Tips & Gadgets: How I Ended Pre-Dinner Whining and Got the Kids to Eat More Vegetables

Like most parents, I've joked, complained, and worried that my kids don't eat enough vegetables. And then I started paying more attention to how I offered them: as an afterthought, with low expectations, and not often enough.

I know I'm not the only one.

My approach here is hardly revolutionary. But it's simple and focuses on a fundamental point in the thriving current discussion about how we feed our children: Give them better choices, and they'll eat better.

Duh.

My solution has all of us eating more vegetables. And it handles the inevitable whining that rises up just as I start to prepare dinner: "I'm huuuuungry! But I want something to eat now!"

The solution: Crudités. I've been trying to keep a reasonable selection of easy-to-eat vegetables on hand, for myself and the kids. At the first "I'm hungry!" I set out the container and they chow down. After a few days of this, the 3-year-old let out a "whoopee!" as the veggies came out. Seriously.



My boys haven't cared much for dip, so I've kept it simple -- just veggies, ma'am. Variety is important. Whatever they devour three days in a row then gets ignored for three weeks straight. We've had success with carrots, celery, edamame, jicama, and snap peas. Carrots are the most consistent hit, but even here variety helps: whole tiny carrots, baby carrots, carrots with bits of their green tops, purple carrots. You get the idea.

They nibble, I cook in relative peace, and when the boys sit down for dinner they've taken the edge off their hunger and are less likely to greet their plate with a complaint. And they've already eaten their vegetables!

When I fall off the wagon, I keep a fruit bowl stocked with small, organic apples and plums or other easy-to-eat fruit and they can help themselves. Not as good a choice as pre-dinner vegetables, but I'm fine with it. Bonus: The fruit bowl also resolves the post-dinner "I'm huuuuungry!" just after they've dumped their untouched meal in the sink.

For further reading, check out this article on nudging kids toward better choices at lunch. It's Not About Nutrition has lots of reasonable, easy-to-employ advice.

Second Helping: Yellow Squash and Green Figs Warm Salad

This was inspired in a very tasty one I had a long time ago when I thought salads were doomed to be cold for ever. At that time I was stunned by this new discovery: And when I want to impress my guests, that's the way to go...

The stars of this delicate dish are two of the seasonal items from California, where we live: yellow squash and green figs.  I chose to have the delicate sautéed treats over a bed of cold lamb lettuce (mâche), and had the best style bistro-dinner ever on a midsummer night.

Because the experiment was made too late for the kids to try, I will give it another goal. My plan is to pair it with some slices of crunchy smoked turkey breast stripes or even thin squares of bacon. I might be wrong, but I think they will at least try the warm part of the deal.

Yellow Squash and Green Figs Midsummer Night Dream Salad

This is probably going to do well with another type of greens. My bet is that butter lettuce will work fine. Also, a very important note: Green figs are really green, not figs that are not ripe.

1 tablespoon olive oil
3 medium yellow squash, thinly sliced with a mandoline
4 green figs, peel on, cut in round slices
Sea salt, to taste
1 tablespoon lime juice, freshly squeezed
mâche or other greens

Heat olive oil in a skillet. Over medium heat add squash and fig slices, making sure they sauté evenly without falling apart. Sprinkle with sea salt to taste. Leave to cook for about 7 minutes or about when everything begins to brown, turning once. Add lime juice around pan in drops. Carefully remove squash and figs from the pan, and serve on the top of greens.

Second Helping: Mango Lassi Popsicles

A local market was offering mangoes for just a quarter each, so I bought bags full. Few things are better than perfectly ripe mangoes, and lassi is one of my favorite ways to enjoy them.

If you've never tried lassi, get yourself to the nearest Indian restaurant and try one or three. Or get some mangoes, make some yogurt, and enjoy these popsicles.

Mango Lassi Popsicles

This makes about 2 cups, just enough to fill my 6 Tovolo rocket pop molds. You can find rosewater at well-stocked supermarkets and Indian and Middle Eastern markets. You can go without it, but I find it makes a big difference in the flavor.

flesh from one mango, chopped (about 1 cup), or mango puree
1 cup yogurt
1 1/2 tablespoons honey
1 1/2 teaspoons rosewater
pinch of cardamom

Combine all ingredients in a blender and whir until smooth. Pour into popsicle molds and freeze until firm.