Dinner vegetables for kiddo: beyond broccoli and green beans
March 11, 2015 12:38 PM Subscribe
Somehow, we're in a rut on dinner vegetables that our little guy will also like. Our staples are green beans, broccoli, brussel sprouts, and asparagus, though he doesn't like asparagus too often. Salad greens are still not to his liking. How can we bring some variety to our dinner greens? What are other good greens, and how can we quickly prepare them, or prepare on the weekend and store for the week?
Broccoli and green beans are our defaults, with broccoli getting lightly steamed in the microwave, or cooked in the oven if we have more time, and green beans getting warmed in the microwave, too. Cooked asparagus come next in order of frequency, but our little guy doesn't always eat them, so we'll pop open a can of green beans for him as a back-up. We all like brussel sprouts, but prep takes longer, so that's last on the list of options. It seems that the consistency of salad greens is still not enjoyable for him, so he'll chew for a bit then spit out the leaf. Squashes are right out. And because we'd prefer to make one meal for everyone, our 3 year old is often the deciding factor.
Broccoli and green beans are our defaults, with broccoli getting lightly steamed in the microwave, or cooked in the oven if we have more time, and green beans getting warmed in the microwave, too. Cooked asparagus come next in order of frequency, but our little guy doesn't always eat them, so we'll pop open a can of green beans for him as a back-up. We all like brussel sprouts, but prep takes longer, so that's last on the list of options. It seems that the consistency of salad greens is still not enjoyable for him, so he'll chew for a bit then spit out the leaf. Squashes are right out. And because we'd prefer to make one meal for everyone, our 3 year old is often the deciding factor.
Peas? Lima beans? Cucumber? Celery? (Vegetables don't have to be cooked, necessarily, right?)
And - do they need to be green vegetables specifically? There's also carrots, corn, tomatoes, cauliflower, eggplant, turnip, rutabaga, potato...
If the consistency of leafy stuff is not his thing, you may have success with firmer, woodier vegetables anyway, steamed just until crisp/tender. I've heard that kids' palates are much more sensitive and acute than you'd think, which is part of the reason why there's so much fussiness with kids - things taste way more strong, so super-funky sauces don't always go over so well. I know that when I was a kid I didn't like any kind of sauce on anything - mainly because I liked the just-plain taste of the vegetables so much, and putting butter or salt or dressing on it was akin to covering it up. However, a dip may be a good way to introduce sauces - he has control over whether to dip or not, and the fact that it's an activity may persuade him to try dipping things into a sauce after all (when he sees Mom and Dad doing that).
Roasting a whole lot of vegetables in advance is also something you can do.
posted by EmpressCallipygos at 12:49 PM on March 11, 2015
And - do they need to be green vegetables specifically? There's also carrots, corn, tomatoes, cauliflower, eggplant, turnip, rutabaga, potato...
If the consistency of leafy stuff is not his thing, you may have success with firmer, woodier vegetables anyway, steamed just until crisp/tender. I've heard that kids' palates are much more sensitive and acute than you'd think, which is part of the reason why there's so much fussiness with kids - things taste way more strong, so super-funky sauces don't always go over so well. I know that when I was a kid I didn't like any kind of sauce on anything - mainly because I liked the just-plain taste of the vegetables so much, and putting butter or salt or dressing on it was akin to covering it up. However, a dip may be a good way to introduce sauces - he has control over whether to dip or not, and the fact that it's an activity may persuade him to try dipping things into a sauce after all (when he sees Mom and Dad doing that).
Roasting a whole lot of vegetables in advance is also something you can do.
posted by EmpressCallipygos at 12:49 PM on March 11, 2015
Raw snap peas or snow peas are sweet and crunchy and easy for a 3 yr old to eat one at a time in his little hand. Does the veg have to be green? What about red pepper sticks? Also sweet and crunchy and easy to handle. Yellow beans? Or, if you're ready to open a can of green beans for him, no reason you can't then make a salad for yourselves.
posted by ThatCanadianGirl at 12:50 PM on March 11, 2015 [4 favorites]
posted by ThatCanadianGirl at 12:50 PM on March 11, 2015 [4 favorites]
Is the focus on green vegetables or vegetables?
Assuming the later, cauliflower, carrots and the like are delicious when roasted.
