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Eat Your Vegetables (and Wear Them, Too!)

Eat Your Vegetables (and Wear Them, Too!)

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Vegetables are an ideal addition to your wedding day attire

If you want to take a non-traditional approach to the typical flower bouquet and centerpieces, why not use vegetables? There are more leafy greens in season during the fall and winter months, plus, your centerpieces can function as an edible piece.

Brightly colored radish and carrot boutonnieres are another great way to add a splash of color to a time of year when flowers are scarce in certain regions.

Try a sculpted vegetable bouquet made to look like flowers, a bright purple head of cabbage or carry a broccoli, asparagus and artichoke arrangement with beautiful dark green kale tucked inside.

How to Eat More Vegetables, Even If You Don’t Like Them

Vegetables—we all know that we have to eat them. But for those who really don’t like them, it can be really difficult to get in your daily servings. To help make sure that you hit your veggie intake, while still looking forward to meal times, Certified Clinical Nutritionist and Pharmacist Aaron Slotkin shares some of his best tips on how to eat more vegetables, even if you hate them.

Of course, eating your veggies is only part of living a healthy lifestyle. The other part is exercise, and Aaptiv can help.

Strawberry Banana Hidden Cauliflower Smoothie

There&rsquos a good reason cauliflower has stolen the limelight in recent years: It&rsquos perhaps one of the most versatile vegetables, easily blending in as &ldquorice&rdquo for dinner or providing a nutritious, barely-noticeable base to a smoothie. This blend by Julie of Peanut Butter Fingers is specifically called a &ldquoStrawberry Banana Hidden Cauliflower Smoothie,&rdquo because its frozen cauliflower is camouflaged by ingredients such as creamy almond butter, juicy strawberries, banana, and avocado. (Psst! Here are 25 other creative ways to use avocado.)

Veggie benefits: Cauliflower is a cruciferous vegetable that's been associated with decreased cancer risk. This is likely due to sulfur-containing compounds, which may protect cells from DNA damage and help deactivate carcinogens (cancer-causing compounds). The veggie is also chock-full of vitamin C and provides a good dose of vitamin K and folate, a B-vitamin.

Use extra cauliflower to make these delish rice recipes:

5 easy ways to add fruits and vegetables to dinner

Fruits and vegetables contain vitamins, minerals, and other nutrients that are essential for good health. That's one reason why a plant-based diet that includes lots of fruits and vegetables can lower your risk of developing life-threatening diseases such as heart disease, diabetes, and some cancers. And when you pile on the produce, there's less room for the unhealthy foods, too.

Dinner is typically the largest (and latest) meal of the day, and it's a good opportunity to make sure that you meet your daily quota for fruits and vegetables. Here are five easy ways to work more produce into dinner.

  1. Roast vegetables. Roasting is a great way to let the deep, rich flavors of vegetables shine through. Bake cut vegetables at 375° F for 20 to 25 minutes or until they're lightly browned. You can roast any vegetable — from mushrooms, onions, eggplant, and zucchini to tomatoes, broccoli, and carrots — so don't limit yourself. Enjoy roasted veggies as a side dish, or toss them into pasta dishes and other recipes.
  2. Poach veggies in low-sodium chicken broth and white wine. To poach, boil enough liquid to cover the vegetables. When it boils, add the vegetables. Turn down the heat to just below boiling and cook the vegetables for about five to seven minutes, until they're brightly colored and tender-crisp. Add garlic, basil, or tarragon for a flavor bonus. To retain nutrients, keep a watchful eye on the pot or set a timer so you don't overcook.
  3. Smuggle fresh-cut vegetables into main dishes. Try adding mushrooms, peppers, zucchini, onions, or carrots into pasta sauces, casseroles, soups, stews, scrambled eggs, and chili.
  4. Have a salad with dinner most days. Starting with a salad can help you consume fewer calories at the meal, as long as the salad is no more than 100 calories. A healthful salad consists of about 3 cups of dark-green leafy lettuce, 1⁄2 cup carrots, a tomato, 1⁄4 cucumber, and 1 1⁄2 tablespoons of low-calorie dressing. Try tossing in some petite peas, onions, celery, or peppers for an extra boost of nutrients.
  5. Choose fruit — fresh or frozen, stewed or baked — for dessert. It all counts toward your daily produce quota. Dried fruits are healthy but high in calories, so eat them sparingly.

