TV star Misha Collins and his wife, journalist and historian Vicki Collins, show families how to be mealtime adventurers so that kids might have a lifelong relationship with real food with the publication of their new family cookbook The Adventurous Eaters Club.

Misha and Vicki Collins totally get it. When their son West was a toddler, he began refusing anything that wasn’t bland and beige. At first, they succumbed, anything to end the mealtime battles. But with sinking hearts they realized fruit snacks and buttered noodles weren’t just void of nutrition, they were setting him up for a lifetime with a limited palate and a reliance on convenience foods.

So, as a family, they decided to lean into what they love best—adventure—and invited their kids to be playful and exploratory in the kitchen. Now, in The Adventurous Eaters Club, Misha and Vicki share how they created a home where mealtime doesn’t involve coercion or trickery, and where salad, veggies, fresh soups, and fruit are the main course. Combining personal anecdotes and practical tips with over 100 creative, delicious, whimsical recipes little hands can help prepare The Adventurous Eaters Club offers readers all the support, encouragement, and practical advice they need to make lifelong adventurous eaters out of their kids.

The first book West ever read aloud to us was Dr. Seuss’s Green Eggs and Ham. Inspired by this famous breakfast tale, we invented our own green eggs and ham recipe. It gives kids a chance to eat a spinach-green break- fast with an easy-to-love bready texture. Maison says, 'I do like green eggs and ham!'


  • 5tbsp melted butter
  • 4 Eggs
  • ½ cup of milk
  • ¼ cup of baby spinach firmly packed in cup
  • Pinch of sea salt
  • ½ cup of all-purpose flour
  • ½ cup of chopped cooked ham


  • STEP 1

    Preheat the oven to 450°F. Position a rack in the lower part of the oven.

  • STEP 2

    KID'S JOB! Put 1⁄2 teaspoon melted butter in each muffin cup of a stan- dard 12-cup muffin tin. Brush the top of the muffin tin as well to keep the popovers from sticking to the top.

  • STEP 3

    In a blender, combine the milk and the spinach. Puree until the milk turns green.

  • STEP 4

    KID'S JOB! Throw your eggs, green milk, and salt into a large bowl. Get your whisk on. Add the flour all at once and whisk until there are no more big lumps. Stir in the remaining melted butter and the ham. Pour into a pitcher.

  • STEP 5

    Divide the batter among the greased cups.

  • STEP 6

    Bake for 20 minutes without opening the oven door, then reduce the heat to 350°F. Bake for 15 to 20 minutes longer, or until the popovers are nicely browned. Serve warm with a pat of butter on top.

WEST'S TIP: The fun part about popovers is that they pop up while baking. Don’t open the oven door while they’re baking or they’ll sink. Turn the oven light on and peek through the oven door

MORE RECIPES >> Make The Adventurous Eaters Club - Ginger Spice Cookies


> > BUY THE BOOK: The Adventurous Eaters Club: Mastering the Art of Family Mealtime by Misha and Vikki Collins (Published by Harper Collins)