Coastal Connection Blog

Langley, Walnut Grove and Surrey's constant source of quality information in the Personal Training, Fat Loss, Strength and Conditioning, Fitness and Nutrition fields.

Kids and Veggies? How?

One of the most common questions I am asked is “How do you get your kids to eat their veggies?” children-eating-veggies

 

My first response would be “Do your children see you eat vegetables?” Most important is that you are setting a good example for your children and eating vegetables as well.

I guess some people would say that in our household, we are lucky as my children love vegetables of all sorts. I beg to differ. I don’t consider it lucky. Veggies are not a matter of choice but a necessity in our home or in any home for that matter. It as been a habit that we have instilled over many years and has taken some patience on our part, but the reward is immeasurable.  Now I’m not talking about the typical peas, carrots and corn. A couple of favorites in our home are bok choy, cauliflower, broccoli, beets and yes, you are reading this correctly…brussels sprouts are a crowd pleaser in our house.

veggie-faceI cannot imagine a day without eating vegetables, why would I not give them to my children? Set a good example, try something new. Take your kids shopping with you and let them pick out what they would like or an item you have never tried before. Why not try a new way of preparing the vegetables. This is a key one as sometimes a child may not like raw but will still eat it if itcooked a certain way.  There are many amazing Internet sites with great ideas for healthy food choices. Try steamed, raw, roasted, mashed, baked, pureed into sauces and soups. Grate cheese on top, use a healthy dip such as hummus. The ideas are endless! Have some fun in the kitchen!

 I bet you would be happily surprised if you put out a vegetable platter for an afternoon snack or with dinner. Try it, see what happens!

 

 

Hummus – Dip for Vegetables

4 cloves garlic

2 cups canned chickpeas, drained and rinsed

1 tsp sea salt

1/3 cup tahini(sesame paste) – omit if allergy to seeds

Juice of 2 lemons

1 tbsp olive oil

 

Place all ingredients into a food processor. Pulse until well combined. Transfer to a serving bowl and refrigerate for up to one week. Enjoy as a dip with your vegetables!

 

Kristine


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