For more on developing a week-by-week action plan to improve your diet, and on setting goals for success, buy The 6-Week Plan for Healthy Eating, a Special Health Report from Harvard Medical School.

Now we have a dilemma.

  1. Vegetables are good, and healthy, and important.
  2. Everyone’s taste preferences are different.
  3. Some people may be genetically more likely to dislike vegetables.
  4. How do we get the benefits of vegetables if we don’t want to eat them?

So, in this article, we’ll explain:

  1. Why some people don’t like vegetables.
  2. Why they’re not bad or wrong for disliking vegetables.
  3. What to do about this.

Nature's Beneficial Bounty: 14 Healthy Vegetable Recipes

In this vegetable-studded vegan dish we braise cauliflower, butternut squash, and pasta in white wine and broth in an unconventional technique that yields delicious results. Serve with a spinach salad with red onion, orange segments, and a light vinaigrette.

This sophisticated dish of braised summer vegetables &mdash beans, tomatoes, bell pepper, carrots, and more &mdash drizzled with a pesto-like sauce made from garden-fresh herbs was inspired by a stroll through the farmers' market. Feel free to mix up the produce based on what you have on hand, and make extra sauce since it freezes well and is perfect for tossing with pasta or swirling into soups. If they're available, try adding fresh fava beans or other shell beans to bump up the protein in this quintessential summer dish.

10 easy and tasty ways to sneak vegetables into your children's food

It&aposs a challenge every parent faces - how do you get your child to eat vegetables without a tantrum?

While there are tips galore telling you how to teach children to like and eat their vegetables, every parent knows it takes time to win them over - and sometimes you just don&apost have the time.

Instead of facing a dinnertime showdown, there are simple and easy ways to sneak in fruit and vegetables into your kid&aposs diet.

If you&aposre struggling with a picky eater, don&apost worry there are plenty of ways to cheat and get them the nutrients they need without them even knowing.

1. Pizza bases

Pizza may not sound like the first port of call when it comes to healthy eating, but switching the dough base for something veggie is a simple and easy way to creep a bit of colour into your kid&aposs food.

Blitz up some cauliflower until it&aposs the consistency of breadcrumbs, tip into a frying pan. Cook for 10 minutes stirring until all the moisture is gone.

Take the dry mix, and mix in a large bowl with 2 eggs, 50g cheese and a pinch of salt.

Line a baking tray and spread the mix so you have two pizza base shapes. Use a spoon to smooth it out. Bake for 30 minutes and you should have a solid pizza base. Flip over and bake for another 10 minutes.

Spread your tomato puree or sauce, and choose your toppings. You can get the kids involved in choosing the toppings. They&aposll never even know you&aposve snuck in all that vegetable!

You can also blend spinach until it&aposs a puree and spread on the pizza base before you put on your tomato mix.

2. Macaroni and cheese

Pretty much anything with sauce is a target for secret vegetables. Macaroni gets a bad wrap for being unhealthy, but it doesn&apost need to be.

A few changes to the sauce and the additional vegetables make it an easy dinner and even better way to get tons of nutrients into your unsuspecting children.

Spinach, cherry tomatoes, peas, crushed broccoli or cauliflower are all options.

Easy mac n cheese recipe

Boil a large pot of water, add your macaroni and cook until it&aposs tender but slightly firm. Drain your pasta, add a little oil to stop it from sticking.

Take two small sweet potatoes, microwave (or bake) until soft.

*You can also use one and a half cups of cooked carrots, or any other vegetable that can be smashed up*

Take your sweet potato flesh and mix with two and a half cups of milk, a little of the water from the pasta, 3/4 yoghurt (Greek yoghurt is fine), salt and pepper - blend all of this together.

Pour the mixture in to your pot and stir in over a medium heat. Wait until it&aposs simmering, turn it to low and whisk in cheese (about three cups). Stir until melted.

Add the cooked macaroni to the sauce and transfer it all to a baking dish.

Combine breadcrumbs (you can crumble bread, a little oil, and seasoning in a bowl. Sprinkle over your macaroni mix.

Bake for 20 minutes, until it&aposs browned.

3. Sauces

Whether it&aposs meatballs, lasagne, or spaghetti bolognese the principle is the same, whip up an easy tomato sauce or take your ready made sauces and add vegetables.

To make sure the children can&apost spot them you can blitz them in the blender, it doesn&apost take away any of the benefit.

