• oxanaanel

3 Veggie-Loaded Recipes for Picky Eaters!

Are you trying to add vegetables into your family’s life but are hitting a wall with a family member or two? Or maybe you are just looking for fun and creative ways to add more veggies into your life? Either way, these are the 3 BEST Veggie-Loaded Recipes for Picky Eaters and they will totally change how your family sees vegetables!

So, here you are. Trying to eat healthy. Trying to find balance. Trying to get your veggies in. But, you have hit a road block. A major one…..A picky eater.

Maybe it’s your independent toddler. Or your third grader who always used to eat carrots but now refuses to touch them or anything else that comes from the produce aisle. Or maybe your spunky teenager who you worry about eating a balanced diet. Or maybe it’s your partner that is struggling to embrace new foods they never grew up with. Or maybe it’s even you….

Whoever the picky eater in your life is, you clicked on this post out of love and hope. Maybe you hope to find a recipe or two that would inspire them to eat a veggie because you love them and know in your bones that they need them. 

You are in the right place.

All of these recipes are amazing. All of these recipes have been made time and time again by people in the EXACT same boat you find yourself in. And these recipes that have helped so many picky eaters start eating veggies. They are tried and true. They are an out-of-the-box approach to feeding your family veggies. But they are all delicious. They are The 10 BEST Veggie-Loaded Recipes for Picky Eaters.

1. Oatmeal Green Smoothie Muffins

Ray absolutely loves these! These Oatmeal Green Smoothie Muffins are so easy to make and so delicious! Perfectly sweet, soft and packed with healthy greens! They are naturally gluten free, dairy free, naturally sweetened, and loved by all…especially kids!

gluten free, dairy-free


2 eggs

1/4 cup coconut oil, melted

2 bananas, very ripe

1/3 cup honey or maple syrup

1/2 tbsp pure vanilla extract

2 cups rolled oats, uncooked Gluten Free option, use gluten free oats

1 tsp baking soda

1 1/2 tsp apple cider vinegar

1/4 tsp sea salt

1 tsp cinnamon

2 – 3 1/2 cups baby spinach or mixed greens depending on how green you want them

1/4 cup unsweetened almond milk


Preheat oven to 350° F Line a 12-hole muffin tin with liners Combine all ingredients in your food processor Blend until the batter has a smooth consistency and even color Portion out between the 12 muffin tin liners Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean Cool in a pan for 10 minutes before transferring the muffins to a cooling rack Enjoy warm or allow to cool completely before storing in the fridge for up to 5 days or in a freezer for up to a month.


Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 183mg | Potassium: 226mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1340IU | Vitamin C: 5.6mg | Calcium: 44mg | Iron: 1.2mg

2. Butternut Squash Mac & "Cheese"


1 cup butternut squash, peeled, seeded and cut into small cubes

1 cup raw cashews

1/2 cup water

1/4 cup gluten free nutritional yeast

1/2 cup almond milk

3 tablespoons lemon juice

3/4 teaspoon sea salt, to taste

1/2 teaspoon paprika

3 tablespoons oil (coconut, avocado, or olive)

1/4 teaspoon garlic powder to taste

black pepper

3/4 pound gluten free pasta


In a medium saucepan, combine butternut squash, cashews and water. Bring to a boil, lower heat, cover and cook 10-15 minutes or until squash is for tender.While the butternut squash and cashews cook, cook the pasta according to directions. Once done cooking, strain, return to hot saucepan and set aside.After the butternut squash and cashews are done cooking, pour into a blender (with remaining cooking liquid). Add remaining ingredients to blender too. Blend on high until smooth and creamy.Taste and add extra salt and/or pepper if needed.Pour butternut squash “cheese” sauce over the cooked pasta. Stir gently to combine and coat all the noodles in the sauce. Enjoy warm and often.

3. Super Healthy Fudge Pops (with hidden veggies!)

gluten free, grain-free, dairy-free, egg-free, Paleo, nut-free option

These Super Healthy Fudge Pops are creamy, delicious and the perfect chocolaty treat that will dazzle your family…..and they are loaded with nothing but the good stuff….including veggies (!!!!).

Makes 6 fudge pops


1 ripe banana (the riper the better)

¾ cup zucchini

½ a pitted ripe avocado OR 2 heaping spoonfuls of nut butter

1 cup greens (I like to use baby spinach or kale. If using kale, make sure to remove the ribs before adding to the blender)

1 ½ cups almond milk OR full-fat coconut milk

¼ cup cacao powder OR unsweetened cocoa powder

1-2 “boosters” (chia seed, hemp hearts, fluxseeds, collagen)*


Combine milk and greens in a blender and puree until greens are pureed. Add remaining ingredients and any optional “boosters” that you are choosing to add to the pops. Blend again until smooth. Portion out into ice pop form and freeze 6-8 hours or until set.Once set, run warm water over the mold for a few minutes to help release the fudge pops and enjoy.