How to get a picky eater to eat by Chef Lindsay
I was a picky eater as a child, a very picky eater. Everything had to be dry: cereal, bread, salad; not touching; and familiar. Forget trying new things. I can remember taking a trip to Italy as a child and my parents offering me a dollar (which was a lot for a kid back then) for every new thing I tried…I earned nothing on that trip. That all changed for me when I started becoming interested in cooking in my dorm room in college. Picking out my own menus, buying my own ingredients, and getting my hands dirty creating the food I would be eating changed the way I looked at food.
Coming from a culinary background, I was convinced that my children would share my love for food from an early age…but I couldn’t be more wrong. I made all of their own baby food, trying out the simple foods along with more complex. They spit everything out. As they grew, their palates did not. If it was not brown, starchy, or sweet it wasn’t going in their mouths…and even worse, if one child decided that she didn’t like something the other child would follow suit.
I’ve read every piece of literature out there on getting kids to eat, and tried out everything. I’ve hid spinach in their meatballs, squash in their mac n cheese and sweet potatoes in their waffles. I have made silly shapes with the food on their plates. I don’t call food by their proper names. I’ve given out “good eater” stickers. I’ve offered to let them choose their menus and help prepare their meals.
And as much as I would love to say I found the solution that works, I haven’t. They try new foods when they want to and they eat as much as and when they want (which is still shockingly little at 6 and 8). I’ve learned that like me, they will come into eating at their own pace, and all I can do is provide a variety of healthy meals for them to dabble with if they so choose. My mom always reminds me “they wont starve if they don’t eat dinner”, and she’s right, I did ok.
If you’re looking for some websites for some ideas for your own picky eater here are a few that I found offered a few helpful tips:
Cauliflower crust pizza is much easier to make then you think! Here is a basic recipe.
I went to culinary school and graduated back in 2008. What did I learn? The basic. How to julienne a carrot, make a stock for a soup, to properly grill meat at the right temperature. But being a private chef is more then just knowing how to small dice an onion. How did I learn to cook for so many diet plans? I put myself on that diet plan. I would write out a menu for the week, shop and cook just for that diet plan until I got it down. This is how as a WHE chef I become an expect at every diet plan!
Eating seasonally and why its better. Yes it taste better but food has its greatest nutritional value at its peak! read more
Whenever someone brings up brussel sprouts, everyone cringes with a flashback of their grandmother making boiled brussel sprouts and forcing them to shovel them down their throat. Brussel sprouts are a very temperamental vegetable, but they can be delicious! Here are some go to ways to make them the hit of the dinner table.
What is your favorite method? Share with us
Touch your tongue to the top of your mouth. What you're touching is your palate. We are born with more than 10,000 taste buds that send receptors to the brain that detect when you are eating. Most taste receptors are on the tongue. Your sense of taste can range anywhere from the simplest foods to the most intense flavors such as Caviar. My favorite is Caviar and Champagne! Caviar is Roe from Wild Sturgeon which are Beluga and Ossetra. I top my Lobster Rolls with it. Delicious!
I consider myself having a sophisticated palate. I love a variety of foods with intense flavors. Pleasing my palate satisfies my soul and I tend to find it hard to lose weight at times because I want more. The key here is moderation and it only takes a little bit to satisfy your craving if you take the time to chew and taste your food. Cleansing your Palate with sorbet before the next course can really make flavors more intense also. Try adding in beverages such as wine, beer and spirits to the menu. They enhance the flavors on your palate. I often do food tastings that are not only eye pleasing but also pleasing to the Palate. It is very important to carefully choose ingredients of high quality and taste. Some of these high quality priced items are Truffles, Foie Gras, Kobe Beef, Caviar & various healthy oils. In France “Amuse Bouche” which refers to “a single bite sized hors d’oeuvre” are just enough the palate. As a Chef it is my job to create something beautiful to the eye yet pleasing to the Palate!
It’s that time of year again. After a long and joyous but no doubt stressful holiday season, it seems that a good portion of our friends and family members have again come down with the cold or flu. My husband and I try and remember to take our vitamin C, zinc and probiotic supplements every day to help ward off the onslaught of germs we come in contact with. This year we decided to add another layer to our defenses by consuming mushroom supplements and extracts, and incorporating more cooked mushrooms into our meals.
