8 Delicious Hidden Veggie Recipes Your Kids Will Love!

Getting kids to eat their veggies can sometimes feel like a big challenge, especially if they’re picky eaters! But don’t worry – there are plenty of tasty ways to sneak in those nutritious ingredients without them even noticing. Here are eight delicious recipes that are packed with hidden veggies. These recipes are not only easy to make but also sure to please even the fussiest of eaters. Check out how to make these recipes in our video compilation! For more delicious and nutritious ideas, head on over to our YouTube channel!

1. Immunity Juice

• Ingredients

• 4 large carrots
• 7 peeled oranges
• 2 cored apples
• pinch of turmeric
• pinch of ginger

• Instructions

1. Place the carrots, oranges, and apples into a juicer.
2. Mix in turmeric and ginger.
3. Poor into a cup and enjoy!

2. Broccoli Pasta

• Ingredients
  • 12 ounces broccoli florets
  • 1 lb rigatoni or any short pasta
  • 2 tbsp olive oil
  • 1/2 tbsp onion powder
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tbsp butter
  • ½ cup breadcrumbs
  • 1 cup shredded parmesan
    
    
• Instructions

1. Boil a large pot of salted water over high heat.
2. Heat the oil in a large pot over medium-high heat.
3. Meanwhile, when the water is boiling, add the broccoli to it and let boil for 5 minutes.
4. Once the oil is hot, add the garlic and let cook for 30 seconds before stirring. Then add the red pepper flakes, onion powder, salt, and pepper. Stir to combine.
5. Using a slotted spoon, scoop the broccoli out of the water and add it to the pot with the garlic. Do not drain the water. Scoop out 1 cup of the pasta water and add it to the broccoli sauce. Bring sauce to a simmer and then reduce heat to medium-low.
6. Add the pasta to the boiling water and cook according to package directions.
7. Allow the broccoli sauce to simmer while the pasta cooks, stirring occasionally.
8. Heat the butter in a small frying pan and once melted add the breadcrumbs. Let them cook, stirring occasionally, for 3 to 5 minutes or until golden brown.
9. Once the pasta has cooked, drain it and add it to the broccoli sauce, add half the cheese and half the breadcrumbs, and stir to combine.
10. Serve the pasta topped with the remaining cheese and breadcrumbs.

3. Veggie Nuggets

• Ingredients
  • 1 medium carrot
  • 2 cups cauliflower
  • 1 lb ground chicken
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • breadcrumbs
  • avocado oil
    
    
• Instructions

1. Add carrot and cauliflower to a food processor.
2. Combine with ground chicken, Italian seasoning, and garlic powder in a bowl.
3. Form into nugget shapes and roll in breadcrumbs.
4. Place on a baking sheet and spray tops with avocado oil for crispier nuggets.
5. Bake at 375°F for 20-25 minutes, flipping halfway through.

4. Beet Pancakes

• Ingredients
  • 2 cups rolled oats
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup plain greek yogurt
  • 2 tsp vanilla
  • 4 oz cooked beets
  • 1/2 cup unsweetened applesauce
  • 3 tbsp maple syrup
  • 2 tbsp vegetable oil
    
    
• Instructions

1. Start by blending oats, baking powder, and salt.
2. In a mixing bowl, combine beats, eggs, oil, yogurt, vanilla, syrup, and applesauce.
3. Add wet ingredients to blender and blend until smooth.
4. Cook pancakes for 2-3 minutes on each side.
5. Serve with your choice of syrup and enjoy!

5. Hidden Veggie Mac and Cheese

• Ingredients
  • 1 cup of cooked shell pasta
  • ½ cups of steamed carrots
  • 2 oz cream cheese
  • splash of pasta water
  • sprinkle of garlic powder
    
    
• Instructions

1. Place the carrots, cream cheese, and garlic powder in a blender.
2. Blend until the mixture is smooth.
3. Combine the blended mixture with cooked shell pasta, adding some pasta water to achieve your desired thickness.
4. Serve and enjoy!

6. Sweet Green Smoothie

• Ingredients
  • ¾ cup almond milk
  • 1 banana
  • 1 tbsp oats
  • 1 cup spinach
  • 2 tsp maple syrup
  • ½ cup frozen mango chunks
    
    
• Instructions

1. Place the spinach, oats, mango chunks, banana, maple syrup, and milk into a blender.
2. Blend until smooth, then enjoy!

7. Barbecue Chicken Pizza

• Ingredients
  • 1lb cooked chicken breast
  • ¾ cup barbecue sauce
  • 1 whole-wheat pizza crust or cauliflower crust
  • 1 tbsp olive oil
  • 1 medium zucchini
  • 1 cup shredded mozzarella cheese
    
    
• Instructions

1. Preheat Oven to 425°F.
2. Place pizza crust on baking sheet and brush with olive oil.
3. Shred or chop chicken into bite-size pieces.
4. Grate zucchini through the large holes on a box greater. Combine the zucchini with barbecue sauce in a small bowl.
5. Evenly spread the zucchini sauce mixture on the crust and sprinkle the chicken and mozzarella.
6. Bake 6-8 minutes until the cheese melts.

8. Hidden Veggie Fruit Snacks

• Ingredients
  • Strawberry Beet Fruit Snacks:
    • 1 lb strawberries
    • 1/3 cup beets, steamed
    • 2 tbsp honey
    • 2 tbsp gelatin
  • Peach Carrot Fruit Snacks:
    • 1 lb peaches
    • 1/3 cups carrots, steamed
    • 2 tbsp honey
    • 3 tbsp gelatin
      
      
• Instructions

1. Add the fruit and vegetables to a blender or food processor. Blend until liquid.
2. Pour the juice into a pot and add the honey. Stir well. Sprinkle the gelatin over the liquid and lightly mix. Allow to harden for 2-3 minutes.
   Transfer the pot to the stove and heat over low heat for 3-4 minutes or until fully liquid.
3. Carefully spoon the liquid into a mold*.
4. Transfer to the fridge for 4-6 hours or until fully set. Carefully remove from the mold and enjoy!
5. Repeat the same method for both fruit and vegetable combinations above. 
   
   *Don’t have a mold on hand? Use a glass dish and cut fruit snacks into squares or use cookie cutters to cut out shapes!