Broccoli + Sweet Potato Tots

Broccoli + Sweet Potato Tots

Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum Kid-friendly + delish. Broccoli & Sweet Potato Tots Inspired by: Lacey Baier Recipe type: Clean, Side, Kid-Friendly, Healthy, Vegetarian MAKE IT HAPPEN: Serves: 30 tots Ingredients 5 cups raw broccoli florets (approx. 2 med. heads) 1 medium sweet potato peeled and quartered (substatute with 2 med. red potatoes) 1 large egg (or 1 egg white ) ½ cup grated parmesan (optional) 2 tbsp. italian parsley (optional) ¼ cup yellow onion, finely diced ¼ tsp. kosher salt ¼ tsp. garlic powder ⅛ tsp. black pepper Greek yogurt for dipping (optional) Instructions: Preheat oven to 400 degrees F then line a rimmed baking sheet with tinfoil or parchment paper and set aside. Before steaming the broccoli break them down into florets. To do this pull the florets apart using your hands or knife and discard the stem. Add the broccoli florets and sweet potato into a steamer basket and steam until fully tender. This should take about 8 to 10 minutes. Once tender, remove from heat and allow to cool. Chop the broccoli and potatoes very finely (very important!). You’ll need 2 cups chopped broccoli and 1 cup chopped potato. In a large mixing bowl, combine the chopped broccoli, chopped potato, egg, parmesan cheese, parsley, yellow onion, salt, garlic powder, and pepper and mix well. Scoop about 1½ tablespoons of the mixture and gently press between your hands into a firm ball, then shape into a tater-tot shape by squeezing your hand. Place...
Cleaned-up Happy Meal

Cleaned-up Happy Meal

Erin Moraghan runs Revkor™ with her superstar partner Angela Rivard. She is a writer, Revkor™ instructor, yoga teacher, business-builder, and chef-school drop-out. But who really cares? We’re here to talk about kale and muscles. Let’s do this! I don’t have kids but I  recently acquired a fabulous pair of step-nuggets, and I’m just starting to wrap my head around this whole “feeding small humans” challenge.  See, I’ve spent the last 20 years grazing at my laptop…dinner is something that happens (rarely) after 10 pm over a bottle (ok, two) of Pinot out in public. Turns out kids want a “regular meal”, and they want it three times a day, so I’ve been practicing this concept and working on my execution. This little recipe is sure to please your own tiny creatures.  These chicken fingers are crispy and delicious, not to mention super-clean and Revkor™ Shred-friendly.  They are gluten and dairy-free and totally vegan aside from the chicken and the egg.  If you don’t buy organic local chicken and eggs, be sure to say that you did when you post pictures of your creation on Instagram so that people think more of you. Make it happen: Slice 4 boneless chicken breast into strips. In a bowl, mix a half cup of ground almonds, half cup of ground GF oats, any dried herbs/spices that don’t freak your kids out, with a little S+P Whisk an egg in a bowl.  Dunk strips in egg then coat with breading. Top with a little more salt - we use Himalayan pink Bake on a parchment lined sheet at 400…I don’t know how long - till crispy! Serve* with a side of avocado...