The number one culinary concern of so many parents is to get their children to eat vegetables, as many as possible, and as varied as possible*.
I believe in the division of responsibility when it comes to feeding my own kids: I’m responsible for providing a variety of fresh foods; they’re responsible for deciding what and how much they eat. I don’t comment, I don’t coax, I don’t bargain, I don’t congratulate. I am Jack’s lack of judgement, and this keeps me cool through every phase and whim.
The books It’s Not About The Broccoli and My Child Won’t Eat! (not just about children who don’t eat) have also helped shape my approach.
That said, the parental half of the responsibility — providing health-promoting, varied options — is no small potatoes (ha). And when we encounter resistance to novelty, and a limited range of accepted vegetables, it is tempting to give up and just go on a rotation — you might call it a rut — of the same handful of proven options. (Some parents would be over the moon to even have options; the book adresses that in depth).
I myself tend to stick to my kids’ easy wins: peas, cauliflower, broccoli, carrots, spinach, cucumbers, tomatoes, beets, sweet potatoes, mushrooms (sometimes), all prepared very simply. This is already pretty good, and they are (strangely) more adventurous when we eat out, but I wouldn’t mind adding more variety and more sophistication to their meals.
(Side note: Why won’t my kids eat zucchini? It’s the universe mocking me, for sure. At least they have no qualms about chocolate.)
So I thought it would be inspiring to put out a call on the C&Z Facebook page (please join us!) and inquire about the kid-approved vegetable recipes you may have up your sleeves.
Every kid is different, of course, but if at least one child somewhere laps it up, it’s worth a try, right?
