These yummy sweet potato quiche bites are sweet and savory and a great on-the-go breakfast, snack, or even healthy lunch box component!

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!

Kiddos scared to try kale? Make it into a sweet monster! A smoothie bowl is thicker than a smoothie but softer than ice cream. You can add a little extra milk to the recipe and drink it if you’d prefer. Frozen bananas make this snack sweet and creamy, and you really can’t taste the kale at all. Make sure your little chef rips up the kale leaves and adds them to the blender, so he/she knows those super greens are in there. Have a chocolate lover or a child that prefers not to see green? Add a couple tablespoons of cocoa powder and you’ve got a chocolate monster! Slice some fruit and get out toppings such as nuts or seeds and let the kiddos make silly or scary monster faces on top. It’s an interactive and delicious snack that’s packed with kale!

Makes 1 large bowl or 2 small bowls
Ingredients

• 1 packed cup kale leaves
• 1 frozen banana
• 2 tablespoons almond butter, peanut butter, or sunflower seed butter
• 1/4 teaspoon vanilla extract
• 2 to 4 tablespoons milk (any kind)
• Fruit and toppings such as strawberries, blueberries, seeds, and chopped nuts

Instructions

1. Rip up kale leaves (be sure to remove any tough stem) and add to a blender with the frozen banana, nut/seed butter, and vanilla. Add 2 tablespoons of your milk of choice, but don’t add too much or the smoothie won’t be thick.
2. Blend until smooth, adding more milk if needed. Smoothie melted or not thick enough? Blend in ice until the desired consistency is reached.
3. Spoon smoothie “ice cream” into bowls and create a flat surface with the back of a spoon. Decorate with toppings. Enjoy!

*To make the chocolate version, add 2 tablespoons of unsweetened cocoa powder or cacao powder to the blender with the other ingredients.

Cucumber and melon make such a great flavor combination in this refreshing summer drink. For this month’s recipe, I wanted to make sure kids got a chance to practice those knife skills and chop up some cucumbers. Since the cucumber is getting blended in the end, you don’t have to worry about what size or shape kids cut the cucumber and melon pieces into. Throw the peeled, chopped cucumber into the blender with some melon, a little lemon juice, and a touch of sweetener (if you’d like) and blend it all up. Kids can experience the taste of cucumber without having to chew it, so this drink is great for little ones that might be apprehensive about the texture of cucumber. I used a Honeydew melon to keep the blended juice green, but you can use any ripe, sweet melon for this recipe.

​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.

Add an extra veggie boost to your breakfast routine with these egg muffins! They are a great make-ahead meal, simply warm up when it's time to eat. Also, if you omit the salt and pepper they are suitable for baby-led weaning finger food.

Learn more about Veggie Buds Club and check out our kids' cooking tools such as our preferred kid-safe knives here!

These chewy granola bars are perfect for breakfast or for an on-the-go snack! They are similar in texture and flavor to commercially available Lara Bars but are even tastier as they're home-made and more eco-friendly as they don't require any packaging: a win-win!

Ingredients

• 1 carrot, grated
• 6 large Medjool dates
• 3/4 cup rolled oats
• 1/2 cup unsweetened applesauce
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup raw cashews
• 3/4 cup pecans

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line a 9 x 12 glass baking dish with parchment paper.
2. Place all ingredients in a food processor and pulse until mixture is fairly fine and sticky. 
3. Squish the mixture into the baking dish so it's an even layer.
4. Bake for 15-20 minutes, until the mixture holds together well. Allow to cool and cut into bars.
5. Keep at room temperature for up to 2 days or place in the fridge for up to a week.

​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 including our "Crazy for Carrots" box!

Breakfast is an important meal that gives you energy to get your day started. But often a major food group is missing from your breakfast plate or bowl... veggies! Join us for our #veggiebudsbreakfastclub challenge for the month of February: include at least one veggie in your first meal of the day. To give you some inspiration we've compiled some of our favorite veggie-packed breakfasts! We've broken them down into 3 categories: Savory, Baked Goods, and Smoothies. Each recipe below includes veggies, is delicious, and is simple to make!

