Toddlers Eating Habits - Just Enough To Keep A Baby Bird Alive?

My child just doesn’t eat.  My husband and I actually read the little sheet the pediatrician gives you; you know the one their assistant prints from some random googled site between her Facebook posts.  It reads “a toddler is only expected to eat as much as a baby bird.”  Check!  We’re good!  That is precisely how much our two-year-old is eating. 

I know what he likes.  At least, this week.  He loves him some green beans and broccoli (no, really!)  And pineapple and raisins.  And beef…taco meat, burger bites, even steak—my diet the first four weeks of his existence in my belly, thanks to many business meetings in Kansas City.  In fact, the first person to know I was pregnant, other than myself, was my KC cabbie shuttling me to the airport the morning my stick showed two pink lines. 

   My husband and I were in agreement that we wouldn’t be those parents–the parents who’d cook up chicken korma with a side of mango chutney and naan just to feed our offspring hot dogs and mac and cheese.  And we aren’t…yet.  We serve a meal and they are expected to eat it.  If they don’t, I guess they’ll figure it out by the next meal that they should eat what they’re served.  However, the trick doesn’t seem to be working.  He doesn’t flinch.  He still doesn’t eat.  He seems to not have eaten a bite.

   Yet, there are those meals where they throw down.  I get such delight in seeing them polish off an entire plate.  I feel accomplished.  Finally, my trice-daily attempt at balanced meals including a protein, grain, vegetable and dairy product (almost always their sippy of milk).  And then it seems he doesn’t eat again for a week.  Still, I take such pride in those fleeting moments.  I take into account the snacks I’d given through the course of the day.  Goldfish seem like the biggest culprit.  Or maybe just milk.  I feel blessed with the fact that they do enjoy the beverage of choice for little men.  But, maybe too much is simply too much when their little bodies are in need of other vitamins and minerals.

   As his primary caregiver, I know I’m presenting him with a nice balance and constantly trying to rework our menu to find something he’ll eat, something that sticks for a while.  There is only so much you can do.  We weigh in healthy at our checkups.  In fact, he is 90th percentile in weight and height, so something is nourishing him.  So, how does he poop?  Cause he poops…today he pooped three times.  I really haven’t figured that one out yet… 

   So, if you’re confident you’re providing a balance of healthy options and they are eating, they are pooping and they are growing, then maybe, in fact, they are eating as much as they need, even if it’s just enough to keep a baby bird alive.   

Delivering Grace - Teaching Lessons That Will Last A Lifetime

“Grace,” our son said proudly with one hand folded into his other, fingers intertwined.   We probably shouldn’t have, but we laughed.  We had just started saying grace at our dinner table a few weeks ago.  Instead of doing the “Bless us, Oh Lord, and these thy gifts” blessing I had been raised on; my husband and I decided to start our own tradition of grace by simply giving thanks.  We didn’t know how long it would take to catch on, but we were ready to give it a shot with a three-year-old and a twenty-two-month-old who each seemed to be picking up on so much lately.  So three weeks into our new routine when our preschooler volunteered to say grace, my husband encouraged him.

“Great Luke!  Go ahead, you say grace tonight.” 

So pure, so blunt.  He said it.  “Grace.”  And like I said, we laughed.  It was beautiful and he was proud.  Then we clapped.

The next night he wanted to say it again, but this time we invited him to continue. 

“Say what you are thankful for.”  Sure we helped him out and gave him ideas.  “You could be thankful for your family.  Your brother.  Your food.  Your home.” 

He got it immediately.  “I’m thankful for my mommy.  My daddy.  My ZZ,” he announced as he looked at each one of us around the table.  Then he glanced down and mentioned our dog.  “I’m thankful for my Yukon.” He paused in a slump; he had run out of living and breathing blessings.  Then with an excited charge he concluded, “and I’m thankful for my ambulance.”  His new favorite toy.  He smiled. 

Impressed, my husband and I looked at one another and then back at him and said, “Amen!”  He repeated it and his little brother with his hands semi-clasped, said his best Amen.  Then we clapped and told Luke what a great job he did and gave his little bro some props too for his participation. 

A week later, at Christmas Eve dinner with grandma and grandpa, he suggested he say grace.  “Grace.”  Now he’s doing it just to get a hearty laugh from his dad, which is delivered on queue.  But he does follow it up being thankful for each of us at the table, even grandpa twice.  Then out of the blue, he says he’s thankful for his Aunt Kathy who actually couldn’t join us this year.  With all fairness, he hears her name often, undoubtedly earlier in the day. 

