Slow Cooked Lamb Shanks

Primal Recipes - Slow Cooked Lamb Shanks

Note: ‘Slow Cooked Lamb Shanks’- This is a video transcription.

Bex:
Hi! I’m going to make lamb shanks this morning because it’s a busy day and I want to have a beautiful dinner tonight. But I’m not going to be home later to cook it so I’m going to get it going here now and let my slow cooker to do all the work while I’m gone all day. I’m going to show you how quick and fast it is to do everything, before you even take off for the day.

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Take out your slow cooker. Anytime you’re going to cook meat you also want to let the meat sit out a little bit so it gets more to room temperature and cooks more evenly. So, I took out my lamb shanks before we had breakfast and I’m going to take my big pan and get them browning. I take coconut oil which is my favorite high heat oil and I am going to brown the shanks so I need medium to high heat.

 

While that’s heating up, I’m going to think what else I will have with my lamb shanks. I am going to have carrots, onions, and some garlic cloves. While the pan is heating, I will start chopping things up. So, because everything is going in the slow cooker and gets nice and melded together, you can really be random about how you cut it, it is really up to you. You can have big chunks of onions, you can have tiny little chunks, depends on if you want thin sauce or chunky sauce. Lamb shanks always come out delicious. It’s a beautiful cut of meat, it has plenty of fat to make the sauce tasty, so you can really play around with the sauce. I am going to show you basic way that I have been doing them. It’s a little bit of tomato paste, a little bit of tomato puree, some dried herbs, nothing fancy. Because that way anytime you want to cook some shanks, you usually have all the ingredients on hand. But once you get down the basics, then you can try out some different shank recipes, some orange peel, red wine is always good. You can use stock or water…you don’t have to be fancy, it’s all up to you. This really is all about just getting food cooking, so that you have a nice dinner when you come home. It’s really more about convenience and having healthy food when you don’t have a lot of time for preparation.

 

So I have done my onions quite small like that, just diced them up, and I am going to dice up some carrots now. You notice my carrots are all funky looking – this is a really good way to get cheap, organic carrots. They are certified organic but I bought them as juicing carrots because they are not pretty. They are all the pieces that came out funny looking. People like pretty food so the not pretty ones are really cheap. So I bought my juicing carrots because I’m going to chop them up anyway, It doesn’t matter what they look like. I am doing them fairly small this time. I do them kind of cut in half and then do some half moons. That way it’s just going to go in with the sauce.

 

I think my pan is going to be nice and hot now so I am going to check it. Go like that to get the oil around. You can kinda see when it is getting hot, but sometimes I just go like this (sprinkle some water). It is hot. Throw my shanks on. Look at that, nice big pan so you can get six shanks in there all at once. I’m going to get my insert from the slow cooker and put it over here so when the shanks are ready, they’ll go straight in.

 

I’ll finish my chopping, will do lots of carrots. You can make carrots the main veggie inside the slow cooker with the shanks or you can dice them up really small and make them part of the sauce. All this can be done while the little one is drawing and playing over there on her table. This is one of Kaiya’s favourite meals. Nice and messy, kids love it, they can pick up the bones and eat the meat; suck the marrow out of the bottom of the bone. I have got my carrot and my onions, and I’m going to do a few little garlic cloves. I cut the ends off the garlic and then I press the knife on top of the garlic, give it a little push and then the skin comes off much easier. Garlic and rosemary are always well paired with lamb so I like to put lots of garlic. Ok, I am going to check on my shanks. Get my tongs, give them a twist. Yep, they’re getting nice and brown.

 

Most people picture shanks on top of a big bed of mash potato, I happen to love that as well. So yeah, you can serve your lamb shanks on a bed of mash potato, or you can serve them Mediterranean style with some couscous. Or if you don’t want to have any starch or any grains, you can just serve them as is, and you can make your sauce more full of vegetables. Another good veggie that goes well with this would be celery. Celery breaks down beautifully in the slow cooker. Recently we actually even had our lamb shanks on a bed of spinach, didn’t even cook it (the spinach). Put a big bed of baby spinach and then popped the lamb shanks on top, poured the sauce over and it looked beautiful.

