This may totally shock some of you, but I’m actually not perfect.
I curse (we definitely need to get in on that swear jar action over here), I have road rage, I’m way too rigid, I yell at my kids, and I get super sensitive when it isn’t warranted.
One of the things I can be really sensitive about is my food.
I kind of pride myself on being an okay cook, you know…food blog and all. My kids, however, might tell a different tale.
I’m constantly juggling the allergies everyone has with the foods most requested (anything with bread, pretty much), and it ain’t an easy job.
Some of the most tolerated staples around here include rice, chicken, and beans, so quite a few lunches and dinners revolve around these foods.
There are times I go to great lengths to please everyone, only to be unsympathetically shot down with cries of ‘I don’t like that’ or ‘can I have something else?’.
My very mature reply is often, ‘well, why don’t you just make yourself dinner?’.
At this point, the hubs often steps in, offering to make burgers for everyone, a consistent crowd-pleaser despite its itch-inducing tendencies.
Beans have always been a favorite food with Jade, so it’s lucky for her that they are agreeable, and lucky for me that they’re easy to prepare.
Another bean-based recipe she likes is hummus!
While I’ve been through my fair share of hummus’ (hummi?) recipes, this one has been the only requested mixture, and whaddayaknow, everyone tolerates and likes it. Yay! Sensitive mommy happy. 🙂
- 2 garlic cloves
- 15 ounce can black beans, rinsed and drained
- 1 T. pumpkin seed butter (see Notes)
- 2 T. lemon juice
- 1 t. cumin
- ½ t. sea salt
- dash cayenne
- 2 t. olive oil
- Process everything until smooth and creamy.
I use my Homemade Pumpkin Seed Butter in this recipe.
I’ll often set a bowl of this out alongside some raw veggies (carrots, cucumbers, celery), and the girls eat it right up!
Sammy has yet to give me any trouble in this area, bless his cute heart….
…to be continued though…
What meals do your kids most enjoy?