Posted in Health and Fitness, Parenting

Hiding Vegetables!

When introducing vegetables to my tiny children, I had convinced myself that surely they would love veggies as much as I do, which admittedly, is a tall order! I was sure that if I introduced them about the same time as baby cereal and keep trying and trying, that they would learn to love and appreciate the subtle flavors each luscious legume had to offer. Well, it didn’t turn out quite that easy. Like with most babies and toddlers, it was a struggle, but I was determined not to give up. And I didn’t.

I can’t remember exactly when, but I remember seeing Jessica Seinfeld on Oprah talking about her new publication, Deceptively Delicious. It’s a brilliant book about adding vegetable purees into kid-friendly foods, along with continuing to serve veggies as a side, of course. I remember taking it to heart and keeping my freezer full of purees. Well, as my third baby arrived and I started getting work, I let the practice fall by the wayside. In fact, I hardly opened the book in the last several years, as I added more and more cookbooks to my collection.

A few days ago, as I was preparing to make my children’s favorite vegan, whole-grain chocolate muffins, it dawned on me to try to add some raw organic baby spinach into my food processor, along with the banana to puree for the batter. I had remembered that chocolate hides spinach incredibly well, as long as the end product cools completely. So, I tried it. Magic! The kids had no idea, and my middle guy even told me that they were the best muffins I’ve ever made! While my kids really do eat their veggies most of the time, it got me thinking about ways to make more of their favorite foods even healthier. After all, every little bit counts!

So, I think I’m going to try to do more like this. I know that carrot hides well, too, and zucchini is great in baked goods, of course! I almost always have some chopped vegetables in my pasta sauce. It could be fun to explore what else I can do just to add a few more nutrients into their foods. We all want our kids to be healthy, with bright eyes, beautiful skin, and positive energy from wholesome foods, why not have fun experimenting with ways to include more vital nutrients into their diet? The key, though, is to keep having them try vegetables that aren’t hidden. πŸ˜‰

Author:

I have been active as a freelance performer since 1992 and as a teacher since 1996. I currently serve as Second Flute with the Columbus Indiana Philharmonic orchestra and have performed with the Indianapolis Symphony Orchestra, Indianapolis Chamber Winds, Terre Haute Symphony Orchestra, Danville (Illinois) Symphony Orchestra, Bloomington Symphony Orchestra, Bloomington Chamber Singers Orchestra, and the United States Collegiate Wind Band’s European Tour, among other ensembles. I have also enjoyed performing for various occasions such as formal and charitable recitals as well as giving master classes at Butler University in Indianapolis and at Morehead State University in Morehead, Kentucky. I am also Adjunct Professor of Flute at Indiana Wesleyan University. I earned a Master of Music in Performance with Distinction at the Royal Northern College of Music in Manchester, England studying with Peter Lloyd and Laura Jellicoe. While in England, I played in charitable concerts for St. Augustine’s Catholic Church. I was featured as a soloist at the Pennine Spring Music Festival in Heptonstall, England in addition to performing in the music festival’s orchestral and solo events. I earned a Bachelor of Science in Performance with Distinction at the Indiana University Jacobs School of Music where I studied principally with Kathryn Lukas. While at Indiana University, I also had the incredible opportunity to study for several weeks with Barbara Kallaur on baroque flute, Donald Peck, Thomas Robertello, and Kate Hill. I am lucky to be the mother of three beautiful and talented children, and I play on a wonderful David Straubinger 10K gold flute with 14K head joint.

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