I used to own Jessica Seinfeld’s cookbook, Deceptively Delicious: Simple Secrets to Getting Your Kids to Eat Good Food. I have since gifted the book to a friend (the recipes required too much tweaking to fit within our nutritional parameters), but one of the lessons in that book stayed with me: Fruit and veggie purees are virtually undetectable in a lot of baked goods and cooked sauces. Tonight I decided I’d experiment by subbing the unsweetened applesauce in Whole Foods Chocolate-Zucchini Muffins with this package of Ella’s Kitchen Spinach, Apples, and Rutabagas. Success! They taste the same and the cocoa powder disguises the color of the green puree.
I have also had a lot of success adding veggie purees to spaghetti sauce and homemade mac and “cheese” sauce. Pumpkin puree works well, as does cauliflower.
I don’t want my kids to be wary of fruits and vegetables, and I don’t necessarily feel like I need to hide them, but I am constantly looking for ways to improve the health content of the food they eat, and purees are a quick, convenient way to do so.