We don’t eat brussels sprouts often, but did find a way to cook them that makes them pretty tasty, in the grown-up’s opinion at least. Cut them in half, drizzle with a little olive oil and salt and roast for 10-15 minutes at 400. Yummy!
My kids had a differing opinion. One at least tried them. But she’s usually up for a challenge. The others just turned up their noses. Whatever. I’m just hoping they won’t cause any gastric distress for my nursing baby.
This week’s menu has been supplemented with left-overs from Easter weekend. So we pulled out the cole slaw for round two along with sweet potatoes. The slaw was again met with resistance, but we plow forward.
Incidentally, my daughter, the one who refuses most vegetables, had an assignment to track her eating for three days. She had to indicate how many times she ate from the different food groups. That was a little eye-opening. She did OK on the fruit, grains, and meat. I think she had zero dairy (not for lack of trying on my part) and a token veggie or two. Looks like we’ll have to make smoothies tomorrow for breakfast.
We were able to sneak a few veggies in this mornings smoothie. I finally decided to get a vitamix. That thing is powerful and did very good at making it all smooth. Luke has texture issues and he even thought the green smoothie was quite tasty.
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