On the green vegetable angle, peas taste good and it is easy to mix them into sauces, rice, etc.
posted by mmascolino at 12:51 PM on March 11, 2015
Assuming the later, cauliflower, carrots and the like are delicious when roasted.
On the green vegetable angle, peas taste good and it is easy to mix them into sauces, rice, etc.
posted by mmascolino at 12:51 PM on March 11, 2015
Kale chips! A sprinkle of nutritional yeast works wonders.
posted by divined by radio at 12:51 PM on March 11, 2015 [2 favorites]
posted by divined by radio at 12:51 PM on March 11, 2015 [2 favorites]
The Chez Panisse Vegetables cookbook is great for ideas -- it's got a ton of recipes, most of them very simple, arranged by vegetable.
posted by ourobouros at 12:51 PM on March 11, 2015 [1 favorite]
posted by ourobouros at 12:51 PM on March 11, 2015 [1 favorite]
When I was a kid I loved peas and okra and cauliflower.
posted by phunniemee at 12:52 PM on March 11, 2015
posted by phunniemee at 12:52 PM on March 11, 2015
If you're up for non-green vegetables, you might try red cabbage. It's tasty with apple.
posted by neushoorn at 12:54 PM on March 11, 2015
posted by neushoorn at 12:54 PM on March 11, 2015
Squashes are right out
Yes, but....have you tried substituting butternut/acorn/etc puree for the bechamel in baked mac and cheese, then topping with cheese/breadcrumbs and baking as normal? I eat this a lot as an adult who just likes squash, but it might fool a little kid.
posted by Juliet Banana at 12:55 PM on March 11, 2015 [4 favorites]
Yes, but....have you tried substituting butternut/acorn/etc puree for the bechamel in baked mac and cheese, then topping with cheese/breadcrumbs and baking as normal? I eat this a lot as an adult who just likes squash, but it might fool a little kid.
posted by Juliet Banana at 12:55 PM on March 11, 2015 [4 favorites]
When you say squashes, do you mean yellow squashes/zucchini or butternut squash, acorn squash, delicata squash? If you haven't tried the latter squashes, they are less vegetabley and more satisfying. You might even be able to cheat a bit and serve them with a bit of honey or sugar. And along those lines - sweet potatoes? Not a vegetable but super nutritious.
Roasted carrots and parsnips. They do take a while to cook but they reheat well. And again, if your kid likes sugar, you can cheat with honey.
If you don't mind uncooked vegetables, then you can dip a ton of things into hummus - carrots, celery, bell peppers, radish slices, cucumbers.
Other vegetables to try - cauliflower (steamed, sauteed, dipped raw or cooked, riced), turnips, cole slaws and broccoli slaws, grape tomatoes (raw or roasted).
Spinach can easily be chopped up and added to pasta sauces of all kinds and it'll barely be noticeable when it's cooked.
posted by never.was.and.never.will.be. at 12:56 PM on March 11, 2015
Roasted carrots and parsnips. They do take a while to cook but they reheat well. And again, if your kid likes sugar, you can cheat with honey.
If you don't mind uncooked vegetables, then you can dip a ton of things into hummus - carrots, celery, bell peppers, radish slices, cucumbers.
Other vegetables to try - cauliflower (steamed, sauteed, dipped raw or cooked, riced), turnips, cole slaws and broccoli slaws, grape tomatoes (raw or roasted).
Spinach can easily be chopped up and added to pasta sauces of all kinds and it'll barely be noticeable when it's cooked.
posted by never.was.and.never.will.be. at 12:56 PM on March 11, 2015
Edamame. If possible, go out to eat and get it fresh and steamed as a pre-meal treat, just to try it and to give it a fun introduction.
What salad greens are you offering? Mine love "iceberg" lettuce (it's what they get when we go to Sweet Tomatoes) but hate anything that doesn't look like it or taste close enough to fool them. When I buy bagged precut salad I go for chopped romaine; it looks close enough and it tastes fine to them (though I have yet to show them the package - it's only been a couple of weeks). Spinach is too bitter for them.
Other favorites around here are chick peas, either as is or as hummus, dipping matchstick carrots or snow peas.
Take a couple of weeks and hit up a local Whole Foods or Sweet Tomatoes or other large-variety veggie buffet and let him "build" his own dinner.
Slice up cherry tomatoes.