 

Primal Recipes - Slow Cooked Lamb Shanks
Primal Recipes – Slow Cooked Lamb Shanks

 

Now, with slow cookers, browning your meat beforehand is optional. It is an extra step, it does take extra time. I like to do it with shanks in particular, as it doesn’t take as long as when you have diced meat, and gives it some extra colour and flavor. Now my shanks are looking nice and brown, I am going to put them in the slow cooker. I got a nice big slow cooker so can fit six shanks in here. We are a family of three but I always make at least double so we have a lot of leftovers. Take that (pan) off the heat for a second while I try to get my shanks in. I don’t want it (the oil) to be too hot that it starts smoking, so that will cool it down a little bit.

 

Now we’re going to throw all this stuff on. I am going to throw the onion on first. I’ve still got plenty of  coconut oil, plus the grease from the lamb which gives it a really a nice flavor. Onions are getting nice and brown, it only takes a couple minutes. I will throw the garlic on now and all the carrots on top. With the carrots you can do them with the sauce, like I am doing now, or you can just throw them in (slow cooker) on top later. But this way the carrots get mixed in with the herbs and sauce, so just let it pick up all the beautiful brown bits of the lamb from the bottom of the pan. Then I grab some of my herbs from my cabinet, some thyme and rosemary. You can use fresh herbs or dried herbs or a combination of the two. All depends on what you have on hand at the time, and will prevent you from saying that you can’t make the recipe because you don’t have the right ingredients. You can just “wing it”, as long as you have the basic idea.

 

Now, I like tomato passata, as it comes in a jar instead of a can, and it’s just basically a tomato puree. And organic concentrated tomato paste gives a really good thick texture. Two heaping tablespoons does it for the tomato paste and then add the passata, which is nice and runny so pour it on generously. Again I’m not really measuring here; I just kind of pour it on until I can see that I can cook my veggies in it. So I’ve coated the onion, garlic, carrots and herbs with my tomato paste and tomato puree and I am going to let the heat go a bit high to let the flavors meld together. It’s quite thick so I just get a tiny bit of filtered water and pour that on. You can be the judge of your own sauce thickness. I let it come to a bit of a boil and now simmer. Let it simmer for five to ten minutes; really depends on how much time you have. Once it’s ready just pick it up (the pan) and pour it on top of our shanks.

 

Put it (the slow cooker) on low so it can cook all day long. You can really keep your shanks in there for eight to ten hours and not worry if you’re going to be home late from work. It will be beautiful when you get home. It’s done and literally, look what I have to clean up – hardly any dishes, just my pan and a chopping board and I will have a beautiful dinner when I get home.

 

Like I said, if you want to have some potato with it, or some sweet potato, you can really just chop them in half and throw them on top, and when you get home, that can be your base.­­­
“Shanks” for watching!

 

Health Statistics – Social Networking Image References

Health Statistics - Image References

The following images below are ones that we have posted on Facebook and Twitter that may have quoted specific health statistics that we feel need to be referenced.

 

 

 

 

Are Your Fruit and Veg Poisoning You? Post Date: November 1st 2012

 
Pesticide Residues Report Reference:

 
http://www.whatsonmyfood.org

Legal vs Illegal Drug Deaths Per Year
Legal vs Illegal Drug Deaths Per Year
Post Date: October 13th 2012

 
Annual Drug Related Deaths Reference:

 
http://www.economicsjunkie.com/annual-drug-related-deaths-in-the-us-marijuana-ranks-last-with-zero/#adr

Study the Healthy Not the Sick
Study the Healthy Not the Sick
Post Date: September 9th 2012

 
Life Expectancy Reference:

 
https://www.cia.gov/library/publications/the-world-factbook/rankorder/2102rank.html

Primal Kids – Real Food for Growing Bodies!

