Tips on Coping with Picky & Opinionated Eaters

First, I have rarely had the problem of dealing with a TRULY difficult, picky eater. Early on with my kids I adopted certain philosophies to keep me sane, and whether they worked or I am just lucky... I haven't figured out yet. What I know about opinionated eaters is vast, as I have a three year old living in my house right now. 

 I work very hard to purchase the best foods and prepare beautiful meals for my family. When they eat and enjoy something I have made for them it feels good. Here is what has been happening in our house lately: At the store two days ago I found organic blueberries and raspberries. Not very abundant this time of year and my food opinionated daughter's favorites. It sounds lame, but I was excited because I thought she would be SO excited the next morning at breakfast. The next day she gets sprouted grain cinnamon raisin bread with organic butter, the organic berries washed and dried, and a sliced banana. She sits down at the table and sees this beautiful plate of food and says "I don't want this." And for a second I forget that she is three and I get more than a little offended. I think I said something like "This is breakfast. The only breakfast. Now eat it." Different power struggles and additional words ensued and this minor morning affront to my feelings affected the entire day. 

The breakfast in question was not documented, but on any given day this could be completely rejected as well

 I don't know if it bothered me more that I wanted her to be surprised and excited that I had found something she loved... and she clearly was not. Or if I REALLY want to get the point across to her that we should not waste any food, but especially good, wholesome, EXPENSIVE food that we make a priority in our family budget. Then here comes that reminder again... she is three. I am a grown adult. 

What worked with both kids from the first sign of frustration with food was following a lot of the Food Rules from "French Kids Eat Everything." I never finished the actual book, and I didn't have to. The fact is not all french kids eat everything. (And for a nice counterpoint to the francophile parenting movement, please see this hilarious personal essay from Vogue.)

The food rules from French Kids Eat Everything make sense though. Not because they make your kids mini gourmands who instantly appreciate all of the wholesome and beautiful ingredients of the world, while shunning burgers and pizza.... It's because they keep parents sane and create predictable situations. Any time you can apply rules to a part of your life with kids (and stick to them) it lets everyone know what to expect. And when everyone knows the rules it makes life easier. 

You don't have to follow the rules word for word.. Make them work for YOU! Here is the lowdown on the official "French Food Rules" and how we actually apply them to our family life. 

Rule #1: Parents: YOU are in charge of Food Education.

We apply this by making the grocery store/farmer's market a place where we talk about ingredients. With the above mentioned 3 year old we talk about which vegetables and fruits she wants to eat, and she helps with as much cooking as is manageable. 

Rule #2: Avoid emotional eating. Translation: Do not use food as a reward.

This is a hard one. I absolutely dropped this rule while potty training. At the end of a successful grocery store trip I used to swing by the mini cookie cube at Whole Foods or HEB (they both have them now) and let L pick a cookie. This was back in the ideal days of one child shopping. When I saw this rule we switched out the cookie for a Balloon or a piece of fruit from the kids club (whole foods & still a food reward, I know) or a trip to see HEBuddy. It only took a few trips with consistent "no cookie" to get her off of that habit. I work on this rule a lot.

Rule #3: Parents plan and schedule meals. Kids eat what adults eat. No Short Order Cooking.

When I embraced this rule I got a good amount of kitchen sanity back. As the parent fill your child's plate with only items you would be happy if they ate. For example, my kids will always eat sweet potato and avocado, so for most lunch or dinner meals, this is on the plate. Then your child decides what they will eat. And if they don't want what's on the plate then they have to wait until the next scheduled meal time. I will say with the opinionated eater, I often let her know that she has to try one of everything offered before she steps away from the table. More on that in Rule # 6

Rule #4: Eat family meals together with no distractions.

This is a hard one for us given the kids ages and our schedules. The way we make it work for us is that the kids always eat together at the kitchen table for every meal at home and snacks. If I am here I try to sit down with them and eat as well. With a one and three year old, that is just sometimes not feasible. My kids go to bed early and my husband works late. But during any and all home meal times there is no tv. It's about the meal. 

