Little Bites :: Zucchini Tater Tots
“Time And health are two precious assets that we don’t recognize and appreciate until they have been depleted.”
Little hands deserve the most incredibly nourishing foods. Little hands deserve to know what the earth feels like, little minds yearn to know how plants grow, how to fuel their bodies and in turn feed their adventure and curiosity. What we feed our little ones determines what their health as adults will be. We must make feeding them well a top priority. I promise you it is a battle you WANT to choose. It is far easier to teach children a love for spinach, and zucchini, and juicy oranges, than how to give themselves shots for Diabetes. Not everything in life can be prevented, awful things happen beyond our control. But we can certainly try and give the next generation the absolute best start possible. Feed their bodies to help them soar, to help them reach their highest potential without having to worry about a failing body. Every time we sit down for a meal we make a choice. Lets make the choice fun, delicious, and packed with essential nutrients. These are amazing because you can tailor them to your desires. Sweet potatoes and Zucchini, Potato, Cauliflower and Zucchini. So many endless options! I hope you and your little's love these as much as we do! XOXO
-The Goods-
5 Red Potatoes, Peeled
3 Zucchini, Grated
2 teaspoons pink salt
¼ teaspoon black pepper
1 tablespoon minced parsley
Olive Oil + Salt for drizzling and sprinkling
-Get Cooking-
Preheat oven to 400° Fahrenheit
Peel your potatoes and then place the whole potatoes in a large saucepan of water and bring to a boil. Boil for 25-30 minutes until tender but not cooked all the way through. You want to be able to grate them.
Wash and grate your zucchini. Place in strainer and squeeze out as much excess water as you can. Then wrap in a clean dish towel and squeeze as hard as you can to get as much liquid out as possible.
Mince your parsley and set aside. Once your potatoes are done, strain them and allow them to cool for a couple minutes. Once they are cool enough to handle grate them as well. Add your grated zucchini, grated potatoes, pink salt, pepper and parsley into a large bowl and mix together.
Line a large baking sheet with parchment paper. Use your hands to create small tater tots. Each tater tot will be about 1 ½ tablespoons of your mixture. Place in the freezer for about 10-15 minutes.
Pull out of freezer and brush with olive oil and a sprinkle more of pink salt on each tater tot. Bake for about 35-40 minutes, flipping half away through. You want them to be crispy and browned.
Homemade Sriracha Ketchup & Bee Free Honey Mustard
Sriracha Ketchup
3 6 ounce cans/jars of organic Tomato Paste
½ cup apple cider vinegar
1 teaspoon garlic powder
1 tablespoon onion powder
2 tablespoons Bee Free Honey, Or honey if you are vegetarian and your child is over the age of 2
2 tablespoons molasses
1 teaspoon Himalayan Pink Salt
1 teaspoon dried mustard powder
1-2 tablespoons sriracha
1 cup of water
Combine all ingredients in a food processor or blender. Put in a sealed container and allow to sit in the refrigerator for at least three hours. Serve and enjoy! If you are short on time feel free to simply mix Organic store bought ketchup with some organic Sriracha! Xo
Bee Free Honey Mustard Dipping Sauce
¼ cup Dijon Mustard
3 heaping tablespoons Bee Free Honey
A splash of olive oil
A sprinkle of pink salt
Mix all ingredients well until thoroughly combined! Enjoy! xo
