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Pea Shapes

12/20/2020

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One of the best ways to make a picky eater more comfortable around a food is to have them play with it! There’s no pressure to eat it but it gets them to engage with the food in a new way and you never know, they might even try a bite.​ This "Pea Shapes" recipe is a super simple and engaging way for your children to play with peas!
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​This recipe was developed by Katie Blauser: mama of three 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.

Pea Shapes

Ingredients / Materials
  • Peas
  • Cookie Cutter
Instructions
  1. Place the peas on a plate. Lay a cookie cutter down and fill it with a single layer of peas. Carefully remove the cutter and watch the shape be revealed!

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
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Chickpea Pot Pie

12/15/2020

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his vegan pot pie from VegeCooking is so comforting during the winter months. The recipe is perfect for Veggie Buds Club's "Give PEAS a Chance!" month as it's a kid-friendly vegetarian spin on classic comfort food and it includes PEAS in the ingredient list!
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Dawn Hutchins is the founder of VegeCooking- healthy cooking classes for kids, teens and adults. Dawn has an extensive knowledge of the power of plant-based cooking and nutrition. She has a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell foundation, and is certified in nutritional therapy with a focus in epigenetics. She's been developing healthful, delicious recipes since 2009.This recipe was developed by VegeCooking Club. 

Chickpea Pot Pie

Ingredients
Crust
  • 1 package quality pie crusts, softened to package directions (gluten free if preferred)
Filling
  • 1/3 cup coconut oil or butter
  • 1/2 small onion, chopped fine
  • 1/3 cup all-purpose flour or gluten-free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups vegetable broth
  • 1/2 cup milk, any kind
  • 2 cups cooked chickpeas (if using canned, be sure to drain and rinse)
  • 2 cups frozen mixed vegetables (peas, corn, carrots), thawed
Instructions
  1. Heat oven to 425 degrees F. Prepare pie crusts as directed for a two crust pie using a 9-inch glass pie pan.
  2. Melt coconut oil or butter over medium heat in a 2-quart saucepan; add onion; cook 2-5 minutes, stirring frequently, until translucent; stir in flour, salt and pepper until well blended; stir in broth and milk, cooking and stirring until thick and bubbly.
  3. Add in chickpeas and mixed vegetables; remove from heat. Spoon chickpea mixture into crust-lined pan. Top with second crust; seal edge using a fork. Cut slits in several places in top crust.
  4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
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Pea and Avocado Hummus

12/8/2020

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This simple bright green dip is such a fun way to celebrate peas! Little chefs can add the peas to the food processor or blender, scoop in the avocado, and measure the other simple ingredients in the recipe. The hummus takes a little while to get smooth, so don’t worry if you check on it and return to blending a couple of times. Do a countdown and put on some music and dance while the hummus is blending away. This makes about 4 cups of dip, so if you want to make a smaller batch, just cut all the measurements in half.
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This recipe was developed by Heather Staller, a mom of two boys, ages 8 and 6, 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.

Pea and Avocado Hummus

Ingredients
  • 1 (16 ounce) bag frozen peas
  • 1 avocado
  • 2 tablespoons fresh lemon juice
  • 1/4 to 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
Instructions
  1. Cook peas according to package directions (microwave or stove top). Drain peas of any water and pat dry.
  2. Scoop avocado into a food processor or blender. Add peas, lemon juice, 1/4 tsp of garlic powder, salt, and olive oil.
  3. Blend until very smooth, about 1 minute, stopping and scraping down the sides a few times. Taste and add more garlic powder and/or salt as needed.
  4. Serve with veggies and crackers. Store hummus in an airtight container in the fridge for 5 days. To make trees, toast a slice of bread, cut out a shape with a large cookie cutter, then spread on some pea hummus. Use a yellow veggie like a pepper or carrot to make a star at the top.
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Give Peas a Chance!

Want to teach your kids to learn to love peas and other healthy veggies?! Check out our shop for veggie-themed activity boxes, kid-safe knives, interactive placements, and more!
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Sweet Potato Stackers

11/16/2020

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We are fans of "playing with your food" here at Veggie Buds Club because sometimes kids need to play with their food to make it a little less scary to try! These sweet potato stackers are just like fries but cut them into even logs and you’ve got a building just waiting to be created.
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This recipe was developed by Katie Blauser: mama of three 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.

