Holy health nuts, batman! This is one of the recipes I’ve made recently for River that he has absolutely scarfed down. Probably because it seems to him like a mini muffin (aka: carbs) and as I’ve previously mentioned about my little guy, he’s a carb king. These little bites are teeny flavorful and pack a punch of super nutritious spinach and quinoa. Enjoy!
CHEESY SPINACH QUINOA BITES *makes about 36 bites
3 cups cooked quinoa
3 eggs, lightly beaten
2 cups chopped frozen spinach, thawed and dried
1/2 cup shredded mozzarella cheese
2 cloves garlic, finely diced
1 shallot, finely diced
3 tbsp all purpose flour
1 tsp salt
Preheat oven to 350 degrees.
In a large bowl mix together quinoa, eggs, spinach, cheese, garlic, shallot, flour, salt and pepper until very well combined
Spoon mixture into the cups of a mini muffin tin, pressing down with the back of the spoon or your fingers. Bake 20 minutes. Cool completely on wire rack.
Hello all! Today I’m continuing my contributions to your healthy kitchen by sharing my Veggie Burger recipe. It’s made primarily with chick peas and packs a lot of veggies in each bite so give it a whirl for either your dinner or your little ones!
VEGGIE BURGERS *makes about 8 large burgers
1 15 oz. can chick peas, drained and rinsed
1 carrot, peeled and chopped
1 garlic clove, peeled
1 small onion, chopped
5 stems flat leaf parsley leaves
1 teaspoon salt
1/3 cup bread crumbs
vegetable or olive oil
In a food processor blend the chickpeas, carrot, garlic, onion, parsley and eggs until smooth.
Add chickpea mixture to large bowl and mix with bread crumbs and salt.
In a large pan over medium heat, heat oil.
Place a 1/4 cup of the mixture in your hands and roll into a ball. Place in pan and flatten slightly with your fingers of the back of a spoon.
Cook patties for about 5 minutes, then flip, reduce heat to low and cook for an additional 5 minutes. Remove patties from pan and serve.
These burgers are great served open faced on a whole wheat roll with some shredded lettuce, garlic aioli and mild cheese. Enjoy!
Happy Sunday, everyone! Today I’m sharing a recipe for Green Veggie Pancakes for the mini people in your lives. Full disclosure, this particular recipe did not meet with overwhelming approval from my little guy, but he’s a toddler so I’m not taking it personally or as anything wrong with the recipe, necessarily. I think they’re pretty delicious, and even River came around when I served them to him the third or forth time (with marinara sauce for dipping.) They’re super healthy and quick to pull together, let me know how it goes for you and your minis!
GREEN VEGGIE PANCAKES *makes about 6 pancakes
1 cup broccoli, very finely diced
1/2 cup zucchini, grated and finely diced
1/3 cup whole wheat flour
1 whole egg
1/2 tsp garlic powder
1 tsp dried basil
1 tsp dried parsley
2 tbsp water
vegetable or olive oil
salt and pepper to taste
1 tbsp grated Parmesan
In a large bowl mix broccoli, zucchini, flour, egg, garlic, basil, parsley, water and salt and pepper. Mix well.
Heat oil in a pan over medium heat. When oil is hot spoon 2 tablespoons of the batter per pancake into the pan, top each pancake with a pinch of the grated Parmesan.
Cook pancakes about 2 minutes, then flip and cook for an additional 2 minutes. Remove from pan and place onto a towel lined plate to drain oil.
Serve either plain or with a dipping sauce like yogurt sauce or marinara. Enjoy!