Back To School ‘Very Veggie World’ Recipes For Kids (Access Hollywood Live)

It’s almost time for kids to head back to school. And, an important lesson for parents and kids to learn is that healthy food does a body & brain good.

But, as most parents know, getting your child to eat their greens isn’t always easy.

Food artist and author of a “A Very Veggie World” Clare Crespo dropped by Access Hollywood Live to share crafty ideas to make good food fun. Here are two of her adorable green recipes.


(serves 4)


1 lb. Brussels sprouts

3 tbsp. Country Crock spread, melted

1/8 tsp. salt

1/8 tsp. pepper

Preheat oven to 400 degrees. Cut off the brown ends of the Brussels sprouts and pull off any yellow leaves. Put them on a rimmed baking sheet and drizzle with Country Crock spread. Sprinkle with salt and pepper. Roast for 20 to 25 minutes, stirring occasionally, until crisp on outside and tender on the inside. Remove from the oven, let cool slightly for easier handling. Connect a few together using toothpicks or skewers to resemble molecular models.



(4 servings)


1 medium red bell pepper

1 medium yellow bell pepper

1 medium green pepper

1 roll prepared polenta (24oz.)

4 tbsp. Country Crock spread

2 cloves garlic, chopped

1 tsp. fresh rosemary, chopped

1/2 tsp. black pepper

Preheat oven to 400-degrees. Cut tops and bottoms off bell peppers. Slice down side and remove seeds and ribs. Lay peppers flat. Use a 2-inch cookie cutter or small sharp knife to cut out four circles from each pepper.

Slice polenta lengthwise to make 4 slices. Trim the rounded edges of the outside slice to make those flat. In a small bowl, mix together Country Crock spread, garlic, rosemary and black pepper. Spread mixture on both side of polenta and pepper circles.

Place polenta on parchment lined baking sheet. Place pepper circles on polenta slices like a stoplight (red on top, yellow in middle, green on bottom). Bake for 30 minutes.

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