Something happened and my kids all of a sudden were pickier eaters. Sure there’s some food my kids have disliked, like red peppers or celery but this last couple weeks I heard “I don’t want to eat that” or “That looks gross” more times than I wished I did!
I felt like I was stuck between a rock and a hard place. I’m not willing to dumb down the meals we normally eat or make peanut butter sandwiches to fill every void BUT I’m also not willing to make eating food a big deal or force my kids to eat either. This left me thinking about how it can work for all of us.
Are my kids really picky eaters? I don’t actually think so. If I think about why this even came about, I notice that we had gotten out of a good groove. We’d eaten out a few times lately which we don’t do that often and the kids had been eating tofu dogs leftover from a bonfire as quick snacks.
So making my meal plan this week, I asked myself how I could engage the kid’s food sensibilities AND keep the food real and interesting. Variety is the spice of life, right? I decided not to try anything new this week- not that I do that every week. I also chose meals I knew they’d like but would also very casually challenge them to eat more complex ingredients and flavours.
With that in mind, this is what I decided to make this week:
- South Western Corn Pudding with Roasted Veggies
- Thai Peanut Burger Wraps wrapped in romaine lettuce instead of tortillas (I still need a good picture for this meal!)
- Vegetable Korma (Have you made this yet? It’s one of our very favourite meals!)
- Spicy Black Bean Soup with Baking Powder Biscuits
- Roasted Yam and Swiss Chard Enchiladas
I’m pleased to say that my kids have they enjoyed the three meals I’ve made so far this week and I haven’t heard that they don’t want to eat something once!