Before I had kids, I had plenty of ideas of how and what my children would eat. Fresh fruit, veggies, whole grains. What I didn’t factor in was a picky eater, and that is exactly what I got with my first born. With a sweet face and a strong will I was at a loss as a novice parent. At a visit with our pediatrician I recounted the woes of feeding my picky child. He listened patiently, and then gave me the best advice I’ve received as a parent.
Don’t make food an issue.
He went on to say suggest that I feed him the things he likes, and that he, like most children, will come around to eating like the rest of the household as he gets older. I was skeptical to say the least, but followed his given advice and hoped for the best.
Over the years, I slowly phased in a variety of fruits, veggies and grains for him to try. We adopted the three bite rule at meal time, that he gladly (most of the time) followed. To his own surprise he often ended up eating more than just three bites. As he grew so did the variety of food he would eat.
My first born is now 10 years old, and to date, my most adventurous eater. He truly has a love for food. Loves to talk about it, eat it and help me in the kitchen. This pizza is one of his favorite things to help me make. The flavors of rosemary, red onion and garlic have always seemed like adult flavors to me, but that’s not the case for him. Who would’ve thought?
So, to all the mamas of picky eaters out there…there is hope. Thinking back about my finicky 3 year old, I didn’t think I would ever see a time when we would move past peanut butter jelly sandwiches and canned peaches. Thank goodness for the advice of wise pediatricians.
- 3-4 medium Yukon potatoes, thinly sliced
- 1/4 medium red onion, thinly sliced
- 1-2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary, roughly chopped
- 1 pizza crust
- kosher salt and pepper
- Preheat oven to 425 degrees. In a medium bowl place potato slices. Fill bowl with just enough water to cover them, set aside and allow to soak for 10 minutes. While potatoes are soaking prepare your pizza crust, placing on a rimmed baking sheet or pizza pan.
- Rinse potatoes and dry them well. In a bowl toss potatoes, garlic and red onion slices in olive oil, season with salt and pepper. Place potato mixture in a single layer on pizza crust. Top with sprinkling of rosemary, salt and pepper. Bake at 425 degrees for 20-25 minutes or until crust is golden brown and potatoes are tender. Serve warm.
Thanks for all the great comments on Monday’s post, sharing your favorite meat-free meals. So many delicious ideas!