Rule #5: Eat your veggies.

If you have ever done the VegOut Challenge with Recipe for Success then you know how many vegetables there are. We try to make this one fun and try new things or old things in new ways. If you make it a game kids get more interested. That doesn't guarantee they will like it, but it's a start.

Rule #6: You DON'T have to like it, but you DO have to taste it.

I can't tell you how many times I have set down a plate to hear "I don't like (enter something she liked yesterday here)." And like a broken record I say "you might not feel like eating it today, but I still need you to try at least one bite." And sometimes the stubborn little sweetheart will take that one bite and leave the rest. Other times she realizes after tasting it that she does actually like it and eats the rest. This is a fantastic rule. Maybe my favorite. You are giving your kids the power to say they don't like or want something, but you are also giving them the opportunity to change their mind. 

Rule #7: No Snacking! It's ok to feel hungry in between meals.

We follow this in a way that works for the young age of our kids. It's not something I am proud of, but sometimes a young child who is about to spiral into a tantrum can be distracted with a snack. And I prefer light snacking to tantruming (new word) any day. If someone wants a snack in between meals at home, we stick to the following list: a banana, some avocado, some berries, an apple, applesauce, grapes, or raisins. They are things we always have and you be surprised how many times a "hungry" child who wants a snack suddenly decides they can wait until their next meal. 

Rule #8: Slow food is Happy food.

Take you time with meals. Enjoy the taste of your food and teach your children to do the same. There are times when you will need to rush through breakfast to get to school or work, but try to take the time to sit at the table and enjoy your food. I have to remind myself of this one as well, but it's a great one when put into practice.

Rule #9: Eat mostly real food.

This rule notes that treats on special occasions are ok. The problem I fall into with this one is I can pretty much find a special occasion in every day. So we have started making real food "treats" like the whole wheat cinnamon raisin bread and baked apple chips. We do follow a mostly real food diet and love it. 

Rule #10: Remember: Eating is Joyful.... RELAX!

Right... here are nine rules to remember, now relax. But the truth is, when you start implementing some of the above it makes your kitchen less of a battle zone and more of a family space. The relaxation comes naturally because you have a solution to the picky and opinionated eating problems that arise. It's hard to believe (I sometimes have to remind myself) but your kids will not starve. They also know what they can get away with and with whom.

I follow two additional rules of my own. 

1. From first solids to forever is that there is no such thing as not liking something forever. If your child hates peas today, tomorrow and next week, that doesn't mean he won't like them next month. We give our kids lots of opportunities to dislike foods because we continue to feed them to them in a variety of forms. Maybe you don't like white meat chicken, but if I slice it thin and put a little sour cream on top, you'll devour it.

2. If you are throwing food on the floor you are probably no longer hunger and the meal is now over. With a one year old, this rule is like sanity. In rule form. 

The final lesson of the above is as follows: We are all trying to feed our kids the best of what we can provide. Even if they don't appreciate it, your spouse, their grandparents, and their future selves all do. So figure out what kind of kitchen rules work in your house and turn your battle zone into a place to create, taste & explore. And a place to open a bottle of wine when all of that creative exploring doesn't go as planned.

RT

Bean There, Done That

One of my most favorite things to cook is a pot of beans when the weather is cool. 1. It's easy. 2. You can make it healthy. 3. It's tasty. Please hold any 4th grade "magical fruit"/"good for your heart" jokes until the end of this blog post. 

Last week I put up a pot of black beans and they were fantastic. Someone asked me once what it means to "put up a pot" of something. I was kind of perplexed. I've always used that expression. I'm fairly certain it's southern if not Texan. I never really questioned its exact meaning and always use it to talk about cooking beans, peas, or other things you would cook for a long period of time in a pot on the stove. If someone has a proper history for this expression please fill me in... any linguist expert type people? No? Shocking.

The sorted life of black beans....

