Why are kids picky? Is it possible to turn finicky eaters into adventurous eaters? You’ll be surprised, the answer is YES! Listen in to lots of veggie talk today, because I’m going to be talking about picky eating and I’m going to be sharing two recipes from ChopChop Magazine. One is for a delicious, Raw Brussels Sprout Salad and the other is for Carrot Salad made with mint, honey, lime juice and peanuts (only if you like them).
Sally Sampson joins me on the show today. She is the founder of ChopChop Kids, which is the non-profit publisher of ChopChop, the fun cooking magazine for families. The magazine was named Publication of the Year by the James Beard Foundation in 2013. Sally has written twenty-three cookbooks, so she knows a thing or two about cooking! She’s a mom of two, and she’s the coauthor of, The Picky Eater Project, Six Weeks To Happier, Healthier Family Mealtimes.
Whether you have picky eaters or not, I still think you’re going to love this episode, because we have so many ideas for making vegetables more appealing along with tips for including your kids in the cooking process. Listen in now to find out more!
Join Sally’s Free Online Cooking Club for Kids: www.chopchopcookingclub.org
- More about ChopChop Magazine, which is distributed in Pediatrician’s offices all over the country.
- Her book, The Picky Eater Project and her inspiration for writing the book.
- Sally’s mealtime rules, which are neither mean-spirited nor rigid – they involve treating children with respect.
- What she’s noticed about kids at her photo shoots.
- The negative messages that parents sometimes give their kids without realizing it.
- Dealing with issues about texture.
- 90% of kids will eat food that they’ve cooked themselves.
- Making the dreaded green vegetable more appealing.
- Setting up taste tests for your kids as a fun game.
- The best way to cook broccoli florets.
- Tips for roasting vegetables.
- The thing about lettuce cups…
- The ingredients that go into the Raw Brussels Sprout Salad and why kids love it.
- A lazy tip to make the Raw Brussels Sprout Salad easier.
- Getting your child to do a Recipe Review.
- Letting kids learn about what they like.
- Sally’s favorite Cookbook: ChopChop: The Kids’ Guide to Cooking Real Food With Your Family
- Sally’s Online Cooking Club for Kids.
- Brussels sprouts (stem ends cut off, thinly sliced)
- 1 small apple, cored, quartered and thinly sliced
- ½ cup shredded cheddar cheese
- ¼ cup toasted, chopped walnuts or almonds
- 2 tablespoons olive oil
- 2 tablespoons vinegar (any kind is fine)
- 2 teaspoons dijon mustard
- ¼ teaspoon black pepper
- Put everything in the bowl and toss well.
- Cover and refrigerate at least 1 hour and up to overnight.
My website: www.lizshealthytable.com
My email: [email protected]
Sally’s website: www.chopchopmag.org
Sally’s Free Online Cooking Club for Kids: www.chopchopcookingclub.org
Giveaway: One-year subscription to ChopChop Magazine: Head on over to my blog, and get the recipe for Carrot Salad made with mint, honey, and lime while you’re on the blog.
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