Primal Kids Food | Paleo Kids Food

Long before I was a mother, I started watching kids eat. As a cafe waitress, I would cringe while serving family meals. For the parents: grilled chicken, steak or fish with salad or vegetables. For the kids: chips (french fries), a milkshake and maybe some chicken nuggets or a mini pizza. The kids food came frozen in a box with ingredients like hydrolyzed vegetable protein, thickeners, stabilizers, artificial flavours (like MSG) and colours, preservatives of every number, hydrogenated vegetable oils, refined flours, and maybe a bit of chicken scraps. Many of the kids knew better than to eat it. Their instincts kicked in and they would whine while the parents tried to co-erce their “picky eaters” into finishing the so-called food. Parents have somehow became convinced that kids won’t eat the same nutritious food as adults, but we’re here with Kaiya to debunk that myth and save your kids from “kid food”.

Primal Kids Food | Paleo Kids Food
Kids instinctively love real food!

In this video, Kaiya is 2 1/2  to just over 3 years old. Most adults are absolutely amazed by what Kaiya eats, as if she’s some alien child because she likes the same food that her parents do. But this food is simply all Kaiya knows, and all she has ever eaten her whole life. We are not wonder parents or health food nazis; we just serve Kaiya the same nutritious foods that we eat.

At 3 years and 2 months, Kaiya loves sweet potato, eggplant, red capsicum (bell pepper), beetroot (beets), green beans, tomatoes, brussel sprouts, broccoli, cauliflower, pumpkin, carrot, onion, garlic, sauerkraut, cabbage, cooked spinach, veggie juice, kale chips, rice, liver pate, nuts, fruit, chicken, fish, lamb, pork and beef. She does not like zucchini, asparagus, raw spinach, or cucumber. Besides those in the video, other meals she eats with us regularly are mild curries, osso bucco, liver and onions, pork belly roast with crackling, stir-fries, homemade soups, meatloaf, lamb shanks, and raw grated veg salads.

How to Get Your Kids Eating Primal Foods

Watch Primal Baby – Baby Led Weaning – No More Mashed Up Food or Separate Meals
Read 10 Ways to Kids Who Eat Healthier Than You
And get primal yourself, so you can be the best example for your kids!

Primal Baby – Baby Led Weaning – No More Mashed-Up Food!

Primal Baby Food | Paleo Baby Food

Note: ‘Primal Baby – Baby Led Weaning – No more mashed up food or separate meals!’ – This is a transcription of the video.

What is a Primal Baby?

Brad:
This is our daughter Kaiya. She just turned one year of age and this is the first in the series of videos we are doing on the Primal Baby / Kids. We are going to show you how we have been feeding her since the age of six months on whole foods and also want to show you this book “Baby-led Weaning” which we found to be really helpful for getting babies from breast feeding to the combination of breast feeding and eating solids. I will hand you over to my wife now (Bex) who will give you a bit more of the specifics about how we prepare her eating area, what sort of things she eats, and then there will be another video showing you like, a day in the life of, what she does actually eat.

Bex:
Before we eat, we spray Kaiya’s eating surface with plain white vinegar in a spray bottle, or pro-biotic spray…this is putting good bacteria on the surface, not ant-bacterial but pro-biotic. Then that way she can eat off the surface and throw her food around. Then we also put a plastic mat down on the floor underneath the chair, so if she drops food or if she throws food we can just put it back up on the table and she can continue to play and eat.

Kaiya’s meals are just as the same as ours. She has a wide variety of foods. The food is not puréed or mashed up. It’s served to her in smaller bits so she can hold on to it with her little hands. This type of feeding, not spoon-feeding and not mashing up the food, serves several purposes.

Primal Baby Food | Paleo Baby Food
Primal Baby – Kaiya was breast fed for 2 years and fed real solid food from the age of 6 months.

1/ It makes her very dexterous, as you can see she gets very good with her hands. She can pick up little tiny peas with her fingers, and she can hold large chicken drumsticks with her hands.

