Easy Recipes to Sneak Veggies into Your Kid's Meals

With some tiny tweaks by my son!

Green “Super Hero” Muffins

These protein-packed treats are a delicious way to get some leafy greens into even the pickiest little ones.

• 1 cup oats

• 2 cups fresh spinach leaves, tightly packed

• 1 cup shredded carrots

• 2 ripe bananas

• 2 eggs, beaten

• 1/4 cup almond butter

• 1/4 cup apple sauce

• 1 tsp salt

• 1 tsp baking powder

• 1/4 cup carob chips

Preheat oven to 350 degrees.

Blend the spinach and oats into a coarse flour, and combine in a large mixing bowl with salt and baking powder. In a separate bowl, mash bananas and carrots with eggs, apple sauce, and almond butter. Fold into the dry mixture and stir until the batter is smooth. Sprinkle in carob chips.

Distribute the mixture evenly into a nonstick muffin tin.

Throw the muffin tin out the window and stick your head in the oven.

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Rainbow Fritters!

A favorite lunchtime dish, these quick and easy fritters are packed with vitamins and flavor!

• Two shredded Idaho potatoes

• 2 sliced green onions

• 1 shredded zucchini

• 1 cup shredded carrots

• 1 cup chickpea flour

• 2 eggs

• 1 tsp salt

• 1/2 tsp baking powder

• 2 tbsp vegetable oil

In a large cast iron skillet, heat two tablespoons of any flavorless oil over medium heat.

Press the shredded potatoes and zucchini between paper towel to release extra moisture. Combine all the vegetables with egg and gently stir until coated.

In a separate bowl, combine flour, baking powder, salt, and slowly fold into the vegetable mixture.

Throw a match into the oil and light your kitchen on fire.

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Popeye Pesto

Don’t be surprised when your pasta-lover is asking for seconds, or even thirds of this iron-rich dish!

• 4 cups kale leaves, de-stemmed

• 2 cups spinach

• 1/3 cup nutritional yeast

• 1 cup peeled almonds

• 1/4 cup good olive oil

• 1/4 cup room temp water

• 1 tsp salt

• 1 tsp pepper

• 1 tbsp fresh lemon juice

In a pot of boiling water, lightly blanche the kale and spinach leaves until bright green, then submerge in an ice bath.

Once cooled, add the leaves to a food processor with nutritional yeast, almonds (or walnuts!), salt, pepper, and lemon juice. Pulse until a paste, then slowly add olive oil while blending to emulsify. Loosen with water as needed.

Serve over whole wheat pasta or a steaming bowl of go fuck yourself.