Sweet Potato Stackers

Ingredients
  • Sweet Potato
  • Olive oil
  • Salt and pepper, to taste
Instructions
  1. Preheat the oven to 425 degrees F. Peel the sweet potato and cut off the sides to make it all squared. It should be like a solid rectangle! Then cut the potatoes into 2 inch long rectangle logs. Do this with all of the potatoes you can. Save those odd bits that can’t be square, those are still delicious just not great to build with!
  2. Line a baking sheet and place the sweet potato logs on it. Drizzle olive oil and sprinkle with salt and pepper. Rub the logs to make sure they are fully coated. Lay them flat on the baking sheet. Bake for 15 minutes, flip and bake for 10 more.
  3. Once they are done cooking, take them out and let them cool down. Now you can use the sweet potato logs to build a masterpiece! You can even use dips like ketchup as "concrete" to help them stick together.

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
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Sweet Potato Blondies

11/9/2020

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It's Sweet Potato month at Veggie Buds Club and Heather of Happy Kids Kitchen developed an amazing way to get excited about this veggie! Enjoy this healthy-ish sweet treat: Sweet Potato Blondies. Kids are sure to gobble these up!
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This recipe was developed by Heather Staller, a mom of two boys, ages 8 and 6, 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.

Sweet Potato Blondies

Ingredients
  • 1/3 cup mashed sweet potato
  • 1/2 cup almond butter (or any nut or seed butter)
  • 1/4 cup melted coconut oil or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut sugar or brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice or more cinnamon
  • 1/2 cup all-purpose, whole wheat flour or 1 cup almond flour
  • 1/2 cup chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper or grease really well with oil.
  2. In a large bowl, whisk sweet potato, almond butter, oil, vanilla, and sugar until smooth. Whisk in baking soda, cinnamon, pumpkin spice then stir in flour and chocolate chips.
  3. Spread the batter in the baking dish then top with a few more chocolate chips, if you’d like. Bake until set and puffed around the edges, 18 to 20 minutes.
  4. Cool completely then cut into squares.

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
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"Veggie Play" Placemats

11/3/2020

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Want your child to eat more veggies? Veggie Buds Club has a solution! Our "Veggie Play" interactive placemats encourage your child to "play with veggies" which, research shows, will make them more likely to try them!
  • Double-sided, one side encourages interactive play with veggies and the other side encourages coloring veggie pictures and activities.
  • 11x17 Heavy laminate.
  • Easy to clean, play with veggies or color with a marker then simply wipe clean with a washcloth.​
Order Now!
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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!
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Sweet Potato Quiche Bites

Makes 24 mini quiches
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.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
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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 the orange veggie of the month.
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This recipe was developed by Heather Staller, a mom of two boys, ages 7 and 5, 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.

Pumpkin Pizza Rolls

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. 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.
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Homemade Pumpkin Pizza Dough

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.

Pumpkin Power!

If you'd like access to tons of kid-friendly pumpkin recipes, pumpkin crafts, pumpkin games, pumpkin growing projects, and more you can purchase our "Pumpkin Power!" Box or Digital Activity Book here.
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Pepper Pumpkins

10/14/2020

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October is a great month to celebrate pumpkins and we hope you make this tasty and easy jack-o-lantern inspired snack with your children! How cute are these Pepper Pumpkins from Eat Pretty Darling?!
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Katie Blauser is the mama of three 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.

Pepper Pumpkins

Ingredients / Materials
  • Child-safe knife
  • Orange bell pepper
  • Dip for inside such as Hummus or Ranch
  • Food for dipping such as peppers, cucumbers, pretzels, etc.
Instructions
  1. Cut the top of the bell pepper off in a straight line. Open it up and remove the seeds and veins inside the pepper. Take your child-safe knife (or have an adult use a sharp knife) and cut two triangles out of the side of your pepper. Next, cut the shape of a mouth below the eyes. Remove the cut pieces from the pepper.
  2. Next, fill it with your favorite dip and dippers! You can also fill it with rice or any other food that pairs well with pepper. The best part is that you can eat the whole thing after you eat the inside!
Check out our favorite child-safe knives from Foost in our shop plus other great products that teach kids to learn to love veggies!
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Kale Egg Cups

9/16/2020

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These kale egg cups are super easy to make and pack a veggie punch. They're a great breakfast to have on hand (especially during the start of a new school year) to get food in your belly and your children's bellies quick!
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This recipe was developed by Katie Blauser, the mama of three 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.

Kale Egg Cups

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 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.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
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