2/ She learns what food is, what it looks like, what it smells like, what the textures are like and she learns about all the different types of foods.

3/ She learns how far she can put food into her mouth. Babies’ gag reflexes are further forward than adults, so if they have a chance to learn how to move food around in their mouth, they can discover how far back they can go without choking. When she first started eating, she would gag up the food sometimes, but after a couple of weeks she stopped doing that, as she learned how far she can put the food.

4/ Lastly, but not least important, she learns how to chew. So rather than having food that’s all soupy and mashed she has real textures and she learns how to chew her food which is an important part of digestion.

For the following-up video, watch Primal Kids – Real Food for Growing Bodies!

Recommended Purchases

Baby Led Weaning  BioPure Probiotic Household Cleaning Concentrate MiEnviron 250ml bottle and trigger spray
Amazon.com
Fishpond.com.au
Book Depository.com
BioPure Probiotic Household
Cleaning Concentrate
MiEnviron 250ml Bottle and
Trigger Spray

 

 

 

 

 

 

 

 

What’s in Our Fridge, Freezer, Pantry and Fruit Bowl

What's in Our Fridge, Freezer, Pantry and Fruit Bowl

Sunday morning means our shopping trip to the farmer’s market for samples, socializing, snacks on the grass, and most importantly, stocking up our fridge. The farmer’s market is our supermarket, and Sunday mornings is our main weekly shop, with top-ups through the week from our organic food delivery, wholesale butcher, plus bits and pieces at the grocery store. Sunday at lunchtime, our kitchen is full of fresh food and is a good time to show you what food we buy and stock regularly. It’s also a great time to be invited to our house for lunch! Of course, this is a snapshot of our kitchen on one particular summer Sunday and our grocery items change regularly with the seasons, our changing tastes and needs, and as we discover new wonderful whole foods that we hadn’t tried before. You and your family are bound to have some different tastes and preferences, dietary needs, and nutritional requirements. Therefore, I hope you can use our example, not as something to copy exactly, but as a GUIDE for your own home.

QUALITY of the food listed below:

  • Animal meats are from pasture-fed, free-ranging, humanely-raised animals.
  • Bacon is nitrate free and sausages have no additives or fillers.
  • Eggs are free-range certified organic.
  • Butter and cheese is unpasteurised and from pasture-fed cows.
  • Fruits and vegetables are either certified organic or locally grown with no pesticides, herbicides, waxes or artificial fertilizers.
  • Condiments, herbs and spices, nuts and seeds are organic.

What Food is in Our Fridge

What Food is in Our Fridge:

1 kg carrots Butter
3 corn cobs Cashews or other nuts
4 zucchini Eggs
3 red capsicum (bell pepper) Pork Chops
3 eggplant Bacon
2 bunches asparagus
Big bag green beans 1 lemon
Big bag baby spinach 1 ripe pear
Big bag rocket (arugula) Ginger root
Whole butternut pumpkin (squash)

What’s on the Fridge Door:

Coconut cream Sauerkraut
Tomato paste Mustard
Tomato passata (puree) Hard-boiled eggs
Curry paste Pesto
Olives Raw Cheese
Probiotic

 

What Food is in Our Freezer What Food is in Our Freezer

What’s in Our Freezer:

Frozen blueberries Butter
Frozen spinach & kale Homemade chicken stock
Whole chicken Diced lamb neck
Pig skin for pork crackling Beef tongue

What meats we got the next day from our butcher:

Whole rump (sliced into steaks) 1 kg beef sausages
2 kg chicken wings 6 lamb shanks
1.5 kg pork leg roast


Our fruit bowl
What’s in Our Fruit Bowl:

Bananas Tomatoes
Pears Avocadoes
Apricots


What's in Our Pantry
What’s in Our Pantry:

Sweet potato Shredded coconut
Onion Cacao powder
Garlic Maca powder
Raw muesli (oats) Herbal Teas
Sesame seeds Brown Rice
Coconut flour Quinoa
Coconut sugar Herbs & Spices
Raw honey Curry paste
Stevia liquid and powder Fish sauce
Baking powder Shrimp paste
Arrowroot (tapioca) flour Black strap molasses
Olive oil Balsamic vinegar
Sesame oil Apple cider vinegar
Coconut oil Dried dates

Make it a priority to always have a kitchen full of high-quality foods that excite you. Get out to your local farmer’s markets, organic food shops and free-range butchers and find the foods that delight and nourish you and your family.

