I've been on a bit of a reading kick lately.
If you've read this blog for any length of time you know that I love food. I dream about food. And even though I definitely exist in the "eat to live" camp {not live to eat}, I do think about it...a lot.
While I feed my kids healthy food 95% of the time {mama's got a bit of a sweet tooth, so we allow desserts around our house}, I knew I still had some room for improvement, so I began looking for some alternative perspectives on child rearing when it comes to nutrition and diet.
One book I'm working through is:
It's been an education to say the least. Americans tend to hold the French in high esteem when it comes to their children's food intake. I wondered why.
I initially thought after reading the title, c
'mon, they really eat everything?
Well, yes, yes they do.
The book goes in to detail about how the French achieve this and what I now understand is that it has much to do with EXPOSURE! I've always assumed I expose my kids to lots of food. But really, I probably introduce them to only about 20% of what the French do.
They just assume their kids will eat Roquefort cheese at 9 months, mussels and clams at 2 years old, duck pate at 3 years old. Nothing is off limits. French food is celebrated, discussed, and socialized over -- daily. Food culture is incorporated into public education. French kids know food is a big deal and that trying new foods is both fun and an accomplishment.
So, as of the last couple weeks, I've been revamping our diet...again. You can read about our first family diet revamp
here.
Enter in the meal swap.
Have you done one before? I'm a meal swap newbie, but after lots of research from the blogging world, I discovered that it was just what I was looking for to increase my kids' exposure to food - cause frankly I don't always know what to offer them.
Traditionally in a meal swamp, 5 friends get together to swap meals. Each person makes 5 family-size servings of 1 meal and then they swap over the weekend or at a designated time that everyone agrees on. After a quick swap, you end up walking away with 5
different meals for your week. Botta bing - botta boom! Your week's meals are not only planned, but PREPPED, ready to go! Genius.
And - buying in bulk is WAY cheaper when it comes to high price items like meat, dairy and produce. Meal swap participants not only cut food costs, but they also often end up wasting less food from their fridge and pantry too.
Are you hooked yet?
If not, check out this
link. Our local news station did a story on meal swapping a few months back.
I wanted to start out slow with my own meal swap, so I invited one friend to do it with me. She is like- minded in healthy eating, loves to meal plan, is an adventurous eater and has a family of four like mine. We were a good match.
We decided to start out this first month by doubling two recipes each. We've been swapping on the weekend and by Sunday night, we end up with four different PREPARED meals for the weak. We are rotating every other weekend who will do the driving to swap meals.
Typically, meal swap participants sit down to discuss food dislikes and likes, allergies, things that are off limits, etc. For us, there wasn't much to discuss since we both want to expose our kids to a wide variety of food. I don't eat a lot of gluten in general, but once a day a few times a week, doesn't cause me a lot of discomfort, so I stick with that for quality of life and enjoyment of food.
So want to see our April meal plan?
Week One
- Rosemary Chicken, Steamed White Rice, Balsamic Asparagus
- 3-Cheese Sausage Pasta Bake, Sliced Fruit, Garlic Bread
- Sweet Potato/Black Bean Enchiladas, Spanish Rice
- Quinoa Loaf with Sundried Tomatoes, Mushrooms & Peas, Roasted Broccoli
Week Two
- BBQ Beer Chicken Sandwiches, Sliced Veggies, TJ's BBQ Chips
- Slow Cooker Mongolian Beef and Broccoli, Brown Rice
- Crockpot Chicken Salsa Black Bean Soup with Scoop Chips
- Cold Soba Noodle Salad with Shrimp
Week
Three
- Lasagna Rollups, Garlic-Lemon String Beans
- Chicken Milenase over Arugala Salad, Garlic Cheese Breadsticks
- BBQ Pulled Port Pretzel Sandwiches, Apple Yogurt Salad, Green Salad
- Sweet Potato Burgers, Baked Beans & Broccoli Waldorf Salad
·
Week Four
- Baked Creamy Chicken Taquitos, Mexican Rice, Sliced Pineapple
- Spaghetti with Homemade Meat Sauce, Caramelized Brussell Sprouts
- Soy Sauce Crock Pot Shredded Chicken over Rice, Apricot Glazed Carrots with Ginger and Curry
- Broccoli Bow Tie Pasta with Chicken and Green Salad
Our new family motto at the dinner table: "You don't have to like it, but you do have to try it."
My kids have surprised me with what they have been willing to try, especially Hallie. She is our painfully slow dinner eater {we are talking TWO hours, people}, but she is naturally curious about food, loves veggies and fun flavors, and is usually up for trying something new.
Hayden, well - he's a work in progress. We are still working through his
food neophobia, but he now expects something new and different at the dinner table, and we are doing our best to make it fun and interesting for him. I invite him in to the kitchen to prepare food with me as often as I can {this kid loves to cook and bake} and I think that's helping. He also planted some veggies and herbs with me a few weeks ago, and he's been having fun watching them grow. Kyle, my non-veggie eating husband, has been a great sport, and has been trying {and
mostly consuming} everything I've made for dinner.
So you see my friends what this food enthusiast is up against? A kid with neophobia, another kid who pockets food in her cheeks and takes two hours to eat, and a husband with a taste and texture aversion to veggies.
BUT WE ARE MAKING PROGRESS! We really are - through the tears, the fears, the fits and the wasted food, this mama is on a mission to coach her children {and hubby} into liking foods from all over the world.
We would really like to travel {internationally} with our kiddos in the near future, and we know that we need to get them accustomed to trying new foods so they don't starve to death while abroad. Ha!
Have you tried a meal swap?
I'm already looking forward to May's menu, and we are adding a couple gals, so it'll be even less work! AWESOME! Totally, completely hooked. :)