Pizza lovers rejoice! Pumpkin purée, cheese, and pizza dough combine to make a delicious and super kid-friendly way to enjoy pumpkin. You can make your own pizza dough with more pumpkin purée mixed right in or use store-bought pizza dough for a quicker option. Either way, it’s a great recipe to get kids into the kitchen and explore the orange veggie of the month. 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. Pumpkin Pizza RollsINGREDIENTS
Homemade Pumpkin Pizza DoughINGREDIENTS
"Pumpkin Power!"This month we're featuring pumpkin at Veggie Buds Club! If you'd like access to tons of kid-friendly pumpkin recipes, pumpkin crafts, pumpkin games, pumpkin growing projects, and more you can purchase our "Pumpkin Power!" Box or Digital Activity Book here.
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October is a great month to celebrate pumpkins and we hope you make this tasty and easy jack-o-lantern inspired snack with your children! How cute are these Pepper Pumpkins from Eat Pretty Darling?! Katie Blauser is the mama of three 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. Pepper PumpkinsINGREDIENTS
This month we're featuring pumpkin at Veggie Buds Club! If you'd like access to tons of kid-friendly pumpkin recipes, pumpkin crafts, pumpkin games, pumpkin growing projects, and more you can purchase our "Pumpkin Power!" Box or Digital Activity Book here.
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! Savory Veggie-Packed Breakfast IdeasSweet 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! Veggie-Packed Breakfast Baked GoodsCarrot 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. Veggie-Packed Breakfast SmoothiesTropical 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. October is Pumpkin Month at Veggie Buds Club and we are excited to bring you this unique and healthy recipe from Katie at Eat Pretty Darling! You can find more recipes and tons of fun pumpkin activities in our Pumpkin eBook, check it out here. 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. Outrageous Orange GranolaOrange you glad it’s pumpkin season? We knew we needed to make our #eatprettycoloroftheweek orange for this month’s veggie, pumpkin! We gathered our favorite orange veggies to pair with it, sweet potato and carrots. Did you know you can add veggies to granola!? Yes, this granola is packed with a veggie punch and it tastes delicious! Our orange foods makes this the perfect topping for yogurt, great to eat with milk, or just by the spoonful.
Ingredients
October is Pumpkin Month at Veggie Buds Club and we are excited to bring you this yummy recipe from Heather at Happy Kids Kitchen! You can find more recipes and hours of fun pumpkin activities that are guaranteed to make pumpkins tasty for your kiddos in our Pumpkin eBook, check it out here. This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, 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. Jack-o-Lantern SmoothieNeed a quick, easy, and delicious snack that celebrates the veggie of the month? Try this sweet, refreshing smoothie that tastes just like pumpkin pie. Kids will love to help by measuring the ingredients, adding them to the blender, and working those blender buttons. This recipe also includes some optional frozen cauliflower for an extra veggie-boost. If you want to make the smoothie even more festive for Halloween, instructions on how to create easy Jack-O-Lantern cups are below.
Makes 3 8-ounce smoothies INGREDIENTS
You can make Jack-O-Lantern cups two ways: 1) If using a plastic cup, draw a jack-o-lantern face directly onto the cup with a black marker. Sharpie permanent markers seems to work best. 2) If using a glass jar or cup, cut triangle “eyes” and a mouth shape out of black construction paper. Use tape or a glue stick to attach the paper to the glass (the paper easily peels off and glue washes off). October is Pumpkin Month at Veggie Buds Club so we are excited to bring you a delicious and savory main dish featuring pumpkin from Noelle Martin of @motherhoodandmeals! Pumpkin is packed with incredible nutrition to support the development and strength of our eyesight, bones, and immune systems. For years I have been making pumpkin muffins, pancakes, and cookies and love how this nutrient dense vegetable adds to their flavor and nutritional value. This year I decided it would be fun to try using pumpkin in a new way and since my family loved it I couldn't resist sharing it here for PUMPKIN month at Veggie Buds Club! You can find the tasty PUMPKIN SPICE CHICKEN recipe below. And to make a really festive meal on Halloween you could serve it with orange sides such as carrots, orange peppers, golden berries, mashed sweet potato, roasted butternut quash, or turmeric spiced cauliflower rice! Pumpkin Spice ChickenIngredients
Noelle Martin is a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.