Yours in health,

Bex, Brad & Kaiya

Put Your Money Where Your Mouth Is

Put your money where your mouth is

I was recently in a position where I could have a sneak peek at the personal documents of thousands of community members. These documents gave me a snapshot of their habits, needs, desires and vices. Okay, it was nothing shady, I was simply handing out competition entry forms at a shopping centre over six weeks, and the documents that were shown to me to gain entry into the competition were shopping receipts. As I calculated the dollar figures, I thought of how many times I had heard people say that they would eat better food if it wasn’t so expensive. With the high costs of living, people felt they just didn’t have enough money for farm fresh, organic, pasture-fed, free-range food. Yet here I was accumulating weeks’ worth of statistical research showing average consumers spending heaps of money on clothes, electronics, beauty treatments, homewares, cheap knick-knacks, pharmaceuticals, lottery tickets, alcohol, cigarettes, junk-food and packaged food. I couldn’t help but wonder: Could we all afford to eat well if we just got our priorities right?

Health is the Greatest Wealth

I know I don’t actually need any statistical research to make a claim that people love to spend money on stuff. Huge chunks of our salaries go to giant TVs, car payments, and name-brand items. Thousands of dollars are easily spent on “How to Get Rich” books, wealth seminars, and success coaches in an effort to obtain more money to buy more stuff. But how many wealthy people find it impossible to enjoy their success and their stuff because they suffer from chronic pain, debilitating disease and numerous syndromes?

You Get What You Pay For

What does this have to do with eating good-quality food? Well, nutrition is just like consumerism in a way. For example, imagine you buy two of the same product; one from the $2 cheap shop and one from the luxury brand store. You probably won’t be surprised when the luxury brand product lasts years, but the ‘Made in China’ product breaks within a week. Yet, when we put the ‘Made in China’ cheap food in our bodies, we are surprised when our body breaks down in aches, pain and disease. We wouldn’t expect our cars to run on the smell of an oily rag, but we expect our bodies to run on nutritionally void, toxic food.

Prevention is Often Cheaper Than the Cure
Prevention is Often Cheaper than Cure

Speaking of cars, I recently learned the hard way that prevention is cheaper than cure. When my car needed a new water pump to keep it running smoothly, the $400 cost of maintenance seemed too much to spend, so I kept putting it off. That is, until the engine blew up. Then I not only needed a new water pump, but multiple repairs and eventually a whole new engine! It was a perfect analogy of how quality food to keep the body running smoothly is much cheaper than doctors and medicine when they body breaks down. Instead of $400 for a water pump (good-quality food), I had to spend a couple thousand dollars on repairs (pharmaceutical drugs), mechanical labour (doctors), and a new engine (surgery). Judging by the high dollar amounts on all the chemist receipts I saw recently, people have unfortunately chosen cure over prevention.

Eat Well, Age Well

Prevention versus cure also relates to looking good and aging well. Along with the chemist receipts, the other huge dollar amounts came from the beauty salon receipts. More and more is spent every year on products and services to help us look younger and better. Yet it’s cheaper and more enjoyable to buy good-quality food, which will you make you look better than any skin cream, facial or Botox injection.

Farmers Markets Food Shopping

But Why is Organic Food More Expensive? Or is it?

