Do you ever notice how kids look suspiciously at any green food you put on their plate? My kiddo makes the cutest face, crinkles up her nose, and asks, “What is that?” followed by, “Do I have to eat it?” What she doesn’t understand is even though french fries taste better, they’re not quite as good for you as, say, brussels sprouts. Isn’t this the essential battle of parenthood, trying to balance the amount of good things your kids eat, with the pleasures of a mound of grease and a side of soda pop?

The key is to find a happy medium between taste and health. Think of it this way; if your kids will only eat broccoli with cheese melted, that is still better for them than cheese fries. Active, growing children burn fat and calories like wild fire. So as long as they are eating their vegetables, don’t sweat it if they are dousing them in ketchup, cheese, or even whip cream. Think of it as a headache-saving compromise. They get the nutrients and vitamins their bodies need and you don’t have to listen to them complain.

In the recent weeks, I have been a little wordy and run out of room for a recipe. So I’m going to stop talking and do some cooking. Here is a recipe that might help you get some green vegetables into your family with a little less resistance.

These would be great with a baked chicken breast, wild rice and some glazed carrots. You can also substitute 1 lb. of brussels sprouts or asparagus for the green beans. Remember, the whole idea is to get just a few more green foods into the family diet.

However you make it, share it with your loved ones and it will taste great.

As always,
Stay hungry my friends.

photo tasteofhome.com