The brilliant part of all of this isn’t that a three-year-old is hamming it up in front of family, or that it’s cute that he’s thankful for a toy or a missed aunt, but it’s seeing the whole purpose behind our efforts to set an example for our kids actually work.  Things can actually click.  Maybe even before you know it.  But it’s happening.  And here we are just weeks after starting our dinnertime blessings and not only were they catching on, but they were really getting into it!  I know what you’re thinking…just wait a few years and see who’s excited to say grace.  Probably not two boys who would rather go play with friends or their new DS game (assuming DS is the thang in 2015).

I know my efforts can have a great impact on my children’s lives.  I know this, but it still astonishes me at times.  For instance, a few months ago I started explaining to my boys after I had taken them somewhere really fun, like Chuck E Cheese’s or the pool, that it’d be really nice if they said to whomever took them, “thank you so much for taking me there.”  When I started saying it, I always felt like I was talking to myself, as I glance in the rearview mirror to see them just looking out their windows, never saying anything back to me.  But I kept it up for several weeks, never really thinking it would work.  Then one day we were leaving the park and out of the blue my boy says it.  “Thank you so much for taking me to the park with all of my friends.”  I was so excited I wanted to cry.  It worked!  I couldn’t believe it worked! 

Ultimately, whether or not they will want to actively participate in saying grace as they get older, they will be learning to be aware of what they are grateful for.  As my husband and I continue to try to lead by example and show them that gratitude can come in many forms-be it family, food on the table, toys or even an event or a feeling; they will start to recognize it in their own lives away from the dinner table, throughout their every day.  They will be conscious of it.  As they experience things they will have an appreciation of what is actually enriching their lives rather than just taking things for granted. 

Sometimes they are the lessons that seem so simple.  And they can be.  These are the lessons that can last a lifetime.  But it’s got to start somewhere and be nurtured.  It’s up to us to deliver grace. Then we have one more thing to be grateful for.  Amen!

The Anti-Chicken Fingers Movement - Penne Pasta Bake

Thanksgiving Eve...Christmas Eve...Or even when all the turkey and leftovers are gone this Sunday, turn to this quick and easy, very satisfying Italian meal.  Add another 1/2 lb of beef if you've got meat lovers in the house.  Serve with salad and garlic bread.  This is another recipe direct from my mom's kitchen, I changed it just a little from her original.  This is also a great dish to make ahead, freeze and then reheat.  A perfect solution to feed your family this holiday season or anytime of the year!  And don't forget the red wine!

Penne Pasta Bake

12 oz. penne pasta

1 lb. ground beef

1/2 onion, chopped

1 T oregano

1 bay leaf

15 oz. tomato sauce

14 oz. canned tomatoes, pureed

1 6 oz. can tomato paste

4 cups mozzarella cheese, shredded

Directions

Cook pasta according to directions. Drain. Cook meat and onion in large skillet until browned. Drain. Stir in tomato sauce, pureed tomatoes, tomato paste, spices and 1/2 cup water. Cook, stirring occasionally, 10 minutes. Remove bay leaf.  Layer half pasta, half sauce and half cheese in 13x9"" baking dish. Repeat. Cover and bake in preheated 350 degree oven for 20 minutes.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement - Apple Cinnamon Pork Roast

Tis the season for apples and cinnamon.  Forget the scented candles, the aroma from this dish will dance around your home-almost from the moment you turn on your crockpot.  Here is a link to the original recipe from Stephanie O'Dea's blog.  I made just a few changes...

Apple Cinnamon Pork Roast

2-3 pound pork-loin roast
1 onion, sliced in wedges
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1 cup apple cider or juice (I used juice)
1 1/2 tablespoons lemon juice
3 granny smith apples, chopped (to add later)1 Tablespoon apple cider vinegar (see notes below)*

Directions
Use a 5 quart crockpot. Sprinkle dry spices on all sides of the meat. Put onion wedges into the bottom of your crockpot, and put the meat on top. Add apple juice and lemon juice. Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook it, the more shredded and juicy the meat will become. 20-30 minutes before serving, remove meat from crockpot and let sit on a cutting board. Put chopped apples (no need to peel) into your crockpot. *I would add apple cider vinegar now, too. Stir. Either slice or shred the pork, and add back to the crockpot.  Salt and pepper to taste.

A suggestion from a reader of the original recipe:  took some of the juice (from the crockpot) and combined it with butter, brown sugar, and chopped pecans. Boiled it down in a sauce pan and we added it to each serving.

Buon appetito!

