Hi, Lubbock for Kids readers! I’m so excited to be contributing fun kid and family recipes over here each month with this being the first post. My name is Meagan Wied and I am the blogger behind A Zesty Bite. I am a stay-at-home mom to a 13 month old baby girl. My website features all kinds of recipes ranging from healthy to the not-so healthy dishes. You will also find other posts including travel, beauty and life updates with our family. I started the blog a little over 3 years ago for family and friends to showcase recipes that I made. Little did I know that I would be staying at home with the little one to blog full time and to sell Nerium.
I will be sharing kid/family friendly recipes on Lubbock for Kids each month and will also be showcasing kid friendly restaurants as well for the Lubbock area. Our family tends to step outside of the box sometimes on food choices and we want our baby to try all sorts of foods and flavors.
She may not like a certain food but we keep letting her try it just in case she changes her mind. A baby may try a food up to 13 times before they realize that they like it.
A while back I had made some bacon cauliflower pancakes on the blog. They were super easy to make and now that we have a kid I wanted to incorporate some other vegetables into the mix. I added zucchini and cauliflower along with some cheese. You’ve got to love the cheesy goodness in these pancakes and it helps the kids eat it as well. You can also refrigerate the left over pancakes for an afternoon snack the next day.
If you want more recipes come check out my blog at azestybite.com. Also, my husband and I will be starting a new blog in the next month. I will be sharing updates on that the next time I post. What types of recipes would you like to see here on Lubbock For Kids?
ENJOY ~ Meagan
You can also find me on Pinterest, Facebook, Instagram and Twitter.
Zucchini and Cauliflower Cheese Pancakes
YIELD: 8-10 servings
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
ingredients:
1 zucchini, julienne sliced
1 cup riced cauliflower
2 large eggs
1 cup shredded mild cheddar cheese
1/4 teaspoon salt
1/2 cup panko bread crumbs
directions:
Preheat oven to 350 degrees.
Mix all ingredients into a large bowl. Use a large cookie scoop to place the pancakes onto a baking sheet lined with parchment paper. Gently smash the pancakes with the palm of your hand.
Bake for 8 minutes and then broil for an additional minutes and a half.
*I used a Microplane Adjustable Slicer with Julienne Blade for the zucchini – you can also just cut it into thin strings with a sharp knife*
