by Jen L.
These days, we play "What can we do to get some meaningful calories into the boy child" on a daily basis at our house. My four-year-old, who has a very sophisticated palate for one so young, can go days on apple juice and air. And it bothers me. I know, I know, he'll eat when he's hungry. But I worry. I'm his mom. It's my job.
SO, my husband and I are often left to decide how to make food interesting, tasty and yet still healthy for Mr. Picky. This week, we were reading Green Eggs and Ham. I thought, "hmmm....maybe." One morning, I asked my son what he wanted for "morning snack." (We are also not allowed to call meals breakfast, lunch or dinner these days. Who knows why.) He gave me his usual reply: NOTHING. So I pretended to go to the bathroom, but took a detour to the kitchen where I whipped up this plate of goodness:
Green eggs and ham, y'all, with fresh raspberries on the side. Now, I could have gone the traditional route and just squirted some green food coloring into the scrambled eggs, but I thought tossing in some extra nutrients might be a better idea. In the food processor, I pulverized a few leaves of baby spinach (something my son likes on days when he agress to eat) until they were pulpy, but not too liquidy. I added them slowly to scrambled eggs, taking care not to over-do it with liquid. I scrambled the eggs as I normally would for my son, which means cooking them within an inch of their lives ( NO JIGGLY PARTS!!!!!!), plopped them onto a plate with a few slices of deli ham and a few raspberries and presented them to Mr. Picky.
He ate every. single. bite.
If your kid doesn't like spinach, try a different green veggie, just be sure to keep an eye on how much liquid you're adding to the eggs.