Archive for October, 2009

Cheap food: Is saving money the best reason to eat at home?

October 23, 2009 7 comments

“It’s better to pay the grocer than the doctor,” the saying goes.

But according to marketers at Campbell Soup, our benchmark for an “affordable dinner at home” for a family of four is just $10.

The average four-person household, bringing in $49,000 per year, spends $5,700 a year, or $110 a week, or just $5 per meal, for groceries, according to Heinz’s research.

Could cheap food be a reason we’re paying the doctor so much? And why we can expect our kids to pay even more in their future?

How do we profit if we save money today, but lose our health and our children’s health tomorrow?

Double Food Standard

Now I understand the problems of a genuinely tight budget, but where we’re not willing to pay the grocer, we are willing to pay the restaurant. While we choke on paying more than $5 or $10 for the whole family to eat a fresh, tasty, nourishing meal of real quality at home, we readily accept paying $10 a person for factory-produced, over-processed, sodium-laden, corn-syrup enhanced, deep-fried, cheap carb-based edibles at a chain restaurant, or $5 a person for fast food.

There’s an expectation that home cooking has to be dirt cheap, whatever the quality. It’s the way to fill our bellies for as little as possible. Given the bare bones budget we allot to home cooking, we shouldn’t be surprised when it doesn’t amount to much. But is saving money the only reason to eat at home?

Our conditioned thinking about food spending may be similar to the different price standards we have for shopping at a retail store versus a thrift shop.

We may go to the mall and consider $20 quite a bargain for a common t-shirt, but we go to Goodwill, where things are supposed to be, above all else, cheap, and suddenly $7 is an awful lot even for a nice designer blouse in perfect shape. Sure, the process itself may take a little more effort and be a bit less glamorous, but what value are we actually getting?

Like women in the workplace, the home-cooked meal has to work twice as hard with half the money to get half the respect of any restaurant.

Swallowing marketers claims

“Eating out is fun!” declares a bumper stick I saw the other day. It’s been a slogan of the National Restaurant Association since 1947. It is fun to eat out. If only it weren’t so generally overpriced and bad for us. Cooking and eating at home is fun, too, but that idea has been too little promoted.

Food marketers have clearly succeeded in getting us to think that eating out is worth the extra money as well as fun.  Both Heinz and Campbell’s Soup both report in September articles in Advertising Age that their sweet spot in the current recession is the number of folks now trying recreate restaurant-style meals at home for less. Those people are looking for love in the wrong places. Why settle for junk food when we can eat far better for the same amount or less than we’d spend in a restaurant?

As long as we’re paying for the processing and marketing of these industrial foodstuffs, whether sold in stores or restaurants, we’re paying for something we’re not getting.  Reason enough to eat real food at home, invest more than the bare minimum, eat better and still save money.

Real food—especially quality vegetables, fruit, meat—has value; cheap or not, it’s worth something.  Junk food, whether from the store or a restaurant, on the other hand, has negative value. We pay for it in more ways than one without real benefit at all, beyond a full belly.

Now if we spend $40 or $20—which we gladly put down for a crummy meal out—we can make a fabulous home-cooked meal. It’s not hard to create dishes that far surpass the quality, flavor and nutrition of the same money spent in restaurants or on ready-made junk from the grocery store.  With care, you can even make great meals for $10, a claim I am starting to test.

Please leave a comment: Why do you think people continue to spend money on junk food and feed it to their kids in spite of all the proof out there that it’s harmful?

Other posts on this topic:

Reaching the Promised Land: Restaurant-Style or Home Style?

Ways to be able to afford to eat better

Top 8 things to cut expenses on so you can spend more on quality groceries

October 23, 2009 1 comment

  1. Restaurant meals
  2. Soda
  3. Junky snacks
  4. Cable TV
  5. Movies in the theater
  6. Electronic gadgets and video games
  7. New cars
  8. New clothes

Related post: “Reaching the Promised Land: Home Style or Restaurant” Style?

Categories: Uncategorized

Radicchio Salad with Beets, Pear, Walnuts and Blue Cheese: “serious autumn salad” that sticks to your ribs

October 20, 2009 Leave a comment

CMreceiptsaladscanThe benchmark for an “affordable” dinner for four at home is $10, according to Campbell Soup. I think it’s pretty hard to make a high quality meal for that little. But I take it as a challenge to find meals that really feed you—unprocessed, natural, fresh, packed with nutrients and satisfying—for that price.  I also insist that it be delicious (by my standards). If it’s easy and quick, which this one is, all the better.

