I was amazed by your responses to my mini series on sweet and sneaky ways to eat your veggies. I expected people to think my recipes were insane, or maybe imaginative at best, but you surprised me with many thoughtful compliments instead!
I smiled while reading each of your comments, and a few of them really touched my heart.
Norah wrote about the carrot cake oatmeal, “I love this idea! As a chef who prepares food for children on a daily basis I thing I could use this idea for other food items on our menu. That’s such a great idea!”
In response to the caramelized onion breakfast muffins, Brittany said, “I loveeee onions. The onion wrapped around that muffin and baked into the sides looks amazing!” while Mrs. Webb added, “Brain exploding! This is so different and weird but it sounds amazing!”
Liz replied to the pumpkin custards, “I see I’m in good company having stockpiles of (fresh :)) pumpkin puree in my freezer. Now I know exactly what to do with them.”
And on the fudgy beet brownies, Benjamin commented, “This has got me veryveryvery excited! What an interesting recipe! 🙂 I adore beetroot, looks like they lended their beautiful colour to these brownies too.”
With such encouraging responses, I’ve already started to plan a sequel series! I want to tailor this one to your tastes, so tell me…
What veggies would you like to see in the next sweet and sneaky series?
Leave your answers in the comments below!