Broccoli, cauliflower, peas, spinach, carrots. any vegetable works for this one.

1 onion, 1 garlic clove, 500ml passata or chopped tomatoes, black pepper, 1/2 tsp sugar.

Fry the onion and garlic on a low heat

Add the tomato and cook for a few minutes

Add the rest of the ingredients, the pepper to taste and leave to simmer for 15 minutes

Allow to cool and blend if you want a smoother sauce

*You can then cook your vegetables and add them in to the sauce mix - blitz them in to conceal them from beady kid&aposs eyes.

4. Chips

We&aposre not talking the greasy kind here. Making chips from scratch is easy. Chop up a large potato length wise, so they are about finger width.

Cover in a little oil and season, whack in the oven for about 20-25 minutes on a medium heat.

You can also use sweet potato if your little one is more adventurous, or courgette.

5. Vegetable pancakes

It&aposs not all about the savoury foods, you can also add vegetables to your deserts or breakfast.

Red beet pancakes are a great start. What kid doesn&apost like pancakes?

Simple beetroot pancakes

3/4 cup whole wheat flour (can substitute and just add normal flour)

3 tablespoons light brown sugar

1 tablespoon baking powder

2 medium sized beetroots, roast and pureed (should come to about 3/4 cups)

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract (if wanted)

Sift the first five ingredients into a bowl. Place the rest of the wet ingredients in another bowl and whisk.

Add the dry ingredients and combine. Don&apost overstir.

Drop about 2tbsp of the batter in your pan over medium heat, cook for about 3 minutes on each side.

The same recipe works with pumpkin or squash too.

6. Cookies!

Yes cookies. Even cookie dough can be made healthy by using the right vegetables and no child will ever guess you&aposd added a hidden extra.

Add carrot or sweet potato puree (blitzed up) to a chocolate chip cookie mix. You can also add them to brownie batter and chocolate cakes.

Spinach also works well in cakes, and they will never taste it.

7. Chilli

Add vegetables to a classic chilli, in this case butternut squash works well and most vegetable tastes can be concealed by adding a few cubes of dark chocolate.

8. Eggs - Omelettes and scrambled eggs

While whipping up an omelette, stir in spinach to the egg mix. This is less concealing and more for the older kids.

Scrambled eggs are a bit easier, break down fresh broccoli until it&aposs a mince like texture and stir in. The same can be done with cauliflower.

9. Smoothies

Try the Green Monster smoothie - 1 frozen banana, two cups spinach, one spoon peanut or almond butter and 1 cup milk.

There&aposs a whole range of smoothies you can try with your kids, the main balance should be one or two fruits - you don&apost want too much sugar.

To sneak some vegetables in, mix in grated carrot, while the texture changes the taste is masked by the fruit juices.

10. Burgers

Make your burgers from scratch and add in your vegetable of choice. Ideally use something that can be roasted and pureed.

Simple burger recipe

1 small onion, 500g ground beef/mince, 1egg, 1 tbsp oil, vegetable - handful chopped mushrooms, carrots pureed, sweet potato or cooked chickpeas ground down.

Chop the onion into small pieces, add the mince and vegetable of choice with the egg and mix together.

Divide into four, wet your hands and roll the mixture into balls. Squeeze down to flatten them out, they should be about 3cm thickness.

Leave in the fridge for 30 minutes, you can either grill the burgers, or fry in a small amount of oil.

19 Ways to Get Kids to Eat (and Love) More Vegetables

How many vegetables should you eat each day? The best advice is from the USDA, and they recommend choosing a variety of colorful veggies and aiming for 1 to 3 cups daily depending on your age, gender, and level of physical activity. For 2 to 3 year olds, 1 cup is the recommendation, but that number jumps to 3 cups for men between the ages of 19 to 51. Getting even 1 cup can be tough if you’re a kid (or adult) who shies away from anything green or refuses to take even a bite of broccoli or butternut squash. Given the struggle that lots of folks face when it comes to getting more vegetables on the family table, I gathered these 19 tips, tricks and recipes from some of my favorite dietitian bloggers on the web. Enjoy …

These cooking methods, mealtime tips, recipes, and prep ideas may be just what you need to turn your entire family into vegetable lovers.

Want to learn more about making veggies appealing to kids? Tune in to my Eat Your Vegetables podcast episode with chef Ana Sortun. Click the PLAY button below.

