Let’s face it, getting a kid to eat–meatless or otherwise–can be a chore. At my dinner table I hear a lot of, “I don’t like that,” mixed with, “can’t I just have bread?” And I know I’m not alone.
My son is the picky eater of picky eaters. We’ve gone through a mile long list of tricks in order to get him to try new foods–even visiting a occupational therapist for outside help. And it did, for the most part, help.
But it didn’t change one thing–he’s still a kid. And kids, well, they’re picky.
So, how do you get all those healthy and delicious good foods into your growing child? We instated a new rule in our house:
HOUSE RULE: You don’t have to like it, BUT you have to try it.
When we were in OT he was allowed to ‘lick’ or have ‘mouse bites’ of new foods. A safe and easy introduction to attempting a new flavor, but now, we’ve moved beyond the need to ease our way in. We’ve tasted enough foods to move up to full bites. That is what “trying it” means. He has to take a full bite, chew it, and swallow. The food must touch the tongue, and he’s not allowed to complain. Because, as the rule goes, You don’t have to LIKE it, but ya gotta try it.
Now you have the rule in place, so what do you feed them? Simple, your favorite Meatless Monday recipes. (Probably not that simple, is it?)
How about Chickpea Salad Roll Ups? (suitable for kids of all ages and fantastic in lunch boxes ever where.)
First, the salad (from Oh, She Glows)
- 1 (15-ounce/425 grams) can chickpeas, drained and rinsed
- 2 stalks celery, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup finely chopped dill pickle
- 1/4 cup finely chopped red bell pepper
- 3 tablespoons store-bought or homemade vegan mayonnaise (if you’re anti-mayo, switch to apple cider vinegar)
- 1 clove garlic, minced
- 1 1/2 teaspoons yellow mustard
- 2 teaspoons minced fresh dill (optional)
- 1 1/2 to 3 teaspoons fresh lemon juice, to taste
- 1/4 teaspoon fine sea salt, or to taste
- Freshly ground black pepper
- In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
- Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
- Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
[For the full recipe–follow the link above, or this one.]
Sept Two! Spread it out on a tortilla or sandwich wrap. (I tend to buy the olive oil, organic wraps from Trader Joe’s. They’re kept by the tortillas.)
Spread a thin layer of the chickpeas salad on the wrap. Roll tightly. Cut off ends (because there is never enough filling) and then slice into bite sized pieces.
These roll ups makes a good snack and they travel well.