Just say NO to nuggets. But, not home-made healthy ones with real chicken!!

You can say YES to those.

This Super Vege Chicken Nuggets recipe is from the lovely Vanessa at Superfoods for Kidz.

I have a confession to make though.

As I was making it, I was also instructing the Natural New Age Girl on how to make kale chips.

Soooo, I sort of got distracted, stuffed up the recipe and got it all back to front!

No matter –  it still tasted amazing. So this is my version and if you want Vanessa’s original version, it’s on her Facebook page.

So, anyway, who are Superfoods for Kidz and what do they do? 

Superfoods for Kidz make four fabulous organic products (basically super foods for kids and big kids). They have three powders – Vital Vege Power, C Berry Blast and Berry Choc Chunk. There is also a Berry Choc Chunk Lunchbox Bar in the range.

Vanessa sent them to me to try out and I am SO IMPRESSED!! It’s not often I use capitals, so you know they are good.

We have been using the powders in everything. It’s easy to just add a scoop to smoothies, muffins, soups, bread etc. Or sprinkled on yoghurt, cereal, toast, rice crackers. The list is endless and I keep seeing more and more uses on their Facebook page that make me go WOW!

These super food powders are fantastic for those with fussy kids, to make sure they are getting some fruit and veges. But, they are also good for kids who pretty much eat anything, as a booster and a yummy treat. Head on over to the website for some more info.

Anyway, this recipe uses the Vital Veggie Power – you can add it to almost any savoury dish.

As well as having a super sneaky vege content, this recipe also is gluten-free, dairy-free, egg-free, additive-free and thermomix friendly!

Okay, so this is what you need:

1/2 cup organic rice milk or milk of your choice

1 tablespoon Superfoods for Kidz Vital Veggie Power

1/2 tablespoon organic Herbamare (optional)

1 1/2 cups organic brown rice flour (I make mine in the thermomix)

Handful (about 20g) organic kale or spinach

750g organic chicken thighs (or breasts)

organic virgin coconut oil, for cooking

Okay, so this is how you do it :

Cut the chicken into large chunks (or whatever shape you fancy!)

Add the rice milk to a shallow bowl and add the chicken.

Chuck into a food processor (or thermomix) the kale/spinach, the Vital Veggie Power, the Herbamare and the rice flour.

Whizz it up until everything is finely chopped and throw it in a shallow bowl.

The mix will be green, but don’t freak out, because when you cook them, they go brown so the kids won’t notice!

Working with one chicken chunk at a time, take it out of the rice milk and add to the vege/rice flour mix. Pat it on nicely.

Using one hand for wet and one for dry is the way to go.

Vanessa coats her nuggets a second time, so you can do that if you want, but I didn’t.

Heat up the coconut oil in a shallow frypan to medium high.

Add the nuggets and cook on both sides for a few minutes until golden brown and cooked through.

Drain on paper towel.

Serve with a yummy beetroot and apple salad like I did (grated fresh beetroot, grated apple, tiny bit of grated red onion, olive oil, apple cider vinegar, salt and pepper).

Now, you could try cooking these in the oven with a spritz of oil, but frankly I have tried doing this with floured nuggets and they don’t go crunchy or very brown.

Coconut oil is a very healthy oil to cook with, so don’t be afraid to shallow fry them.

So, there we have another recipe for our Just Say NO to Nuggets campaign! You might like to check out the other recipes here.

Coming up on the blog, I have a huge surprise for you regarding this campaign and it involves winning some Vital Veggie Power for yourself, so make sure you stay tuned (or subscribe!)

Let me know if you make this and what the kids thought. Enjoy.