Green Eating on St. Patrick’s Day
March 16, 2018
Recipe: Moroccan Lentil & Carrot Soup
April 27, 2018

FACT: I am a huge fan of finger food. Growing up, if there were chicken fingers and fries on the menu, you best believe I was ordering them. So naturally, I had to figure out a guilt-free way to consume said finger foods while also getting a serving of vegetables in…makes sense right? These veggie nuggets are super simple, packed with vitamins, minerals, and fibre, AND they’re freezer friendly. Need I say more?


  • 1 carrot, large, peeled and chopped
  • 1/2 head of cauliflower, chopped
  • 1 head of broccoli, chopped
  • 1 clove of garlic
  • 1 egg
  • 1/2 tsp of onion powder
  • salt & pepper to taste
  • 1 1/4 cup of gluten-free Rice Krispies, crushed into bread-crumb consistency
  • 1/2 cup of gluten-free Rice Krispies (to use for coating)
  • Plain Greek Yogurt


  1. In a food processor, mix Gluten-Free Rice Krispies until they reach a bread-crumb consistency and set aside
  2. Add carrot, cauliflower, broccoli, egg, garlic, onion powder, salt and pepper to food processor and combine until a thick pasty consistency is reached
  3. Add ‘breadcrumbs’ and mix until fully combined
  4. Remove blade from food processor and transfer mixture to a bowl.
  5. Using a small measuring spoon or your hands, take a 1 tbsp of mixture and make into round patties
  6. Coat patties with remaining ‘breadcrumbs’ and set aside
  7. Pan-fry until golden brown or bake at 400F for 25 minutes.
  8. Serve with plain Greek Yogurt

Recipe Modification:

  • Not interested in Gluten Free? No problem! Substitute regular breadcrumbs for the Rice Krispies
  • Add 1/2 cup lentils or chickpeas to mixture for added protein
  • Add 3 tbsp of hemp hearts for added healthy fat and protein


  • Store in air-tight container in the refrigerator for up to 7 days
  • Freeze in air-tight container


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