Sweet Potato Quiche: This tasty quiche is packed with veggies and bacon (optional) and swaps the standard crust with shredded sweet potato instead for an extra veggie boost.
Savory Corn Pancakes: These savory pancakes from Happy Kids Kitchen are great with avocado or spread with a little cream cheese and made into sandwiches. Yum!
Sweet Potato Toasts​: These sweet potato toasts from Eat Pretty Darling are so versatile because they are delicious both sweet and savory. That’s what makes them the perfect toast substitute!
Rainbow Fried Rice: This rainbow fried rice from Happy Kids Kitchen is colorful, easy, healthy, and delicious for breakfast!
Vegetable Frittata: Healthy Little Foodies has a great kid-approved and veggie-packed frittata recipe, make it ahead and reheat in the morning.
Cauliflower & Cheese Muffins: Be sure to let your kiddos know that their yummy egg muffins have some "hidden" cauliflower inside, recipe from My Kids Lick The Bowl.
5-Ingredient Bacon & Broccoli Egg Cups: These are a great grab-and-go breakfast option from The Natural Nurturer.
Carrot Banana Protein Oatmeal: This oatmeal from The Natural Nurturer is full of nothing but the good stuff and is super easy to make!
Veggie Oatmeal: Happy Healthy Casa has some great options for veggie-packed oatmeal including how to incorporate zucchini, carrots, cauliflower, squash, sweet potato, and spinach!

Carrot Cake Muffin Tops: The top of the muffin is the best part, right? These wholesome treats are a combination of a tender muffin and an oatmeal breakfast cookie. Recipe by Happy Kids Kitchen.
One-Bowl Sweet Potato Pancakes: These pancakes from Happy Kids Kitchen are a great way to add some extra nutrients into your morning!
No-Bake Pumpkin Energy Balls: These no-bake pumpkin energy balls from Stephanie Middleberg are tasty, and they freeze well so they're a perfect on-the-go breakfast or snack for your kiddos.
Green French Toast Sticks: Enjoy this delicious kid-friendly way to "sneak" in some spinach from Happy Kids Kitchen! Little chefs will know that greens are in this fun breakfast, but they sure won't be able to taste them.
Outrageous Orange Granola: This granola from Eat Pretty Darling is packed with pumpkin, sweet potato, and carrots- so much orange veggie goodness!
Sweet Spinach Muffins: These kid-favorite muffins from Super Healthy Kids are 100% whole wheat, refined-sugar-free, and packed with fresh spinach!
Banana Spinach Pancake Pizza: This pancake pizza from The Natural Nurturer is a perfectly delicious way to serve up veggies for breakfast! Sweetened entirely with fruit and loaded with spinach.

Tropical Carrot Smoothie: ​Happy Kids Kitchen has developed a tropical vacation in a glass! Kids will love measuring and adding ingredients to the blender, helping to chop the carrot, and pressing the buttons on the blender.
Spinach Superhero Smoothie: This recipe from Motherhood and Meals is called "superhero smoothie" because just as superheroes in stories fight crime, the spinach in this smoothie helps fight off illness!
​Ants on a Log Smoothie: Adding celery to a smoothie with the addition of peanut butter in a tasty protein-and-veggie packed breakfast! Recipe from Motherhood and Meals.
Vitamin C Immune Boosting Smoothie: This smoothie from The Natural Nurturer is made with strawberry, banana, red bell pepper and is the perfect way to start your day!
Cauliflower Strawberry Banana Smoothie: Just 4 ingredients! Enjoy this simple and delicious smoothie from Live Eat Learn.

Ingredients

• 4 large apples, cored and cut into chunks (peeled optional)
• 1 small beet
• 1 teaspoon ground cinnamon
• 1/2 cup water

Instructions

1. Place a pot on the stove top over high heat and add the apples, beet, cinnamon and water. Bring to a boil and then simmer on low, covered, for 30 minutes or until the apples are tender.
2. Put all ingredients into a blender and pulse until desired consistency (be careful blending the hot liquid!). Place in a sealed container and chill in the fridge. Eat within 3 days.

It officially feels like winter here in Minnesota and this chilly weather has me craving seasonal comfort food. We always like to pack extra veggies into meals here at Veggie Buds Club so I hope you enjoy this tasty spin on quiche! I chose to fill my quiche with wild rice, fresh spinach, bacon, and goat cheese but quiche is such a versatile meal, feel free to omit or add a wide variety of veggies, meat, and cheese.
I made the quiche start to finish with my 4 year old son and he tried the ingredients as we went along (grated sweet potato! spinach! bacon! wild rice! even goat cheese, not a fan but he tried it!).

Get your kids involved. They can peel and grate the sweet potatoes with adult assistance, squish the grated sweet potato into the pie pan, crack the eggs, and mix up the filling!