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. ​

Serves 4-6
Ingredients

• 4 cups fresh broccoli florets, chopped finely (about 2 medium heads)
  
• 1/4 cup diced red onion
  
• 2 large apples, finely chopped (I used gala apples)
  
• 1/2 cup sunflower seeds
  
• 1/2 cup raisins
  
• 1 carrot, chopped finely, optional
  

Creamy Dressing

• 1/2 cup mayonnaise or vegan alternative
  
• 2 tablespoons lemon juice
  
• 1 tablespoon agave
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper

Instructions

1. Add the broccoli, onion, apples, raisins, sunflower seeds, and carrots to a large bowl.
   
2. Whisk the dressing ingredients and pour over broccoli mixture.
   
3. Mix well.

​Broccoli looks like trees just as it is but it’s even more fun to make a whole scene for
your forest! This super simple food art is a great way to make broccoli more fun.

This is a great broccoli recipe to make with kids because they can practice cutting and breaking broccoli florets into pieces. The pieces then get cooked and blended so it doesn’t matter if they are all the same size. This green soup is great served with grilled cheese for dipping, crackers, or plain toast. You can also top it with a little extra cheese or some broccoli “sprinkles”!

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.

Everything in life is better with sprinkles!! We are making sprinkles that you can put on your meals and not just dessert! Top spaghetti, mac & cheese, or any of your kids' favorite meals with these broccoli sprinkles to make veggies a little more fun.

Makes 14 to 16 3-inch pizzas
Ingredients

• 4 cups broccoli florets
• 2 large eggs*
• 1 1/4 cups grated mozzarella cheese (or dairy-free alternative) divided
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/2 cup marinara or pizza sauce
• Toppings, such as olives, chopped bell peppers, or tomatoes

*To make the pizza crusts egg-free, substitute 2 tablespoons of flax meal mixed with 5 tablespoons of water.
Instructions

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
2. Add broccoli to a pot with a cup of water. Bring up to a simmer then lower heat and cover with a lid. Steam broccoli until fork tender but not mushy, about 5 minutes. Drain broccoli then spread out on a clean kitchen towel and allow to cool.
3. Once broccoli is cooled, pat with the towel to make sure it is completely dry. Place broccoli in a food processor fitted with the metal blade. Add eggs, ½ cup mozzarella cheese, garlic powder, and salt.
4. Pulse ingredients in the food processor until everything is well combined and broccoli is finely chopped. Scrape down the sides of the food processor then pulse 2 to 3 more times.
5. Remove food processor blade and set aside. Scoop one tablespoon of the broccoli mixture onto the prepared baking sheet and form into an even, flat round. Do this free-from or use a round cookie cutter as a guide. Repeat using all of the broccoli mixture.
6. Bake crusts until golden brown around the edges, 15 to 20 minutes. Top crusts with sauce, cheese, and any other desired toppings. Return to oven until cheese is melted, about 3 to 5 minutes. Enjoy warm.

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!

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!

Ingredients

• 2 cups broccoli florets
• 2 eggs
• 1 cup shredded mozzarella cheese
• 1/2 of an avocado
• 1 tablespoon green onions
• 1 tsp salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon 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!