Spaghetti squash mixed in with reglar spaghetti noodles.
posted by tilde at 12:58 PM on March 11, 2015 [2 favorites]
What salad greens are you offering? Mine love "iceberg" lettuce (it's what they get when we go to Sweet Tomatoes) but hate anything that doesn't look like it or taste close enough to fool them. When I buy bagged precut salad I go for chopped romaine; it looks close enough and it tastes fine to them (though I have yet to show them the package - it's only been a couple of weeks). Spinach is too bitter for them.
Other favorites around here are chick peas, either as is or as hummus, dipping matchstick carrots or snow peas.
Take a couple of weeks and hit up a local Whole Foods or Sweet Tomatoes or other large-variety veggie buffet and let him "build" his own dinner.
Slice up cherry tomatoes.
Spaghetti squash mixed in with reglar spaghetti noodles.
posted by tilde at 12:58 PM on March 11, 2015 [2 favorites]
Sugar snap peas have been a big hit at our house. It isn't necessary to trim the ends, but I find that helps make them less chewy/fibrous to eat. I also try to get the stringy bit off the side, either by just peeling it down as I trim the ends or actually with a knife. Raw sweet/bell peppers have also been a mainstay. Now generally we eat the yellow/orange/red, as they are a bit sweeter than the green, but if you want a green vegetable it is worth a try. Edamame still in the pod, boiled from frozen are a lot of fun for the kids to pop out and eat, just be careful as the edamame can stay hot for a while after cooking. Finally, cucumber might be less nutritious, especially since I often peel the outside off for the youngest child, but at least it makes me feel like we are not in a three-vegetable rut.
posted by dawg-proud at 12:59 PM on March 11, 2015
posted by dawg-proud at 12:59 PM on March 11, 2015
My kids love edamame - it is readily available frozen and getting the beans out of the pod occupies them for a few more minutes than most vegetables during dinner time.Other not necessarily green veggies my kids eat are: sliced cucumbers, sweet peppers, frozen peas (my kids love to eat them straight out of the freezer), sliced (raw) beets, and sugar snap peas.
posted by a22lamia at 1:00 PM on March 11, 2015
posted by a22lamia at 1:00 PM on March 11, 2015
Green stovetop mac & cheese! Both our kids (4 and 1) eat it right up. It's delicious, it's an awesome color, and it's delicious. Oh, and you can use whatever leafy green you like, not just spinach. Just find a stovetop mac & cheese recipe you think you might like, and add some steamed/frozen (thawed) spinach or chard or whatever to the milk and blend before adding it in.
posted by that's candlepin at 1:08 PM on March 11, 2015
posted by that's candlepin at 1:08 PM on March 11, 2015
If it's about getting fiber, why not just stew some beans with seasoning and serve on the side?
posted by parmanparman at 1:10 PM on March 11, 2015
posted by parmanparman at 1:10 PM on March 11, 2015
Forgot to say, about the edamame, best to cook in well-salted water. And you say you've tried salad greens, but I'm curious if you've tried raw spinach? That was an earlier hit than other greens. It's only recently that we have had success with items like butter lettuce. When they were younger I convinced them that the Stouffer's spinach souffle was tasty, but that is definitely a very particular flavor profile! I used to thaw the packet a bit and cut it into cubes and warm up a cube at a time. Also have had success with Amy's Spinach Pizza snacks. I don't know the age of your child, but when my youngest was teething she actually gnawed on them frozen. (yes, I know that's not a vegetable, exactly)
posted by dawg-proud at 1:10 PM on March 11, 2015
posted by dawg-proud at 1:10 PM on March 11, 2015
Or, I could read the question properly and see your child is three. Ugh, sorry.
posted by dawg-proud at 1:11 PM on March 11, 2015
posted by dawg-proud at 1:11 PM on March 11, 2015
We all like brussel sprouts, but prep takes longer, so that's last on the list of options.
As I type this, I'm eating a big bowl of brussels sprouts that I just cut in half, sprinkled with lemon juice, and then steamed in the microwave for ~4 minutes. Sure, it doesn't have that lovely nutty flavor of roasted sprouts, but it's very tastily 'green' and crunchy. If you already do broccoli in the microwave, I'd highly recommend tossing a handful of sprouts in there, too.
posted by DingoMutt at 1:14 PM on March 11, 2015
As I type this, I'm eating a big bowl of brussels sprouts that I just cut in half, sprinkled with lemon juice, and then steamed in the microwave for ~4 minutes. Sure, it doesn't have that lovely nutty flavor of roasted sprouts, but it's very tastily 'green' and crunchy. If you already do broccoli in the microwave, I'd highly recommend tossing a handful of sprouts in there, too.
posted by DingoMutt at 1:14 PM on March 11, 2015
Response by poster: Perhaps my focus on greens is mis-guided, because I feel like we need some greens with dinner, if not also with lunches.
