Thanks to SUBWAY® restaurants for sponsoring my post about summer fun with my kids. Check out the Kids Eat Free program at any LA area location! Just purchase any two subs, two sides and two drinks, and you can get a kid’s meal FREE!
Sometimes it’s not easy to get your kids eating their fruits and vegetables. I know some kids who would rather eat dirt than have a pea sized bite of cauliflower. Instead of stressing out over it, here are some things that might help in getting your kids to eat their good-for-you foods.
Purees go a long way. Mixing them in your kids favorite recipes will allow you to sneak in their fruits & veggies while they scarf down their favorite meals.
Here are some great ideas and tips for Purees, taken from Deceptively Delicious. An amazing book written by Jessica Seinfeld.
Prep: Cut into florets.
Cook: Steam for 6-7 min. Florets should be tender but still bright green.
Puree: Blend or process for 2 minutes. Add a few teaspoons of water if needed.
Butternut Squash Puree
Prep: Cut off the stem, cut squash in half lengthwise and scrape out seeds.
Cook: Roast the halves on a cookie sheet, flesh side down at 400F for 45-50 mins.
Puree: Scoop out the flesh and puree in a processor or blender for 2 minutes.
Prep: Peel, trim the ends and cut into 3 inch chunks.
Cook: Steam for 10-12 minutes.
Puree: Process of blend for 2 minutes.
Here are some other veggie puree examples
– Red Bell Peppers
– Sweet Potatoes
– Zucchini and Summer Squash
Now, onto the fruit…
Prep: Peeled (if preferred), quartered and cored.
Puree: In a food processor or blender for about 2 minutes.
Prep: Ripe bananas are best. Peel.
Puree: Mash with a fork then puree in a processor or blender for 2 minutes.
Other fruit ideas…
* If you want directions on how to make purees for the fruits & veggies above, leave a comment and we’d be happy to answer it.
Storing & Cooking With Purees
Store purees in 1/2 cup portions (or whatever suits your family) and package them in small zipper-lock plastic bags if you plan to use them within a few days. Freezer bags for longer storage. Refrigerate purees that will be used in the next few days, freeze the rest.
Don’t forget to mark what’s in the bag… on the bag.
Cooking with purees can be fun and easy! Choose the purees that work best for your recipes. If puree is frozen, thaw in a bowl of hot water until soft.
Use the purees just like any other ingredients. Carrot & squash puree would go great in spaghetti sauce. Apple puree would go great in cupcakes/sweet bread recipes. It’s fun to experiment and play around with the recipes! I’ve noticed that it’s much less noticeable when you go color for color. Cauliflower and carrot purees go great in Mac N Cheese. :)
For other recipe ideas and great tips, I’d suggest checking out the book that I mentioned previously.