Let’s talk about food.
Real food. You know the kind that hasn’t been so overly processed that it’s ingredients are no longer recognizable. The kind that has ingredients you can actually pronounce. The stuff that your great-great-grandparents may have actually eaten.
Would it surprise you to know that we rarely eat processed foods? And, when we do it’s stuff that’s been minimally processed? I’d rather make my own chicken nuggets than buy them. In fact, I’m not sure I’ve ever bought them. I’d even rather bake my own crescent rolls and pita.
First of all, fresh always tastes better. Secondly, it’s healthier than similar commercially produced options. Of course, it’s also almost always cheaper. Plus, I can adapt the quantities, spices, and ingredients to fit our tastes and needs.
I know you’re totally sick of my lecture.
So, I’ll just get to the cooking.
Months ago, I saw a recipe over on WeeklyBite for Veggie Nuggets for Kids. I figured that because I have the attention span of a small child, I must surely qualify. Let’s just be honest and admit it took me a while to get around to making these. Big mistake. I’ve made them 4 times in 2 weeks. Of course, I changed up the recipe and all that jazz. But seriously, these are awesome for adults and I’d bet most kids would like them too. I made them bigger than Estella did; because, I have a big girl appetite. But, feel free to make these kiddie sized if that’s what floats your boat. I’m thinking kiddie sized would actually be an awesome portion size to use for party appetizers.