Little Miss has some in her lunch box today with organic ketchup for dipping. She also has packed half a SunButter & honey sandwich on Udi's gluten, dairy, nut, & soy free bread. Plus a mix of organic grapes & blueberries.
In my lunch, I have Veggie Nuggets but with honey mustard for dipping in a lidded Mini Dipper container. Also packed is half a sandwich on a DeLand Bakery Millet Hamburger Roll (gluten, dairy, nut, soy, and HFCS free, & non-gmo), half an orange, and a mix of organic grapes and blueberries, as well.
Can I just say, I cannot wait until lunch time!! Yummy!
Homemade Veggie Nuggets
Slightly Adapted from Weelicious, by Catherine McCord
- 2 large potatoes, peeled and cut into 2-inch cubes
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 cup of cauliflower florets*
- 1/2 cup frozen corn kernels, defrosted
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of garlic salt with parsley**
- 1/4 teaspoon of paprika**
- 1/3 cup gluten free all-purpose flour***
- 2 large eggs, whisked
- 1 cup GFCF bread crumbs****
- Place the potatoes and carrots in a large pot on the stove, covered in water, and bring to a boil. Turn down to medium heat and let cook for approximately 15 minutes.
- Add the cauliflower to the pot and cook for an additional 5 minutes.
- Seperate the potatoes into a bowl and mash them. Place the corn, broccoli, and carrots in a food processor and pulse to fine chop.
- Add the chopped vegetables, salt, and other seasonings (garlic powder, onion powder, and/or paprika) to the mashed potatoes and stir until well incorporated.
- Spread the mixture ½ inch thick on a baking sheet and freeze for 1 to 1.5 hours. I recommend closer to that 1.5 hour mark.
- Once you're ready to make the nuggets, place the flour, eggs, and bread crumbs in three separate bowls, forming an assembly line.
- (If cooking right away) Preheat the broiler and line a baking sheet with foil. Coat the foil with cooking spray.
- Remove the pan from the freezer. Use 1-2" wide cookie cutters to cut out shapes from the potato mixture or use a knife to cut into small squares.
- Gently coat the nuggets with the flour, then the egg, then the bread crumbs, and place on the baking sheet.
- Lightly coat the nuggets with cooking spray. Broil for 2 minutes on each side or until golden. Make sure to keep an eye on them so that they don’t burn. Nuggets can also be baked at 450°F for 10 minutes.
- Serve with ketchup or mustard, if desired.
- After step eight, place the nuggets on a parchment lined baking sheet and freeze for around 45 minutes.*
- Remove and place in a freezer zip-top bag or freezable storage container, for up to 3 months.**
Notes:*By freezing the nuggets on the baking sheet first, they will not get stuck together when you put them into the zip-top bag.