I’m about to admit something that as a health coach feels a bit embarrassing…I struggle to get my toddler to eat vegetables.
There, I said it. Maybe you can relate?
Miraculously, it used to be easy. He genuinely loved eating peas, carrots, broccoli, cauliflower, and zucchini from the time he starting eating solid foods. But something happened around 14 months (possibly because he was no longer drinking breastmilk?), and ever since it’s been my mission to help him rediscover his love for the most nutrient-packed option on his plate.
I feel very strongly about the importance of not cheering my son on when he eats a certain food over another or ‘making’ him eat any particular thing – this is something I could write a whole post on. I’m doing all I can to help my son cultivate a healthy relationship with food.
So while I’m not outwardly expressing my desire for him to eat more veggies, inside I shout a big “yessss” whenever a bite of greens passes his cute little lips.
Confession #2: I am now the mom who will “sneak” (though it’s not technically a surprise to him since he helps add the spinach to the blender) vegetables into her child’s food. And I have happily thrown every negative pre-motherhood opinion about that right out the window. If it means my son doesn’t learn the false stigma that veggies can’t taste good and his body is getting the nutrients it’ll thrive on, I’m all for it.
Enter: Delicious Green Pancakes.
These green pancakes are simple to make, and everyone in my family likes them. I go by the motto, “Cook Once, Eat Twice” (or three times, or four times…), and making several batches of this recipe all at once means a healthful breakfast is ready for my son every morning that week.
These pancakes can be stored in a sealed container in the fridge for up to one week, they’re sweet even though they’re green, and they reheat perfectly with a couple of minutes in the toaster oven.
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