Around here, asparagus is a bad word. When the kids were younger, they called it “the a-word” which can be confusing to some I’m sure. I personally think asparagus is awesome, and I’d eat it if I could. There’s something so magical about organic asparagus oven roasted in a little olive oil and salt. Are you hungry yet? I digress. I’m sure many of you know that I see myself as a problem solver before anything else. Problem: The kids don’t like eating asparagus. With that, I had to find a solution.
Enter Sloppy Jill, who is lovingly known as Sloppy Joe’s cousin (we’re not sure which side of the family though). To solve this problem, I decided to go with a tried and true method of helping picky eaters: mix the new/unloved food with something they already enjoy. Truth is, this method worked WONDERS with kale in our home, so why not asparagus? Well, I can happily share this winning recipe with you, because everyone went back for seconds. Leftovers were enjoyed in lunches. Looks like Sloppy Jill is here to stay.
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Celery, Citrus, Cruciferous, Legume, Lupin, Mushroom, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry*, Red Meat*, Rice, Seeds, Squash & Gourd, Strawberry, Sweet Potato & Yam, Yeast
Friendly To: Diabetic, EOE, FPIES, Paleo
Compatible With: Corn Free, GAPs
**This recipe is flexible in which type of meat you use which is why it’s listed under both categories.