The original recipe I adapted this salad from is in a Food & Wine cookbook, which called it “a serious autumn salad.”  It was indeed so serious that none of us even felt like eating the grilled salmon or carrot, potato and leek soup I’d made to follow it that evening.  Full of contrasting and complementary flavors and textures, it was all we needed.

I spent $9.74 on the ingredients, and it fed two adults and an active teen plus leftovers for two smaller servings later (though we had to eat the leftovers without the scrumptious blue cheese because we’d eaten that with bread for an afternoon snack before we got to the rest of the salad).

I admit, though, that said, that I remind myself just a little of our wealthy acquaintances who were said to claim they lived on just $30,000 a year, while, when pressed, admitting that “some things” were “paid for,” as in, one could suppose, their fabulous house, their several new vehicles, their private school tuitions and who knows what else.

Even so, my own paid-for items, found in my kitchen, were relatively modest: a bit of balsamic vinegar, a little brown sugar, a couple of spoonfuls of lemon juice, olive oil, walnuts I’d previously bought in bulk at Costco, and a generous handful of leftover cooked beets. I did buy three nice big beets with their leafy tops for $2, intending to use them, before realizing I could make do with my leftovers. So those will be for another day.

I can also tell you I saved money by passing up the $18 a pound Roquefort the original recipe called for and finding instead Fourme D’Ambert, one of the most venerable of French cheeses. It’s a close relative of Roquefort—produced with the same penicillium roqueforti spores—and sweetened with white wine, for “just” $12 a pound. If Central Market had offered anything cheaper I would have gotten it. I’m sure Gorgonzola would be great in it.

One caution: if your kids (and maybe you) are conditioned to Campbell Soup-style $10 “home-cooked” meals, this one will certainly be seen as high adventure.

Radicchio Salad with Beets, Pear, Walnuts and Bleu Cheese

  • ¾ C walnuts
  • 2-3 medium red onions, each cut into 6 wedges
  • ¼ C olive oil
  • 2 to 4 medium beets
  • 2 t balsamic vinegar
  • 1 t brown sugar
  • 1 large firm pear such as Bosc (quartered, cored, sliced lengthwise into 16 slices)
  • 2 T fresh lemon juice
  • 1 head of radicchio (a bitter red-purple salad that comes in small, tight heads), torn into bite size pieces
  • 1 or 2 Belgian endives, cut into slices
  • Freshly ground pepper
  • 5 oz or so Forme D’Ambert, Roquefort or any other bleu cheese, crumbled or cut or presented in wedges on the salad
  1. Lightly toast the walnuts for a few minutes in the oven at 350°. Be careful not to leave them too long.
  2. Turn up the oven to 450°. Wrap each beet up in aluminum foil and put them in the oven on a cooking sheet.  They need about an hour, depending on size and firmness desired. Toss the onion wedges with 1 T olive oil and roast them at the same time, but for about 20 minutes.  Then take them out and allow both beets and onions to cool.
  3. Meanwhile, in a small bowl, gently toss the sliced pear with 1 T lemon juice.
  4. In a serving bowl, toss the radicchio and endives with the remaining 2 T of olive oil and 1 T lemon juice.
  5. Peel the beets and cut them into pieces. Transfer them to a small baking dish and toss them with 1 T olive oil, the balsamic vinegar and brown sugar. Roast them for about 10 minutes, turning once. Let them cool.
  6. Mound the salad on plates, and top it with the walnuts, onions, beets, pear and cheese.

For problems with neophobic kids, see “Is your child neophobic? Give her more new, not less”

© Sacred Appetite / Anna Migeon / 20 October 2009 / All rights reserved

Just Work Around It: How to neutralize a child’s food resistance by getting it all out on the table

October 14, 2009 7 comments

Your kid won’t eat what you want her to eat. You’ve got a problem, but that doesn’t necessarily mean it needs to be solved.

Robert Conklin, author of How to Get People to Do Things

Robert Conklin, author of How to Get People to Do Things

“Every battle need not be won to win a war,” says Robert Conklin, author of How to Get People to Do Things. “Neither do all problems have to be solved, nor all resistance quieted.”

Sometimes you can just work around it, writes Conklin. How? By simply letting the resistant one have her say.

Face the resistance

“Gross. I don’t want that stuff with meat in it,” says your little darling.