SO, I made black beans. I used dried beans, so they required some soaking. Step one in bean management involves sorting and picking through the dried beans to make sure there aren't any rocks or other non bean type items in there. Some people skip this step. I used to. Then I bit into a rock. Lesson learned. 

Bean Rinse aka Clean yo Bean

After you finish sorting, you want to give the beans a rinse in a colander. Then you have a few options.  All options start with you putting the beans in a pot (or large bowl) and covering them with LOTS of water. Specific amounts will likely be on your bean bag - mine said six cups. If you did the large bowl, make sure it is very large and cover it with a dishtowel to keep random mishmash from getting in there. Then leave the beans on the counter overnight or for at least 6-8 hours. You can do this same thing in a pot. I personally prefer the quick boil method. Mostly because I get tired at night and forget to soak the beans. For a quick soak, the beans need to be in a pot. Bring the water to a full, rolling boil, turn the heat of, cover them, and leave them to sit for 2-3 hours. 

 

Water Covered Beans

Boiling Beans

I did this first thing in the morning since I was making the beans for dinner that night. My plan was to have everything in the pot simmering by 4pm. When L went down for her nap I got to chopping. 

Back to the Grid Method.

Finished Product

I chopped one VERY large onion, sliced about six cloves of garlic (If you don't like garlic you should leave now before one of us gets hurt), and took the beans out of the pot to do one last rinse. I make this one a quick rinse so that I don't lose a lot of the goodness that is naturally in the beans. Next I got out my cast iron pot and turned the stove to medium to heat it up. Once it was nice and hot I added about a tablespoon of EV Olive Oil and tossed in the onions and garlic. 

My Garlic Friends

My lovely garlic press that has a slicing mechanism. Thanks wedding registry! 

Once in the pot, I stirred the onions and garlic until my house smelled amazing and the onions were soft and becoming "clear" in appearance. 

Clear Onions, Full Heart, Can't Lose...... it's late. shut up. 

I put a smoked ham hock in the pot and gave it a little browning on the sides before adding in about 4 cups of chicken stock. You can always add in water, but I prefer to use stock if I have it.  

Stock

Stock and Hock

 After bringing that up to a boil, I added the beans back in along with two more cups of water and two Goya Ham seasoning packets. It's like Ham bouillon. It's magical. 

Ham Flavah.

Full pot.

 I wanted the broth to cook off of the beans so they would be less like soup, so while I boiled them I left the top off and checked in on the broth level. I cooked them over a low boil for about 2.5 hours. You'll want to check the beans after two hours to check the consistency and see if they are getting to what you prefer. I like mine to still be firm, so 2.5 hour timing works well. 

Low boil, badly captured.

 After a couple of hours my beans looked like this. I took out a spoonful to sample.

Taste Test

 This is the point where I see if my beans need added salt. Because I am cooking with broth and a ham hock, and ham seasoning, I like to see how much natural flavor and saltiness I can get out before adding more in. I also (just to remind you again) don't really salt things that can be easily salted to taste after they are cooked. 

I love chopped tomatoes in my black beans. BUT tomatoes and cast iron are not friends. Also, if you put the tomatoes in too early, they wilt into nothing. I took about four roma tomatoes, gave them a rough chop, and put them in to cook for about 15 minutes with the beans. 

Tomato Party

Now  I want this again.

 The last thing I do, right before serving, is take an entire bushel of washed cilantro and tear it into pieces over the pot, dropping it all in but the stems. You have a couple of options with the ham hock. I usually leave it in and then add it to the leftovers, keeping it until all of the beans are gone. You can also pick all of the meat off of the hock and add it in with the beans and throw the non meat rest of the hock away. Do as you please. 

Up close and personal.

Finished product.

 We are usually a brown rice family. I like brown rice and if it's better for me, then bonus. I happened to have the brown and wild rice I used with the chicken soup that is fantastic, so I decided to try that out with the beans. WINNER. Here is a photo op in case any of you want to seek it out and try it. 

You know it's good because it says "Arroz"

Cooked to perfection, even though I need a new rice cooker. Suggestions appreciated. 

