By Sophia DeSantis, Veggies Don’t Bite
“We all struggle with kids and veggies. At least one of our angels has what I call a ‘moody palate.’ If you don’t have this issue, then consider yourself lucky. But for the rest of us, we need to make sure our veggie game is strong.”
—Sophia DeSantis, Veggies Don’t Bite
Eat Your Veggies
I figure my best strategy when it comes to the littlest monster, is give him the veggie in the form he likes best. For him, it’s tots.
Since kids are so simple, you need to make sure you don’t over spice things, veggies in particular. Exposing them to the natural flavors that most veggies bring is a good thing, especially those that are mild in flavor.
When it comes to veggie choice you also need to make sure the flavor is on point, which is why Earthbound Farm Organic is my fave brand. Back when I visited the actual Earthbound farm in northern California, I was able to taste their produce straight from the ground. And it was incredible.
Quality really does make a difference. The last thing I need is for my kids to reject their veggies without knowing the true flavor they can have. And I love that Earthbound has such a wide selection.
Huge bonus, is that they have all of their awesome veggies in frozen form too! We use both fresh and frozen veggies, depending on what we are making. For these broccoli cauliflower veggie tots, I used the fresh form but the great thing is that the frozen form works too!
Food Waste Solutions
I love when I figure out ways to get the most bang out of my buck when it comes to veggies. Ultimately this means no wasting.
These broccoli cauliflower tots are ideal, because the heads go into the tots and the stems become delish little rounds and sticks that you can dip into anything from ketchup (or is it catsup?) to creamy chive dip!
Can I eat the whole broccoli?
Broccoli is one of our favorite veggies and a huge reason why is that I am able to use the entire thing and waste nothing!
Here is how we use our broccoli:
1. Cut the stems off
2. Use the head in whatever way we need
3. Slice the stem into sticks and rounds (because of course we don’t agree, insert eyeroll)
4. Roast them with salt, pepper and a touch of olive oil (or broth for oil free)
See Sophia’s full blog post and her latest recipe here »