This document provides two kid-approved vegetable recipes: All-Veggie Nuggets and Yummy Carrot Pancakes. The All-Veggie Nuggets recipe mixes eggs, broccoli, carrots, bread crumbs and cheese into balls that are breaded and fried. The Yummy Carrot Pancake recipe combines shredded carrots, eggs, yogurt, applesauce and whole wheat flour into pancakes that are cooked with butter and served with maple syrup. The document encourages adding more vegetables to children's meals using these delicious recipes to help develop healthy eating habits.

1. Kid-Approved Vegetable Recipes For
Healthy Eating
Children are naturally picky eaters. Most of them won't eat a dish if it's not
spaghetti, burger or meat. But with a little creativity, you can convince your little
one to eat healthier and to broaden the variety of food he eats. Make vegetable
dishes more appealing to kids by making it colourful and of course, tasty!
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Try these kid-approved vegetable recipes that will surely be a hit to the little
ones!
All-Veggie Nuggets
What you need:
2 eggs
1 clove garlic
3 cups broccoli florets, steamed
1 cup shredded carrots
1 1/4 cups seasoned bread crumbs divided
3/4 cup shredded cheddar cheese
1 tablespoon canola oil

2. 1/2 teaspoon black pepper
1/2 teaspoon onion powder
Mix together the eggs, garlic, steamed broccoli, carrots, 1 cup bread crumbs
and cheddar cheese in a food processor or blender. Season with black pepper
and onion powder. Pulse until all ingredients are well-combined.
Using a tablespoon or a cookie scoop, form the mixture into balls then flatten
each to about 1/2-inch thick round discs. Place the remaining bread crumbs in a
small dish then coat each nugget with it.
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Heat the oil in a pan over medium heat and fry the veggie nuggets until crispy
and golden brown, about 4 minutes per side. Serve with your little one's favorite
dip like ketchup, mayonnaise or barbecue sauce.
Yummy Carrot Pancakes
What you need:
3 eggs, lightly beaten
1 cup shredded carrots
1/2 cup plain yogurt
1/2 cup applesauce
1 cup whole wheat flour
2 tablespoons butter, melted

3. 1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon cinnamon
Butter for frying
Maple syrup for serving
Place the shredded carrots in a bowl that is heat-safe. Pour boiling hot water
over carrots and let sit for 5 minutes. Drain. To make the pancake batter,
combine in a large bowl the eggs, carrots, yogurt, applesauce, wheat flour,
melted butter, baking powder, vanilla and cinnamon. Stir together gently until all
ingredients are all well-combined.
Heat the butter in a non-stick frying pan and cook the batter as you would for
regular pancakes, about 2-3 minutes per side or until set around the edges. Add
more butter until all batter is used up.
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Serve warm drizzled with maple syrup. Add fruits if preferred.
Encourage your little ones to eat more nutritious and to practice healthy eating
habits. Add more vegetables to their daily meals - start with these delicious and
kid-approved vegetable recipes!
Angela Kidd is an author and illustrator, a wife and a mother to 3 beautiful kids.
In her spare time, she would personally create storybooks and coloring books
for her children for fun and they loved it.. And so did she. Angela quit her job

4. and created her own line of educational activity books for children of various
ages, with the main goal of making learning fun! You can check out some of
Angela's amazing books here.
Article Source: https://EzineArticles.com/expert/Angela_Kidd/2669484
Article Source: http://EzineArticles.com/10221740
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