Baby Vegetables or All Grown Up?

Also, a diet recipe for Itty Bitty Soup as well as a Toasted Almond Skinny Shake

Vegetables are so universal but aren't always loved. Often mothers hide them in order to fool junior into eating them. Even grown-up junior.

If you're having difficulty getting your little one to eat veggies we have some tips that might work.

Kids are often fascinated by shapes and sizes as well as colors. Instead of purchasing baby carrots or large carrots in a bag - try purchasing the carrots that still have their stems attached - just like Buggs Bunny.

If your kids won't even look at a tomato much less touch the thing, try purchasing tiny cherry tomatoes which they can grasp with their fingers. And don't stick to the color red; try delicious yellowish pear tomatoes which are shaped like a pear. You can even invent a story explaining how the tomato got its pear shape.

While canned spinach might taste blah, a bag of baby spinach might suit their fancy. And if the only way they will eat their potato is via fast food fries, try cutting a potato into sticks the size of fries and baking them in the oven. Add salt and pepper and you're good to go.

Diet Recipe for Itty Bitty Soup

This article was actually inspired by a pot of soup which I prepared for lunch today. Rather than leaving the vegetables large or using baby carrots, I cut them into tiny bits - not to the extent that they turned to mush, but catchy little pieces of vegetable. Here is the recipe ingredients I used:

3 chicken tenders cut into small pieces
3 whole carrots, peeled
3 whole potatoes, peeled
5 chicken bullion cubes
parsley, chopped celery & onions - about 1/2 cup each
1 teaspoon of extra virgin olive oil

Place oil in deep soup pot and add the onions. Turn to coat; add the celery and chicken; turn to coat. Add the finely chopped carrots and turn to coat; add water to cover the vegetables and chicken - about 5 inches of water should suffice. Add the chicken bullion cubes.

While my cornbread mini-muffins were baking I added the potatoes and by the time the muffins were done, so was the soup. And it was absolutely delicious!

Toasted Almond Skinny Shake

Place five roasted almonds, 3/4 cup of skim milk and 1/4 cup of crushed ice into a blender. Add a shot of almond extract and vanilla extract. Whirl until thick.

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