Broccoli Cheddar Bites

A fun way to add broccoli into  your child's lunch 

that is easy to prepare, and extremely tasty. 

You can exchange other vegetables if you prefer. 

Yield: 10 Bites                                                                                            

Servings:3 Bites

Ingredients:                                                                             Portion:                                                                                                   

Broccoli (steamed and cut into small floret pieces)         1 cup

Scallions (rough chop)                                                   5 stems

Quinoa (any color you prefer)                                       1 cup (cooked)

Lime (zest)                                                                   2 limes

Eggs                                                                             2 each

Cheddar (any cheese you prefer, but grated)                  1/2 cup

Milk (whole or almond milk)                                           2 tbsp

Almond Flour                                                                1/2 cup

Extra Virgin Olive Oil                                                     1/4 cup

Sea Salt                                                                        To Taste

Pico De Gallo or Greek Yogurt( optional)                                                       

Directions:

1. Take 1/2 cup dried quinoa and 1 cup of water. Place in a medium size pot. Turn on the heat, and once water boils it will take about ten minutes or less until the quinoa is fully cooked. Let it cool. 

2. Cut broccoli into small florets, and steam until tender. You can saute or roast them, as well. Pick what is easiest for you.  Let them cool. 

3. In a large bowl, combine cooked broccoli, scallions, quinoa, eggs, cheddar, lime zest,  and milk thoughoroughly. 

4. Once combined, add almond flour. You want the batter to look like a pancake batter. if too wet, simply add a little more flour to get the right consistency. Add  Sea Salt to your personal preference level. 

5. In a medium sized pan, add extra virgin olive oil. Heat the pan to a medium heat.

6. Use a laddle or large spoon to drop in the broccoli quinoa batter into pan. You want to hear a sizzle, crack, pop when it touches the pan. 

7. Let each fritter cook on one side until golden brown then flip to obtain a gold crust on the other side. Finish with a touch more salt if necessary. 

8. A dipping sauce that can be used is greek yogurt with lime zest or a pico de gallo. Pico de gallo can be bought pre-made at any grocery store make it a less of a time constraint option. 

Chef Notes:

The batter can be made a head of time, and you can cook the fritters the next day. This recipe makes about 10 fritters, and the extras can be saved for up to 3-4 days. 

English Muffin Pizza

This recipe is a delicious, 

easy to make alternative to pizza.

You can make extra and place in the

 freezer to always have them ready for a quick lunch for school!

Yield:12 pizzas                                                                        

Serving: 2 pizzas

Ingredients:                                                    Portion:                          

Grape Tomatoes(cut in half)                      1 pint container

Spinach  (chopped or torn)                        2 cups

Mushrooms (cut into slices)(optional)         5- 7

Mozzarella(grated)                                    1 cup

Extra Virgin Olive Oil                                 6 tbsp

Pesto (optional)                                        1/4 cup

Ezekiel English Muffins (cut in half)            6

Directions:

1. Cut grape tomatoes in half. Set aside.

2. Rough chop or tear spinach. Pick what method is easiest for you.Set aside.

3. Slice your favorite type of mushrooms into thin slices. Set aside.

4. Use whole mozzarella, comes in ball form at the grocery store, and grate the cheese. You can use cheddar, feta, etc.It depends on what cheese you prefer.Set aside.

5. Cut the Ezekiel English Muffins in half. 

6. If using pesto, put at least a tbsp on each slice of the Ezekiel English Muffins.

7. Place all veg in a big bowl, and toss with extra virgin olive oil.

8. Place vegetables on top of Ezekiel English Muffins. Top each one with cheese.

9. Turn the oven temperature to 350 degrees.

10. Place the pizzas on sheet trays, and place in oven for 10 minutes, or until you see the cheese have beautiful, brown bubbles form on top.

11. Take out of oven, and serve this healthy alternative. 

Chef Notes:

All pizzas can be frozen to save for later use. I recommend making this large batch because you will have pizzas readily available meaning less work during the week to prepare lunch. Any vegetables you prefer( red peppers, carrots, etc. ) can be used, as well.

testing!