Things that are great to serve with this meal include: sliced avocado, Mexican cotija cheese, sour cream (or non fat plain greek yogurt), salsa, or pico de gallo. We did avocados and Cotija cheese. 

The final product. Perfection in a bowl! 

Because I was making this for us AND Landy, I didn't add jalapenos, which I usually do and love. If you want to do that, I like to add in one jalapeno (deseeded then chopped) with the onions and garlic, and then take a second jalapeno, chop the top off of it to expose the seeds and insides, and drop it into the water to boil with the beans. I remove the remaining whole jalapeno before serving. 

Cooking in pots is the best thing about cool weather. And if you happen to be home with the kids or on a Saturday or Sunday, you can work on it little by little throughout the day and still have plenty of time with your kiddos. This is also something you might be able to adapt to a slow cooker if you work during the day. I'm not great at slow cooking, but it's one of my goals to figure that out this cool weather season. Here's a quick recap of my ingredients:

1 16oz package of dried black beans

1 T EV Olive Oil

1 very large white or yellow onion

6 cloves of garlic

1 smoked ham hock

4-6 cups of chicken broth or water

1-3 packets of goya ham seasoning (to taste)

4 large roma tomatoes

1 bunch of cilantro

rice

Optional:

Jalapeno

Avocado

Cotija Cheese

Sour Cream (not really optional)

pico de gallo

This is one of my absolute favorites. I think I make it twice a month during the fall and winter. It is another warm, filling dish that is actually pretty healthy and simple. It is also EXTREMELY cost effective. On the health front, just remember, you are in charge of your own sour cream intake. I love sour cream, so I try to sub it out for plain, non fat greek yogurt. Can't even tell. Share your beans with someone you love. They are magical, after all. 

-RT

"People Who Love to Eat are Always the Best People" - JC

Today would have been Julia Child's 100th birthday, so we are going to celebrate by talking affordable luxuries with added butter and garlic. Julia Child did a lot for women and a lot that changed the way women and men cook in the home. She made cooking that was once seemingly difficult or only available in restaurants accessible to everyone in their own kitchen. She is one of the 5 people (alive or dead) who I would want to have dinner with. She would be cooking, obviously. 

Who doesn't love her? Keep your mouth shut, or I will pound you with my mallet.

I finally went to the grocery store yesterday and after spending about 20 minutes making a list (while distracting a toddler) I headed out. The list, of course, stayed home. I got to the store with a general idea of what I needed and fared pretty well. When I headed to the fish monger to get some salmon I noticed that lobster tails were on sale and I could get two for around $9. What's up H-E-B? I heart you. I switched salmon for lobster in full knowledge that I had never cooked my own lobster or even had any since a fateful college limo ride to Beau Rivage about ten years ago. More on that never again. 

If you want me to level with you, I really didn't follow a French recipe with the lobster. I decided, after checking in with Google, that I wanted to bake the tails. First I had to pull the little legs off and cut them down the middle. After the fact I learned that kitchen scissors are really handy for leg removal. I let them sit out about 20 minutes to bring them to room temp. Also, I preheated the oven to 400. 

Before mutilation:

After mutilation:

I took a strong knife (I would use a thick, sharp one that is easy to control) and slowly cut down the center being careful to not slice through the meat. You can also use kitchen scissors for this if you have a good pair that let you get underneath the shell. I found the knife a bit easier. For first timers, watch out for sharp shells. All shelled friends (maybe not shrimp) can give you a nice slice to the hand. 

Here is a close up where you can see that the white shell is pulled up on the sides.

Next I took some butter and melted it. Don't get overwhelmed by this step. You can do it.

A photo, just in case you were wondering what melted butter looks like. 

 I brushed the melted butter all over the lobster tails, squeezed some fresh lemon juice on them, and finally sprinkled the insides with some kosher sea salt. I did all of this on the same baking sheet I was going to use in the oven. These are two 4 oz tails and I put them in the oven for ten minutes. 

Ready for the oven. Remove the lemon first.

