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!

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.

​If you'd like more kid-friendly recipes and hours of crafts, games, activity pages, and more designed to make culinary herbs tasty and fun for your children be sure to check out Veggie Buds Club's "Herbs are Awesome!" box and eBook here.

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!

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!

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!
You can find more kid-friendly carrot recipes and activities that are guaranteed to make carrots tasty for your kiddos in our Facebook Group, request to join here.

Celebrate carrot month by making this sweet, creamy dip filled with carrots! Kids can help peel and chop the carrots then measure and add all the ingredients to the food processor or blender. You can choose a few different dippers to see which combo you like best. Fruit, pretzels, or even veggies like celery and carrots sticks are delicious in the dip.

INGREDIENTS

• 2 to 3 large carrots
  
• 1 cup plain Greek yogurt or non-dairy alternative
  
• 2 tablespoons maple syrup or honey
  
• 1 tablespoon fresh orange juice, optional
  
• 1/4 teaspoon ground cinnamon
  
• 1/4 teaspoon vanilla extract
  
• Dippers such as sliced apples, carrot sticks, celery, pretzels, and graham crackers

INSTRUCTIONS

1. Peel carrots then cut into a small dice. Measure 1 1/2 cups diced carrot and add to a small pot. Cover carrots with water and simmer on the stove top until very soft, about 8 minutes.
   
2. Drain carrots really well and place on a paper or kitchen towel to dry. Set aside to cool or place in the refrigerator to speed up the process.
   
3. Once carrots are cool, add carrots and remaining ingredients to a food processor or blender. Blend until smooth, scraping down the sides once or twice to make sure everything is well incorporated. Scoop dip into a bowl and sprinkle a little extra cinnamon on top, if desired. Serve chilled.

​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.

Carrot month calls for a monochromatic snack! This orange hummus made with carrots instead of garbanzo beans is slightly sweet and a pretty shade of orange. It’s perfect for dipping or spreading on a wrap.

INGREDIENTS

• 1 pound carrots, peeled and cut into 1/2 inch pieces
  
• 1/2 teaspoon garlic powder
  
• Olive oil
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 3 tablespoons Tahini
  
• 1 lime, juiced
  
• 5 tablespoons water

INSTRUCTIONS

1. Preheat oven to 400F. 1. On a baking sheet, toss carrots in olive oil, cumin, salt and pepper. Roast until the carrots are tender, stirring halfway through, about 25 minutes. Let cool.
   
2. Add roasted carrots, garlic powder, tahini, lime juice and water to a food processor. Pulse until smooth. Slowly add 2-3 tablespoons of olive oil with the food processor running slowly.
   
3. Serve with carrots, bell peppers, pretzels, or pita chips.

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.

These chocolate treats are so yummy no one will know they are packed with protein, fiber, and nutrients from black beans and spinach. Even though you can’t taste the spinach it is really important that your child helps make this recipe so you aren’t hiding the veggies. Maybe making brownies with spinach will entice your little one to try spinach in other ways.

Makes 9 Brownies
INGREDIENTS

• 1 can black beans (15 oz), rinsed and drained well
  
• 2 cups baby spinach
  
• 2 large eggs or flax “eggs”
  
• 1/4 cup oil
  
• 1/4 cup maple syrup or honey
  
• 2 teaspoons vanilla extract
  
• 1/4 cup unsweetened cocoa powder
  
• 1/2 teaspoon baking powder
  
• 1/4 teaspoon fine salt
  
• 1/4 cup coconut sugar or other granulated sweetener
  
• 1/4 cup plus 2 Tablespoons quick oats or 1/4 cup flour (any kind)
  
• 1/4 cup mini chocolate chips, divided

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease or line an 8-inch square baking pan with parchment paper.
   
2. Add all ingredients to a food processor, reserving half of the chocolate chips for the top. Blend until smooth. Scrape down the sides of the bowl to make sure everything is incorporated then blend again if necessary.
   
3. Spread batter into the prepared baking pan then sprinkle the remaining chocolate chips on top. Bake until set, about 25 minutes. Cool then cut into squares.