I have to say I am very excited as our community of parents with vegetarian kids is growing. When I first thought about setting up my newsletter and blog I wasn’t sure how many people were looking for support with raising vegetarian kids. I know from my small world that my daughter’s friend’s moms were worried. These moms were brought up on meat and potatoes and let’s admit it, most of us were. My mother fed my sister and I roast chicken, meatballs, brisket and hamburgers.
With school winding down it is time to start getting ready for summer camp. I am airing out duffel and sleeping bags, washing towels and sheets and printing off packing lists. Does your daughter go to sleep-away camp? If so, you might be concerned that she won’t be able to follow a healthy vegetarian diet while she is away from home. I know I was worried when my daughter went away for the first time.
The Lowdown on Smoothies
Did you know that smoothies have a Wikipedia listing? I stumbled upon it while explaining to my kids that when I was growing up smoothies were not really a thing. Looks like it wasn’t until the 60’s and 70’s when health food appeared on the scene that they started to make an appearance. Unfortunately they never made it to my house. I didn’t start making smoothies until I had kids and really only when my daughter decided to stop eating meat, chicken and fish. Smoothies, I thought, would help me get lots of good stuff in to her before she went to school.
We all know that a diet based mostly on fruits, vegetables, whole grains and legumes is good for our bodies. But is eating less meat, eggs and dairy good for the Earth? Many environmental studies tell us that raising animals for human consumption puts a huge strain on water and land resources, and make a strong case for eating more plant-based foods.
Over the past few weeks my kids have requested this recipe 4 times. What kid doesn’t love broccoli and cheese? This recipe is super easy, tastes great and makes a great breakfast or lunch.
Broccoli and Egg Muffins
6 free-range eggs
1/2 cup milk (dairy or unsweetened non-dairy) or water
1 cup grated cheddar cheese
1 cup chopped broccoli
1 small onion, diced
Parmesan cheese – optional for topping
Preheat oven to 375. Line a muffin tray with muffin liners. Cook broccoli and onion on the stove until tender. Mix eggs and water in a bowl. Add the cooked broccoli and onion to the eggs, stir in the cheddar and pour into the prepared muffin tray. Grate a tablespoon of Parmesan cheese onto each muffin and bake for 20-25 minutes or until the eggs are set.