Jamaican Mommies by Shanoy Coombs: From Jamaica; for the world
Ahhh, how often do you ever wish that your toddler would just get it on with eating? You’ve tried and tried to make those veggies appealing and you often end up with a grumpy child, shaking their head “No” and a frustrated mother who knows the child just needs to eat. It’s a pretty tough world in mommywood, but have you ever thought of making some all time favourites much healthier to ensure that your child actually eats?
Well I found this great article at Babyfit and I hope that this will help the much frustrated mom with her fussy lil eaters. It begins:
Everyday chicken noodle soup can be transformed into a powerhouse of vitamins by adding a serving or two of vegetables. You’re thinking you can already hear the complaints about the soup being “chunky,” right? Well, your secret weapon to battle veggie woes is the blender. This handy appliance will be your new best friend when it comes to loading your favorite recipes with nutrients.
In your next batch of macaroni and cheese, add cooked fresh or frozen pureed winter squash–think butternut or acorn squash. The texture and color resemble that of the cheesy dish while adding a serving of veggies. The possibilities are endless!
Aside from adding winter squash–or even cooked carrots–to macaroni, there are plenty of other ways to amp up this dish and make it more nutritious. To begin, making it from scratch with your children is a better alternative to the boxed variety. When cooking at home instead of getting takeout, you can use whole wheat pasta and control the amount of cheese and sodium added.
Instead of minced, processed chicken nuggets, patties and tenders, cut skinless chicken breasts into chunks then dip them in flour, egg whites and breadcrumbs. Bake at 400 degrees for 10-12 minutes, until chicken is cooked through.
French fries are a commonly requested food among young people. Slicing and baking your own potatoes is a very good alternative to the deep-fried option.
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