Leah

The Anti-Chicken Fingers Movement - Dallas-Style Sloppy Joes

I grew up eating sloppy joes.  Manwich-style.  When I met my husband, he insisted you must put mozzarella on top.  It was a beautiful thing...I'd never put cheese on my sloppy joes before, and I do love cheese.  I fell upon this recipe (original recipe)-which caught my eye with the brown sugar and Worcestershire-and decided to try it.  I swapped out a pound of the beef for ground turkey and with the addition of mozzarella and only the freshest of buns, it was a success! 




Dallas-Style Sloppy Joes

• 1/2 pound lean ground beef
• 1 pound ground turkey
• 1 white onion, chopped
• 1 red bell pepper, chopped
• sea salt and ground black pepper to taste
• 1 cup ketchup
• 3 tablespoons apple cider vinegar
• 3 tablespoons Worcestershire sauce
• 3 tablespoons brown sugar
• 3 tablespoons yellow mustard
• 3 tablespoons barbecue sauce
• 1/4 cup grated Mozzarella cheese
• 6 large fresh buns, toasted

Directions

1. Cook the ground beef and turkey in a large skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion and bell pepper, season with sea salt and black pepper, and cook until vegetables soften, about 7 minutes.
2. Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and barbeque sauce. Reduce heat to low and simmer the mixture until thickened, about 10 minutes.  Top each with a sprinkle of Mozzarella cheese and serve on toasted buns.

Buon appetito!

Leah

The Anti-Chicken Fingers Movement - Cilantro Lime Chicken

This is one of my favorite recipes!  Something about the combination of lime and cilantro...along with an ice cold beer...can make any stressful day seem like a day at the beach.   

Cilantro Lime Chicken

4 skinless, boneless chicken breast halves

1 bunch fresh cilantro, finely chopped

¾ cup shredded Monterey jack cheese

1 lime, juiced

2 Tbsp olive oil

4 tsp parmesan

2 tsp red pepper flakes

Salt

Pepper

Directions

1.      Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side. Open and pound flat to 1/8-in. thickness; sprinkle both sides with salt and pepper to taste. Repeat with remaining chicken breasts.

2.      Sprinkle one side of chicken breast evenly with 1 tablespoon of cilantro. At one end of each breast, place 2 tablespoons shredded cheese. Roll each breast up, starting on the side with the cheese. Insert a toothpick in each roll to prevent unrolling. Combine lime juice and olive oil and brush evenly over each chicken roll. Sprinkle each roll with 1 teaspoon parmesan cheese and a ½ teaspoon of red pepper flakes. Place in baking dish. Cover.

3.      Bake in preheated oven for 35 minutes. Uncover, sprinkle 1 teaspoon of shredded cheese over each roll and bake for 10 minutes more or until chicken juices run clear. Discard toothpicks.

4.      With the vibrant taste of cilantro and a hint of lime, this dish is a refreshingly healthy way to cure your craving for a taste of Mexico. Plus, the red pepper flakes add that little special zing.

Buon appetito!

The Anti-Chicken Fingers Movement - Speer Family Chili

This has officially become our Speer Family Chili recipe...after about 7 years of perfecting it.  I found the original recipe from Jeanne Allen of Rye, CO in the cookbook Fix-It and Forget-It Cookbook - click here for the revised and updated version of the book.  A comfort food typically enjoyed on Sundays after we've cried over another lost Denver Broncos game, it has become a favorite autumn and winter dish in our home.  Yesterday, we enjoyed it for the first time probably since March as we experienced a chilly low-of-64 degree day in South Carolina.  We serve it with cornbread muffins-with a can of diced green chilies mixed in (per my husband's request, and it's quite good).  You can also serve it up Petro's-style - my Tennessee peeps, I'm talkin' to you!

Speer Family Chili

2 lbs. ground beef
1 onion, diced
28 oz can petite diced tomatoes
16 oz can tomato puree
1 can light kidney beans, undrained
1 can dark kidney beans, undrained

4-oz can diced green chilies
1/2 cup water
2 garlic cloves, minced
2 Tbsp. chili powder
1 1/2 tsp. salt
2 tsp. ground cumin
1 tsp. pepper
3/4 tsp. cayenne
cilantro, chopped
cheddar cheese
sour cream

Directions

Brown beef and onion in skillet.  Drain.

Mix chili powder, salt, cumin, pepper, and cayenne into 1/2 cup of water.  Pour into slow cooker.  Stir in remaining ingredients (except for cilantro, cheddar cheese and sour cream).  Stir in beef mixture.  Cook on High 30 minutes.

Reduce heat to Low.  Cook 4-6 hours.

Top with cilantro, cheese and sour cream.

Buon appetito!