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We CAN and SHOULD control ONE meal per day for those BUSY kids/teens (and spouses, and ourselves for that matter), so whether it’s breakfast or dinner at home, just make sure you’re offering LOTS of veggies and fruits, high-quality proteins, healthy fats, and complex carbs at that ONE family meal each day.
❤Rachel
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Kid-Approved Broccoli Fritters
After School Snacks that make Parents & their kiddos HaPpY!
Delicious AND Nutritious!
If I told you that kids actually like eating these things would you believe me? Guess you’re gonna have to make them for yourself to find out!
My kids are much more likely to try new things if I get them involved in the making/cooking process.
So don’t forget to use kitchen time as a bonding and learning tool for the children in your home.
I’m often asked, “How do you get your meat-eaters to eat the vegetables you serve?”
My answer:
I can’t.
You can’t make anyone do anything.
You just keep serving them.
You win if vegetables are on their plates!
“How do you control what your kids and teens are eating throughout the school day, at sports practice, and when they are with their friends?”
“How do you control what your kids and teens are eating throughout the school day, at sports practice, and when they are with their friends?”My answer:
I can’t.
You can’t.
We CAN and SHOULD control ONE meal per day for those BUSY kids/teens (and spouses, and ourselves for that matter), so whether it’s breakfast or dinner at home, just make sure you’re offering LOTS of veggies and fruits, high-quality proteins, healthy fats, and complex carbs at that ONE family meal each day.Remove the pointless guilt off of yourself, and realize YOU ARE doing a GREAT job if you’re offering these foods at least once each day, and regardless if they are actually eating the veggies or not…the vegetables MUST make an appearance on the kids’ plates each day no matter what.
Remove the pointless guilt off of yourself, and realize YOU ARE doing a GREAT job if you’re offering these foods at least once each day, and regardless if they are actually eating the veggies or not…the vegetables MUST make an appearance on the kids’ plates each day no matter what.Also, children learn most from what they see.
Make sure you’re consistently modeling healthy eating behaviors yourself because THEY ARE ALWAYS watching.
Maybe, just maybe we’ll raise adults who are receptive to actually eating like adults, and appreciative of all of our efforts! (this part I’m just guessing and crossing fingers for us all!)
Makes 12 fritters, 4 servings
Makes 12 fritters, 4 servingsIngredients:
- 1 lb. organic broccoli florets (from 1 large head broccoli)
- 2 large eggs
- 1/4 cup oat flour, or ground oats
- 1 fresh garlic clove, minced
- 4 green onions, green parts only, chopped small
- sea salt and pepper, to taste, about 1/4 teaspoon each
- 2-3 Tbsps avocado oil, or olive oil
Instructions:
Bring 1 inch of water to boil in a medium stick pot with a steamer basket.
Add broccoli florets, cover and steam for 4-5 min. Once it’s fork-tender (don’t allow to overcook), remove from heat, then let cool.
Transfer broccoli florets onto a cutting board, and using a sharp knife, cut broccoli into very small pieces.
Add the chopped broccoli to a large bowl, together with the raw eggs, oat flour, garlic, and green onions. Season with sea salt and pepper to taste and stir until well combined.
Heat about 1 Tablespoon of oil in a large non-stick pan over medium heat.
Take about a large-ish spoonful of your broccoli mixture (a slightly overflowing Tablespoon full), then flatten it between your palms and place it into the pan.
Repeat the process and cook about 4 fritters in each batch.
Drizzle the pan with a touch more of oil in between each batch.
Cook the fritters for 3-4 minutes, flipping them once in between.
Serve warm with plain Greek yogurt, no-sugar-added ketchup, or homemade dip of choice such as our phenomenal Tzatziki sauce.
Enjoy!
❤Rachel
Ingredients
- 1 lb. organic broccoli florets (from 1 large head broccoli)
- 2 large eggs
- 1/4 cup oat flour, or ground oats
- 1 fresh garlic clove, minced
- 4 green onions, green parts only, chopped small
- sea salt and pepper, to taste, about 1/4 teaspoon each
- 2-3 Tbsps avocado oil, or olive oil
Instructions
- Bring 1 inch of water to boil in a medium stick pot with a steamer basket.
- Add broccoli florets, cover and steam for 4-5 min. Once it's fork tender (don't allow to overcook), remove from heat, then let cool.
- Transfer broccoli florets onto a cutting board, and using a sharp knife, cut broccoli into very small pieces.
- Add the chopped broccoli to a large bowl, together with the raw eggs, oat flour, garlic and green onions. Season with sea salt and pepper to taste and stir until well combined.
- Heat about 1 Tablespoon of oil in a large non-stick pan over medium heat.
- Take about a large-ish spoonful of your broccoli mixture (a slightly overflowing Tablespoon full), then flatten it between your palms and place it into the pan.
- Repeat the process and cook about 4 fritters in each batch.
- Drizzle the pan with a touch more of oil in between each batch.
- Cook the fritters for 3-4 minutes, flipping them once in between.
- Serve warm with plain Greek yogurt, no-sugar added ketchup, or homemade dip of choice such as our phenomenal Tzatziki sauce
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 lb. organic broccoli florets (from 1 large head broccoli)
- 2 large eggs
- 1/4 cup oat flour, or ground oats
- 1 fresh garlic clove, minced
- 4 green onions, green parts only, chopped small
- sea salt and pepper, to taste, about 1/4 teaspoon each
- 2-3 Tbsps avocado oil, or olive oil
Instructions
- Bring 1 inch of water to boil in a medium stick pot with a steamer basket.
- Add broccoli florets, cover and steam for 4-5 min. Once it's fork tender (don't allow to overcook), remove from heat, then let cool.
- Transfer broccoli florets onto a cutting board, and using a sharp knife, cut broccoli into very small pieces.
- Add the chopped broccoli to a large bowl, together with the raw eggs, oat flour, garlic and green onions. Season with sea salt and pepper to taste and stir until well combined.
- Heat about 1 Tablespoon of oil in a large non-stick pan over medium heat.
- Take about a large-ish spoonful of your broccoli mixture (a slightly overflowing Tablespoon full), then flatten it between your palms and place it into the pan.
- Repeat the process and cook about 4 fritters in each batch.
- Drizzle the pan with a touch more of oil in between each batch.
- Cook the fritters for 3-4 minutes, flipping them once in between.
- Serve warm with plain Greek yogurt, no-sugar added ketchup, or homemade dip of choice such as our phenomenal Tzatziki sauce
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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