Thanks for the suggestions so far. In response, a few more kid-approved items: peas, corn, carrots, tomatoes, loves edamame, especially when he can pop them out of the shells himself.
Regarding squash, he's not sure about the softer, squishier foods in general, much like his mom. Crunchy things are preferred, at least for now.
posted by filthy light thief at 1:22 PM on March 11, 2015
Thanks for the suggestions so far. In response, a few more kid-approved items: peas, corn, carrots, tomatoes, loves edamame, especially when he can pop them out of the shells himself.
Regarding squash, he's not sure about the softer, squishier foods in general, much like his mom. Crunchy things are preferred, at least for now.
posted by filthy light thief at 1:22 PM on March 11, 2015
Cucumber is a personal favorite, and I seem to share your son's palate to a large extent. No cook, just slice (peel if you have one of the thicker-skinned varieties.)
posted by restless_nomad at 1:33 PM on March 11, 2015 [1 favorite]
posted by restless_nomad at 1:33 PM on March 11, 2015 [1 favorite]
spinach sauteed in olive oil with a little garlic and sea salt is heavenly
posted by Jacqueline at 1:36 PM on March 11, 2015 [2 favorites]
posted by Jacqueline at 1:36 PM on March 11, 2015 [2 favorites]
We end up serving leafy salads with the veggies arranged in bowls on the side for the little dude, who will eat many veggies but no leaves.
I don't see sweet peppers or cukes on your list; they're something else to try.
posted by tchemgrrl at 1:49 PM on March 11, 2015
I don't see sweet peppers or cukes on your list; they're something else to try.
posted by tchemgrrl at 1:49 PM on March 11, 2015
Jacqueline beat me to it. I'll just add that sauteing spinach takes only minutes. Sometimes I drizzle a little lemon juice on it just before serving.
My partner doesn't like "struggle food," but a kid might think artichokes are fun. Trim, tuck some garlic slivers in between the leaves--about one clove per head--steam for 40 minutes on the stove, serve. Dip the leaves in lemon butter and scrape the tender bits with your teeth. Throw the discards into a communal bowl.
I love cabbage, especially when it comes with corned beef. Drizzle a mixture of dijon and mayo on the cabbage, though a pat of butter will do nicely. Just don't overcook.
posted by Short Attention Sp at 1:57 PM on March 11, 2015 [1 favorite]
My partner doesn't like "struggle food," but a kid might think artichokes are fun. Trim, tuck some garlic slivers in between the leaves--about one clove per head--steam for 40 minutes on the stove, serve. Dip the leaves in lemon butter and scrape the tender bits with your teeth. Throw the discards into a communal bowl.
I love cabbage, especially when it comes with corned beef. Drizzle a mixture of dijon and mayo on the cabbage, though a pat of butter will do nicely. Just don't overcook.
posted by Short Attention Sp at 1:57 PM on March 11, 2015 [1 favorite]
The secret could be vinegar.
Let him put vinegar (in some kind of cruet/dispenser that controls output) on cabbage, asparagus, Swiss chard, etc. It's how I became a vegetable lover at a very young age.
The vinegar I loved as a kid was malt and/or tarragon vinegar (originally on cabbage), but you might also try sherry vinegar.
If he likes lemon, squeezing that on top can be good too.
It's helpful if he can put it on himself, since getting the right amount of acidity is important.
It's also healthier than salt, and might help with mineral absorption (citrus / citric acid definitely does help with mineral absorption -- by chelation -- I'm not sure about acetic acid, though.)
posted by amtho at 1:57 PM on March 11, 2015 [1 favorite]
Let him put vinegar (in some kind of cruet/dispenser that controls output) on cabbage, asparagus, Swiss chard, etc. It's how I became a vegetable lover at a very young age.
The vinegar I loved as a kid was malt and/or tarragon vinegar (originally on cabbage), but you might also try sherry vinegar.
If he likes lemon, squeezing that on top can be good too.
