These savory veggie-packed waffles are great for breakfast, lunch, or a snack any time of the day. Experiment with the ingredients, you can add or omit veggies from this recipe and still have a delicious outcome! These Rainbow Veggie Waffles taste great paired with sour cream and/or applesauce, you can find our recipe for pretty pink Beet Applesauce here.

Give your child some "power" over this recipe and have them help pick out the veggies for these savory waffles! The base of the waffles are shredded sweet potatoes and carrots but the extras are very flexible. We have used sweet corn, bell pepper, and green onion in this recipe but you can add or omit these... some other great veggies that you can include are cubed zucchini, frozen peas, chopped green beans, and fresh herbs!

Get cooking with your kids! Purchase our recommended kid-safe knife from our friends at Foost :)

These sweet potato stackers are just like fries but cut them into even logs and you’ve got a building just waiting to be created!

We are fans of "playing with your food" here at Veggie Buds Club because sometimes kids need to play with their food to make it a little less scary to try! 

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.

Your kids are sure to love this sweeeeet veggie-packed treat. Orange sweet potatoes are rich in beta-carotene (just like carrots!) so they support healthy vision and are a great source of fiber, vitamins, and minerals.

When you bake these with your kids be sure to use the BIGGEST bowl you have, spills will happen...! This Sweet Potato Blondie recipe is great to make with children because you only need one bowl.

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.

These yummy sweet potato quiche bites are sweet and savory and a great on-the-go breakfast, snack, or even healthy lunch box component!

This is a very flexible recipe, we suggest bell pepper & cheese as the quiche filling but ask your child, "What veggie would you like in the quiche?". Great options include broccoli, shredded carrot, spinach, tomato, and more! Giving children some control over what goes in the mini quiche bites will make them more likely to try them when they come out of the oven.

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!

​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.

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... use shredded sweet potato crust ! 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.

Get your kids in the kitchen: I made this 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!).

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.

Orange you glad it’s pumpkin season?? We gathered our favorite orange veggies to pair with pumpkin: 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.

This recipe was developed by Eat Pretty Darling for Veggie Buds Club.

Ask your kids how many orange veggies and fruits can they think of? Take turns! They say an orange veggie/fruit, then you say an orange veggie/fruit, and so on. Making veggies "fun" and part of a game will make them less "scary" at meal time.

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.

Butternut squash and sweet potatoes can be added to so many dishes to increase nutrient density. From soup to macaroni and cheese to dips, these gorgeous orange veggies fit into them all! The hummus recipe below is a favorite in our house year-round with its savory taste and smooth texture. And this time of year it is a nice compliment to a tray of festive colored veggies. So whether you need a nutritious after school snack for your kids or a colorful dish for the neighborhood potluck, we have you covered! 

Ingredients

• 1 butternut squash*
• 1 can chickpeas, drained and rinsed
• 2 tablespoon tahini (or SunButter)
• 2 tablespoons olive oil
• 1 clove of garlic, minced 
• 1/2 tablespoon honey mustard
• 2 tablespoons lemon juice 

Instructions

1. Cut open and roast butternut squash at 375F for 30-40 minutes (or until it is soft throughout). 
2. Scoop the contents into a food processor and add chickpeas, olive oil, garlic, lemon, and honey mustard.
3. Blend on low for 3-5 minutes (until all is mixed well). 
4. Serve with your favorite vegetables, crackers, or on a wrap, sandwich, or pita.

*This recipe also works well with 1 large or 2 small sweet potatoes in place of the butternut squash.

Brown might not be the first color that comes to mind when you think of pretty food, but there are so many great brown options out there. Some are just brown on the outside, like sweet potatoes! We were all around the store for this week’s color. From produce, to eggs, to nuts, and spices. So many of our family’s favorite foods are brown! This week we got sweet potatoes, brown eggs, Bosc pears, pecans, and cinnamon. Sweet potatoes are so versatile because they are delicious both sweet and savory. That’s what makes them the perfect toast substitute! I can’t decide which way I like them best so I like to make one a little salty and one a sweet treat. It’s a great way to get in some extra veggies in those bellies. Picking out the toppings is half the fun so make sure to let the kids help!

Ingredients
Toasts

• 1 large sweet potato (peeled if you want)

Toppings
(The topping ideas are endless but we tried sticking to brown foods!)

• Peanut butter
• Pears
• Honey
• Eggs
• Hummus
• Pecans
• Cinnamon
• Yogurt

Instructions

1. Preheat oven to 350℉. Place a wire rack on a large baking sheet. Trim both ends from the sweet potato using a knife. Slice sweet potato lengthwise into 1/4-inch thick slabs using a knife or mandolin if you have one.
2. Arrange sweet potatoes in a single layer on the wire rack. Bake for 30 minutes (depending on thickness) or until potatoes are tender but not totally cooked.
3. If not making toast right away, remove and allow potatoes to cool on wire rack completely before transferring to a covered container. Store in the fridge for up to 4 days. When you are ready to make the toast, place sweet potato slices in the toaster. Toast until hot and edged are crispy. How long it takes will depend on thickness of potatoes and your toaster.
4. Top with your favorite toppings and enjoy!

Sweet potato pancakes are such a yummy way to celebrate the veggie of the month! There are so many different and beautiful varieties of sweet potatoes in markets these days. We especially love the purple ones but you can use any kind of sweet potato you have for this recipe. These pancakes are a great way to add some extra nutrients into your morning. Pack them up for a healthy snack or they are also delicious spread with nut/seed butter and tucked into a lunch box. Kids will love to help peel and chop the sweet potato, and measure and mix all of the ingredients. Applesauce makes a great lower-sugar dip for the pancakes, but traditional maple syrup is delicious as well. 

Makes 15-18 medium sized pancakes
Ingredients

• 1 medium (orange or purple) sweet potato
• 1 egg (or flax egg)
• 1 cup milk (any kind)
• 1 tablespoon oil
• 1 tablespoon maple syrup
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger (optional)
• 1 cup flour (whole wheat or gluten-free blend)

Instructions

1. Have your child help you peel the sweet potato. You can do this by standing behind your child and holding the peeler together, making sure little fingers are out of the way. Cut the potato in a medium sized dice. If your child wants to help cut the potato, give them a larger diced piece and have him cut the piece smaller. 
2. Add 2 heaping cups of diced potato into a small pot and cover with water. Simmer until potato is fork tender and easily mashed. Drain and set aside to cool until cold enough to handle. (This can be done in advance and stored in the fridge for up to 3 days.)
3. Add cooked potato to a large bowl. Using a potato masher or fork, take turns mashing the potato as well as you can. Have your child help crack the egg into a separate small bowl, in case you need to remove any shell. Add egg, milk, oil, and maple syrup to the bowl and carefully mix with a whisk until all the ingredients are fully incorporated.
4. Add baking powder, salt, cinnamon, and ginger (if using), then mix to incorporate. Finally, add the flour. Stir until the flour is just mixed in. It is alright if some lumps remain.
5. Heat a skillet or griddle over medium heat. Lightly grease the pan with oil or butter. Use a tablespoon or small cookie scoop to make as many pancakes that will fit in your pan. Cook until bubbles start to form around the edges of the pancake, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Serve pancakes with maple syrup or applesauce for dipping.

Refrigerate pancakes for up to 5 days or freeze and reheat in the toaster for a quick weekday breakfast.