Of the many ways a parent may react to this statement, broad is the way that will lead to a bigger problem and narrow the path to a peaceful meal with the child willingly eating the dish you think he should eat.

I suggest starting with, “We do not call something that someone has made for us ‘gross.’  That’s hurtful and rude.”

Then, Conklin advises a calm recognition of the resistance followed by encouraging your antagonist to fully express her feelings.

“Nothing wrong with not liking something or not wanting to eat it,” we might venture, with no trace of sarcasm or anger. “Want to tell me what you don’t like about it?”

As parents, we may feel naturally threatened by our kids’ resistance. We tend to want to eliminate their objections, talk them out of it, refuse to allow them to express their opposition, or simply find a way to make them eat it anyway.

“I can’t stand scrambled eggs,” your child might claim.

“Can’t blame you for not wanting to eat them, then,” we could answer. “Do you know what bothers you about them?”

Don’t like or don’t want to like?

Most kids probably do have genuine food dislikes, no question about it. I used to feel nauseated whenever I smelled scrambled eggs. I wasn’t making it up.

Other times kids find out it’s also fun to fight with Mom or Dad. Getting their goats and their attention can be exciting.  All children (and adults) want sometimes is to be heard.  So try validating their feelings.  Encourage them to really let it out.

Among Conklin’s favorite responses to resistance are:

  • “I understand how you feel.”
  • “If I were you, I think I’d have that same reaction.”

Face your child’s resistance fully without challenging it. Show you’re interested.  Let her see you do not underestimate the importance of her resistance. Don’t deny that she feels the way she says she does. This response to children, or even adults, might also work equally well in other situations, as Conklin describes.

“I’ve noticed some people feel that way,” we might answer when they say they hate fish. “What would you say it is about fish that some people don’t like?”

Encourage them to fully express and explore their feelings and opinions on it, without accepting rudeness from them, yet trying not to take it personally, either.

Letting them let go

The point is to refrain from arguing against what they say. Don’t try to change their mind. Don’t try to prove them wrong or inconsistent or illogical in anyway, even if they are.

The more you deny or argue, the more they will tighten their grip on their feelings. The more you listen and accept, the more they can let it go. So instead of the typical parental overreaction to their refusal, try overreacting in the other direction, without sarcasm or mockery.

Chances are, they might begin to feel a little silly after awhile as they talk, but only if you refrain from pointing out their silliness. Let them come to their own conclusion. Without argument from you, they will probably lose interest in the topic after a short while. I doubt if many children will want to repeat such a conversation more than a couple of times.

Then, let it go as soon as they do. Under-reaction is better if they do end up eating it after all. Remain casual and refrain from gloating over their change of mind. Don’t cause them to lose face over it.

“It’s kind of a grown-up taste,” my mom used to tell us.  She would say that tastes do change. If we hadn’t tried something in awhile, she’d ask us if we were ready to try it again. After hating scrambled eggs as a small child, I did eventually try them again and enjoy eating them today. My mom’s approach gave us a dignified way to move on and give up our childish ways.

Sample reactions to kids’ food refusal that help them let go:

  • It sounds like you will probably never want to eat onions again.
  • So it’s the texture you can’t stand? The lumpiness?
  • So if they were less slimy and more crunchy, you think that would be a lot better for you?  (Do not present your questions as an attempt to find out how you can adjust the dish to your child’s tastes, but just a way of helping him explore his dislike. Encourage him to express all his feelings about it, whatever they might be).
  • So in what dishes do they taste the worst to you?
  • So it’s really the smell that turns you off?
  • What could you compare the flavor to? (This question may lighten the mood considerably)

Sample responses that risk solidifying a child’s food refusal:

  • · But you used to eat them.
  • · But you liked them when they were in the pot roast.
  • · But you ate them when Monica was here.
  • · You ate them at Grandma’s house.
  • · You’re exaggerating.
  • · That’s not even true.
  • · You’re just saying that to make me mad.

© Sacred Appetite / Anna Migeon / 13 October 2009 / All rights reserved

Categories: Uncategorized

Taking a Detour: One good way to neutralize a kid’s food resistance

October 11, 2009 6 comments

Conklin's examples are generally business interactions, but his principles apply equally well to dealing with children.

“Yuck! I don’t want any of that!” your little one says when she gets to the table and sees the healthy dish you’ve lovingly prepared. You feel pretty strongly about her eating it. So what comes next?