Mushrooms have long been studied for their powerful and varied effects on human health, and about a half a dozen varieties stand out for the powerful boost they give to the immune system. Shitake are a common mushroom found in most grocery stores. They have been shown to have both anti-viral and anti-bacterial effects, along with the ability to help stabilize blood sugar. Try them cooked in a high-quality fat such as grass-fed ghee or avocado oil. Add to soups, stir fries, rice dishes or simply sear and serve over beef and chicken. Remember to buy organic!
Reishi and turkey tail mushrooms are also heavy hitters when it comes to boosting the immune system. A clinical study conducted in 2011 showed that a compound in turkey tail mushrooms has been shown to improve immune status from 70% to 97% in cancer patients. Reishi has also been shown to be an anti-bacterial, anti-viral, anti-fungal and anti-inflammatory. Because these mushrooms are much harder to find fresh, I prefer to take them in capsule or extract form. There are a number of high-quality supplements on the market that contain them. My favorite, Host Defense, comes from the word renowned mycologist, Paul Stamets. Host Defense makes a variety of whole-mushroom capsules and extracts in single variety and blend formulations. They are available at a variety of natural food stores including Mother’s and Whole Foods.
Can you believe cooking food may have played a role in monogamy, gender roles, and evolution as we know it? I came across this fascinating article and wanted to share it with all the WHE Foodie readers... read more
I recently read an article about how good hemp seeds are for you and how they’ve gotten a bad rap because of their botanical relationship to medicinal varieties of cannabis. Hemp contains a small amount of TETRAHYDROCANNABINOIDS (THC) It has been researched extensively and science shows when it’s not smoked it can have substantial health benefits with almost no side effects.
The 7 benefits of Hemp seeds:
Rich in GLA-researchers have discovered that GLA supplementation is necessary for proper hormone health and can help greatly with PMS symptoms.
Arthritis and Joint Pain-researchers have concluded that hemp seed oil has anti-arthritic effects, which can help patients suffering from its symptoms.
Weight Loss-Hemp is a natural appetite suppressant and can help you feel full longer and reduce sugar cravings. It’s recommended that adding 4 TB to your breakfast will help curb excess hunger the entire day. This is because of all the fiber they have.
Digestive Health-High in insoluble and soluble fiber, hemp seeds provide more than enough bulk to keep your gastrointestinal system regular and feeds the probiotics in your gut to help secure a robust immune system. This means it can relieve constipation naturally.
Hair, Skin and Nails-the Oil in hemp seeds penetrates the inner layers of the skin and promotes healthy cell growth. Since hemp seed oil is also good for skin disorders, such as psoriasis, and eczema, it’s a good ida to eat at least a couple tablespoons everyday to maximize these benefits.
Cancer-Because of its perfect fatty acid profile of omega-3 fats and GLA, hemp seed helps naturally balance inflammation levels and strengthen the immune system.
HEART HEALTH-Some of the key ingredients in building a healthy heart include fiber, plant-based protein, healthy fats and eating less sugar. Hemp seeds help in doing all of those things.
I’m sure looking forward to implementing hemp seeds into my morning routine after reading about how healthy they are. I know I could use all of these benefits!
More ways to enjoy hemp seeds:
I have been working in restaurants since I was in high school at the young at of 16 years old. I always new I had a deep passion for cooking and food. In culinary school, I learned that the old school French way of cooking was numerous stations set up and having chef de parties working their own station. When orders would come in everyone in the kitchen would work like a symphony together and all do their own part to compose one beautiful dish. Now days, no restaurant runs their kitchen like this anymore except for a select few scattered across the world. I found out that Roy’s Hawaiian Fusion’s kitchens were set up the traditional French way so that's where I wanted to work. After culinary school I went down to Roy’s Hawaiian Fusion and told them this is where I was supposed to be and I was hired in the same breath. I loved how everyone had to work as a team to get one plate out it was just as I imagined it would be. I also got the opportunity to get a taste of how kitchens were meant to be ran and it was empowering. Roy’s was by far my favorite kitchen experience thus far.
Chef Meggan Leonguerrero