Veggie and meat burgers.

This is one of my daughter's favorites and we love it too. I use Organic grass-fed ground beef, but if you are not very fond of beef you could use ground chicken or turkey instead. I am not a big fan of pork although it tastes awesome, you could use it if you are fine eating pork. Whatever you use, it is going to be tasty. All my recipes revolve around kids' taste buds, my ultimate goal while cooking is to get my daughter to eat happily :)

Ingredients:

1. 1 pound ground grass-fed beef (you could use the 16% fat or the extra lean, I use the 16% fat).
2. 1 large carrot - Finely Chopped
3. Chopped String Beans - a handful. (You could use any vegetable of your choice)
4. Boiled Kidney beans - 1 cup.
5. Chopped cabbage - 1 cup.
6. Chopped onions - 1/2 cup.
7. Chopped garlic - 4-5 large cloves.
8. Ground Cumin - 1 Tbsp.
9. Ground Coriander - 1/2 Tbsp.
10. Ground Chipotle  Pepper - 1 Tsp
11. Ground Cayenne Pepper - 1 Tsp 
12. Ground Cloves - 1/8th Tsp.
13. Salt - according to taste, I use about 3 Tsp.
14. Cheese(optional)- Can use mild Cheddar cheese if you can tolerate.

Process:

• In a pan heat some ghee/ coconut oil and saute the vegetables till they are almost cooked(crisp).
• In a food processor mash the boiled kidney beans or boil it really nicely, strain the water and mash it with a fork.
• Now mix the vegetables, mashed kidney beans and the other ingredients thoroughly with the ground meat.
• Shape it up like burgers and neatly place on a cookie sheet/ stoneware baking tray.
• Heat up the oven to 350 degrees and let cook.
• Check after 1/2 hour, cook more of needed.
• Enjoy with Tomato Ketchup Sauce.

Egg-Chicken-Veggie Scramble.

It's been so long since I last posted. The weather in Seattle is getting colder by the day and my hubby and baby were totally under it. They are still recovering from the bad cold. So you can imagine how busy I would be although I escaped the cough and cold.
Ok, so here is one more kid- friendly recipe, adults love it too.

Ingredients:

1. Ground Chicken -1/2 pound.
2. Eggs - 2.
3. Onion - 1 finely chopped.
4. Tomato - 1 large finely chopped.
5. Carrot - 1finely chopped.
6. Other vegetables that can be used: peas, string beans, cabbage, cauliflower.
7. Garlic Paste - 1/2 Tsp.
8. Ginger paste - 1/2 Tsp.
9. Cumin powder - 3/4 Tsp.
10. Coriander Powder - 1 Tsp.
11. Salt - according to taste.
12. Cooking Oil - I use coconut oil

Process:

• In the ground chicken add ginger paste, garlic paste, cumin & coriander powder, salt and mix thoroughly.
• Scramble 2 eggs+salt in a pan and keep separately.
• In a pan heat cooking oil of your choice.
• Add the chopped onion and fry till they are translucent.
• Add the chopped tomato and fry for sometime.
• Add the carrots and let cook for 1 min on medium heat.
• Now add the ground chicken mixture in parts in thin patty like shapes to the fried veggies.
• You might need to add some extra salt.
• Let the ground chicken cook and with the veggies for 7-10 minutes over medium flame/ till cooked.
• Cover if needed.
• When the chicken is cooked, remove from heat.
• Add the scrambled egg and mix thoroughly.
• Serve hot with some Tomato Ketchup.

The above quantity will be enough for 2 servings. You can always add as much veggies as you want.

Fruit & Veggie Chicken Cake, Gluten Free, Casein Free,Grain Free.

This recipe is dedicated to Kids! My daughter, like most kids hates veggies and fruits(not all but Avocado for sure), but loves chicken and eggs. I can not give her meat and eggs all the time. Veggies and fruits are very important in a growing child's diet, and we moms have to strike a balance. So after several failed attempts of cooking/baking veggies and fruits with chicken, I finally came up with this recipe which is a super hit with my daughter and I am so excited to share it! P.S. I love it too :)

Ingredients:

1. 1 pound ground chicken.
2. 1 whole Avocado.
3. 1 cup homemade apple sauce (you can get one from the store but it might make the cakes too sweet  because of the sugar added in commercial apple sauces.)
4. 1/2 large sized carrot peeled and steamed.
5. 1/2 cup steamed butternut squash finely mashed with a fork.
6. 1/4 Tsp Cinnamon Powder.
7. 1/2 Tsp Nutmeg.
8. 1 Tsp salt or according to taste.

Process:

• In a food processor blend together avocado, applesauce, carrot, butternut squash, cinnamon powder, nutmeg and salt.
• Do Not add water while blending, you can add a few more spoons of apple sauce if fluid is required, best thing to do is to take out the fruits/veggies that are not blending and mash them using a fork.
• Now add the above mixture to the minced chicken, making sure that the ratio is equal, i.e 50% chicken and 50% fruit and veggie mixture.
• Using a fork mix thoroughly. 
• If time permits refrigerate the mixture for 1 hour (that will help in dropping equal amounts on the baking tray later).
• Preheat oven to 350 degrees.
• Using a spoon scoop out equal amounts of the mixture and drop evenly on a stoneware baking tray.
• Bake for 45 min or until done.If the cakes are larger in size it might take over an hour to get done.
• Serve with some ketchup.

Generally the previous day's baked and refrigerated, and then reheated the next day tastes best and has good consistency, if you want to eat it right away, consider changing the ratio to 60% chicken-40% Veggie/fruit.

You can add any vegetable to the above preparation, just make sure that the veggies are steamed and pureed.
If some of the veggie-fruit mixture is not used, I make pancakes out of them.

Now no more fussing over vegetables :)

You can also use cooked chicken for the same recipe.Just blend it with other ingredients in the blender. It would be a much more drier version and tastes better.