Mix veggies into favorite meals. “What’s nice about vegetables is that they are so versatile. I often recommend adding in zucchini noodles into the pasta mix, use cauliflower as pizza crust, rice, or as mashed “potatoes,” add shredded carrots and chopped spinach to pizza and sauces, and use veggies as “fries,” says Colene Stoernell, RDN.

Continue to introduce (and re-introduce) vegetables. “When it comes to mealtime, it’s important to maintain your parental responsibility of feeding, and let your kids maintain their responsibility of eating. It can be hard to relinquish some of the control at mealtimes, but in the long run, it will help your kids to better self-regulate their food intake and grow to enjoy a variety of foods. So, how do I make veggies more appealing to my child? If you need inspiration, check out my top three tips,” says Sarah Remmer, RD.

Changing presentation can go a long way. Oven-frying makes for some tasty, crunchy vegetables and can entice picky eaters without all the added fat from deep-frying. A little cheese here and there doesn’t hurt either,” says Elissa Lueckemeyer, RDN, LD.

Appearance is important. “I focus on making them look ‘fun’ which gets them to try more & eventually eat more vegetables,” says Erin Palinski Wade, RDN.

Keep trying! Try veggies warm, cold, frozen, roasted, steamed, sautéed, with dip, in different shapes, etc!” says Lindsey Livingston, RDN.

Make it fun. “Let kids have fun choosing their veggie toppings for pizza & tacos by placing them in brightly colored bowls,” says Karmen Meyer, RDN.

Let eating veggies be more interactive. “Kids love to eat veggies when they can dip them in a flavorful dip or sauce, such as hummus, ranch dip, fruit salsa, guacamole, or nut butter. Here is one of my favorite recipes for a pretty and flavorful hummus,” says Sharon Palmer, RDN, The Plant-Powered Dietitian.

Incorporate more vegetables into a favorite dish. “Add veggies to dishes your kids already like, like tacos, pizza, or spaghetti. Filling tacos with beans and roasted vegetables can be a fun way for kids to try a new vegetable,” says Jessica Ivey, RDN.

Be sneaky. “I love to add veggies to my kid’s favorite dishes, such as Mac & Cheese and pizza!” says Andrea Mathis, MA, RD, LD.

Make vegetables more appealing. “I sincerely believe to make vegetables more appealing to kids you need to engage them in the whole experience from seed to table and have them put their “food explorer caps” on! Learning about where food comes from connects children with what they eat empowering kids with knowledge to pick the perfectly ripe XX (you can fill in the blank!) is exciting and arming children with tools to use their five senses and descriptive words to help them articulate what they like and don’t like about foods is fun and life changing, because let’s face it, not everyone likes all foods all the time. I am currently working on the second book (on veggies, the first was on fruit) in a series of children’s nutrition books on whole foods doing just that!” says Dani, RDN, from Experience Delicious.

Combine favorite flavors with vegetables. For instance, this hummus is made with carrots and ranch to give a familiar flavor with an extra veggie punch,” says Jenna Braddock, RDN.

Enjoy the whole experience of cooking veggies. “I’ve noticed the more kids are involved, the more willing they are to try their creations. I once did a class that was all about cauliflower and we made it in multiple ways – mashed, riced, roasted, steam, blended. It was great to see everyone find at least one way they enjoyed cauliflower. Also, I recommend working with familiar flavors. Many children are familiar with an Italian seasoning blend, so I sprinkle that on their veggies,” says Julie Harrington, RDN.

Cacik from Liz at Liz’s Healthy Table (shown above)
Baked Zucchini Fries from Colene at Kids Eat Well
Sweet Potato Nachos from Tammy at The Nutrition Twins

Farmers Market BLT & Avocado Chopped Salad Pizza from E.A. Stewart at The Spicy RD (shown above)
Vegan Hummus Pita Pizza from Amy at Amy Gorin Nutrition
Cheesy Broccoli Mac and Cheese Bites from Andrea at Beautiful Eats and Things

Savory Cheesy Cauliflower Waffles from Julie at RDelicious Kitchen (shown above)
Parmesan Breaded Veggies from Elissa at Food 4 Success, LLC
Tomato Ladybugs from Erin Palinski, RDN

Taco Pita Pizza from Karmen at The Nutrition Adventure (shown above)
Quick and easy vegetable recipes from Lindsey at The Lean Green Bean
Kid-Friendly Brussels Sprouts from Judith at Foods with Judes

