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Cheesy Broccoli Pancakes

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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Cheesy Broccoli Pancakes

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!

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

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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Broccoli Cornbread Muffins

1/8/2019

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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!
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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.

Broccoli Cornbread Muffins

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 1.2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 cup butter or oil, melted
  • 2 eggs
  • 1 tablespoon honey
  • 1/4 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.
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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9 Letter "B" Activities Featuring Veggies

2/25/2018

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We hope your enjoy these 9 fun and interactive activities and recipes that teach your preschool-aged kids about the letter "B" (and that veggies are fun and tasty!).
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1. Read Books!

Enjoy our recommended "B" books featuring veggies and fruit (and honey!):
  • "The Beeman" by Laura Krebs and Valerie Cis
  • "Beans on Toast" by Paul Dowling
  • "Eating the Alphabet" by Lois Ehlert
  • "Monsters Don't Eat Broccoli" by Barbara Jean Hicks
  • "There's Broccoli in my Ice Cream!" by Emily MacKenzie
  • "The Lima Bean Monster" by Dan Yaccarino
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2. Paint with Broccoli

Simply dip broccoli florets in washable paint and use them as "paintbrushes" and/or slice broccoli florets in half to make "tree stamps". So simple and so fun!
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3. Letter "B" Tracing

Download this FREE letter "B" tracing sheet from Veggie Buds Club.
letter_b_veggie_tracing_sheet.jpg
File Size: 204 kb
File Type: jpg
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4. Bake Some Beet Brownies!

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5. Letter "B" Coloring Pages

Download these FREE letter "B" coloring pages from Veggie Buds Club.
b_is_for_beets.jpg
File Size: 55 kb
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b_is_for_bell_peppers.jpg
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b_is_for_broccoli_basic.jpg
File Size: 53 kb
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6. Bake Some Broccoli Nuggets

Enjoy this delicious kid-approved recipe from Veggie Buds Club and Happy Kids Kitchen. You can find the recipe here!
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7. Make Beet Watercolor

Materials Needed
  • 1 small red beet
  • Salt
  • White vinegar
  • Paper
  • Paintbrush
Instructions
  1. Peel beet and cut into cubes.​
  2. Place the cubed beet and 1 cup of water in a pot.
  3. Bring the pot of water to a boil on the stove top and boil until the beet cubes are soft and the water is a rich red color (approximately 15-20 minutes); remove beet cubes and set aside to eat at a later time.
  4. Mix a pinch of salt and splash of vinegar into the hot water (the salt will act as a preservative and the vinegar will brighten the color).
  5. Pour the beet watercolor into a bowl and let cool.
  6. Now have fun painting pictures with your homemade beet watercolor!
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8. Broccoli Activity Sheets

Have fun with these broccoli activity sheets! Create the letter "B" by using dot stickers or dot paint with Activity Sheet #1. Fill in the letter "B" with broccoli florets with Activity Sheet #2 (bonus if you have a laminator!).
b_is_for_broccoli_dot_art.jpg
File Size: 94 kb
File Type: jpg
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b_is_for_broccoli_florets.jpg
File Size: 104 kb
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9. Play Bean Tic Tac Toe

Make a Tic Tac Toe board out of green beans and use two different types of dry beans as the X's and O's! You can also go a step further and create the letter "B" with dry beans and greens beans. Be sure to eat some green beans as a snack while you play!
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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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Broccoli Nuggets

11/17/2017

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These Broccoli Nuggets are a huge hit with kiddos! Eat them for lunch or a snack anytime of the day. This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

Get your kids in the kitchen! They can break a broccoli head into florets using their hands and then add everything to the food processor. Make sure they press the button (kids love this step!) and then they can scoop the batter into a prepared muffin pan.
Broccoli Nuggets

Broccoli Nuggets

Author: Happy Kids Kitchen
Prep time: 8 MinCook time: 12 MinTotal time: 20 Min
These Broccoli Nuggets are a huge hit with kiddos! Eat them for lunch or a snack anytime of the day.

Ingredients

  • 4 cups small broccoli florets (about 1 medium head of broccoli)
  • 1 cup cooked quinoa or 1 1/4 cups cooked brown or white rice, cooled
  • 1 large egg
  • 1/4 cup finely shredded cheddar or mozzarella cheese
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 400 degrees F. Brush a 24-cup mini muffin tin with oil or spray with non-stick spray. Using a silicone muffin tin is recommended, but if you don’t have one, make sure to grease your metal pan very well to avoid sticking.
  2. Place broccoli florets in a food processor and pulse until finely chopped, stopping a few times to scrape down the bowl and pulse again.
  3. Add quinoa (or rice), egg, cheese, garlic powder, and salt. Continue to pulse until all of the ingredients are combined and uniform in size (this will only take a few pulses if you are using quinoa but will take 8 to 10 pulses if you are using rice).
  4. Scoop about a tablespoon of the broccoli mixture into each muffin cup then push down the top with the back of the spoon to pack the mixture down. Sprinkle the tops of each ‘nugget’ with a little extra cheese, if desired.
  5. Bake until lightly brown around the edges, about 10 to 12 minutes.
  6. Allow nuggets to cool completely. If using a metal pan, you may need to loosen the edges of the nuggets with a butter knife to help remove them from the pan. Enjoy with your favorite dipping sauce.
Did you make this recipe?
Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

Here are some great photos from our members that have been shared with us on our Instagram and Facebook pages, keep the Broccoli Nugget love comin'!
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Photos from IG accounts: @sweetraspberries, @maschiopartyoffive, @icook_theyeat, @lunchesandlittles, @heather_kidskitchen, and @thekidseatkale

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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