Perfect for picky and adventurous eaters alike, Bean Sprouts Kitchen shares simple, smile-worthy ideas for dishes packed with protein, fruits, and veggies, including:
- Grilledzilla: healthy and goofy grilled cheese
- Crocamole: “croc” pot of avocado hummus and veggie dippers
- Spaceadilla: quesadilla propelled by pepper flames and jicama stars
- Do-Re-For-Me: musical munchie that won “Best Kids’ Meal in the U.S.” (Nat’l. Rest. Assoc.)
- Broctopus: broccoli-based veggie tot with eight veggie tot legs
- Daredeviled Eggs: deviled eggs with kale chip capes
- Dino S’mores: wholesome dino grahams with chocolate tarpits and fruity fillings
Co-authors Shannon Seip and Kelly Parthen serve millions of visitors through their Bean Sprouts cafés in family destinations like children’s museums, science centers, amusement parks, zoos, and national parks. Based off the whimsical and wholesome kids’ menus from their cafes, Shannon and Kelly are experts in making healthy food fun. The new Bean Sprouts Kitchen cookbook captures their 10+ years of insight and their unique approach, including:
- Clean Ingredients: All recipes adhere to quality ingredient guidelines. In short: no artificial anything—no artificial flavors, colors, or preservatives.
- Allergy-friendly Options: Bean Sprouts is known for its allergy-friendly approach. The recipes in Bean Sprouts Kitchen can accommodate nearly every dietary need, with ingredient alternatives and flexible recipes.