Which is closest to your reaction?

a) “You have to eat one bite.”

b) “If you eat it all, you can have some dessert.”

c) “If you don’t eat it, you can’t have any dessert.”

d) “It’s good for you. You won’t grow up big and strong if you don’t eat it.”

e) “What do you want? I’ll make it for you.”

f) “You don’t have to eat it, but you do have to be nice about what I’ve cooked.”

g) You do nothing, because you know that if she doesn’t want it, she’s not going to eat it.

Without debating the merits of these typical reactions, are there any other options possible?

You could try doing what I did the one time I remember my kids saying such a thing at the table. I told them it was a good thing they didn’t want any, because I hadn’t really made enough for them.  For how they talked me into giving them some after all, see “the Good Eater”


Robert Conklin: he has some good advice, believe it or not.

How to Get People to Do Things: I was drawn to this straightforward book title that seemed to offer the answer to all my problems at a used book sale a few years ago, and I bought it. Who doesn’t want to know how to do all those things more effectively? Conklin’s examples are generally business interactions, but his principles apply equally well to dealing with children.  This excellent book, while less famous than Dale Carnegie’s How to Win Friends and Influence People, presents similar ideas and is perhaps even better.

Conklin tells about a conversation he had with his wife in the chapter “How to Neutralize Resistance in Others.”  He wanted her to go somewhere with him that Friday night. When she balks, instead of arguing and trying to talk her into it, he takes her on a detour. When they get back to the question, she’s ready to do things his way.  I wouldn’t call it trickery or manipulation, but being cool and gentle. Effective without force.

For example, when your child says he doesn’t want something, Conklin would not necessarily suggest completely ignoring it. We might acknowledge the resistance by saying something like, “Oh, OK,” or “I see.”

Then, instead of getting excited and challenging the child’s resistance, change the subject. Conklin calls it “casual thought replacement.”

Bring up a subject your child is more interested in than not eating your Brussels sprouts, such as:

· “Did those boys get in trouble for fighting on the playground the other day?”

· “I heard some new neighbors are moving in down the street. I think they have boys about your age.”

· “Was Joshua back in school today or is he still sick?”

· “Did you get to play dodge ball at recess after all or not, since it rained?”

· “The dog brought home a ‘surprise’ today.”

It need not take long, though an interesting discussion is a perfect diversion from unpleasantness and conflict at the table.

This technique also hands the parent something to do with themselves besides urging and pressuring the child to eat, which only serves to increase the child’s resistance.  It’s better if he’s not forced to defend his point of view. Let it be, allow space for the resistance. If allowed to go unchallenged, he may well let go of it. Above all, be casual. You will be a beautiful example of masterly inactivity.

When the time seems right, come back round to the food. Acting carefully like you don’t care, maybe just serve yourself, or others, and maybe just set it down near him, or pass it to him casually, or hover the serving spoon over his plate and ask him only with your eyes, perhaps while the conversation continues, if he wants some.

Let me know how it works.

Related post:

How to use negative reverse selling at the dinner table

© Sacred Appetite / Anna Migeon / 11 October 2009 / All rights reserved

To Melissa G., the Recessionary Grocery Shopper / Part II: Two Choices of the American Every Mom

October 5, 2009 Leave a comment

Melissa G. represents the average American grocery shopper (as targeted by Campbell Foods) during the current recession, according to a Sept. 7 article in Advertising Age.

Dear Melissa, Cambellsvisitsscan

You have no reason to listen to me. I’d be pretty surprised if you took to heart anything I have to say. Actually, I don’t see that you even have much choice about it.

Since those nice folks at Campbell Soup came out, and acted like you were doing a great job as a mom, and declared you the representative of their target market, it’s a little like being crowned queen.

The affirmation of this powerful, famous, processed-foods manufacturer must feel good. Everyone’s heard of Campbell’s. They’ve been around forever. To them, your opinion, methods and goals in feeding your family are like gold. What you’re doing is perfectly valid to those experts. Those folks aren’t judging you. They’re not telling you what to do; they just want to help make what you want to do easier and cheaper in these hard times.

MelissaInRecessionscan To know you’re smack dab in the middle of the American mom demographic must also be reassuring, knowing that “everybody” is doing things about like you are. The way you’re feeding your kids must be OK. Safety in numbers and so forth.  If it’s not OK, at least your kids will have plenty of miserable company dealing with their ills as adults.

