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Thanks to my friend Tricia for the awesome idea! This is the best kind of sneaky. Dehydrated beets, ground in a coffee/spice grinder and mixed in oatmeal.
Hot pink oatmeal = awesomeness!
You really can't taste it, unless you dump in a whole teaspoon full like I did for mine. Even then I could barely sense the earthy beet like taste.
Even Asa gave it the thumbs up! When he asked what if was, I told him "Pink stuff."
Now to see if I can fool the big boys.
My kids are forever hard to please. Even the mere mention of vegetables gets groans and "I hate that!" from them. They'll even try to convince me that they are allergic to it. So I have to sneak things in where I can. Spaghetti sauce is the perfect medium for some uber healthy veggie sneaking. This sauce contains all the yellow/orange/red veggies I could find in my house at the time of making it. Maybe if my garden works out some day, I'll be able to make it with fresh tomatoes.
Upon tasting it my oldest declared, "This is the best spaghetti sauce the world has ever tasted!" He even suggested I sell it.
Sneaky Spaghetti Sauce
2 tbsp olive oil (or butter)
1 large onion, diced
4 cloves garlic, minced
2, 6 oz cans tomato paste
2, 28 oz cans tomato puree
2 cups chicken broth
1 cup red wine
4 bay leaves
1 tbsp basil
2 tsp oregano
4 tbsp fresh parsley, chopped
1 tsp thyme
¼ tsp peppercorns
4 cloves
2 tsp salt
3 cups your choice of yellow/orange veggies (carrots, squash, sweet potato, red/orange roasted peppers) or peeled zucchini, chopped.
In a large sauce pan sauté onions in oil until translucent. Add garlic cloves and sauté another 5 mins. Add remaining ingredients and simmer for about 1 hr. With a slotted spoon, remove bay leaves. With a handheld blender (or regular blender) puree until smooth that way no one will ever know there are lots of vegetables in it.
