Stuffed Veg Week has been a lot of fun for me. I’ve been able to introduce the kids to new vegetables we normally pass over, and I’ve also learned how hard it is to hollow out raw vegetables.
I made these Radish Cups for the kids for breakfast, and they LOVED the bacon. Hehe. They liked the radish chips, but no one was brave enough to eat the radish cup itself. If you have kids, I think you can agree this is a win. Anytime we can get them to try new foods, it’s a good day.
Allergy Status: Wheat/Gluten Free, Dairy Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Low Histamine, Diabetic Friendly, Paleo, GAPs, SCD, Corn Free Compatible
For Corn Free: Source safe ingredients.
2 Organic Black Radish
Paleo Bacon (sugar free) cooked, and cut into small pieces
4 Organic Eggs, scrambled to taste (we used sprinkles of Sea Salt, Organic Smoked Paprika, and Organic Onion Granules)
Related post: Stuffed Beets
Start by hollowing out your radish. I used a combination of tools. I started with a paring knife to make cuts in the radish, used a small cookie dough scooper to get the large bits out, then moved to a grapefruit spoon to go deeper and wider. I found the grapefruit spoon to be the most useful for this particular vegetable.
Once hollow, add an oil/fat of choice to the inside of your radish. We used dairy free butter. With your second radish, slice it, and cover both sides with olive oil. Bake at 400 for 25 minutes.
While the radishes are in the oven, prepare your bacon and eggs. Once out, fill the radish cup and enjoy. It doesn’t take 4 eggs to fill the cup, but you’ll want a side of eggs to go with your breakfast.