We love making whole meals in one color! It helps get my picky eaters more interested in the foods that they are still exploring. Have your children pick 4-5 green colored foods to serve for a meal. They can even help prepare them with you! Serve them up on a color themed plate or even in a muffin tin to make it more like a sampling platter. Do the different foods taste, look, and smell different even though they are the same color? There are SO many great green foods out there. Have fun picking which ones to add to your monochromatic plate!

Drop biscuits are so simple to make and a great recipe for your child to help you with. Have your child use safety scissors to snip the chives (adult assistance may be required) and let them get messy during step #3 when they mix the batter with their hands! Finally, they can top each biscuit with the shredded cheese.

Enjoy this crunchy and sweet Waldorf Salad that's on the lighter side because of the creamy yogurt dressing! This recipe is a great introduction to celery and salad to children if they're apprehensive about both. Be sure to have them assist you with chopping the celery and apples using a kid-safe knife or butter knife and have them mix up the sweet dressing!

​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!

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!

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.

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!

September is Bean Month at Veggie Buds Club and we are excited to bring you this super green recipe from Katie at Eat Pretty Darling!

Ingredients

• 2 ears of fresh corn
• 1 cup milk (any kind)
• 1 teaspoon apple cider vinegar
• 3/4 cup whole wheat, all-purpose, or gluten-free flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 2 tablespoons neutral oil, plus more for cooking
• 1 large egg or flax egg

Sweet

• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup blueberries, rough chopped if large (or any other fruit)

Savory (optional)

• 2 tablespoons snipped chives or chopped scallion
• 1/2 cup shredded or finely chopped vegetables such as zucchini, yellow squash, or bell pepper​​

One of the best ways to get kids excited about vegetables is to pair them with kid-friendly flavors that they love. Pizza is one of those things that kids usually can’t get enough of, right? Not only are these stuffed peppers “pizza-fied,” they are mini 
which makes them even more fun! However, if you can’t find mini peppers, you can use two regular peppers (cut in half lengthwise) and follow the recipe below. Feel free to customize the pepper stuffing as you please: you can leave out the spinach or add extra chopped or shredded veggies like carrots or zucchini. Topping the “pizzas” is a great way to let your little chefs get involved and add what they’d like on top of each pepper. Also, if you want to make this dish dairy-free, feel free to use a cheese alternative or leave out the cheese entirely. It will still taste great! ​

​Ingredients

• 1 cup cooked quinoa or rice
• 1/2 cup marinara sauce
• 1/2 cup baby spinach, finely chopped
• 1/2 cup shredded mozzarella cheese (optional)
• 10 to 12 mini sweet peppers, halved lengthwise and seeds and ribs removed
• Additional toppings: sliced olives, pepperoni, or anything else you’d like

​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!

These falafel patties are packed with peas! Your little chefs will love adding all of the ingredients to the food processor, pushing the button, and helping to make the patties with their hands. Not only are these fun to make, but you can enjoy them in so many different ways. Eat them like "nuggets" with Greek yogurt for dipping, in pita bread, or on top of lettuce leaves with any toppings you'd like. You can even make the patties a little bigger and eat them on a bun as a burger or cook the falafel mixture in a waffle iron to make Pea Falafel Waffles. Any way you cook them, falafel is the perfect way to enjoy peas!

Ingredients

• 1 cup peas, cooked if from fresh or defrosted if frozen
• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 cup Italian parsley leaves
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder or 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cumin, optional
• 1/2 teaspoon baking powder
• 2 to 3 tablespoons oat or whole wheat flour
• 1 teaspoon olive oil, plus more for cooking
• Yogurt, pita bread, tomatoes, cucumber, or desired toppings, for serving

Instructions

1. Add peas, chickpeas, and parsley to a bowl of a food processor. Pulse until roughly chopped. 
2. Add lemon juice, garlic, salt, cumin, baking powder, and 2 tablespoons of flour. Pulse all ingredients until well combined and finely chopped, stopping to scrape the sides down a couple of times as needed. Form a little of the mixture into a small patty. If the mixture is too sticky, add another tablespoon of flour and pulse again to mix in.
3. Form the pea mixture into 16 small patties and place on a plate.
4. Heat oil in a skillet over medium heat. Cook falafel patties in batches, browning on each side then placing back on a plate to cool.
5. Serve falafel warm with a dip or in a pita pocket topped as desired.

 
To make falafel mixture into waffles, mix in 2 additional tablespoons of flour. Heat waffle iron and grease well. Do not open waffle iron before 5 minutes of cooking. Use a butter knife to gently lift falafel from the waffle iron and transfer to a plate.

​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!