So now I've started hiding veggies everywhere, in a form that's basically indistinguishable: Purees. Sure, pureed veggies are nothing new - all our babies ate 'em. But in our house, purees are back on the menu. I'm creating all kinds of purees that I hide in spaghetti sauce, casseroles, cheese sauce, eggs, smoothies, pesto, quesadillas (substitute organic sprouted corn tortillas for the "mini taco" chips above), . . . I mean if you think about it, you can hide a puree in just about anything! And as we adults know, veggies are yummy! They actually make my recipes taste and look more vibrant.
Each pack is the perfect size to add in two or three of my son's meals, and they are small enough that thawing is easy (just put in a little warm water if you're in a rush).
This time I did individual veggie packs, but you can create all different kinds of blends as well.
Special note with the cauliflower:
Plain pureed cauliflower is a great substitute for Bechamel (white) sauce. Just add a little nutmeg, salt and pepper to taste, eh voila! To make a cheese sauce, just melt cheese into the base (for Alfredo use Parmesan, for Mac N Cheese use Cheddar . . get creative and do a Caprese with basil, garlic, chopped tomatoes and Mozzarella). And there's no reason you can't add a little organic butter or cream :)
Other ideas: Add pureed veggies and refried beans to a casserole of chicken, rice and cheese. Blend in taco seasoning (organic or homemade), a can of condensed soup (I like Golden Mushroom), and top with ground cracker crumbs (mixed with a little melted butter) and heat through in the oven at 350 degrees for 15 minutes watching the top doesn't overbrown (can loosely cover with foil for last 10 minutes if necessary). Click here to get my Southwestern Casserole recipe.
If your child has allergies, and you're looking for ideas for gluten- and dairy- free ways to make the casserole above, similar recipes, or other ways to make your kids' food more approachable, email me at email@example.com and I'll see if I can help!