Recipes including vegetables for the family

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Kate Kanner, a dietitian with The Little Clinic, shows us ways to sneak in vegetables for the whole family.

 

Fruit 'n Greens Smoothie Bowl

Ingredients:
(Makes 1 smoothie bowl)
- 1 C fresh mixed berries (suggest blackberries, raspberries, and strawberries)
- 1/2 C frozen pineapple
- 1 C fresh spinach (large handful)
- 3/4 C unsweetened vanilla soy milk

Instructions:
1. Combine all ingredients in a blender canister, adding spinach first, then solids, then, pour liquid over top. Blend on high speed until smooth. Add more milk if needed to achieve desired consistency.
2. Pour smoothie into a bowl and add toppings of choice (suggestions: fresh fruit, raw almonds, chia seeds, hemp seeds, natural peanut butter, flaked unsweetened coconut).


Zucchini Brownies

Ingredients:
(Makes 16 brownies)
- 1 1/4 C granulated sugar
- ½ C canola oil
- 2 C whole wheat pastry flour
- ¼ C unsweetened cocoa powder
- 2 C shredded zucchini
- 2 tsp vanilla extract
- 1½ tsp baking soda
- 1 tsp salt
- ¾ cup semisweet chocolate chips or chopped walnuts

Instructions:
1. Preheat oven to 350 degrees F. Coat an 8x8" baking dish with cooking spray.
2. In a large bowl, combine sugar, oil, and flour, and mix with a hand mixer until an even consistency is achieved. With the mixer on low speed, add cocoa powder, shredded zucchini, vanilla, baking soda, and salt, and mix until combined.
3. Add walnuts or chocolate chips, and fold into mixture with a spatula.
4. Pour batter into the 8x8" pan and bake for 45 minutes. Use a toothpick to check doneness in the middle of the pan; there should be a few crumbs.
5. Allow brownies to cool before cutting into squares for serving.