I found that Josie became pickier as she grew closer to two, but I stuck with serving her a variety of foods, usually what we were eating, and now that she is three, I can see her slowly becoming less picky, I think.
So what helps? What's the secret? Talking to other Moms (and Dads). That's it.
Hearing about how they struggle too. About what dishes have been a hit and what dishes totally bombed. Knowing that some Moms feed their kids eggs for dinner too. Figuring out different ways to cook broccoli because it's one of the only green vegetables your kid will eat.
I want to tell you about a little side project I've been working on with some Moms in my neighborhood. It's a website called Just One Bite. The website is a growing collection of about 80 recipes (you can submit your own here) made with seasonal ingredients from local farms. There are also helpful tips for feeding kids healthy, whole foods.
These recipes have helped me figure out how to make dishes that include tomatoes, broccoli, and bok choy among other vegetables, that we all like as a family.
I've cooked this meal at least 97 times. It's my go-to crowd pleaser. Chicken breast, seasoned with chipotle pepper and some kosher salt, and then, after grilling, drizzled with lime. Grilled peppers and onions with fixings like guacamole and salsa on the side. (Sometimes I buy the guacamole and salsa from Whole Foods. Shhhh).
My family knows this meal. We eat it at least twice a month.
This is what my dinner rut looks like, which isn't terrible.
orange carrots - chemical free - Shady Hollow Organics
collard greens - swap box
zucchini - swap box
rosemary - herb share
I've been on the road for a bit. Either at the beach eating Thrasher's french fries, or, shortly after, on a business trip ordering room service. I'm looking forward to some fresh, healthy, home cooked meals! I plan to make the following:
I want to love swiss chard. Who couldn't love this gorgeous vegetable? But as I've mentioned before, for me, swiss chard is lacking in the taste department. Too bitter and not enough texture. Enter cream. Also, parmesan. And garlic. Finally, barley. Wait, what? Barley? Yes, haven't you heard, I love barley now.
My sister, one of my top advisors, says I've gone "filter crazy." Says I need to stop.
I will admit, I have a problem. I love photo filters (instagram, VSCOcam, etc) and I want to spend all my money on photoshop "actions." I will admit that sometimes it's clear that filters are too much, but sometimes I just can't decide which version of a photo I like best: the original or the filtered.
What do you think of these peas? Which one do you like best? (Original after the jump).
This season I'm trying out the herb share offered through my CSA. So far, I've been pleased. Basil, cilantro, thyme, lovage, stevia, and now, lavender, have made their way to my kitchen. I turned the basil into pesto; the thyme I added to mushroom pizza, chicken and barley soup, and pasta. Cilantro, that one was easy: Mexican food, including many dishes of guacamole. Not sure what to do with it, I traded the lovage for rainbow swiss chard. And I passed the stevia onto my neighbor, to sweeten her tea.
Now back to the lavender. It's too pretty to give away or swap. I have to admit that when I see lavender on a menu, I skip over the dish. I don't really enjoy flowers in my dinner.