This e-book gives a handful of ideas to add vegetables into foods that you find they already like, hopefully making meal time less of a strain on you or them. I wrote two cookbooks before we had children and my cooking has evolved so much since then. Evolved because of them and because of myself, but this piece feels like I am handing a collection of favorite recipes to a friend. Nothing to prove, no effort to impress you with my creativity – just real food that I have on regular rotation for our kids, and it feels like it may help someone else trying to do the same. Perhaps an excerpt from the book’s intro will help that feeling make sense:
“Before I had children, I forecasted they would eat everything my husband and I enjoy – big vegetable lovers, lots of color and seasonal produce, requesting green smoothies (hold the banana, add extra kale, mom!), beyond their years in taste given what I do for work. Then they actually existed in my life, and I realized I may have built an unrealistic expectation. I cook constantly. For over a decade, I have been writing recipes for our food blog (Sprouted Kitchen), have published two cookbooks, freelanced for other food publications, and most currently, run a meal planning subscription service (Sprouted Kitchen Cooking Club). I know my way around making a meal, but having kids at the table feels like it complicates the ease of which that once was for me. I make most of our food from scratch, but my kids, who are 3 and 5, cannot be persuaded with any amount of convincing nutritional information to choose broccoli over a hot dog. So, how do we settle somewhere between those things? I want them to have a healthy relationship with food. I love seasonal produce, home cooking, and general wellness, but I refuse to make meal time a battle. We have to eat for energy and nutrition, but also for the pleasure and practice of having a moment to sit down together at a table. My job is to provide nutritious food and a loving environment; it is their job to eat if they are hungry and no, I am not a short order cook. Those convictions are easier to put on paper than hold to at dinner time. I get it.”
It is a collection of 30 recipes (a few are favorites from here on SK and SK Cooking Club) that focus on getting more produce into your wee ones. I can’t guarantee they’ll like everything in there, but it’s adult-friendly too so you have that! The recipes are geared for ages 2+, and they are simple and easy to follow. Most of them are gluten and dairy-free, and when they’re not, notes are made to help accommodate. While it’s not exclusively vegetarian, most of the recipes do lean that direction, while many of the breakfast recipes include eggs.
(I like to be as clear as possible so ya’ll know what to expect!) I understand that you can flip through a book at the bookstore and here you cannot. The e-book is divided by breakfast, snacks + lunch, and meals. I may be biased (having birthed the children in most of the photos), but the imagery is beautiful too 😉
Whether you buy this e-book or not, I hope you know you are doing an excellent job. Parenting is hard and food is a sticky subject. If some days everything they eat is some shade of beige, they’ll be ok. I hope getting more color into your babes doesn’t feel defeating, and if it does, may I make that seem more accessible with Little Sprouts. xo