Recipes in Color

Hi, I’m Nancy, author and Certified 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 Vegetable Kids in the Garden, I started blending combinations of vegetables into my favorite food to add color and nutrition. I am happy to share my recipes and those of guest contributors.

Easy Nut Butter Chocolate Chip Cookie 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

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

Read the full recipe here.

Tri-Color Pasta by Dr. Jo is colored with vegetable juices.  Tomato, spinach, and beets give the pasta its beautiful hues.  This pasta is as delicious as it is beautiful, a great way to brighten up a meal and add some extra nutrition. 

Enjoy vegetables the way you like them!

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