Favorite Recipes in Color

Hi, I’m Coach Nancy, an author and Career/Life Coach. I learned to love vegetables when I started cooking them the way I like them, eating them raw, and blending them into my favorite dishes. After reading about the benefits of Vegetables when I wrote my first children’s book, Vegetable Kids in the Garden, I started adding and blending combinations of vegetables into my favorite foods to add color and nutrition. I am happy to share my recipes and those of guest contributors.

Banana Oat Blender Pancakes

Everyone in the family loves this simple pancake recipe full of oats. Lexi couldn’t resist picking some raspberries to top off her pancakes. I enjoy my pancakes with whipped cream cheese and blueberries (from frozen if needed although fresh is best). Of course, you can’t beat a little mound of whipped cream atop a stack. See the full recipe.

These cookies are delicious! I’ve made them with half peanut butter/half almond butter, or chocolate sunflower butter. It’s fun to mix up the butters and the kids love it! When I made the chocolate sunflower butter cookies, I reduced the chips and put an M&M on top of each one just for fun. This recipe is so versatile, I added shredded carrots and rolled oats to the cookies. The grandkids loved them. More directions for Almond Chocolate Chip Cookies.

Nona’s Homemade Pasta Sauce – Kid approved

“I could eat this everyday!” said 7-year old Lexi.

Blend together with seasoning (to taste) and vegetables:

3 (16 ounce) cans diced tomatoes 

1 teaspoon oregano

1 teaspoon dried basil

2 teaspoon Italian seasoning

1 med carrot cut in pieces

1 bunch spinach

Add shredded purple cabbage or beets to deepen the color of the red sauce (opt.)

Seasoning quantity will very with fresh, ground, or flakes.

Read the full recipe here.

Add Colorful Nutrition to Sweet Treats This Fall
Photo by Toni Canaj on Pexels.com

Find more recipes on my Vegetable Kids blog.

Enjoy vegetables the way you like them!

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