This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

You know that we’ve been eating gluten free in this house since Essie’s diagnosis (which in my head, I called “glutinism” instead of “celiac” the other day. Cracked myself up. Ha!) When you can no longer rely on rolls and ready made/processed/boxed sides all the time (aka “what I had been doing”), you’re forced to do things like prepare more vegetables. Ack!

I have been a little more adventurous lately, and the kids have been slightly more open to trying new things (and surprising me. See: cauliflower).

When I got the opportunity to try out a recipe in this new Country Crock e-cookbook, I was excited for the kids to help me make it and then (hopefully) eat it. Of course, they fell asleep while I was cooking dinner, so no help there. Thanks, kids!


The Clare Cerespo cookbook is (free!) and full of super cute, fun things to do with veggies. And kids would rather eat a wagon or bird’s nest than a pile of asparagus or broccoli, right? But the veggies in this cookbook aren’t disguised. They’re simply enhanced and built into easy, cute little sculptures, if you will. I decided on the “Molecular Model Brussel Sprouts“. I have never in my 31 and a half years tried brussel sprouts (at least, that I can remember), but had seen a friend singing it’s praises on facebook. What the heck, we can try anything once.

(I think roasting veggies is my new favorite prep for them, by the way.)

Since my kids aren’t quite to the learning-about-molecules stage in school, I decided to make shapes out of them instead of the molecules. And I don’t believe I ever actually called them brussel sprouts.

(I may have called them “triangle balls” a few times. Don’t judge.)

I made them to go along with roasted chicken and corn on the cob, which I think makes for a pretty plate. Because that’s what’s important, right?

We used Country Crock for the triangles and the corn. It’s one of those products that we’ve grown up with, always used, and could continue to use because it’s gluten free. For me, that’s a big deal, because it’s one less thing to have to try to replace. It’s also got less fat and calories than butter, so that’s a big plus.

Ivy was my fellow brussel sprout lover. Between the two of us, we ate most of the pan.

(But the pan was gross, so we ate the triangle balls instead.)

Even Ervin ate them. Of course, he couldn’t have a toothpick, so his were just, you know….slivers.

I don’t think 3 out of 6 fans is bad, especially when you’re talking vegetables. There are a ton of other fun veggie recipes to try for next time, and we’ll try to get 4 or 5. What do you think, rocket ships? Flowers? Whatever it is, the kids will be helping.

Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!

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