Thursday, February 09, 2012

Sneakin' In More Green!

Dearest Child of Mine,

Why must you fuss, and fight, contorting your precious features into grimaces that would frighten the most hardened horror film fan when I try to feed you healthy food? Don't you understand that I love you and the food I work hard to prepare is not just tasty, but will help you grow up healthy and strong?

Your Tired Mother

So, I know I am not the only one who struggles to feed her picky young, healthy veggies of any sort. This is evident by the many, many books out there that teach the sneaky art of hiding veggies in food the kids wouldn't suspect to have vegetable matter in them. Isn't it a bit of a triumph to see them stuff their little mugs with a chocolate cupcake laced with beets? How on earth do you hide that smug expression of total winning and not tip off the little rascals? A few times, I've not been able to help myself and as soon as they finish, I ask coyly, "So, did you like that? What did you think?" and no sooner than they utter the words, "Yes! That was really good!" I jump up and yell, "HA! YOU JUST ATE VEGGIES! MUAHahahahahaahahahahaaa!" To which they are surprised, and then quickly horrified by my evil laughter. Gotta try to work on the delivery of the reveal I suppose...

Anyhow, I have a good one for you, that has been tested on my most finicky child who somehow sniffs out the tiniest speck of green in a pile of food. Really, it's extraordinary. He's like the bomb sniffing dog of the Toddler Veggie Detection Unit. Granted, I served it to him with the lights dimmed and waited until he was half way done before turning them up. But he didn't falter once the green was more noticeable. So, they had to appeal to him flavor-wise more than the site of his most hated color.

I found this wonderful recipe on Pinterest (my newest obsession!) and just had to share. So without further ado, here is Broccoli Cheddar Muffins

Broccoli Cheddar Muffins
  • 4 large eggs
  • 1/2 C. melted butter
  • 1 1/2 C. shredded cheddar cheese
  • 8 oz. corn muffin mix
  • 10 oz. broccoli (frozen, chopped, cooked and drained)
  • 1/2 C. scallion (chopped) *optional
In a large bowl, beat eggs with an electric mixer until light colored.

Add butter and cheese and mix on low.

Add muffin mix, broccoli and scallions and mix at low speed for another minute

Coat a 12 cup muffin pan with cooking spray; divide batter among muffin cups evenly.

Bake at °375 for 15 minutes, or until light golden brown.

Cool on rack before turning out of pan. Serve warm. Try this with a bit of smoked ham!

1 comment:

MsBorges said...

That first picture is adorable.

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