I know you’re nodding your head in agreement with all this but still thinking, “Why does organic food have to cost so much more?” Firstly, an organic carrot is rich in nutrients and taste while an industrial farmed carrot is rich in toxic chemicals and full of extra water. The two carrots are completely different ‘products’, so to compare their costs is like comparing apples with oranges. Secondly, maybe organic food is priced appropriately for the amount of costs involved with proper farming, and conventionally farmed food is just ridiculously cheap because of all the cost-cutting involved with agrichemical farming methods on farms which are owned by giant corporations. Thirdly, when you buy conventionally farmed food, you pay three times: first you pay at the shop till, next you pay through your taxes which subsidise modern farming methods, and then you pay again to clean up the damage to the environment caused by conventional farming. When the cost of replacement of eroded soils, clean up of polluted water, costs of health care for farmers, farm workers and consumers, plus costs of artificial pesticide production and disposal are factored into the cost, organic food is much cheaper.

Vote with Your Dollar When Buying Food

In the end it’s up to you, all of you, to decide where the money goes. Look at all the heaps of money people are spending on things, and then imagine what might happen if some that money was used to buy the very thing that gives life: high-quality food. Maybe our quality of life would increase. Maybe our doctor’s waiting rooms and hospitals would not be so full. And as a bonus, maybe organic food would even become or seem cheaper. Just as televisions and dishwashers are no longer luxuries only for those who can afford them, if the expectation of fresh, pure, chemical-free food reached a critical mass, then it too would cease to be expensive. The more people who demand it, the more democratic and affordable organic food will become. Vote with your dollar.

10 Ways to Kids Who Eat Healthier Than You

10 Ways to Kids Who Eat Healthier Than You

It’s right up there with temper tantrums and erratic sleep patterns, the most common complaints from parents, my kids won’t eat healthy food. If you relate to this, you probably resort to trickery and bribery to get your kids to eat vegetables, prepare separate kid meals daily, and resign yourself to the fact that all your kids will eat is chips and sausages. As frustrating as this can be, the good news is that kids are not born with a natural aversion to vegetables or an instinctive desire for sweets. Parents and carers, YOU – are the main influence on a child’s eating habits, and with the right approach, a healthy influence can easily be passed on, without frustration, bribes or extra cooking. Here are 10 ways to a healthy, food-loving family.

1. Be a Good Example for Your Kids

From birth to around age 7, children learn through imitation, an instinct that is so strong it rarely can be overpowered by direct teaching. What this means is that if we say one thing and do the other, a child will instinctively follow what we do, not what we say. So if you want your kids to eat nutritious meals, you need to do the same and let your kids see it. When you eat your nutritious food, enjoy it and talk honestly about the foods you find delicious. Show more enthusiasm for lamb cutlet and broccoli night than you do for take-away food night, and your child will learn that healthy food is the norm, while junk food is only eaten occasionally.

2. Eat Together

The best way to be a good example is to eat with your kids as often as possible. Kids love to spend time with their parents and carers, so make mealtimes a happy, relaxed time that kids will look forward to. Babies will imitate the motions of putting food in the mouth, good chewing and eventually cutlery use, and then grow into toddlers who inherit their parents’ enjoyment of food. High chairs, strict manners, and formal family meals at the table are not necessary…all that matters is that you are together and you make it work for your family. For example, if your child eats dinner too early because of bedtime, eat a small portion with your child, and then eat again when the rest of the family gets home. Same Healthy Meal for Kids and Parents

3. Serve the Same Meal for Everyone

Why do we need kid’s menus? Who decided that kids will only eat macaroni and cheese and chicken fingers? There is absolutely no need to prepare separate food for your child or even your baby. Obviously food can be cut into smaller pieces or steamed a bit longer for softness, and strong or spicy sauces can be added to adult plates at the table if needed. But by always eating the same food, you are showing your child that there is no difference between food for adults and food for kids. Don’t fret about the exceptions…your child will happily take your word for it that wine is only for adults.

