When Kids Choose NOT to Eat...

We arrived last night in Indiana after 2 days of driving from Boston. We decided to have dinner before ending our journey, and we had some of the best Middle Eastern food I've had in ages. I didn't know whether the kids would be game for this type of food, but I'm of the mind that kids generally will eat when they are hungry. The service was super fast, and my kids were hungry enough to try all sorts of things besides the tasty pita. Caleb discovered baba ghanouj, and Ellie enjoyed some of my lentil soup. We ordered a falafel plate for them, and they both liked the crunchy flavorful balls of chickpeas. I felt very proud that they tried new things and enjoyed them. They ate really well and behaved well too. By the way, anyone traveling through northwest Indiana should check this place out: Aladdin Pita Fine Middle Eastern Cuisine.

Then came this morning.

Grandpa and Grandma's house is very exciting. There are people who will pay attention to them ALL.THE.TIME. There are new toys (new to them). Who has time for food?

My kids played for at least 1-2 hours before eating anything. Caleb probably played even longer as he woke up at 5:30am (the foul words I think of that hour are not appropriate here). While the grandparents were showering and such, I managed to get both kids to eat some yogurt. Not enough to fill them up, but maybe enough until everyone was ready for a fuller breakfast. The kids ate fruit and picked at cereal during the so-called breakfast.

We eventually head out to a playground. It was hot, humid, and downright icky air quality, but the kids ran themselves out. When I couldn't bear the heat and humidity any longer, we head to the grocery store to pick up a few more things for our week here. I met up with Aaron at the cheese counter and discovered that Caleb was DONE. Done, you ask, what does that mean?

Aaron had acquired samples of cheese for the kids. Caleb was unable to accept the sample from Aaron. Aaron would offer, and Caleb would stomp and sulk. Eventually he took the cheese. Then he said he needed something to put it on, so he sat on the floor of the store and put his cheese down on its tissue paper on the floor. Ew. I instructed him to stand. He whined and again tried to find a place to put the cheese down. I suggested his mouth as a good place for it. He yelled at me. Eventually he ate the cheese. We made it to the checkout. He started picking up junk food in the checkout. I told him we were not buying it. WHY???!?!?!?!? I considered not answering him based on his whiny screaming, but I told him that the junk food wasn't on the list and we would eat lunch at Grandma's house. He sat grumpily on the floor again. Grandma asked if he wanted to walk with her to pick up her prescription. He mumbled incoherently. We think he said yes. As he went to walk with her, the junk food distracted him again. Then he realized he wasn't walking with Grandma and our checkout experience sounded like this:

WAAAAAAAAAAAAAAAAAAAAAHHHHHH!!!!!
GRAAAAAAAAAAAAAAANNNNNNNNDMMAAAAAAAAAAA!!!
BWAAAAAAAAAAAHAAAAAAAAAAAA!!!!!!!

I explained that he would see her again soon, that she just went to get her prescription.

"Buh-buh---but I wanted to be WITH HER!!!!!"

I explained he missed that when he picked up the junk food that I said we weren't buying. I mentioned that I knew he was tired and hungry to which he angrily yelled "NO I'M NOT!!"

I told Aaron I was escorting Master Caleb from the store and that we would see them all at the car. I carried 38 pound Caleb to the car in the 90 degree, 99% humidity weather. No, we were not in the first row.

As he screamed in the blessedly air-conditioned car, I considered what caused this meltdown. It's not like he wants to scream and rage at us. Here's what Aaron and I came up with:

1. Not enough sleep. Caleb was up until at least 10 and woke around 5-5:30.
2. Not enough food/water. We didn't give the kids any food at the playground, and they didn't eat enough breakfast (and probably a bad balance of foods)
3. Temperament. Transitions are challenging for Caleb. Caleb is very persistent and fixates quickly/easily on ideas and plans. When the basics of food and rest are covered, we usually navigate transitions and disappointments reasonably well. Thanks to #1 and #2, this disappointment was an epic fail.

So how did we get out of this mess? For starters, we didn't drive until Caleb could get his screaming under control. This took a few minutes in the car (maybe 5-10). Then food became top priority as soon as we walked in the door at the grandparents' house. I made the current favorite sandwiches for both kids (PB&J - my kids are classic, though a bit boring) and added lots of veggies. Caleb got cukes, tomatoes and olives. Ellie got cukes until she promised not to spit out the olives. I was shocked to see her eat the olives. Maybe she prefers black to kalamata olives? Never complain when they eat vegetables. OK, olives technically are a fruit as are the dates I gave them too. :) I never saw Caleb eat, but his plate was empty and he seemed calmer.

A very wise parent once said to me, "There are at least three things you cannot force a child to do: sleep, use the toilet, or eat." We parents often wish we could make our kids do some combination of those three activities. I wish I could have made Caleb eat an adequate breakfast this morning and/or sleep more last night. It was not in his grand plans, and we all paid a price. What I hope he can take from this experience is that sometimes he needs to eat and that not eating can make him really cranky. After all, don't we all need to eat so we feel good?

Menu - Oct. 23-Oct.29

Here is my first attempt at this week's menu.

Friday Oct. 23
Fish - variety depends on availability, likely salmon, maybe tilapia or trout
Broccoli or brussel sprouts - steamed
Rice
Challah

Saturday Oct. 24
We have a dinner hour birthday party full of potential sweets. I think a Crock-Pot meal is in order. Split pea soup is striking my fancy and delegates cooking to Aaron. I'll bake a loaf of 5 minute artisan bread. If there is leftover quiche from Thursday, it would go well with both.

