by: Margaret Daykin
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CLEVELAND, Ohio — Many parents have a tough time getting their children to eat vegetables. Jennifer Willoughby is a pediatric dietician at Cleveland Clinic Children’s Hospital and she is constantly thinking of ways to help parents with this challenge.
Jennifer has figured out a way to ‘sneak’ healthy veggies into some very popular recipes. Fox 8’s Stefani Schaefer sampled four of Jennifer’s favorite hidden vegetable dishes and gave them all a healthy thumbs up!
Click here for more information about the Cleveland Clinic Children’s Hospital Nutrition services.
RECIPE 1: Mac & Cheese (secret ingredient: BUTTERNUT SQUASH)
- 1 butternut squash (or buy frozen, pre-pureed squash)
- 1/2 tablespoon – olive oil
- 8 ounce macaroni pasta, dry (whole wheat pasta optional)
- 1/2 cup cheddar cheese, shredded (vegan cheese optional)
- 1/2 cup parmesan cheese, shredded (vegan cheese optional)
- 1/4 cup milk or plain almond milk (optional)
Directions:
- Cut butternut squash and place face down on a lined cookie sheet. Bake at 425 degrees for 15-20 minutes until slightly browned.
- While squash is roasting, cook pasta according to package directions. Drain.
- Once squash is done, remove from oven and allow to cool slightly. Add to a blender and puree.
- Mix together the macaroni, butternut squash puree, most of the cheddar cheese, and most of the Parmesan. If too thick, add milk.
- Once fully mixed, place into an oven-safe dish and top with remaining cheeses.
- Bake for 10 minutes or until bubbly. Top with salt, pepper and dried parsley flakes.
RECIPE 2: Buffalo Dip (secret ingredient: CAULIFLOWER)
- ½ head cauliflower (2 ½ cups grated cauliflower)
- ¾ cup red hot sauce
- 1 low fat or fat free cream cheese, softened (8 oz)
- ¼ cup shredded cheddar cheese
- 6 ounces plain Greek yogurt
- ¼ teaspoon dried parsley flakes
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Whole grain tortilla chips for serving
- Celery sticks for serving
Directions:
- Remove stems and leaves from cauliflower and coarsely grate cauliflower florets to resemble rice to make 2½ cups (or buy pre-made crumbles)
- Place grated cauliflower and spices in a large non-stick skillet over medium heat and cook until heated through.
- Stir in cream cheese and cook, stirring until melted.
- Add in Greek yogurt and hot sauce. Cook until heated through.
- Place dip in bowls and serve warm with tortilla chips or celery sticks.
RECIPE 3: Gooey Brownies (secret ingredient: ZUCCHINI)
- 1½ cups sugar (organic cane or coconut sugar optional)
- ½ cup canola oil
- 2 cups flour (whole wheat flour optional)
- 1/4 cup unsweetened cocoa powder
- 2 cups shredded zucchini, lightly drained of excess moisture
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1½ teaspoons baking soda
- 3/4 cup semi-sweet chocolate chips
Directions
- Preheat the oven to 350ºF. Coat a 8×8 baking dish with cooking spray.
- Combine sugar, oil, and flour in a stand mixer with paddle attachment until the mixture resembles wet sand. Turn the mixer to low and add cocoa, zucchini, vanilla, salt, and baking soda. Mix until well combined. Using a rubber spatula, stir in the chocolate chips.
- Pour the batter into the prepared pan and bake for 45 minutes.
- Remove from the oven and let cool on a wire rack. Cut into squares and serve.
RECIPE 4: Berry Smoothie (secret ingredient: BEETS)
- 1/4 cup beets (cooked and cooled)
- 3/4 cups frozen strawberries/raspberries
- 1/2 banana
- 1 tbsp plain or vanilla or strawberry Greek yogurt
- 1 cup unsweetened almond milk
- OPTIONAL: stevia drops or vanilla
Directions:
- Blend until smooth. If too thick, add more almond milk.
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