 I know you all want to see how I cook kale AGAIN, so here you go. After I put the lobster in the oven, I got to work. This time I took about 4 cloves of garlic and sliced them, tossing them in a large saute pan with EV Olive Oil.

I washed and dried the kale

Then tore it off and put it in the pan with the sliced garlic, tossing it to get the garlic off of the bottom of the pan. 

Meanwhile, in another part of the house, S was grilling corn. We prefer our corn done on the grill with no foil. It adds so much to the flavor, you can baste it while it is grilling, and you can tell immediately when it is ready.

Almost ready to come off.

 Then my ten minutes were up and the lobster was ready to come out. This was possibly one of the easiest things I have ever cooked. Prep was simple, put it in the oven and then... BOOM. Perfectly cooked lobster tails. Notice how the meat has swelled up and the shell has turned a bright orange color. 

Yes and Yum

The color of lobster success.

 As the lobster cooled off, the corn came in ready to go.

I melted a little butter with crushed garlic and lemon as extra dipping sauce for the lobster, but we really didn't need it. The meat was so sweet and the basting prior to baking it really held some great flavors in there.

The grand finale.

We took the third ear of corn and cut the kernels off of the cob so that it could go with a few of Landon's meals. 

Landon Corn

In honor of JC's bday, pick up her fabulous first book Mastering the Art of French Cooking and try something new that you never even thought of. French cooking isn't always the most budget friendly or the most healthy, but it is tastes and flavors that have been around for centuries and would make a great Friday or Saturday night date night at home. 

The Simple Truth

Child ended her last book, My Life in France, with "... thinking back on it now reminds me that the pleasures of the table, and of life, are infinite - toujours bon appetit!"  

What a fantastic woman who lived a fantastic life. Let her inspire you to really see what you can do in your kitchen.

-RT

Feeding Toddlers & My non scientific theories on Overweight Children

Hey there Internet! So we left mom world for a while. We've been liking things and loving Houston and having too much Sunday fun. So in honor of cranky toddlers who haven't been sleeping well, we're going to talk about more Ladybug food. The internet makes you think that blogging with a baby looks like this:

"Hey mom. I'm so happy! You finally figured out the difference between your and you're."

I can't show you what it really looks like to blog with a baby because I have yet to figure out that secret recipe. When Landon is awake I try to hang out with her or get out of the house. When I am blogging it is baby asleep time or daddy at home time. I can show you what it looks like to have a 15 month old who won't let you put her down on a day you have a lot to get done. That goes something like this:

 "WTF, mom?" love, Landon

Baby Bjorns that you borrow from your sister-in-law aren't just for babies anymore. They are for toddlers who won't leave you alone. And it works. Plus, an extra 23lbs of body weight when I'm getting chores done makes it count as a workout..... right?

I think I've said before that I had a really hard time trying to figure out what to feed Landon and when she was supposed to eat certain foods. Landon's doctor gave me lots of good info, I just always had more and more questions. I also didn't want to be that mother who called the pediatrician's nurse all the time asking non important or non emergency related questions. We are already on a first name basis (word to Justine), so I've taken learning about Landon's nutrition upon myself. I wanted to make sure she was getting healthy foods and also a variety of items to insure she got as many vitamins as possible directly from her food. I wanted to try my best to start good eating habits early. In my family picky eaters get chased from the dinner table and mocked. You are, quite simply, not allowed to dislike anything until you have tried it at least twice. You are also not allowed to put ketchup on your steak. Yes, people do that. I just didn't know because it wasn't allowed in our home.

That steak you just paid a decent sum for can taste just like ketchup too. And not at all like steak.