On top of all that, whatever you want, Campbell’s wants to give you, or sell it to you anyway. That must be empowering. I saw an ad on TV last week for those products Campbell’s developed just to make you happy—those packets of pasta Alfredo sauce and French Onion burger kits that allow you to recreate at home those great chain restaurant meals you and your family enjoyed so much before money got tight. You’re practically famous yourself now. We’ll always think of you, Melissa, whenever we see those ads.

Happy Meals without the Drive-Thru

Mealtimes at your house, as you told Campbell’s, are “happy, peaceful and quiet.” Life is good.

Furthermore, your kids, ages three, seven and 11, are pretty set in their ways. They’re not complaining. As you told Campbell’s, you never challenge your kids’ comfort by unsettling them with something to eat that they haven’t willingly eaten before. They’re in the habit of having their own way and it’s not a problem for you.

You’ve already had to compromise a lot on food choices because of the recession, and it hasn’t been easy. So why would you change anything further now?   MelissaEatOutscan

Actually, you shouldn’t even think about trying to change, because even if you wanted to, change would be nigh impossible for you at this point.

Only One Way to Happiness

Why is change not worth considering? You, the American Every Mom, clearly see only two options for feeding children.  Moms can be the kind of parent, like you, that lets the kids decide what they’ll eat. Everyone is happy in those homes.  The other kind of parent battles with their kids endlessly to get them to eat what the parents want them to eat, whether that’s healthy but unappealing foods like vegetables and fruit, or in your case, even just the cheaper brands instead of name brand food.  Stress, strain and conflict rule at those dinner tables.

Maybe your parents were the strict kind that made you “clean your plate.” Maybe they demanded that you eat all the nasty, good-for-you foods they served you, like broccoli and Brussels sprouts. It was unpleasant in every way.  Maybe you decided you were not going to be that kind of parent, and I agree, it isn’t ideal.  You decided to be the other kind of parent, the cool type that listens to their kids and gives them choices. Your parents might say you’re spoiling your children, but things are different nowadays.

Both Healthy and Happy?

A third option that’s becoming popular with some American parents is continuing to give kids what they want to eat, but sneaking in some undetectable vegetables and fruits. But that option involves considerable effort, strategy and actual cooking, along with risk of the trickery being detected and refused anyway.

Those parents are really ambitious, the stressed out ones, those ready to go to extreme efforts to make their children’s lives, and their children, as perfect as possible. You’re not that kind of mom, and I think you’re right not to be, seriously. They’re trying to have it both ways, both healthy and happy, which you know to be impossible. I would argue that those kids aren’t going to eat vegetables on their own, ever, anyway. The ready-made stuff is working for you, though, so I don’t expect you to do anything else.

There are good ways to have happy meals with kids eating nutritious foods, but it would be a big change for you. I don’t think you’re ready to think about that right now.

The only thing I could see you trying is maybe what one creative parent did to get her children to eat “vegetables”: give them veggie hotdogs, but let them think they’re eating meat.  And counting ketchup as a vegetable might also help quell any occassional doubts. It’s not that I’m not advocating either tactic, by the way.

We Have to be Realistic

It’s not a question of being too busy, exactly. You’re a stay-at-home mom, after all. If you can’t manage some actual home cooking, who can? But, really, why bother? Maybe you could occasionally try some new recipes that are really tasty and not even hard, along with being good for your kids, and just enjoy them yourself. You could just give your children a chance to try it without being pushy.  Surely you have enjoyed some well prepared veggies at least once or twice in your life and maybe your kids are capable of enjoying them, too. But you’re pretty certain they wouldn‘t eat it anyway. It always comes back to that.

I can’t argue with you on that. Studies show that kids “imprint” on foods the way a duckling imprints on the first living thing it sees, taking it for its mother. Studies show that kids can accept even a rock for food if that’s what they’re given when they’re tiny.

So it’s a little late to try to change any of their preferences now. There’s little chance your kids are going to consider a beet or a radish or an avocado to be food at this point in the game. They have their narrow range of accepted edibles, which you and your husband have also conformed to for the sake of peace and happiness, and that’s going have to do. Certainly peace counts for something. Peace is good, I agree.

Maybe you could get your kids involved with buying real food, making meals, maybe even growing a little food, to broaden their minds and provide positive experiences with nutritious food. But again, why try to fix it if it’s not broken?

There is that little question of your kids’ health, not to mention the good things in life they’re missing out on, but it appears there is only so much you can do about it. And with overweight being the new normal anyway, why sweat it?

