I’ve piled red apples—honey crisp and gala—into a plastic flowered bowl on the kitchen table; oranges and pears in a wooden bowl on the counter; and vegetables—carrots, kale, chard, celery, cucumber, red peppers—into the crisper drawer in the fridge.I set out a bowl of cherries, too, because I’ve heard life is like that.The reason for this wide variety of freshness? Why the investment in vitamins, minerals and fiber?During youth group at church, my 13-year-old daughter fainted.
She said she could sense that something was about to happen; so, realizing she was going down, she dropped to her knees and put out her arms to break her fall. I wasn’t there, but one of my older daughters reenacted the scene for us when they got home—she slumped forward slowly, even elegantly, arms stretched out like a sweet nap was suddenly the thing most needed.During the actual moment, as soon as my daughter dropped to the floor, youth leaders rushed to her side, instructing her sit with her head between her knees. They brought water and offered a cracker. She turned down the cracker but drank the water and perked right back up, they said.When she got home, we reviewed what she ate and drank that day:Breakfast: a bowl of Cocoa Pebbles.Lunch: ramen noodles, a salami sandwich on French bread, carrots, a clementine, and a hunk of fudge.Dinner, prior to youth group: nothing.No wonder she fainted.For breakfast she had, basically, sugar. For lunch she had some fatty meat on refined grains that, as I understand, the body processes something like sugar, and only a few items that represent Real Food. Oh yes, and for dessert, more sugar. And then a stretch of several hours with no fuel at all.She did not eat well.The next morning, we talked health. Sobered by witnessing their sister’s slow, slumping faint, everyone listened. They even took notes. We talked about food groups and nutrients. We talked about how sugar is processed in our bodies and how Type 2 diabetes runs in my family. We talked about fiber and protein and how much water we should drink each day.
And then I bought a bunch of fruits and vegetables.I made another loaf of whole-wheat bread.I served them roasted chicken with vegetables for dinner.Now we’re eating well…and watching each other closely.“What did you eat for lunch today?”“You’re missing a healthy protein source—what’s it going to be?”“The sandwich is fine, but you need another vegetable.”“Have you had a glass of water lately?”
I’ve adapted my personal eating habits over time, eating a local, organic and fairly plant-based diet; but I haven’t forced the kids to eat everything I prepare. I might sauté kale, for example, and toss in some sundried tomatoes and feta along with some pine nuts. The Belgian Wonder and I would share it, but the kids would try it and gag. So I haven’t made them eat it. I’d prepare and offer them lentils and rice with cheese, or white chicken chili, and maybe two of them would eat it. The others might sample it and then ask if they could please have an alternative.Until now, I’ve not forced the issue. I want food to be unifying, not divisive; I want meals to be served and shared in love and peace, not frustration and tears.But I also want to provide life-giving foods that fill my kids’ bodies with all that they need to grow strong and stay strong, without fainting. That, too, is love.So I served kale last night. Everyone tasted it. As they scrunched up their faces and drank excessive amounts of milk to neutralize the flavor, I thought of what my father-in-law has said: kids think they don’t like something when it’s just that they aren’t used to the taste. He encouraged the kids to replace, “But I don’t like it!” with “No, thank you…I’m not used to it yet.”
In addition to plentiful servings of the foods they enjoy like apples, oranges and pears, we are going to do a lot of tasting of new foods. More vegetables, like yellow peppers (I love them; they cringe) and some legumes, perhaps, for a healthy protein source.And the kids, I’m sure, will begin employing their grandfather’s phrase when I ask if they would like another serving. “No, thank you. I’m not used to it yet.”I’d better get used to it.
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I have one great eater who will try anything–my oldest. The other three are works in progress. We’ll have to employ your father-in-law’s phrasing around here!
Love your writing style! Very engaging with such a smooth flow.
Oh Ann … That would have been quite a scare, I think.
Our daughter didn’t faint, but last year, we took her to the doctor for headaches, and we got a similar answer. So we made some adjustments in her diet, making sure she was eating more well-balanced meals and eating healthy snacks more frequently throughout the day. So often, I cram my meals into two or three slots a day, and then mistakenly expect these growing children to survive on the same. When really, we’re all supposed to eat something like six small meals a day. I don’t think I can get to that point yet, but I’m trying to provide healthier snacks for the in-between times. For all of us!
I like their Granddad’s advice. I’m going to use that. 🙂
I hope your daughter is feeling better by now (I’m sure she should be cos she’s taken care by you). Totally agree with you, nothing is better than natural, organic and unprocessed food. 🙂
Geez, that all sounds familiar (haven’t had the fainting incident yet, but we’ve come close from a missed meal). I like how you said “I want food to be unifying, not divisive.” That’s exactly the reason me and my wife haven’t forced the issue with our kids, either. It becomes an argument over food. But your facts are well-taken, and I need to be more creative in enticing our kids to eat better.
That is an issue I need to do more research into, appreciation for the post.
Hi Ann,
I think all those fruits and vegetables sound wonderful, but then I’ve let equally delightful produce rot in my refrigerator as I chose less nutritious, less delicious fare instead.
As it happens, my son brought kale home from the grocery store this week (there is hope!) and I spontaneously sauteed it with onions, pinoli nuts, olive oil and a bit of red wine vinegar. It was like a warm salad. The onions and vinegar were the perfect counterbalance to the bitterness of the kale.
What a scary moment! Best of luck as you work towards healthier eating! I try – but I’m always enticed by whatever is quick and easy when I get home (from a run, from volunteering at school, etc.). I’m working on ‘shopping the perimeter’ and, now that I have my braces off (hooray!), eating more apples, celery, carrots – healthy things that were previously off-limits!
I love fruits and veggies raw – the best part – little prep time. I really like your other food posts, too. I am not a great cook, but it’s inspiring all the same.
We’ve been talking a lot about fruits & veggies lately, as well. I’m currently waiting for an ice storm to clear out so I can head to the library and get a book I’ve been coveting about using pureed fruits and vegetables in kid-friendly recipes. It’s amazing how much better you feel when you’re eating well!
Wonderful post!
Had an interesting fruit-related experience last week…we had a family funeral, and normally people bring all kinds of processed junk food to the wake so “the family has something to eat.” It’s crazy, seriously–usually cakes and cookies and danishes and all that kind of stuff. I brought a big basket full of organic fruit–just apples, navel oranges, and bananas. And they got eaten–my kids spent the afternoon snacking on fresh fruit instead of junk. And their cousins did. And their parents did. It was a very good thing. People really did choose the fresh fruit over the junk. I was staggered.
–Jenn