It’s been a while since I’ve written anything, but what can I say, it’s been a busy summer! What better time to share some new recipes I’ve found that have been staples in my on-the-go snack bag. Not to mention, they are healthy veggie- rich snacks perfect for little hands and hungry mouths.
I’m not one of those people who like to “hide” my vegetables in my cooking so my kids don’t know they’re there. My girls love their veggies and it’s because I’m been offering them up to them in different ways, shapes, and forms since they could eat solid food. Not to say they don’t and won’t have their picky days (or weeks) but I’ll never stop offering them vegetables straight up and not incognito.
That said, I’ve recently become tired of my same boring old vegetable preparation methods and I’m sure my kids are too. So, I took it upon myself to test out some new recipes from various sources that utilize vegetables in a totally new way. I love being able to serve up something to my kids that looks as good as it tastes! Plus, it’s good to keep things fresh and try new things in my opinion 😉
Here are the recipes in no particular order, hope you’ll give them a try!
1. Wonton Pockets
These little gems were a discovery from the Real Baby Food Cookbook, by Jenna Helwig. I started out trying her recipe for Crispy Butternut Squash and Cheddar wontons, and they turned out so good they inspired me to make some others as well. I’ve made Italian Pockets with sausage, garlic, kale, parmesan and tomato sauce, and I’m going to make a batch of “apple pie” wontons this weekend with apples, cinnamon and a touch of white cheddar.
2. Smoky Squash Cakes
Another find from the Real Baby Food book, these squash cakes pack a flavour punch and again, are great to freeze and great to take along with you on an outing. Not a fan of squash?? Try sweet potato, or peas, or any other puree that you and your little ones enjoy!
3. Zucchini Carrot Muffins
I love having healthy batch of muffins on hand for a quick grab and go snack. If you have kids, you know as well as I that a quick snack could mean the difference between an angelic little human and a spawn of the devil. These also freeze well, and can be thawed out as needed!
4. Curried Cauliflower Chickpea Patties
I’m all about the pancake shaped foods right now for some reason. I think it’s because its a fun way to incorporate different veggies and legumes that we aren’t normally used to eating, and because they’re easy to take along on outings.
Thanks again to Jenna Helwig’s Real Baby Food book for offering a great recipe that is easy to make oh so tasty. Again, the ingredients can be interchanged to whatever vegetables you have on hand, so get creative!
5. Fish and veg cakes
I live on the East coast, so fresh fish is something we eat at least once a week. We usually buy more than we can eat in a meal and leftover fish just doesn’t have the same appeal as when it’s fresh out of the pan. So what to do? Make it into a pancake of course!! You can use any fish of your choosing with these, and canned fish will substitute just great if need be. Add in a couple of grated veggies of your liking, bread crumbs, and egg, and voila you’re good to go! Here is the recipe for veggie fish cakes.
So far, my girls have been loving these new recipes and my three-year-old has even helped me make a few! I hope this inspires you to try something new, and make food fun for both you and your kids. There’s no greater feeling when you have no clue what to make for lunch and then remembering you have batches upon batches of tasty, healthy, frozen options to quickly thaw out and serve in a pinch! Happy cooking 🙂
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