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Karen makes a tasty cornbread using this recipe for buttery corn bread. But when she’s measuring out the milk, she also tosses in four cubes of frozen pureed chard & spinach, so that she keeps the same overall measurement of liquid while still sneaking some veggies in. She also uses wholemeal flour for half the flour that’s called for. And she tosses in some flax-seed. She’s clever that way. And, at our last potluck, the kids all devoured down this healthy chard-spinach-flax wonderment.

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