That advice made sense to me when I read it in The Power of Habit by Charles Duhigg and I put it into action during some recent dinners. I'm working steadily on my goal of dropping a few pounds before the 2013 Credit Union Cherry Blossom Ten Mile Run. I love to eat, so I usually have good success if I change what I eat rather than reducing how much I eat. I'm adding a lot more vegetables to my diet and I'm already down 2 lbs. Success!
But my younger kids aren't as keen on veggies as I am. Even my darling husband looks askance at many pieces of produce. So I try to prepare the veggies in a way that seems familiar and appealing. So, one dinner included eggplant pizza. I used a mildly spicy marinara because that would appeal to my husband and I used both parmesan and mozzarella to win over the kids.
Another dish that included one unfamiliar flavor tucked between two comfortable old favorites were my zucchini fries and eggplant tots.
|Zucchini fries & Eggplant tots|
I sliced the vegetables into familiar shapes and breaded them with familiar flavors, more parmesan and some garlic powder. I also made sure ketchup was on the table and some ranch dressing, familiar condiments. New veggies, old favorites, and each kid took a few bites. We'll continue to serve these veggies at meals and soon they will become familiar, too!
I'm excited to include this great advice (add something new by tucking it between two old favorites) on helping picky eaters when I share My Food Notebook at the Farm to Table Lunch and Learn on Friday March 15 and at the Farm to Table Conference on March 22 and 23 in Pittsburgh. If you can make it to either event, stop by and say hi, I'd love to hear how you introduce new things by presenting them with old favorites!