Everyone’s a Picky Eater
Magnolia was historically a great eater. She would try anything. We like to say she has a sophisticated palette. She loves salami, pickles, slices of parmesan, broccoli, all sorts of stuff kids aren’t supposed to like. Rocky on the other hand pretty much wants to eat carbs and fruit.
Then Magnolia changed. Suddenly she’s a purest. Anything that’s mixed together is a no go. Ziti? Nope. Jambalaya? Nuh-uh. She’s become one of those, “I need separate plates for my rice and my chicken and my broccoli” types of girls.
Which makes things hard. But at least she’ll eat the rice and the chicken and the broccoli, which is leaps and bounds more than a lot of kiddos her age.
This is all to say that getting good nutrition into your kids is hard. So I thought I’d share a recipe that I learned on my Real Day Session with Emily that is one of my favorites. It seems super kid friendly, or at least you could alter it to whatever your kids like. But the fact that food groups are touching has turned it adults-only in my house.
Some one please tell me that if I keep offering it without pressure they’ll eat it some day!
Easy, Yummy Vegetarian Enchildas for busy Boston Moms
This is going to be one of those guidelines type of recipes, in paragraph form, cause that’s just how my cooking brain works.
Ok, so, you need tortillas, canned enchilada sauce, get a lot of it, I never have enough, faro, bell peppers (or whatever veggie you think your kids will go for that you can chop and toss in, sometimes I do corn)cilantro if you’re into that, a can of black beans and cheese (I get the pre-grated kind, which I used to avoid, but I really studied it next to a big block of cheese and the price seems pretty much the same and so does the amount of disgusting single use plastic, can someone please sell me cheese in an environmentally friendly package!!!)
First, cook about a cup of faro, you do it just like rice (if you’re a rice on the stove type of person, which I am, if you’re a rice cooker person, follow the instructions on the faro package. If you’re super awesome and got bulk faro but don’t know how to cook faro, I’d suggest google the instructions).
Next get a big mixing bowl. Mix together the faro, black beans, chopped-up veggies (make them bean sized) and cilantro.
Now grab one of those glass baking dishes. Pour enough enchilada sauce on the bottom to coat it.
Now get your tortillas. I’ve heard if you fry them a little before you turn them into enchiladas you get a better texture, but I don't have time for that. Put some filling in, sprinkle some cheese on the filing, spoon about a table soon of the sauce over the filling then roll it up and lay it in your dish.
Do that for all your filling, I usually need two backing dishes.
Next spread sauce over the top, then sprinkle cheese onto of that.
Bake for around 30 minutes at 350. I think if you’re less of a mess than I am you put foil on it for 30 minutes then do 5 minutes uncovered.
Take them out and let them cool for 10 minutes.
Serve them onto two kid plates then put the kid plates into the freezer because everything you cook you have to freeze to make it kid temperature, good god, what a ridiculous thing parenting is, constantly undoing what you’ve just done only to redo it again.
Serve them to your kids. Eat a bunch yourself straight from the pan. Serve your kids some cold cereal because if we’re being honest that’s the only thing they really eat. Then eat the rest of what’s on their plates.
Oh, you noticed these Amazing Family Portraits?
These are from Emily’s Real Day. Real Days are incredibly special to me. It is the only type of session I offer. Why? because I want to make pictures that show families how incredible they are day in and day out. Click the contact me tab and send me a note if you’d like to know how to get yours.