I am all about getting the kids to eat more vegetables.
And the boys are all about avoiding anything green. I’ve heard of mom’s calling broccoli Shrek trees and other such creative methods to get their little ones to willingly eat greens, but sadly these methods never worked for us.
I assume that it is because they were implemented too late and my boys were far to wise to my tactics. (In retrospect trying to hide sweet potato puree in grilled cheese was a bad move when it comes to building trust.)
That is a parenting-fail that I hope to avoid the third time around. In my dreams this little princess who is currently occupying my uterus is going to be a green smoothie drinking, broccoli eating, kale chip eating kid. Yep… Skye and I will never have veggie battles.
What? You think I should hop off my pink unicorn and regain the rest of you in reality? Probably, but I’ll never give up hope of doing the whole food thing better the third time around.
In the meantime, I’m still trying creative ways to get the boys to consume at least small amounts of green food.
When I saw a recipe for crispy breaded broccoli, I knew I had to try it. And, I knew I needed to try to make it even healthier.
This is my variation of breaded broccoli in which there is…well, no breading. Only crispy quinoa bits that look a little bit like bacon bits. And what kid doesn’t love bacon?
This actually went over pretty well with the 8 and under set and the adults absolutely loved it. The boys still aren’t on the green is good bandwagon…but at least we are making progress!
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- 1 ¼ cups cooked quinoa
- 1 teaspoon liquid smoke
- 1 ½ tablespoons olive oil, divided
- 2 pounds broccoli, cut into long spears
- 2 tablespoons Dijon mustard
- Preheat oven to 420 degrees. Line a baking sheet with parchment paper.
- Place garlic, paprika, sea salt and quinoa in a food processor and process for 2 minutes. Add liquid smoke and pulse until combined.
- Heat ½ tablespoon olive oil in a skillet over medium heat. Add quinoa mixture and cook 8 minutes, or until golden brown.
- Meanwhile, toss broccoli with remaining 1 tablespoon of olive oil and salt and pepper to taste. Place on the prepared pan with the flat side down and roast for 15 minutes. Turn broccoli. Carefully spread with Dijon mustard and press quinoa mixture into the broccoli. Cook for 10 to 15 more minutes, until broccoli is tender and cooked through.
Servings 8, Calories 88, Fat 3.7g, Carbohydrates 11.6g, Protein 4.8g, Cholesterol 0 mg, Sodium 193mg, Fiber 3.8g, Sugars 2.0g, WW Pts 2