Beet White Bean Hummus from Sharon at The Plant-Powered Dietitian (shown above)
Roasted Summer Vegetable Tacos from Jessica Ivey, RDN
Golden Roasted Cauliflower from Jessica Levinson, RDN

Eggplant Pesto Meatballs from Triad to Wellness (shown above)
Roasted Carrot Ginger Soup with Coconut Milk from Dani at Experience Delicious
Roasted Carrot and Ranch Hummus from Jenna at Make Healthy Easy
Tabouleh Stuffed Peppers from Judy at Live Best


My pediatrician has told me that it is better not to mix meat with veggies for children under 12 months. Is this true?

This is great. I’m using it for an adult – me. All the best,

These recipes are amazing, creative and thoughtful. Thank you for bringing them to readers.

My toddler wont eat nothing but poptarts and wallfles ,,plz help me get her eatting more stuff ,anythi g is a pkus ,Thanks so much

Hi Wendy: use those foods as a way to transition to other foods. For example, spread nut butter, cream cheese, or jam on a waffle. Then set out berries and other fruit and ask your toddler to create a smily face on top of the waffle … and then gobble it up! Instead of pop tarts (very sugary), ask your toddler if she wants to make homemade pop tarts. You can use two pieces of whole wheat bread (or white whole wheat), and then cook it up like you would grilled cheese. For the filling, try a tiny spread of nut butter, jam, and then thinly sliced banana or another favorite fruit. Maybe a few blueberries. This technique is called, FOOD CHAINING. There are a lot of great free resources online that explain it. You may enjoy listening to this podcast episode on Picky Eating:

A Blessed day Miss Liz Weiss, your advice would be very helpful. You see, I have a step nephew who doesn’t want to eat some veggies, although she wants eggplant with eggs nd saute beans with soy. She is a 5 year old girl, which weighs at about more than 20 kilos or more. Although she eats eggplants and saute beans, yet, she is countering it with lots and lots of junk foods, candies and lollipops. We are worried about how she is getting bigger and heavier. What can we do?

If she loves eggplant and beans, that’s great. Always offer fruits and vegetables first. At breakfast, start with fruit. At meals, start with salads and other vegetables. At snacktime, go heavy on fruits and veggies. Veggies and dips are fun. Try an eggplant dip! Try to keep junk foods out of the house. Just make fruits and vegetables the star of what’s in your kitchen. If there are no junk foods available, then she won’t ask to eat them. Let me know if that helps. And listen to my podcast episode on picky eating. I think it will help:

Hello Liz! Any advice on how to transition a toddler to a more plant based/vegan diet? She hates meat! All meat. She loves tofu though and meat substitutes but is having a very hard time with veggies and fruits. She has a dairy allergy as well. She loves vegan cheese and of course chips which we rarely buy. Just want her to be healthy and happy!

is there one veggie and one fruit she loves? If so, start with those. And then build on them slowly by trying various presentations with each. Example: Blueberries presented in a bowl on their own then added on top of pancakes then added to a smoothie then presented in a bowl with perhaps another similar fruit. Once she’s comfy with her favorite fruit and veggie presented in perhaps more than one way, introduce a second fruit, but make sure it’s similar. For example, if she loves blueberries, introduce halved purple grapes or raspberries. If she loves crunchy carrots, try orange bell pepper strips. This is called “food chaining.” You slowly build on the limited list of accepted foods. LMK if you need more advice on this!

Get shredded!

Grab a box grater or the grating attachment on your food processor to shred zucchini, beets, carrots or parsnips to add to all sorts of recipes. Add a vegetable serving to your favorite whole grain muffins and quick breads by mixing shredded zucchini into your batter before baking. You can also sauté shredded carrots, summer squash or butternut squash for about five minutes before adding them to pasta sauce for a quick, veggie-filled meal. Even your pickiest of eaters may not notice!

Own Your Everyday: Best Warm Weather Eating Tips and Recipes!

I partnered with the Almond Board of California to create this post and recipes.

After what seemed like an endless winter, the sun is finally out and it is t-shirt weather! I thought I was going to have to wear my winter jacket forever.

Warmer weather means outdoor activity, road trips and long-anticipated summer vacations. For me, Spring means I’m ditching the car to walk everywhere and it’s also the start of travel season. Just like I’m changing to lighter clothes in the Spring, I’m also craving lighter meals and snacks, and I’m taking advantage of the fresh, colorful seasonal produce.

