Food Art
    Games
    Garlic
    Growing Projects
    Herbs
    Kale
    Lettuce
    Lunch
    Lunch Box
    Onions
    Peas
    Potatoes
    Pumpkins
    Radishes
    Recipes
    Rutabaga
    Side Dish
    Smoothie
    Snack
    Spinach
    Summer Squash
    Sweet Potatoes
    Tomatoes
    Turnips
    Veggie Buds Book Club
    Watermelon
    Winter Squash
    Zucchini

    RSS Feed

    SUBSCRIBE
© 2017 Veggie Buds Club LLC. All rights reserved.
  • Home
  • Blog
  • About
  • Contact
  • Subscribe