Child Won't Eat Greens


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Child Won't Eat Greens :

Sep 15, 2007

I can only get my 6-year-old son to eat baby carrots, and never at dinner, only as a snack, with dip. He won’t eat any green vegetable, ever. I worry about it, but don’t want to keep fighting with him about it. He doesn't mind fruit and eats apples, bananas and he'll eat blueberries on his cereal, but that's all -- no green vegetables. Are carrots enough, and if not, what can I do to make him eat more green vegetables?
-- Gerry

You have run into a common problem for parents who want their kids to eat healthfully: How much is enough? The good news is that your son is eating carrots, and maybe you can get him interested in other orange foods! Yes, green vegetables are good for him, but don’t make the dining table a battleground. As long as he's also eating some fruits, he's going to get enough nutrition to stay healthy. Most kids have ultra-sensitive taste buds and need to try new foods at least eight times before making them a part of their diet. They’re also partial to sweet over bitter or sour flavors. If your kid likes raw carrots, which are pretty sweet-tasting, he may also enjoy sweet red bell pepper sliced into baby carrot-sized strips. Keep that dip healthy by using nonfat yogurt mixed with low-fat mayonnaise, or some low-fat ranch dressing. Some kids like mixed vegetables -- sneak in some green beans along with carrots and peas, and if you sprinkle them with butter buds, you may have a winner. Lightly steam green beans or stir-fry with chicken and soy sauce -- kids love stir-frys. My favorite "trick" for more green vegetables is soup. You can puree cooked broccoli and add it to minestrone or bean soup. Your boy may like my very easy to make cream of broccoli soup... Lead by example, and he only has to eat one bite, and maybe eventually he’ll learn to enjoy more varieties.Quick Broccoli Soup

  • 2 1/2 cups frozen broccoli cuts: microwave until just thawed, drain.
  • 1 clove garlic, minced
  • 1 1/4 cups low-fat chicken broth, divided
  • 2 tablespoons olive oil
  • 1/4 cup unbleached flour
  • 3 cups nonfat evaporated milk
  • ¼ teaspoon cumin
  • salt and pepper to taste

    Directions:

  • In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
  • In a large saucepan over low, heat oil; whisk in the flour, and stir until mixture thickens and slightly browns.
  • Slowly add remaining 1 cup chicken broth and evaporated milk, stirring often. Continue to stir until mixture thickens, about 5-7 minutes.
  • Add pureed broccoli mixture to chicken broth plus remaining steamed broccoli and cumin (optional). Continue to cook over low-medium heat for another 5-6 minutes.
  • Season with salt and pepper.

    Continue reading »

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