From one mom to another,


Related Posts:

Is Your Child Neophobic? Give her More New, Not Less

The False Dilemma of Controlling What Kids Eat

© Sacred Appetite /Anna Migeon / 5 October 2009 /All rights reserved

To Melissa G., the Recessionary Grocery Shopper: The Official Kid-Will-Eat-It Guidelines

October 1, 2009 10 comments

Dear Melissa G.,

Congratulations! You have been named “ground zero for the new austerity” by one of our food industry giants, according to an article I just read in Advertising Age.  Industrial edibles manufacturers, scrambling to keep their profits up while consumers like you look for ways to spend less, are taking a hard look at you, the average grocery shopper, and how you think and behave.  Melissa, you represent today’s Every Mom:  the very picture of the grocery-shopping parent. You are the bull’s eye of the target for processed food manufacturers in this economic downturn.

It’s quite an honor, and a responsibility, a sacred destiny even, Every Mom. The wellbeing of the American child is in your hands.

While Campbell Soup was analyzing your habits and attitudes so they can sell you more stuff, I took the liberty of looking through the open window on your life to gain my own understanding of you as the American Every Mom.

NameBrandscanThe first conclusion I drew about you, Melissa, is that the top criteria behind your food choices is not cost, ease or speed, nor any USDA food pyramid or other so-called expert recommendations. The number one guideline for you is simply what your kids are willing to eat. All other considerations are secondary. You continue to pay the higher costs for name-brand products if that’s all your kids will accept, for example. It seems logical, after all: if the kid won’t eat it, what good does it do to buy it?

You don’t take must much risk in buying anything they might not eat, as you explained to Campbell, because the alternative is giving up a “happy, peaceful and quiet” mealtime. Peace at the table is a good thing.

And who could blame you?

Correct me if I’m wrong, but I notice, Every Mom, that you don’t mention as a consideration how nutritious the food is that you are buying. Of course, if they won’t eat it, what use is being nutritious?

You mention giving your kiddos canned soup, boxed macaroni and cheese, chicken nuggets, lemonade and pudding snacks, along with milk, meat and yogurt.  But I get the idea your little ones aren’t much on fruits and vegetables. What’s up with that?

shunVegetablesscanNot that you and your family’s eating fruits or vegetables is in the interest of industrial food marketers, who want to sell you their processed edibles. The more fruit and vegetables you eat, the less room in your kids’ tummies for their artificial foodstuffs.

You may wonder: how did we get to this place? I’m sure you know that vegetables and fruits are good for your children, and it’s certainly not that you don’t care, but like many moms, maybe you just don’t seem to be able to make your kids eat things like that.

Yet, we have a problem. Our kids are predicted to live shorter lives than our generation. Obesity, diabetes, heart disease, cancer, mental illness and every other kind of diet-related health problem just keeps getting worse. What, you may ask, can I do about it? I’m just Every Mom. You may feel you have no power over this enormous problem, and that what you’re doing is “good enough” or simply the best you can do. Most other parents are doing things the same way.

You may feel solitary in your destiny, as appointed to you alone. But how you fulfill this destiny affects so many. Don’t expect food manufacturers and chain restaurants, which express such interest in you, to help you out here. Their profit comes from your kids’ consumption of detrimental stuff, which they so temptingly advertise.


But you are precisely the one who could do something about it. It’s really all up to you. You have dominion over your children’s eating habits. You’ve been put where you are for an important purpose. It’s no small or meaningless task, to see to it that our children grow up healthy.  It may seem impossible, but isn’t it worth even an heroic effort, if that’s what it takes?

But let me encourage you:  you don’t need the food industry’s help to feed your kids fruit and vegetables. Your job is mainly to get your children to like what’s good for them. Then the eating part comes naturally. You have all the influence you need here. You might be surprised how good the foods our bodies are designed to eat can taste, especially to a hungry kid who hasn’t filled up on junk food. All you need is some good recipes. I can share a few with you that are easy, fast, nutritious and delicious. I’d be so glad to help.

I’m afraid I can’t let you off the hook on this one.  You know what’s best for your kids, so don’t put them in charge of decisions that are yours alone. It’s your job, so be the parent.

From one mom to another,


©Sacred Appetite / Anna Migeon / 1 October 2009 / All rights reserved

Featured on Food Renegade’s Fight Back Friday, Oct. 16