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I don't hide vegetables.
Someone once told me not to lie, not because it's wrong but because it's easy to get confused when you lie. Did I lie? Who did I tell what to? If you ask me too many questions about my lie it's easy for me to get confused. You can get caught in a lie.
So I don't lie, in part because it's too much work, and I don't hide food, especially food like vegetables. I'd like the kids I cook for to learn about vegetables, maybe to love them, maybe to make a fuss, but to know a vegetable is a vegetable and there it is. I don't like playing games with food ID.
But when you have a finicky kid, here's what you can do:
1. Find a vegetable they like and serve it. A lot. I serve a plate of cucumbers every night because I know it will get eaten. You don't like cauliflower? Broccoli? Celery? Don't eat them. But eat that cuke.
2. Don't fawn on finickyness. Don't glamorize it or have it turn you into a special needs chef. Have dinner, or have a piece of bread or a banana. No second meals.
3. Work with the picky eater. Let them pick out recipes; invite them into the kitchen. It's very hard for a kid to not enjoy the food they just made.
4. Tai Chi it. Don't fight the negative energy; simply don't engage. Don't let it drive you nuts.
Just received this note in my inbox:
Hi Allison - just heard about your new book. I am hoping it can help
me lose about 30 pounds - over time I know- no more diets that don't
last long term. Seems like your book is more about getting in the
kitchen and cooking and watching portions. I noticed on one of your
March posts you mentioned you were trying to lose weight - how is it
going? You said count calories - how do you go about that? I tried
Weight Watchers but couldn't stick with it. Thanks for your book -
gotta look for it tomorrow.
Greg
Wow, I couldn't have said it better myself. Greg, you've got my eating (and healthy weight) philosophy nailed. You Can Trust A Skinny Cook isn't a diet book, it's an eating book. If you're trying to lose weight, and keep yourself in a constant state of deprivation, you're not going to be happy (or stick to that way of eating). But if you know how to make delicious food that is naturally lower in calories, you can love what you eat and love what you cook.
And yes, portion size matters. In the book, I give you the biggest serving of deliciousness I can for the smallest number of calories, and that usually involves adding lots of vegetables to bulk out the meal. My pasta portions give you 1 1/2 - 2 cups, a heaping portion, but that's because I add broccoli rabe to the pasta with sausage (a classic combo), and shredded cabbage to the Spicy Peanut Noodles (also traditional, click on photo for a lick-the-screen image). It's not dieting; it's smart eating -- and smart cooking.
Portion control doesn't mean tiny servings, it means smaller servings of caloric ingredients and big bad portions of veggies. If you focus on creating fantastic flavor with ingredients that love you back, you'll keep yourself satisfied and proud of what comes out of your kitchen.
Greg, you mentioned that I recently posted about my post-winter fluff, and a desire to lose it. The birds to it, the bears do it, everyone puts on a little winter weight, and I'm losing it the way they do: exercising more (2 cardio, 1 yoga, and 1 hike/bike ride per week), and watching my portions. I make sure I've got a good amount of lean protein in my meals, and am taking two vegetable sides instead of a carb. It's yielding results, I'm losing a steady pound a week, which works for me. I'm hungrier, because I'm exercising, but I'm handing that with protein and fiber (vegetables).
As for the calories, every recipe in the book has a calorie count, and I give ranges for healthy-weight goals (based on your size and metabolism) in the introduction. I'm a cook, not a nutritionist, so this information is best obtained from your doctor. S/he'll tell you the numbers to hit; I can help you make those numbers taste real good.
Greg, please keep in touch and let me know how the cooking and the EATING is going for you.
Eat like you mean it!
Allison
Spicy Peanut Noodles with Shrimp
Quinoa is terrific. Fun to say, (or at least debate *how* to say), pops in your mouth. A delicious, protein-rich whole grain.
But you've got to partner it with tasty stuff -- definitely olive oil, herbs and nuts. I've got a quinoa recipe in my book(p. 178) with oranges, ginger, pine nuts, parsley, scallions...it's a good one. You can try that or find your own mix-ins. Just make sure there's some crunch (almond, water chestnut), acid (orange, lemon juice), and herb. Oh, and a fat (olive oil). After that you should be set.
