in Mar 23, 2015


{This is a great recipe to prepare on the weekend for a busy week ahead, as these broccoli cheddar quinoa bites make a yummy meal on the go or an easy afternoon snack perfect for little hands! This recipe makes approximately 30 bites}
what you'll need:
+ 2 cups cooked quinoa
+ 2 large eggs
+ 2 garlic cloves, minced
+ 1.5 cups grated sharp cheddar cheese
+ 1 cup finely chopped broccoli
+ ½ tsp salt / ½ tsp pepper
+ mini muffin pan / nonstick cooking spray or 1 TBSP softened butter

what you'll do:
+ preheat oven to 350 degrees
+ mix all ingredients above together in a large bowl until well combined
+ using a non-stick spray {or softened butter like we use}, lightly coat mini muffin pan to prevent sticking
+ spoon mixture into each cup, pressing down slightly as you go
+ bake for 15-20 minutes or until the bites are firm to the touch and slightly browned on top
+ remove from pan and serve warm

{Store in airtight container in the fridge for up to 5 days; to reheat, place on pizza stone or baking pan in oven for 8-10 minutes at 325 degrees}



{A few months ago I happened to discover that Olivia loves brown rice, and ever since then I have been using that as a simple and healthy base for meals that include roasted vegetables I have on hand. This recipe always reminds me of Chinese takeout, but it’s so much healthier and you don’t even have to leave the house to make it}

what you'll need:
+ 1 cup brown rice, cooked
+ 1 small head of raw broccoli, cut into small florets
+ Soy sauce of choice – we use Liquid Aminos since its MSG free and adds great flavor
+ Olive oil / S&P
+ Oven / Baking sheet

what you'll do:
+ Preheat oven to 375 degrees
+ Spread broccoli florets onto a baking sheet and toss lightly with olive oil; add S&P
+ Roast broccoli for 8-12 minutes, watching it closely {the smaller the florets are, the less time it will take}
+ While still warm, toss broccoli with cooked brown rice and add small amount of Liquid Aminos for flavor
+ Serve warm or at room temperature


{These tiny green treats are a wonderful way to incorporate broccoli into your child’s diet and they can easily be dipped into your child’s favorite sauce, such as homemade ketchup or ranch dressing / The combination of fresh broccoli and sharp cheddar makes for an unmistakably healthy but tasty treat}

what you'll need:
+ 16 oz bag of broccoli florets {thawed if previously frozen}
+ 3 eggs
+ 1 cup bread crumbs
+ 1 cup shredded sharp cheddar cheese
+ 2 teaspoons Italian seasoning
+ ½ tsp garlic powder
+ ¼ tsp salt
+ large food processor / baking sheet lined with parchment paper

what you'll do:
+ preheat oven to 375 degrees
+ place broccoli florets inside a food processor and pulse until finely chopped
+ add eggs, breadcrumbs, cheese and seasoning to broccoli mixture; process a few times until well combined
+ using a small cooke scoop or spoon, place veggie nugget onto a parchment lined baking sheet; gently press down to form a coin
+ bake for 20-25 minutes until the tops are golden
+ remove from the oven and allow them to cool slightly prior to serving

{Leftovers may be stored in an airtight container in the frig for up to 3 days; reheat in oven at 325 degrees for 8-10 minutes or until warm}

~ Megan


Leave a comment