Sunday Oct. 25
I'm out all day teaching, but Aaron can set out chicken in the morning to thaw. Perhaps he will make fried chicken since it also makes good leftovers. Sides will be green beans, maybe corn from freezer?

Monday Oct. 26
Time to make use of the eggplant on my counter before it gets squishy. Cheesy eggplant casserole, bread from Saturday.

Tuesday Oct. 27
Do something with squash! I need to make sure there isn't summer squash in my refrigerator. If we have summer squash, then summer squash casserole it is. If we only have winter squash AND the pea soup is mostly to all gone, I may try another butternut squash soup - a less sweet one. If we still have plenty of soup, then I may just roast up the squash to go with leftover chicken.

Wednesday Oct. 28
Ball in Aaron's court as I will be teaching at dinner hour. I see pasta in the kids' future.

Thursday Oct. 29
Homemade pizza. Dough either from 5-minute bread OR Trader Joe's whole wheat.

We're missing a night with beans other than green beans with the chicken. I wonder if I can revamp it to include some other types of beans.

Lunches are nearly always leftovers of some dinner, PB&J, or Annie's mac n cheese. Breakfasts are oatmeal, fruit, and sometimes a quick bread. On weekends we do eggs, pancakes, turkey sausage/bacon (not all at once necessarily).

Now I just need to make time to process those apples!!

Tuesday Food

Yesterday was a preschool day which meant breakfast needed to be quick and I had to pack lunch the night before.  Aaron had to work late, so dinner would end up being leftovers of something.  Not a very inspiring day in the food department, but it's our reality sometimes.


Breakfast for the kids included zucchini chocolate chip bread, oatmeal, and some fresh fruit from the farmers' markets.  I make the bread myself whenever I have some zucchini and/or summer squash around (often this time of year).  The chocolate chips were Aaron's suggestion and a mighty yummy one.  The oatmeal is a store-brand organic - cheap, quick and really tasty.  Fruit always tastes better from the farmers' market or from our CSA share.  


Caleb's lunch included leftover curried chickpeas and kale from last night's dinner, Veggie Rotini Spirals courtesy of Hodgson Mills, and some cut up nectarine.  I fully expected to see none of the pasta or fruit at the end of the day and all of the curry.  I was mostly wrong.  He ate every last bit of curry and fruit and didn't touch the pasta.  Weird, right?  What preschooler doesn't choose pasta over curry?  I'm not complaining!


Dinner was saved by some advanced planning.  A few weeks back, I made chicken enchiladas with summer squash, zucchini, and white eggplant.  I made enough to fill both a 13 x 9 and a 9 x 9 (or do I have 8 x 8's? I never remember).  I froze the 9 x 9 for one of those nights when I didn't feel like cooking.  Well, that was last night.  It took forever to heat up in the oven (should have stuck it in the fridge in the morning to thaw!), but it was yummy and enjoyed by all.

The enchiladas recipe is below.  It sounds complicated if you have never made enchiladas, but seriously it is really easy.  I don't do complicated - remember, my kids are 3.5 years old and 15 months old.  I don't have time for complicated! :)



Chicken Enchiladas w/in-season veggies - variation from The Enchanted Broccoli Forest Cookbook

Ingredients for enchiladas:
2 Tbsp olive oil
1 1/2 cups minced onion  (I used 1 rather large onion, chopped)
6 medium cloves garlic, minced (I used pre-minced garlic and guesstimate)
3/4 tsp. salt (I skip salt)
Veggies: I used 1 medium white eggplant, 1 medium summer squash, 1 medium zucchini.  You can use other combinations of veggies as well such as bell peppers with squash or you can add beans.

1 1/2 tsp. ground cumin (I probably used 2 – 2.5 tsp. when all was said and done)
1 Tbsp. dried basil
1 1/2 tsp. dried oregano
cayenne and black pepper to taste
1 1/3 cups (packed) grated jack cheese (I used at least this much IN the filling and it was a mozzarella and cheddar blend.  I put a bunch more on top)


Ingredients for sauce:
5 medium ripe tomatoes, diced (I use a 28oz can)
1 large red bell pepper, minced/chopped
1 tsp. salt (pretty sure I skipped it)
5 large cloves garlic, minced (see above – Iestimate)
1/2 tsp. crushed red pepper
1/2 tsp. ground cumin
 
Instructions for enchiladas:

1) Heat oil in a large, deep skillet.  Add onion, garlic and salt.  Saute over medium heat for 8-10 minutes or until the onion is quite soft.
2) Add chicken and seasonings.  Cook until chicken is done.  Add veggies and seasonings.  Stir and cook over medium heat another 5-8 minutes, or until the veggies are just tender.
3) Remove from heat and stir in the cheese.  Allow to cool for a few minutes before filling the tortillas.

Instructions for sauce:

1) Place all ingredients in a saucepan and bring to a boil.  Lower heat, partially cover, and simmer for about 15 minutes.
2) You can leave it chunky or puree in a food processor or blender.  For extra smooth sauce, pass the puree through a fine strainer or sieve.  I also have used a potato masher like I would do for applesauce.
3) Pour a small amount of sauce into a shallow baking dish (e.g., 13×9 pyrex).

Assemble the enchiladas by placing a few tablespoons of filling on one side of each tortillas and rolling up the tortilla.  Lay each enchilada seam side down in the baking dish.  Pour remaining sauce over enchiladas.  Add cheese on top if desired.  Cover with foil, and bake for about 30 minutes in a 325 oven.  Serve hot.