#hidden veggies

[lillypadcrochet]

Just so you know if you have trouble eating veggies but you do like pasta with sauce, you can buy bags of frozen spinach and other veggies, microwave them in the bag to steam, and then blend them into a big jar of tomato sauce!

It still tastes tomato-y, with a bit of earthy veginess but not too different. It does make it look like pesto, so your brain will get a little confused sometimes. But ☝️

Nutritious and delicious!

[hachama]

There's more squash in this picture than you think.

[thefoodarchivist]

Ham, cheese and veggie bites

100g veggies (I used broccoli and cauliflower), steamed and finely chopped

Oregano

Garlic pepper

Smoked paprika

25g grated Swiss cheese

2 thin slices smoked ham, finely chopped

1 egg

30g wholemeal breadcrumbs

1-2 tbsp flour to bind mixture

Mix together then form into mini sausages, balls or patties as you prefer. Bake at 200 Celsius on a greased, lined baking sheet for about 15 minutes until cooked through and crispy.

[mummymadeit]

Chocolate Cake with Jam and Cream

Chocolate Cake with Jam and Cream

It’s Mother’s Day this Sunday.

Bring on the homemade cards, beaded bracelets and crepe paper flowers sprayed in Chanel No. 5.

Bring on the kid made pancakes, the messy kitchen and the mum choice of Sunday night movie (that they will inevitably whinge about having to watch but secretly love).

I’m not a fan of #blessed and I tried to keep a gratitude journal once (it lasted 3 days) but…

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[amandasfoodblog]

Spinach Banana Muffins

Ingredients

-2 cups old-fashioned oats

-¼ cup ground flaxseed

-2 tsp baking powder

-½ tsp baking soda

-½ tsp salt

-1 tsp ground cinnamon

-½ cup sugar

-½ cup almond milk (I used soy milk)

-2 cups packed spinach leaves

-¼ cup coconut oil

-2 extra-ripe large bananas

-2 eggs

-1 tsp vanilla

Directions

1. Preheat oven to 375F. Prepare a muffin tin with cooking spray or muffin cups.

2. Blend in a blender or food processor until they become a flour texture. Transfer to a medium mixing bowl.

3. Add remaining dry ingredients to oat flour. Set aside.

4. Blend almond milk and spinach in blender until completely smooth. Add bananas and coconut oil, blend until smooth. Add vanilla and eggs, blend until just combined.

5. Pour wet ingredients into dry mixture. Stir to combine.

6. Fill muffin cups no more than ¾ full. Bake for 20-25 minutes.

7. These are quite moist, so I suggest storing in fridge instead of at room-air.

[mumisanerd]

The most beautiful lasagna ever seen. Filled with hidden veggies, fresh basil and oregano from our own garden, whole grain lasagna sheets and topped with parmesan and fresh mozzarella.

[passionforpasta]

Celebrate award season with a pasta dish that gives a nod to one of our favorite nominees.

Hidden Fennel 

Ingredients 1 box rigatoni 1 tablespoon extra virgin olive oil 1 cup yellow onion, thinly sliced 1 cup fennel, thinly sliced, reserving fennel fronds 1 pound ground turkey 3 cups Tuscan kale*, cut into ½ inch strips sea salt and black pepper to taste 8 each fennel fronds

Low-fat Alfredo 4 teaspoons butter 1 teaspoon garlic, chopped 1 teaspoon orange zest, grated 3 tablespoons flour 2 ½ cups nonfat milk ½ cup Parmigiano-Reggiano cheese, grated

Directions 1. To make low-fat Alfredo sauce, melt butter in saucepan over medium-low heat 2. In another saucepan bring milk to a simmer over medium heat 3. Add garlic and orange zest to butter and sauté for 30 seconds. Add flour and stir for one minute 4. Slowly whisk hot milk into butter and flour mixture and continue to cook for 6 minutes until Alfredo sauce is thickened, keep warm over low heat 5. Cook pasta according to package directions; drain, reserving ½ cup pasta water. Return pasta to the saucepan 6. Heat olive oil in large skillet over medium heat. Add turkey and allow to brown. Remove from skillet with slotted spoon 7. Add yellow onion and fennel to skillet and sauté until soft. Add kale to skillet and allow to wilt 8. Add turkey, kale mixture, reserved pasta water and Alfredo to pasta and toss over medium heat for 2-3 minutes until warmed through 9. Season with salt and pepper to taste 10. Garnish with fennel fronds before serving

*also known as Lacinato Kale or black kale

[thefoodarchivist]

‘Hidden veggies’ carrot, sultana and courgette cakes