Neither does my husband. Unless you count corn chips as a vegetable.
So from the time the pediatrician said I could start introducing solid foods to my first kid, I have tried to create the perfect vegetable. That one vitamin-loaded side dish that would ensure my kids would not only ace the SAT and be an incredibly gifted athlete but also solidify my position in the Mom Hall of Fame.
How hard could it be?
Side note: why they call puréed baby food “solid” is beyond me.
So I started buying veggies. I cooked them, puréed them and froze them into cute little cubes in ice cube trays.
Cute, right? And so handy. My mom friends were totally impressed, I’m sure.
It made my husband gag. “Are you really going to feed him THAT?” he asked, already taking sides in the vegetable war I would fight for the next 18 years.
But one by one, those little cubes were thawed, heated and maybe even mixed with other “solid” foods like rice cereal or something else (ricotta and peas, anyone?). I took pride in creating these one-of-a-kind combos, especially when they didn’t immediately come slithering back down my baby’s chin and onto his lap.
And then, finger foods.
Smoothly pureed vegies like carrots, butternut squash and green beans are not finger foods, regardless of what your toddler might like you to believe. So I had to change up my menu and start thinking of vegies that my wee one would actually eat with his fingers, rather than simply using his fingers to throw them over the side of the high chair.
Side note: cats do not like green beans.
We tried lightly steamed green beans, small cubes of roasted butternut squash, peas (that didn’t end well), tiny little broccoli “trees” and small pieces of avocado until we found a winner.
The little dude liked carrots.
And so began an 18-year obsession (mine) with the baby carrot.
You could steam them and cut them small for little ones, or set out a bowl of them at snack time for older eaters. Stumped on what to serve for lunch? A bowl of baby carrots can easily elevate dinosaur chicken nuggets or mac and cheese to healthy lunch status. Playgroup at the park? Grab a plastic container and fill it up with baby carrots. They’re the perfect snack in the car, because unless your kid uses it for a magic marker or spits them out, they aren’t messy. Sure, I still included the always-handy pretzel sticks, goldfish crackers or pieces of string cheese. But the carrots were always there. Like a vitamin A packed BFF.
When my kids went off to elementary school, the carrots trudged along… safely wrapped up in a wet paper towel and a plastic container or sandwich bag (don’t judge). After a few years my son asked if I could leave the carrots out of his lunchbox, claiming he “didn’t have enough time” to eat all of the items I included.
Looking back now, I can clearly see. It was the beginning of the end.
My kids continued to grow, in part because of (or in spite of) the baby carrots in the bowl on the table.
I mean, what’s not to love? They are crunchy, colorful, small and easy to eat. Full of vitamins. Like a little mommy insurance policy that I’m doing this gig right.
Until about three months ago, when it all came crashing down.
I had still been putting the baby carrots on the table, even though my kids are old enough to choose their own snacks and lunches.
But I noticed that nobody was eating them.
They would dry up and turn a chalky white before the bag was even half empty. I was worried that my one tried-and-true mom trick had lost steam.
Then? The intervention.
I decided to put it all out on the table. Bare my soul.
“Um, hey… so I’ve been thinking that maybe we’re a bit tired of baby carrots?” I choked out at the dinner table. My mind was racing with ideas for our next veggie star. Rutabaga? Baby bok choy? Beets?
And my husband and daughter let me down easy, gently. They admitted that yes, they were tired of the old stand-by vegetable and that they would be perfectly fine if I stopped buying them. My chest tightened a bit. How would I keep them all healthy?
And life went on, amazingly much the same as before. I stopped buying the baby carrots and resisted the urge to quickly substitute a new crunchy vegetable in a bowl at mealtime. Chinese snap peas? Jicama?
Until fate introduced me to the spiralizer.
This incredibly cool kitchen gadget has opened up a whole new world of vegetables to me. I can turn vegetables into noodles! Substitute them for pasta! I can spiralize parsnips, beets, zucchini, butternut squash, jicama and broccoli stems.
And suddenly, I’m back on my game.
— Sherri Kuhn
Sherri Kuhn is a freelance writer, copy editor, blogger, grammar junkie and social media addict. She loves playing with words, editing and writing articles about everything from nail polish to parenting topics. On her blog Old Tweener she writes from the heart — with an occasional side of sarcasm and humor. With a son in college and a daughter in high school, she always has something to write about. Her writing has been featured at Huffington Post, SheKnows, AllParenting, Moonfrye, Mamalode and BlogHer. She was chosen as a cast member for the 2012 Listen to Your Mother show in San Francisco. Sherri lives in Northern California with her family and crazy yellow lab.