Veggie Flats

Hello friends and Happy Friday to you! Today I am going to be sharing a healthy recipe that your kids will love to help you with. Plus it’s a great way to squeeze in those vegetables that are so important. This recipe for Veggie Flats can be used as a meal, side to a meal, or even a healthy snack! It’s one of the many awesome recipes found in the Children’s Culinary Institute curriculum.

INGREDIENTS:

1 med head cauliflower

1 med head of broccoli

4 large eggs

1/4 cup chopped fresh spinach

2 tsp onion powder

2tsp. garlic powder

salt and pepper, to taste

DIRECTIONS:

1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.

2. Trim the cauliflower,and broccoli cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous type consistency. The finely chopped veggies should make about 4 cups packed.

3. Place the fine veggies in a microwave-safe bowl with the chopped spinach and microwave for 4-6 minutes. Place the mixture in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves or nylon pot holder mitts are suggested as it is very hot.

4. In a medium bowl, whisk the eggs. Add in veggie mix , salt and pepper. Mix until well combined. Use your hands to shape 4-6 small round flats on the parchment paper.

5. Bake for 10 minutes, carefully flip each flat, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.

6. Heat a medium-sized skillet on medium. Place a baked flats in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining flats.

We love to add cheese and fresh salsa to the tops of our Veggie Flats. But you could also add pizza sauce, mozzarella cheese, and toppings!

Look at that proud smile! I guarantee had I made this without her she would have never tried a bite. Having kids involved in the cooking process often encourages them to try new things that they otherwise wouldn’t have.

As mentioned before, this recipe (and lots of others) can be found in the Children’s Culinary Institute curriculum. I have been a CCI instructor for 4 years now and I will be the first to tell you that I LOVE it. I am able to use the CCI curriculum and be apart of a team of instructors (nation wide!) who continue to support and help you grow. I can make my own hours and work right from home doing something I love, teaching kids of all ages how to make healthy choices and how to cook and bake. This is an important life skill that so many kids miss out on since it’s often not something offered in schools anymore. Cooking and baking incorporate math, reading comprehension, and science all while learning how to prepare healthy meals and snacks. We have themed months, cooking competitions, field trips, and the kids can even progress through the courses and move up in apron colors. They absolutely LOVE it. Their sense of accomplishment after starting with raw materials and then creating something that they can eat and enjoy… that’s priceless. If you follow me on social media, you have had an inside peek to lots of my kids cooking classes and how fun they really are!

Interested in learning more about becoming a CCI instructor? Click HERE and fill out the form at the top of the page.

Interested in finding classes for your kids in your area? Click HERE and scroll to the bottom of the page.