Back on task.... In the midst of all of these efforts, I came to a realization of sorts. Kids are fat. That was not my realization, that is just a fact. According to the CDC approximately 21 - 24% of American kids are overweight, and another 16 - 18% are obese. Before I had children I don't think I noticed most regular kids. I certainly didn't think about what children were eating. Here is my own personal realization - Parents now more than ever are focusing on how to keep their children happy. Of course you should want your children to be happy, but things like frustration and experiencing things like sadness and anger are a part of growing up and learning how to manage your emotions. This is what I learned when I became a parent: Your child experiences pain/sadness/anger/frustration and cries. In my non scientific study with one child, 95% of the time, you give this distressed child food and they stop crying. I'm pretty sure I'm not the only parent who has noticed this, but I also realized that I don't want Landon to view food as the thing that makes her feel better when she is upset. THAT is a trap I think many children, teenagers, and even adults fall into. I have fallen into it myself.

Ben & Jerry's: a neon sign for emotional distress

Why do you think breakups are followed with half gallons of ice cream and bags of potato chips? Oh, I mean pints of ice cream... maybe. It is part of our culture to feed people to make them happy. When someone experiences a loss, you bring them food. And I do bring them food. In my view, the food is not necessarily the enemy. I grew up eating McDonalds and Blue Bell among many other things. And I am not overweight or obese. It just seems like too many children and adolescents are turning to food for the wrong reasons. Food as a friend, food as a solution, food as a coping mechanism. They literally eat until they feel so full that they can't feel whatever emptiness was there before. It's comfort food taken to the extreme. People are no longer learning how to deal with their emotions, they are just filling themselves up so they feel something else. And parents who want their kids to be happy or stop crying or who just don't know any better are handing their children whatever is available to cope with their emotions. These parents don't realize what they are taking away from their children by doing this: The ability to cope and overcome and build emotional skills within themselves.

Of course, these are all just my opinions based on my own experiences and observations. I don't think the answer to the obesity epidemic is to close down fast food, outlaw soda, or limit the ability of restaurants to determine portion sizes. We shouldn't be threatening to take obese children away from parents. The money it would cost to foster those children and put them through the system should be used to educate their parents and the family on better ways to eat, exercise, and build their mental health. Sometimes we expect people to be perfect, but we are, after all, only human. Armed with knowledge, we can do so much more. When you grow up respecting food and having an education that teaches you about nutrition, it's hard to even imagine that someone wouldn't know that orange soda and a bag of doritos isn't a suitable meal. But the truth is, more often than not, people are uneducated about food. When I figure out the answer to all of the above, and how to pay for it, I'll meet with the president and let you all know how it goes. Then I'll come back here to let you know, once again:

I didn't really know I was going to go off on that big of a tangent, but what I was getting back around to are healthy food options for your toddler. Children do need more fat and fuel that adults, but you can find the balance by giving them good fats or fats that have other nutritional benefits. On a typical day, Landon has three meals and an afternoon snack. I look at each meal and make sure it has a veggie or two, most of the time a complex carb, a protein, and a little fruit for dessert. She is low on iron so we try to incorporate more iron rich items into her meals. Just keep your thoughts on that when you see that she has 2 egg yolks with one egg white for breakfast. Also, I say this a lot but I like to say it again and again, YOU know your child best as far as what they can handle in their ability to chew and swallow. Please adjust accordingly.

Healthy foods for Toddlers and Children 12 months and up:

Main Breakfast examples:

This is a shared breakfast for Landon and myself. She eats both egg yolks,
I get the whites and the leftover oatmeal and banana.

Eggs - scrambled, sunny side up, poached, or however your child prefers them. Landon likes her eggs over medium and cut up into bite size pieces. I know this because she told me once in full sentences.

Cereal - No, not Wheaties and skim milk with a spoon. The rice, barley, wheat, etc cereal made for babies is still a great way for your toddler to get healthy whole grains and iron. 

Porridge/Grits/Cream of Wheat - You can find 100% whole wheat cream of wheat at most grocery stores and it is more flavorful with more texture than the basics. 

Oatmeal - Basic oatmeal with a bit of whole milk & some cinnamon make a great start to the day and it's something the whole family can eat.

Yogurt - We like to use a basic 2% fat Greek with a little honey added mixed with sliced mango.

