A. loved the zucchini muffins, and had two for breakfast. After the first one he exclaimed, “Mom, I could eat 10 more of these!”
Cookie magazine has a new column called “Acquiring Taste.” They pick a basic ingredient and then offer recipe suggestions that aim to range from basic (“any” kid would try it) to advanced (where it may be a stretch getting your child to give it a try). So far they’ve featured lettuce and tomatoes. I like the concept, but haven’t found any suggestions that would work for us, yet.
There’s an interesting article on the Ask Dr. Sears site, “Kids and Food Colors: The Nutrients that Give Food Their Color.” (They are annoyingly aggressive in marketing their newsletter, but you can just click through and get to the article without signing up.) There is a simple list of healthy colors to eat, and suggestions for activities you can do with your kids to get them excited about eating a “rainbow” of foods.
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:
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Cheesy Kale Crisps: We rarely eat kale now that our farm share is over, and I want to fix that. I've wanted to try using nutritional yeast, and this recipe looks like a tasty way to do it.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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