4. Provide, then Let The Kids Decide

My nutritionist friend’s motto for feeding kids is: With food, the parent decides what and when; the child decides if and how much. As the parent, you are in charge of choosing what your family eats, so make one meal for everyone and don’t run back into the kitchen to get something different for a finicky child. The child then decides if and how much of that meal they want to eat. Provide a variety of foods and don’t worry, they won’t let themselves starve. If your child demands a different meal, gently but firmly remind them that “This is what we are all having for dinner”, and they will eventually learn to appreciate what you have provided. By allowing them to decide if and how much they eat, they will learn their own tastes and how to gauge their fullness.

5. Keep Mealtimes Routine

We all know that kid’s sleep habits thrive on regular bedtime rituals, and mealtimes are the same. If meals are roughly at the same time each day, kids are less likely to be tired or wound-up at the table, because playing and sleeping have their own time around meals. Keeping regular times and rituals for daily meals also gives kids a feeling of security and stability as the child not only knows what to expect, but can look forward to it. Kids delight in rituals, from helping set the table, getting the bib from the cupboard, and choosing which water cup to use, to giving thanks for the food, or blowing out the candle after dinner.

6. Include Plenty of Variety

Since your child won’t be ordering his meals from a menu, or selecting his favourites from the fridge, give your child the pleasure of choice by offering as much variety as possible. This is two-fold: the first is providing variety throughout the week to keep things interesting and give exposure to many types of foods; the second is providing variety on each plate. The more types of foods you offer on one plate, the more colourful and exciting the meal, and the more likely there will be something that the child will like. Plus, kids can discover which foods they prefer, which go well together, and enjoy the satisfaction of having choices.

7. Allow Plenty of Time for the Kids to Eat

Unlike many adults who tend to rush through meals in 10 minutes, kids take their time getting through their food. This is where parents should learn from their child’s example and slow down. Give kids time to finish their meals without rushing them or trying to force feed. If lunch often lasts 40 minutes for your child, then plan for it. Treat mealtimes as an activity, not a chore to be rushed through. In addition, exercise patience in the time it sometimes takes for your child to acquire interest or a taste for a certain food. They may not like green beans today, but tasted change over time, as long as there’s no pressure.

8. Involve Kids in Purchase and Preparation

Let your kids help you when buying and preparing food, or at the very least, talk to them about what foods you are putting in the shopping basket or chopping for the casserole. Even small babies can hold and smell vegetables and herbs at the market, and watch you create dishes in the kitchen. The more kids feel familiar with various foods, they more interest they will take in them on their plates. In no time, they will be excited about finding the broccoli at the market and remembering that pumpkin goes into their favourite soup. Kids Love Whole Healthy Foods

9. Start Early…or Start Over

As soon as your baby is ready to try solid foods, make nutritious shared meals the norm for your family. Even if at first your baby only plays with or spits out their food, they are still learning about nutritious whole foods and healthy eating habits from the start. If you didn’t start early and now have a finicky toddler, it’s not too late. Just start over with your approach, using this helpful article! Whether starting early or starting over, the book “Baby-Led Weaning” is a great resource for introducing food without purees or spoon-feeding. The benefits are endless for babies AND parents.

10. Make it Delicious and With Love

When your child refuses to eat his greens, look at them, taste them, and ask yourself, “Would I want to eat that?” Of course your child will choose junk food over vegetables if the veggies are over-cooked and bland. Children have taste buds too, and so they desire delicious, flavourful meals. Unfortunately, in our time-poor, fast-food, pre-bottled society, we have forgotten how to prepare nutritious meals that are also delicious. A simple tip is to use some of nature’s flavour enhancers at every meal: various fresh and dried herbs, a wealth of spices, lemon juice, olive oil, many types of vinegar, unrefined sea salt, and good-quality real butter. Serve delicious meals and your kids will not only love nutritious food, they will appreciate the time and love you put into nourishing them.

Loving This?

Read 10 MORE Ways to Kids Who Eat Healthier Than You
Read Primal Kids – Real Food for Growing Bodies
Read Primal Baby – Baby Led Weaning – No More Mashed Up Food

 

Recommended Purchases

Baby Led Weaning
Baby Led Weaning
Amazon.com

Fishpond.com.au
Book Depository.com