No matter where you go in the world, most kids are picky eaters. According to a study published in Frontier, about 54% of kids are reluctant to try new foods. In the U.S., many kids will scoff at anything but peanut butter and jelly sandwiches. In France, it’s probably peanut butter and creme fraiche. And good luck getting Scandinavian kids to eat anything that doesn’t taste like black licorice or pickled herring! In all seriousness, parents everywhere have a similar problem. So, what’s the solution? Small Steps Kids go through many different dietary phases as they grow up. While frustrating, it is common for young kids to go through their “picky eater” phase. Some common tactics parents employ to counter this, however, are counterproductive . For instance, making kids eat everything on their plates can be stressful and make them even pickier than before. Instead, serving smaller portions is more helpful, especially when the foods are unfamiliar. Role Models When it comes to food, parents should lead by example. Eating together as a family and demonstrating how you enjoy the foods you are trying to introduce to your kids can go a long way to getting them to try new cuisine. While you’re at it, describing what you’re serving is a good idea so the textures and flavors don’t catch them off-guard. Introducing New Foods Building on the previous tips, introducing new foods, even in very small amounts, can help expand a child’s culinary boundaries over time. Even if the child does not eat the food the first time you put it on their plate, or even the fifth time, they will naturally become more familiar and comfortable with it. Studies show that you may need to feature new foods on their plates up to 15 times before kids are willing to try them! Picky Eaters HOW TO HELP KIDS ENJOY MORE FOODS
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Creamy Thai Carrot and Sweet Potato Soup Inspired by CookieAndKate.com
Ingredients
• 1/4 cup almond butter • 3 cups diced carrots • 3 cups peeled, diced sweet potatoes • Salt and pepper to taste • Cayenne pepper (optional)
• 1 tbsp coconut oil • 2 cups chopped yellow onion • 2 cloves garlic, minced • 1 tbsp minced fresh ginger • 2 tbsp red curry paste • 4 cups vegetable broth, divided
Directions 1. Melt coconut oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté for 5–6 minutes. Stir in curry paste. 2. In a small bowl, whisk 1/3 cup broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt and pepper, and remaining vegetable broth. Stir to combine. 3. Bring soup to a low boil over medium-high heat, then reduce heat, cover, and simmer for 15–20 minutes or until the potatoes and carrots are fork-tender. 4. Blend with an immersion blender until the soup is smooth. 5. Season with salt and pepper. Add a pinch of cayenne pepper for more spice if desired.
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