Hidden Veggie Nuggets
These hidden veggie nuggets are a kid favorite in our household! One day, I turned over the package of an organic kids' chicken nugget from the freezer section of our local health food store and was shocked to find that every brand contained added sugar. Not only that, but all of these nuggets were made using inflammatory oils such as canola, soybean, and sunflower oil—known to have long-term health consequences when consumed in excess.
Determined to make a healthier version that not only tasted great but also used whole food ingredients, I embarked on a mission. The result is these Hidden Veggie Nuggets, which are dairy, gluten, and sugar-free. Packed with hidden veggies like carrots and kale, they are high in protein and rich in essential vitamins and minerals.
I hope your kids enjoy them just as much as mine do!
Sincerely,
Rachael Lewis
Ingredients
2 lbs of ground turkey or chicken (94/6)
4 oz kale
1 cup carrots
4 eggs
3 tbsp arrowroot powder
1.5 cups gluten free breadcrumbs or Panko
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
2 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 400F. Prep a sheet pan with parchment paper sprayed with cooking oil.
Mince kale and carrots in a food processor. Sauté minced vegetables until tender. Cool.
Combine: Turkey, 2 Eggs, arrowroot powder, Paprika, Onion powder, Garlic powder and Vegetables.
Form into “nugget” shapes. Press meat 1” flat and use a cookie cutter for uniform shapes.
Whisk 2 eggs and 2 tbsp water in small bowl. Dip nuggets into egg then into breadcrumbs. Place on baking sheet.
Bake 18-20 minutes or until 165F is reached and nuggets are golden brown. You could also lightly fry them in ghee if you prefer!