It's helpful if he can put it on himself, since getting the right amount of acidity is important.
It's also healthier than salt, and might help with mineral absorption (citrus / citric acid definitely does help with mineral absorption -- by chelation -- I'm not sure about acetic acid, though.)
posted by amtho at 1:57 PM on March 11, 2015 [1 favorite]
spinach sauteed in olive oil with a little garlic and sea salt is heavenly
posted by Jacqueline at 1:36 PM on March 11 [1 favorite +] [!]
I concur and we love it with fresh lemon juice squeezed onto it.
Roasted vegetables has proven popular at times. I roast cauliflower with olive oil, and a little salt, fresh ground pepper, and cumin. We've also roasted baby carrots, broccoli, potatoes, and brussel sprouts.
If he doesn't like mushy things this may not work, but it might be worth a shot: mashed yam or sweet potato, with milk, butter, and salt/pepper.
posted by JenMarie at 2:02 PM on March 11, 2015
posted by Jacqueline at 1:36 PM on March 11 [1 favorite +] [!]
I concur and we love it with fresh lemon juice squeezed onto it.
Roasted vegetables has proven popular at times. I roast cauliflower with olive oil, and a little salt, fresh ground pepper, and cumin. We've also roasted baby carrots, broccoli, potatoes, and brussel sprouts.
If he doesn't like mushy things this may not work, but it might be worth a shot: mashed yam or sweet potato, with milk, butter, and salt/pepper.
posted by JenMarie at 2:02 PM on March 11, 2015
Cabbage! Any type of cabbage sliced thinly and tossed in any kind of dressing is crunchy and fast, but if you let it sit for a bit it will begin to meld into a proper side dish. If braised with some broth and butter for a few minutes and finished with acid like lemon juice or vinegar, cabbage will maintain its body but be warm and savory. Use whole cabbage leaves to make wraps at the table.
Try tossing red cabbage with lime juice, sugar, salt, and some green onions before starting any other meal prep. Stir it occasionally, like every 10 minutes, and serve alongside nearly anything that needs a crunchy side dish, but tacos especially.
Large crumbles of savoy cabbage (the lovely curly stuff) with a dressing of dijon mustard, a little mayo, a dollop of honey, and any toasted nut or seed like sesame, hazelnut, sunflower, peanut will go great with poached fish or simply baked chicken or fresh rice.
Napa cabbage leaves lend themselves to wraps. Wash and dry them, then serve with a few different condiments and your protein. Fresh herbs and lime and bean sprouts with baked tofu. Tomatoes, mayo, little meatballs. Pieces of orange, peanut sauce, steamed shrimp. Malt vinegar, pickles, fish sticks. Possibilities are endless. Provide a mound of slivered cabbage on the side to add more crunch to the wraps.
posted by Mizu at 2:14 PM on March 11, 2015
Try tossing red cabbage with lime juice, sugar, salt, and some green onions before starting any other meal prep. Stir it occasionally, like every 10 minutes, and serve alongside nearly anything that needs a crunchy side dish, but tacos especially.
Large crumbles of savoy cabbage (the lovely curly stuff) with a dressing of dijon mustard, a little mayo, a dollop of honey, and any toasted nut or seed like sesame, hazelnut, sunflower, peanut will go great with poached fish or simply baked chicken or fresh rice.
Napa cabbage leaves lend themselves to wraps. Wash and dry them, then serve with a few different condiments and your protein. Fresh herbs and lime and bean sprouts with baked tofu. Tomatoes, mayo, little meatballs. Pieces of orange, peanut sauce, steamed shrimp. Malt vinegar, pickles, fish sticks. Possibilities are endless. Provide a mound of slivered cabbage on the side to add more crunch to the wraps.
posted by Mizu at 2:14 PM on March 11, 2015
Bok choy/other Chinese cabbages? It's not always the easiest to find, but if he's OK with broccoli and asparagus, I think he'd be able to handle them. Steam/saute like any other green veggie (maybe add a bit of soy/sesame oil, depending on your tastes).
posted by darksong at 2:34 PM on March 11, 2015
posted by darksong at 2:34 PM on March 11, 2015
Have you tried roasting the asparagus?:
Snip or break off the woody ends of one bunch of asparagus, mix spears to coat well with a mild olive oil if you are feeding to the kiddo, and toss with salt and pepper, then spread the spears in one layer on a non stick cookie sheet, and roast in a 450 F oven for 5-6 minutes till crisp/tender. You can serve these hot or cold.
