Whew! What a week! I feel like I have been non-stop this week with quite a few things going on and a ball of emotion/stress on top of it all. Don’t worry – things are great! Just busy.
Although not too busy for some great workouts and food. I will share the workout side of things on Monday with a Move It Monday post. Finally, huh? Stay tuned for that one. I will have some good workouts to share. Promise I will try to make up for lost time on the workout front.
What I can…and plan…to talk about today is the food side of things. We have had some delicious meals this week, which is sort of crazy considering the last thing I usually want to do when super busy is cook. You all know me. I hate cooking. I double hate grocery shopping. I triple HATE meal planning.
Why? Well, it’s all sort of stressful to me. I try to come up with meal options that will:
- have an overall balance of whole grains, lean proteins, and healthy fats
- include a fair amount of produce
- taste good
- not get too repetitive (for dinners at the very least)
- cook up fast
- please everyone (aka be something the kids won’t chew up, spit out on the floor, and leave me to clean because, yes, that has happened many a time)
I have a wad of tomato in my mouth I am about to spit right back out at you. *evil cackle*
This past week wasn’t near as bad. I received a special offer to prepare some vegetables from a recipe in a cookbook geared to kid vegetable consumption. And not the blend it and hide it in pizza bit. I’m not so into that game. I’ll blend up spinach in a smoothie and finely chop up veggies for pasta or veggie filled “sloppy joes”, but the kids know the veggies are in there. I want them to know that vegetables can taste good.
And that they can be lots of fun.
The Clare Crespo Cookbook (free download!) has so many inventive ideas for vegetables and kids. I’m talking sweet potato volcanoes, vegetable stoplights, rocket ships, and campfires.
I went with an option I just knew Makenzie would love. Butterflies!
Colorful and made with fresh squash, zucchini, and baby carrots.
The recipe was super simple and Makenzie loved it!
Butterflies are yummy, mom!
I loved all the ideas and can’t wait to try out more. At the very least, I will have some of the spread on hand to help give things a subtle, delicious flavor when served the plain ole style. Country Crock has 70% less saturated fat and 30% fewer calories than butter, zero grams trans fat, and is RD approved. Plus, a wee little bit can go a long way.
Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love! Then, also be sure to check out the Crock Country Chronicle site forother recipes and articles with tips! You can also find Country Crock on Facebook and on Twitter. Now, eat up those veggies!
What was your favorite vegetable as a kid? And what about now?