Give us a like and we'll keep you in the loop.

We use cookies

We use cookies and other tracking technologies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. By browsing our website, you consent to our use of cookies and other tracking technologies.
The FOOD magazine is a community of foodies, bon-vivants, and quite simply food aficionados! The aim is to establish a bridge between readers looking for inspiring recipes and ideas and the content creators who share their creative cooking and expertise with the community. Whether it's your favorite new recipe, cooking hacks, experimental "ethnic" cooking, vegetarian/vegan options, or new grilling techniques... we'll have it here on the FOOD blog!

4 Genius Ways to Sneak Veggies into Your Kid's Food (Without Them Realising)

by Pixabay
by Pixabay

Are you tired of the dinner-time brawl with your kids over nothing but veggies? We can relate to that. After all, parenting isn't child’s play. If your kids have an aversion to vegetables, you're probably not alone.

But, sneaking vegetables into your kid’s favourite meals is a great way to combat this, and ensure your child is eating a healthy, balanced diet. We recommend getting creative in the kitchen - and hiding those vegetables in plain sight.

The best part of all of this is that they won’t even realise what sorcery you’ve done.

1. Pancakes (Beetroot pancakes, to be more precise)

Pancakes are about to see some innovation! This is a game-changet.

Here are the ingredients.

  • 2 beetroots (pureed and roasted)
  • Brown sugar (3 tablespoons)
  • Flour (1 cup)
  • Wheat flour or normal flour (3/4 cups)
  • Milk (1-1/4 cups)
  • Baking powder (1 tablespoon)
  • Eggs (1 or 2)
  • Greek Yoghurt (1/3 cups)
  • Vanilla extract (1 teaspoon)
  • Unsalted butter (3 tablespoons; melted)

Directions

  1. Sift flour, wheat flour, brown sugar, baking powder, and beetroots in a bowl.
  2. Mix milk, eggs, yoghurt, vanilla, and butter in another bowl. Whisk this mixture for consistency.
  3. Add the above mixture to the dry mixture and combine them well without overdoing it.
  4. Take a pan and cook the batter in it over a medium heat for about 3 to 4 minutes on either side.

2. Veggies and omelettes

Scrambled eggs and omelette are the perfect veggie concealers. You can add any green vegetables like broccoli, spinach or cauliflower to the egg mixture.

However, since we are sneaking them, mince them well so they are less conspicuous.

If your kid still doesn’t eat it, make sure you increase the egg portion.

3. Vegetable burgers

Sorry to ruin your imagination with this pair, but it is possible as the rest of the things. You only have to add chopped vegetables (sweet potato, mushrooms, carrots, chickpeas, or any other chopped/pureed vegetable) to the meat you’re going to use in your burgers.

Here’s how to do it.

  1. Take an onion and chop it well. Also, chop the vegetables you’re using. Make sure you puree the likes of carrots.
  2. Add egg and minced meat to this mixture of veggies and mix well.
  3. Divide the mince into the number of burgers you’re making and shape them into small balls of only 3cm to 3.5cm thickness.
  4. Refrigerate for about half hour and then grill/fry the meat patties.
  5. Use these in your burgers.

4. Vegetable Cookies

“Vegetable cookies? What sorcery is this?”

It’s not sorcery, but just an intelligent addition of vegetable puree to the cookie dough you make. You have endless options, of course. However, using carrots and sweet potatoes in the batter is wiser.

If not carrots or sweet potatoes, you can use spinach. This vegetable can also be used in cakes and the best part is that your kids will never notice what you’ve added.

As a parent and as an individual, you know the importance of vegetables in our diet. Use the above-mentioned 4 sneaky ways of adding veggies to your kids’ favourite meal to let them munch on the myriads of benefits vegetables have.

This article was originally published on @dbonwrites