posted by gudrun at 2:41 PM on March 11, 2015
Snip or break off the woody ends of one bunch of asparagus, mix spears to coat well with a mild olive oil if you are feeding to the kiddo, and toss with salt and pepper, then spread the spears in one layer on a non stick cookie sheet, and roast in a 450 F oven for 5-6 minutes till crisp/tender. You can serve these hot or cold.
posted by gudrun at 2:41 PM on March 11, 2015
e's not sure about the softer, squishier foods in general, much like his mom. Crunchy things are preferred, at least for now.
Hmm. What do you think of a sort of "crudite" approach to vegetables, where you set out a platter of a bunch of different raw or slightly-cooked things for everyone at the table and everyone can take what they want? He may dig the "I can control my fate" element, and may now and then be thus encouraged to at least try something new. What I'm envisioning is a kid-friendly version of a Grand Aioli (the garlic sauce may not go over well, but the "ooh, I can pick what I want to eat?" part may be happymaking.)
posted by EmpressCallipygos at 2:49 PM on March 11, 2015 [2 favorites]
Hmm. What do you think of a sort of "crudite" approach to vegetables, where you set out a platter of a bunch of different raw or slightly-cooked things for everyone at the table and everyone can take what they want? He may dig the "I can control my fate" element, and may now and then be thus encouraged to at least try something new. What I'm envisioning is a kid-friendly version of a Grand Aioli (the garlic sauce may not go over well, but the "ooh, I can pick what I want to eat?" part may be happymaking.)
posted by EmpressCallipygos at 2:49 PM on March 11, 2015 [2 favorites]
If he likes peanut butter, Google can lead you to a spectrum of recipes, usually identified as African in origin, that involve peanut butter with kale or another cooked leafy green.
posted by XMLicious at 2:53 PM on March 11, 2015
posted by XMLicious at 2:53 PM on March 11, 2015
I know a great many children who love olives and cornichons.
posted by juniperesque at 2:53 PM on March 11, 2015
posted by juniperesque at 2:53 PM on March 11, 2015
It seems like you don't have any problems at all.
All families have a problem just before dinner, because kids are hungry and adults are tired, hungry and stressed. You can serve the kids healthy vegs during this time, it doesn't really matter that they don't eat up at dinner time. (This is relevant for children aged 1-5) It is more important that they are introduced to a variety of tastes.
So - peas, carrot sticks, root beet sticks, very slightly damped broccoli, fennel, cabbage, edemame, boiled potatoes, strawberries, apple quarters, yogurt and/or olive oil to dip in, everything goes. You can improve the dressing but for this age of children, it's mostly fun and games.
I forgot fish and meat: my kids got meat balls, chicken legs, sausage, tuna-salad, mackarel salad, brandade, shrimps as some of those easy to make offers before dinner.
Gradually, I eased them into more snacky things before dinner, and real meals at dinner. It worked out fine.
posted by mumimor at 3:17 PM on March 11, 2015
All families have a problem just before dinner, because kids are hungry and adults are tired, hungry and stressed. You can serve the kids healthy vegs during this time, it doesn't really matter that they don't eat up at dinner time. (This is relevant for children aged 1-5) It is more important that they are introduced to a variety of tastes.
So - peas, carrot sticks, root beet sticks, very slightly damped broccoli, fennel, cabbage, edemame, boiled potatoes, strawberries, apple quarters, yogurt and/or olive oil to dip in, everything goes. You can improve the dressing but for this age of children, it's mostly fun and games.
I forgot fish and meat: my kids got meat balls, chicken legs, sausage, tuna-salad, mackarel salad, brandade, shrimps as some of those easy to make offers before dinner.
Gradually, I eased them into more snacky things before dinner, and real meals at dinner. It worked out fine.
posted by mumimor at 3:17 PM on March 11, 2015
My almost 2 year old loves broccoli and green beans, too! She also really likes steamed or roasted cauliflower, roasted or pan fried zucchini (cut them thin and they will crisp up), sweet potatoes fries, roasted carrots (they are sweeter), cucumbers and anything pickled. She also really likes lima beans.