Looking for some healthy eating tips and ideas to own your everyday this summer? Look no further. Here are some of the things to consider for your summer meals and snacks.

I think the first thing on most peoples’ agendas is taking advantage of the nicer weather by getting outside. As things heat up though, don’t forget to keep yourself hydrated! The average person’s fluid needs vary with their size and their lifestyle, but whether you’re planning on being active or just taking in the sun, you’ll need to drink up. I always recommend plain water over any sugary beverages, since it hydrates perfectly and is calorie and sugar-free.

If you’re not into plain water, try flavoring it with the following boosters:

Cucumber and fresh mint

Raspberries and lemon zest

Blueberries and fresh basil

Orange and lemon slices

Foods can also hydrate us – about 20% of our daily water intake comes from solid foods. Juicy fruits like watermelon and strawberries, and vegetables like cucumber and lettuce, contain high percentages of water. As a bonus, fruits also contain potassium, which you lose through sweat. Nutritionally, no fruit is better than another, so choose the ones you love, and eat them often!

Choosing in Season Foods for Meals and Snacks

Plant-based eating is perfect for warm days and evenings. Choosing whatever produce is in season and basing a meal from it is the best way to get more vegetables and variety in your diet. I love lightly steaming or roasting fresh green beans, and then topping them with sliced cherry tomatoes, Italian-style tuna, hardboiled egg, toasted sliced almonds for texture and crunch, and a vinaigrette.

For a fresh snack, choose a pear or peach spread with almond butter! The combination of sweet and salty is addictive.

Check your local farmer’s market for the freshest options of brightly colored fruits and vegetables.

One of my favorite things to make for summer snacking are almond milk-based fruit or cold brew coffee frozen pops, which are light and delicious. My kids love my frozen banana almond bites (recipe below). They’ve got chocolate and toasted almonds, and they freeze super-fast! Best of all, they’re a healthier alternative to sugary popsicles. Both the pops and the bites are the perfect after dinner treat, too!

Eating Healthy on The Road

Highways and airports rarely have an abundance of healthy options, and once you’re hungry, you’re more likely to pounce on whatever food is available. Avoid the situation altogether by packing portable, easy-to-eat snacks that don’t need to be refrigerated. Combining a food that contains healthy fat and protein, like almonds, with a carbohydrate, like dried or fresh fruit, makes a satisfying, filling combination.

My Almond Fudge Energy Bites (recipe below) are packable, nourishing, and delicious. They’re also a fantastic pre-sports snack that will provide lasting energy for all your adventures!

Some of my other favorites for travel are homemade trail mix with almonds, unsweetened dried cherries, whole wheat pretzels, and mini chocolate chips sandwiches made with hummus and vegetables frozen yogurt tubes and even mini peppers stuffed with hummus.

Whatever your plans are this summer, have fun and stay healthy.

Frozen Banana Almond Bites

2.5 ounces dark chocolate, melted

1/3 cup toasted almonds, crushed

Slice bananas and place on parchment-lined baking tray. Drizzle with chocolate and sprinkle with almonds. Freeze until chocolate sets.

Almond Fudge Energy Bites

1 cup whole, unroasted almonds

1 cup soft Medjool dates (around 12 dates), pitted

In a high-speed blender or food processor, process almonds until they are the texture of sand. Add cocoa powder and salt, and process, occasionally scraping down the sides of the blender, until the mixture is completely blended. Add dates, processing until all ingredients are incorporated. The mixture should be slightly sticky. Roll into balls (or, press into a parchment-lined square pan) and place on a parchment-lined baking sheet. Refrigerate until set, around 20 minutes. Keep in an airtight container.

Let me clarify that I – in no way – am implying that you should starve your children or insist that unless they eat their veggies they ain’t eatin’ nothing. (I mean, they’re TWO. You are reasonable. They are not. Do not starve your children.)

But, there’s NOTHING wrong with saying no to snacks the hour or even two hours before dinner.

My kids always eat better in general when they haven’t been snacking all afternoon.

I know it’s tempting to placate them with a snack while you’re trying to cook and their needing your attention… but if you can resist, it’s far more likely that they’ll eat whatever they’re given.

Watch the video: Yes Yes Vegetables Song. CoComelon Nursery Rhymes u0026 Kids Songs (July 2022).


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