Country Crock helps kids love veggies #veggieworld #spon

This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

My children can be picky eaters. My youngest loves his veggies, but he snubs his nose at meat products most of the time. This I don’t mind so much, because he gets his protein through yogurt and peanut butter, and I love that he likes healthy food like fruit and vegetables.

My middle two children are not so keen on their veggies, and I’m always looking for creative ways to get them to eat and enjoy them. I do mash and hide vegetables in some of their food, but my real goal is to help them learn to like vegetables and choose to eat them on their own. Getting my kids involved in the food preparation is one way that I encourage them to like their veggies. I find they are usually willing to eat what they have made.

Adding Country Crock to veggies gives them more flavour and encourages children to eat them too. I prefer to add a topping like Country Crock and see my kids eat and enjoy their veggies, rather than hide their veggies in dishes where they don’t even know they are having them. I think Country Crock is a good choice because it has 70% less saturated fat and 30% fewer calories than butter.

Another way to get kids enjoying their veggies is to make their vegetables fun! The Clare Crespo Cookbook is full of fun, whimsical, step-by-step recipes that families are sure to love.  They have so many fun vegetable creations, like the Mushroom Gnomes, Veggies Pets and  Beautiful Butterflies.

We decided to make our own Beautiful Butterflies. I couldn’t get the yellow squash because it is out of season, so we decided to use zucchini for our butterfly wings.

Beautiful Butterflies

4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

• 6 small or medium crookneck squash
• 3 Tbsp. Country Crock Spread
• 2 Tbsp. finely chopped garlic
• 12 baby carrots
• 4 chives, cut into 24 1/2-inch pieces
• 2 Tbsp. finely chopped assorted fresh herbs (parsley, mint, tarragon, dill, chives)
• 1/8 tsp. of salt
• 1/8 tsp. of pepper

1. Slice fat part of squash into 24 slices (save the necks for another recipe).
2. Melt Country Crock® Spread in large skillet.
3. Add garlic and cook until golden, about 5 minutes.
4. Add squash and carrots, sauté until tender, about 7 minutes.
5. Arrange carrots on serving dish or individual plates.
6. Place two squash rounds on either side of carrots.
7. Using a toothpick, poke two holes in the tops of each carrot and insert chive pieces as “antennae.”
8. Sprinkle remaining herbs on squash “wings.”
9. Add salt and pepper.

It was fun to make these little butterflies and I think they turned out pretty good! The best part was that my daughter was excited to not only take part, but also to try the butterflies. I think it is the first time she has actually eaten zucchini without making a big fuss about it. And she enjoyed it too, which is wonderful. Take a look at all of her creations…

Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!

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