We often try new veggies (or new anything really) served with a side of hummus or something else that is dippable. Toddlers and preschoolers LOVE dipping. So maybe try serving new things with dips?
posted by echo0720 at 5:04 PM on March 11, 2015
We often try new veggies (or new anything really) served with a side of hummus or something else that is dippable. Toddlers and preschoolers LOVE dipping. So maybe try serving new things with dips?
posted by echo0720 at 5:04 PM on March 11, 2015
Not green, but my little picky eaters like cut up beets. I serve them with tooth picks instead of forks for fun.
posted by cestmoi15 at 6:04 PM on March 11, 2015
posted by cestmoi15 at 6:04 PM on March 11, 2015
Canned beets are about as simple as it gets. You can jazz them up a few different ways (I like a little sour cream and brown mustard; crumbled feta is also good) but honestly, just plopped out of the can is fine too.
posted by drlith at 7:18 PM on March 11, 2015
posted by drlith at 7:18 PM on March 11, 2015
What about taking him to the grocery store produce aisle and letting him help pick out what looks good? He may be more willing to try it if he picks it.
Disclaimer: I do not have children.
posted by ainsley at 7:26 PM on March 11, 2015
Disclaimer: I do not have children.
posted by ainsley at 7:26 PM on March 11, 2015
What about spaghetti squash? It's versatile and really quick to make in the microwave. If he likes mashed potatoes you could try a cauliflower mash, maybe even mixing in some potato.There is even probably some kind of quick/instant mashed potatoes that would be perfectly acceptable and a time saver.
posted by Room 641-A at 9:56 PM on March 11, 2015
posted by Room 641-A at 9:56 PM on March 11, 2015
jessamyn recommends making lasagna using spaghetti squash in place of lasagna noodles. I have to concur, I quite like it.
posted by XMLicious at 10:40 PM on March 11, 2015
posted by XMLicious at 10:40 PM on March 11, 2015
I know you said you like to prepare one meal for the whole family, but I'll offer up what we do at our house anyway; we usually prepare a couple of large meals once or twice a week. As an example: we'll do a huge pot of steamed broccoli and a huge pot of steamed green beans. Some pork chops on the bbq and some baked chicken, or perhaps a pot of beef stew. A pot of rice. Everything goes into the fridge, and then over the course of the week its sort of buffet style. "Would you like pork or chicken? Broccoli or green beans?" etc. If it's not in the fridge it's not on the menu. "Sorry, I don't have tacos for you tonight. So, pork or chicken?"
I will say I think the trick to our almost 4yo not being too picky is that we keep the amount of choices low during the week, so in general he always knows what to expect and his expectations are always met. A lot of our friends with similar-aged kids complain that their kids are picky, but they are the same families who prepare an entirely different meal every night. I think their kids are sort of overwhelmed by the idea of all of these different choices, and it causes them to act out a bit when it comes to mealtime.
Lest you think that our method is creating a kid whose palate will be boring, it's actually quite the opposite; we try a lot of different things on the weekends, and he goes right along with trying any new thing that we offer. I think it's because he's excited by the variety, as he doesn't get it during the week. ymmv.
So I say go ahead and keep preparing the same 2 or 3 vegetables during the week, if those are the ones he likes and will take easily. You can make up for any deficiency you might think he's experiencing by offering stews, quiches, or various fruits, and then up the variety on weekends when you're all less tired and cranky.
posted by vignettist at 10:18 AM on March 12, 2015
I will say I think the trick to our almost 4yo not being too picky is that we keep the amount of choices low during the week, so in general he always knows what to expect and his expectations are always met. A lot of our friends with similar-aged kids complain that their kids are picky, but they are the same families who prepare an entirely different meal every night. I think their kids are sort of overwhelmed by the idea of all of these different choices, and it causes them to act out a bit when it comes to mealtime.
Lest you think that our method is creating a kid whose palate will be boring, it's actually quite the opposite; we try a lot of different things on the weekends, and he goes right along with trying any new thing that we offer. I think it's because he's excited by the variety, as he doesn't get it during the week. ymmv.
So I say go ahead and keep preparing the same 2 or 3 vegetables during the week, if those are the ones he likes and will take easily. You can make up for any deficiency you might think he's experiencing by offering stews, quiches, or various fruits, and then up the variety on weekends when you're all less tired and cranky.
posted by vignettist at 10:18 AM on March 12, 2015
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posted by jillithd at 12:48 PM on March 11, 2015 [3 favorites]