What’s for Dinner?

October 28, 2011 · 6 comments

It finally happened. I couldn’t believe it. I had to shake my head back and forth and blink my eyes a few times to make sure I wasn’t dreaming. The dormant taste buds of my hunger-striking preschooler finally awoke from their slumber. He eats! How this child has grown into a thriving 3-year-old is beyond me, but it’s not for a lack of trying. A steady diet of goldfish crackers and birthday party fare mysteriously catapulted him to the top of the height curve and midway up the weight curve. Turning a blind eye to his enduring disinterest, I’d thrust an array of foods before him daily from the time he began solid foods. Everything not resembling a non-nutritive white bread product was pushed away or thrown on the floor. I’d even resorted to hiding nutritious foods in his familiar favorites – a practice I don’t generally endorse – in a desperate attempt to sneak traces of vitamins and minerals into his little body. So imagine my shock and elation at these words, “Mommy, I want more parsnips. Please.” Come again, child? My hearing is shoddy at best, so I assumed he was asking to have his nails cut. But he repeated himself, clear as day. And then the next evening it happened again, “I’d like more bwoccoli waabe. Please,” followed by “It’s good!” He shoved one stalk after another into his mouth as I watched incredulously. Apparently his taste buds are, in fact, working and had at last decided to join us in breaking bread. Well, they’d decided to enjoy more than just bread. This is not to say the boy will eat anything at all in the next three years. Or even the next week. But for now, I’ll happily celebrate the small victories.

What’s in Season?

Broccoli Rabe | Bell PeppersCarrots | Parsnips | PumpkinWalnuts

What’s for Dinner?

The List

Produce
Flat-leaf parsley
1 lemon
1 bunch broccoli rabe
4 large red bell peppers
4 garlic cloves
4 oz. assorted mushrooms
4 cups fresh spinach leaves
2 green onions
8 large basil leaves
1 pound parsnips
1 pound carrots
Meat/Fish
1-1/2 pounds chicken breast cutlets
4 – 6 oz. salmon fillets
Pantry
Whole wheat panko
Walnut halves
Forbidden (black) rice
5. 46 oz. can coconut milk
Red curry paste
Chicken or vegetable broth
Seasoned rice vinegar
Dark brown sugar
Dairy/Fridge/Freezer
Parmesan cheese
1 egg
2/3 cup edamame

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{ 6 comments… read them below or add one }

Patricia October 28, 2011 at 4:51 pm

I could certainly resonate with your post. My grandson went through a year or so when he seemed to eat NOTHING. Only white food appealed to him and of that it was basically white rice and saltine crackers. He is now 10 and eats a wide array of food. When the children in his class were asked to name their favorite food a while ago, while others were calling out hotdogs, pizza, candy…Gabriel proudly said…”Broccoli!” I think we need to allow children to listen to their bodies.

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Alicia October 31, 2011 at 12:43 am

Yes, indeed. You bring up a very good point, Patricia. Funny…my little guy’s name is also Gabriel. In fact, he asked for broccoli just today!

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Lynda October 28, 2011 at 7:54 pm

Hallelujah!

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Alicia October 29, 2011 at 9:41 pm
Karen October 31, 2011 at 1:42 am

Thanks for the recipe! Great for my “surprise” vegan guests Monday night.

Is the rice cooked or uncooked? Thanks!

Reply

Alicia October 31, 2011 at 1:48 am

Uncooked! Directions for preparing the rice are on the recipe page. You can use vegetable stock in place of chicken stock to cook the rice. I hope you enjoy!

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