Tag Archives: kale

Veggie Pancakes

My kids love pancakes! I mean who doesn’t? I love trying new recipes and flavors in pancake form. Easy to hold for little hands and these veggie pancakes are a great way to include vegetables in your little one’s diet any time of day! Tzatiki Or a savory yogurt sauce is a perfect dip and you can easily make your own using plain yogurt, a dash of ground cumin, lemon juice and chopped dill! I made these gluten free but you can totally use whole wheat flour for a boost of fiber.

Ingredients:

-1/2 cup gluten-free all purpose flour (whole wheat flour also works for those not following a GF diet).

-1/2 teaspoon baking powder

-2 tablespoons Parmesan cheese

-1 egg

-2 tablespoons milk

-3 tablespoons finely chopped onion

-1/3 cup zucchini finely shredded

-1/4 cup onion, finely shredded

-1/3 cup chopped kale

Directions:

1) Combine veggies in a bowl and squeeze out excess liquid using paper towels or a cheesecloth.

2) In a mixing bowl, stir together the flour, baking powder and Parmesan cheese.

3) In another bowl, beat together the egg, milk, carrots, zucchini, and onions.

4) Add egg/veggie mixture into dry ingredients and whisk to combine.

5) Using a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Pour the batter by tablespoons into the pan, making Silver dollar sized pancake rounds.

6) Cook about 2 minutes on each side until golden brown.

Kale and Mushroom Egg Muffins

Before I dive into the details of this recipe, let’s talk about Kale for a second.  Kale still remains one of the most beloved vegetables in the produce aisle and it’s easy to see why. Super versatile and packed with nutrition and high in Vitamins A, K and C. But I’m sure some of you may not realize that Kale is a product of genetic engineering?  That’s right-kale did not exactly grow to be the amazing superfood we all have come to know and adore.   Now I’m not saying genetic engineering  means we shouldn’t eat Kale (I clearly use it, including in this yummy recipe) and recently wrote an article all about GMO foods (click on “Articles” on my blog), but when you buy it just go organic!  Kale is super nutritious and I love introducing my kids to a variety of dark leafy greens.  
In the meantime, let’s talk about this delicious egg muffin recipe.  Easy to make, Gluten-free and the perfect portion size to pair with a whole grain for breakfast.  I love making egg muffins.  The mix-ins are endless.  If you’re like me, you may buy a bit more vegetables than you use in a timely fashion…then they spoil.  So these muffins are a perfect way to add in those veggies that you have in your fridge!  
Ingredients:
  • 6 eggs
  • 1/4 tablespoons of milk or dairy alternative
  • 1 cup kale, finely chopped
  • 1/2 cup mushrooms, chopped (I used shiitake mushrooms but you can use white or crimini)
  • 1/4 cup onion, finely chopped
  • salt and pepper to taste
 
Directions:
  1. Preheat the oven to 350.
  2. Line a muffin tin with liners for super easy clean up!
  3. Heat a saute pan over medium heat and coat very lightly with unsalted butter or coconut oil.
  4. In a mixing bowl, whisk the eggs with milk.  Set aside.  
  5. Add onion to heated pan and saute about 1 minute until slightly golden but not brown.
  6. Add in the kale and mushrooms. Continue to sauté veggies for about 2-3 minutes.
  7. Remove pan from heat and allow veggies to cool slightly.
  8. Fill muffin liners only ⅔ of each cup as the mixture rises when it’s baking.
  9. Bake in oven for about 20-22 minutes.
  10. Let cool a few minutes and remove from muffin liner.  *Note that the muffins will sink a bit.