With any of the above we offer morning fruit. Usually something like: 1/3 of a banana (sliced), a few strawberries (sliced), mango chunks, raspberries cut in half, or blueberries, also cut in half. 

Lunch or Dinner examples:

Clockwise from top left, sweet potato, salmon, chopped spinach, & buffalo mozzarella in cubes.

Main Proteins/Items: 

Salmon or any other fish - grilled, baked, poached, or steamed - make sure it is deboned 

Shrimp - it is sweet and fresh and easy to chew

Chicken - L has recently started to prefer the dark meat to the breast, but she goes back and forth 

Pork - works for lots of kids chopped or braised, but sometimes can cause upset stomachs

Turkey - chopped, shredded or ground

Beef - because beef is a more chewy food, we are still doing mainly ground, but braised meats that are completely tender are wonderful

Lamb - Landon loves braised lamb and also ground lamb. It is a great source of iron and more flavorful than other ground meats and poultry

Tofu - Great if you are looking for a vegetarian alternative & takes on the flavor of whatever you cook it with

Whole Wheat Pasta - perfect way to get whole grains and a filling complex carb with more flavor than plain white pasta. Pasta can be the main part of a meal or a side.

Legumes - Lentils, butter beans, black beans, pinto beans, soy beans, lima beans, etc. Beans are full of iron, great finger food, and easy to chew. They also help to develop a healthy digestive system and are full of fiber. They can serves as the main part of a meal or a side.

Sides:

It's a bird, it's a plane, no, wait.... it's a perfect side, snack, or dessert for toddlers.

 Think of a fruit or a vegetable. Got one? Ok, now thing of another one. Now another one. Now think of every vegetable or fruit you can imagine. Are you with me? I guarantee that 95% of what you are thinking of is good for your child to eat. You might have to adjust the way you prepare it, making sure it is soft enough to chew and cut into the right size, but too many people are focused on what babies can't eat the first year. It was hard for me at first to wrap my head around what they can eat. Basically, everything. Here are some of the favorites sides that we also eat and some that Landon likes best:

Avocado, chopped spinach, sweet potato, green peas, carrots, zucchini, butternut squash, snap peas, tomatoes,  kale, new potatoes, broccoli, peaches, cauliflower, brussels sprouts, mango, cherries, kiwi, banana, all berries, red pepper, grapes (cut in quarters), pears, pineapple, watermelon, cantaloupe, and corn.

Other Snacks:

It's snack time, y'all.

I try to make sure that Landon gets a calcium rich snack since we try to stay away from calcium during her meals. It blocks iron absorption, so this is just a her specific thing. Her snack always consists of some kind of cheese and either a fruit or a whole grain. For some fruit ideas, see above.

Cheese snacks:

Cottage cheese (2%), chevre goat cheese, 365 organic shredded white cheddar cheese, cheddar cheese stick cut up into small cubes, or misc cheese treat.

Unsweetened applesauce is awesome as a snack or a side to a meal. The unsweetened tastes great and you lose almost half the calories and all the added sugar. 

Her current favorite snack addition is Magic Pop. It is a puffed rice deal like a giant round, flat rice crispy. I know you can find different versions of them all around. Our HEB stores and Central Market make them in the store. She likes it because she can break it up on her own and eat it. I think it makes her feel fancy.

On the go snacks are also an essential item. There is a time and a place when you might need to feed a tantrum to keep it from happening. I do recognize that. I keep my diaper bag stocked with earth's best cereal bars, mum mums, tupperware with plain cheerios, more magic pop, and sometimes graham crackers.

It's easy for me to sit here with a healthy 15 month old and pretend to have all of the answers. I really don't. I am just doing the best that I can and trying to educate myself to make good decisions for myself and my family. The key there is education. We need to educate ourselves and work to educate others. There are options out there and ways to create a healthy relationship with food for yourself and for your children. I work at getting it right most of the time. Saying I would get it right all of the time just isn't realistic. Kids should be allowed their treats the same as adults should. But treats are treats and food should be respected as should your body, your emotions and most of all, yourself.

- RT