Got picky kids? Spud Ambassador Lori (of Frugal Edmonton Mama) was on Breakfast Television yesterday talking up kid-friendly recipes to trick kids into eating their vegetables.
We approve!
1. Chocolate Avocado Pudding
- 1 ripe avocado
- 2 Tbsp cocoa powder
- 2 Tbsp honey
- 6 Tbsp almond milk
- 2 tsp vanilla extract
Place all ingredients into blender and start on low then finish on high to smoothen.
Garnish with your favourite chopped nuts or granola for some crunch
2. Sweet Potato Fries
- 6 medium sized yams, peeled
- Sea salt
- Olive oil
Preheat oven to 425 degrees. Peel the yams and cut into fry shaped pieces. Place parchment paper on baking sheet and arrange fries on top. Drizzle with olive oil and season with sea salt and pepper. Bake at 425 degrees for 15 minutes, then flip the fries and bake for another 10-15 minutes or until golden brown.
3. Cauliflower Mashed Potatoes
- 5 Russet potatoes, peeled and coarsely chopped
- 1 Head of cauliflower
- 3 Tablespoons butter
- ¼ Cup sour cream
- 1 tsp minced garlic
- 2 Tbsp milk
- Salt and pepper to taste
Boil the potatoes in salted water until soft and tender, drain and place in large bowl. Place the cauliflower in steamer until soft and tender, remove and set aside.
Add the butter, sour cream and garlic to the bowl of potatoes, being to mash the potatoes with a potato masher. Give cauliflower a rough chop and being to incorporate the pieces as you continue to mash the mixture. Add milk 1 Tbsp at a time until desired consistency is reached.
4. Meatballs with Shredded Carrot
- 1 Cup of carrot, grated
- 1 lb Lean ground beef
- 1 Egg
- 2 tsp fresh basil, chopped
- 1 Clove of garlic, minced
- 1 Medium onion, finely chopped
- 1 tsp salt
- 1 tsp pepper
Preheat oven to 350 degrees. Combine all ingredients in large bowl and mix well. With a small spoon form meat into balls and place on a baking sheet. Bake at 350 degrees for approximately 15- 20 minutes (depending on the size of your meatballs).
5. Roasted Spaghetti Squash
- 1 Medium sized spaghetti squash
- Olive oil
- Salt and pepper
Preheat oven to 400 degrees. Spaghetti squash can be difficult to cut through so I placed it in the microwave for 4 mins to soften it up a little before cutting it lengthwise. Take a spoon and scoop out the seeds and flesh from the middle. Drizzle the squash with olive oil and salt and pepper and place flesh side down on a baking sheet. Place in oven and bake at 400 degrees for approximately 30 minutes or until a fork passes through the flesh easily. Let squash cool and then begin shredding the flesh with a fork. Place in a bowl and top with your favourite pasta sauce and shredded carrot meatballs!
6. Orange and Carrot Juice
- 2 Oranges
- 1 Carrot
- 1 Apple
Pass ingredients through juicer and enjoy (orange/carrot ratio can be adjusted for suspicious kiddos)!
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