Have you ever tried roasting radishes?! Roasting really brings out the sweet qualities of this yummy veggie. Pairing radishes with some other (possibly more familiar) veggies such as potatoes and carrots is an excellent way to introduce this veggie to kids. Dip lovers rejoice, these roasted veggies taste delicious dipped in Pea Hummus!
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This recipe was developed by Gratefully Vegan for Veggie Buds Club. Please lettuce know if you make it by leaving a comment!

Ingredients
Roasted Radishes

• 1 bunch of radishes
• ​5 potatoes
• 3 carrots
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Pea Hummus

• 3.5 cups frozen peas
• 2 Tablespoons Tahini
• Juice of 1 lemon
• 1 clove of garlic
• 1/2 teaspoon paprika
• 1 teaspoon Himalayan salt
• 1/2 teaspoon pepper
• 1/4 cup water

Instructions
Roasted Radishes

1. Preheat the oven to 400 degrees F.
2. Wash the radishes, potatoes, and carrots. Peel the potatoes and carrots.
3. Chop the radishes into quarters and chop the carrots and potatoes into a similar sized dice as the quartered radishes. Place a sheet of parchment paper on a baking sheet and spread out the veggies.
4. Sprinkle the spices on top of the chopped veggies.
5. Bake for 30-40 minutes, until the veggies are "fork tender".
6. Serve the roasted veggies on a plate next to the pea hummus and enjoy!

Pea Hummus

1. Pour the frozen peas into a pan. Add water and cook over medium heat until thawed.
2. In a blender, blend all ingredients except for the peas.
3. After the peas are cooked, drain the water and wash them with cold water until they are chilled.
4. Add the cooked and cooled peas to the blender and blend everything together.
5. Serve in a small bowl with the veggies and use it as a dip. Yum!

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!

Monica Irwin, the creator of Veggie Buds Club, recently Skyped with Twin Cities Live to discuss 4 simple snacktivities (1-2 ingredients!) that are guaranteed to keep your kids entertained and well-nourished. A snacktivity is simply a snack and activity combination, they are all guaranteed to make veggies fun for your kids!

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!

​This recipe was developed by Katie Blauser, 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.

​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!

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

• 3 cups rolled oats
• 1/3 cup sunflower seeds or pumpkin seeds
• 1/4 teaspoon sea salt
• 3/4 teaspoon pumpkin pie spice
• 1/4 cup coconut oil
• 1/3 cup maple syrup
• 1/4 cup pumpkin purée
• 2 tablespoons finely shredded carrot
• 1/4 cup cooked sweet potato

Instructions

1. Preheat oven to 350 degrees F. In a small saucepan, whisk the coconut oil, maple syrup and pumpkin purée together on low heat.
2. Mix together the oats, seeds, spices, and salt in a large bowl. Quickly pour the saucepan mixture on top of the oats once it is warmed. Mix with a wooden spoon.
3. Spread out the mixture on two large baking sheets. Bake for 25-35 minutes, stirring halfway. Once the mix is golden brown it is ready to be removed from the oven.
4. Once it has cooled completely, transfer to an airtight container. It will keep for around 2 weeks.

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. We love them for breakfast or a snack at my house, and this carrot cake version is a must try. Have your little chef help grate the carrot, measure the ingredients, and mix everything together in a big bowl. The muffin tops are great as is but sometimes I also like to mix in a ¼ cup of chopped walnuts and a ¼ cup of raisins to make them extra special. We really hope you enjoy this nutritious, carrot-packed treat!

Makes 8 to 10 large muffin tops
Ingredients

• 1 medium carrot, peeled and end trimmed
• 1 ripe banana, mashed or ½ cup unsweetened applesauce
• 2 eggs*
• 3 tablespoons neutral oil
• 3 tablespoons maple syrup or honey
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 3/4 cup quick-cooking rolled oats 
• 3/4 cup almond flour, oat flour, or whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fine salt

Instructions

1. Preheat the oven to 375 degrees and line a baking sheet with parchment or lightly grease with oil. 
2. Shred carrot on the smaller holes of a box grater until you get ¾ cup grated carrot. Add the carrot to a large bowl along with the mashed banana (or applesauce), eggs, oil, maple syrup, orange juice, and vanilla. Whisk to combine.
3. Add the oats, flour, baking powder, cinnamon, and salt. Stir until all ingredients are combined. Stir in nuts and raisins, if using.
4. Scoop batter onto the prepared pan using a large cookie scoop or ¼ cup measuring cup. Flatten the tops of each mound slightly with the back of the scoop or cup.
5. Bake muffin tops until cooked through and golden brown around the edges, 10 to 12 minutes. Store cooled muffin tops in a container at room temperature for 2 days or in the refrigerator for up to a week.

​*For an egg-free version, use 2 tablespoons ground flax seed mixed with 
  6 tablespoons of water.