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. October's veggie is PUMPKIN so we're focusing on ORANGE veggies this month! ![]() 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 - OrangeWith the leaves beginning to change and fall in the air, it’s the perfect time for pumpkins! We gathered some orange foods at the grocery store to make a family favorite for this week’s #eatprettycoloroftheweek. We had a lot of fun exploring the cheese department this week. There are so many varieties of cheese and they have such different tastes and textures. We settled on cheddar cheese, smoked gouda, butternut squash pasta, and of course pumpkin! Throwing these ingredients together makes a delicious mac & cheese that both my picky eaters and I devoured. The pumpkin isn’t too noticeable but it helps make it the creamiest texture. Pumpkin Mac & CheeseIngredients
Orange Food IdeasThere are more out there, but here’s a list to get started!
October's featured veggie is PUMPKINS at Veggie Buds Club! We hope you enjoy this delicious recipe for Baked Pumpkin Donuts from this month's Veggie Buds Club subscription box. This recipe was developed by Heather Staller, a mom of two boys, ages 5 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_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home. Baked Pumpkin DonutsWhether you use homemade pumpkin purée or pumpkin from a can, these wholesome baked donuts are the most delicious way to celebrate the veggie of the month! Don’t worry if you don’t have a donut pan. You can bake up the same batter in a mini muffin pan and call them donut holes! Your little chef is going to love measuring, mixing, and scooping the batter. The pumpkin spice-sugar coating to top off the donuts is optional but really makes them a special sweet treat.
Makes 6 large donuts, 12 mini donuts, or 12-14 mini muffins Ingredients
October's featured veggie is PUMPKIN at Veggie Buds Club, and we are very excited to bring you a recipe from Stephanie Middleberg's new cookbook, "The Big Book of Organic Toddler Food" for this week's post! Stephanie Middleberg, MS, RD, CDN, is one of New York City's most sought-after health experts and the bestselling author of "The Big Book of Organic Baby Food". The founder and owner of Middleberg Nutrition, she and her team of registered dietitians offer nutritional counseling and cooking classes to individuals and families as well as consulting, advising, and planning services to food companies. When she isn't working with her clients or media outlets, Stephanie enjoys eating and playing with her young children, Julian and Remi, jogging with her husband, Andrew, and concocting recipes in the Middleberg Nutrition Test Kitchen. Follow or connect with Stephanie online: Middleberg Nutrition, Instagram, Twitter, and Facebook. Pumpkin Energy BallsThese no-bake pumpkin balls are tasty, and they freeze well so they're perfect on-the-go snacks your toddler (and probably everyone else in your family) will enjoy. I also find with energy bites that you can really add anything to them. Check what's in your pantry - these would be excellent with shredded coconut, dried fruit, or cacao powder added in. Use gluten-free oats to keep them gluten- and allergen-free. Serves 10 to 12
Prep Time: 10 minutes Ingredients
![]() Heather is a mom of two boys, ages 4 and 2, 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_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home. Pumpkin baked goods, pancakes, waffles, pies, and muffins are all delicious ways to use the Veggie Buds Club veggie of the month, but for something a little different I am taking the warm, fall flavors of pumpkin over to the savory side with this easy pasta dish. The result is a nutrition-packed, flavorful, creamy dish the whole family will enjoy. Plus, it's made in one pot and ready in less than 20 minutes! One-Pot Pumpkin PastaIngredients
Dairy free?
Substitute coconut yogurt or dairy-free cream cheese for the yogurt. Add in a sprinkle of nutritional yeast to get a little cheesy flavor or just omit the cheese entirely. Want some extra veggies? Add in some finely chopped cauliflower or kale with the pasta or throw in a couple handfuls of baby spinach at the end. Want to make ahead? Cook as directed above then pour into a greased 9-inch baking dish. Top with an extra sprinkle of cheese and/or ground pecans and breadcrumbs. Cover and refrigerate for up to 3 days. When ready to eat, bake at 350 degrees Fahrenheit until warmed through, about 30 minutes. Then broil the top to make brown and crunchy. |
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