Adventures of a Picky Eater

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adventures of a picky eater

helping picky eaters try (& love) new things

“If you have picky eaters, you’ll love

these tips, tricks and recipes from

Registered Dietitian moms & dads like

you who want to help picky eaters try

new and exciting foods!”

-Team Hero

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Table of Contents

ADVENTURES OF A PICKY EATER

• Hello from Hero Nutritionals• Meet Oliver & Olivia• What to do if you have a picky eater or two (Ben Bratcher, MS, RD)

RECIPES

• Breakfast• Lunch• Dinner• Yummi Treats

MEET THE PICKY EATER APPROVED CHEFS

HEALTHY ACTIVITIES

• Hero Bears Coloring Page• Picky Eater Approved Word Search

At Hero, we believe in embracing a healthy, happy life through positive nutrition. That’s why, in 1997, we invented Yummi Bears®, The Original® Gummy Vitamin, and in 2007, we created Slice of Life® for adults.

We are passionate about providing essential nutrients in delightfully yummi®, fun to take gummies for the whole family, that are made with natural ingredients and lots of love. For us, pure love deserves pure nutrition®.

Connect with us at heronutritionals.com and have a Yummi Day!

Everyone at Hero

Hello from Hero Nutritionals!

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Hello! I am Oliver and this is my sister Olivia. We are the Hero® bears - nice to meet you! I wanted to tell you that food can be really tasty, and good for you too! But I didn’t always understand how good food could be. Olivia and I used to be picky eaters...we didn’t even want to try strawberries! “Ew! I don’t like it!” We would say without even trying it. When mama bear asked us why we wouldn’t try it, we realized we were just a little scared to try new things.

Then one day a friend was eating strawberries and asked me to try some. So I bit into the red, fresh fruit. “Wow! Strawberries are so yummy, juicy and sweet! New foods can be good!” I gave some to Olivia, but she wasn’t quite sure. She wouldn’t even try a bite even though I told her it tasted so good! I made a new motto for my little sister: “Just try three bites, if you don’t like it, you don’t have to eat it”. It worked! Olivia tried the strawberry and loved it! Now strawberries are her favorite food!

We have learned about all kinds of new foods now, like snap peas, baby carrots and even swiss chard! Now my sister and I go on food adventures together. We like to make new food creations and eat them together as a family! In this book are some our favorite recipes. We hope you like them too!

Meet Oliver & Olivia!

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"the picky eater mantra:I know that food is yummyand even when it looks a little n e w o r s c a r y ,I will try at least 3

w h o l e b i t e s

b e c a u s e i a m b r a v ejust like Oliver and Olivia"

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By Ben Bracher, MS, RD If the power struggle to get your picky eater to eat their vegetables exhausts you and if making separate meals to accommodate the unique preferences of each child drains you, know you’re not alone and know there is hope! An approach developed many years ago by Ellyn Satter (who is both a Dietitian and Family Therapist) provides parents with this much needed hope and a roadmap. It defines the roles of parents and the roles of children when it comes to eating. And while sticking to our roles and allowing our children to perform theirs is easier said than done, with time, the rewards of having a good eater are well worth the time and energy invested. Here’s your cheat sheet for the Solutions for a Picky Eater:

As you stay focused on your job and trust your child do theirs, in time, they will learn to be good eaters. Remember that this is a process; it takes time and much patience, but you will help empower your picky eater along the way!

Ben Bratcher MS, RD

what to do if you have a picky eater or two

PARENTS ARE RESPONSIBLE FOR: · What is put on the table · When mealtimes are · Where mealtimes take place

CHILDREN ARE RESPONSIBLE FOR: · How much to eat · Whether or not to eat a particular food

Read the full article at HeroNutritionals.com/Blog

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breakfast

T ry g e t t i n g at l e a s t 2 0 g r a m s o f p r o t e i n i n y o u r b r e a k f a s t

a breakfast each day is a healthy way to add more nutrients to your day!

Drink a full glass of water when you

wake up to give your system a cleanse & a

f r e s H s t a r t

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simple granola

8 cups oats1 cup chopped nuts4 tbsp cinnamon1 tsp salt1/4 cup honey2 tbsp vanilla extract1/8 cup canola oil (or any oil)1 tsp brown sugar (optional)Cooking spray

Preheat oven to 300°F. Combine the oats, nuts, cinnamon, and salt in one bowl and mix together. Set aside. Next, combine the honey,

vanilla, and canola oil together in a small bowl. Warm that bowl in the microwave for about 30 seconds (if you prefer, do it over the

stove top in a small pot). Warming it helps coat the oatmeal more, rather than the honey creating too many clumps. Mix the wet

ingredients into the dry ingredients, and be sure to mix together well. Cover two baking sheets lined with foil or parchment paper, and

lightly spray with cooking spray. Spread the mixture onto the baking sheets. If you like, drizzle some honey and sprinkle some brown

sugar on top. Bake for about 10 minutes, then stir a bit, and place back in the oven for another 10 minutes. Remove from oven and

allow to cool completely; then, transfer to a container for storage.

9Serves

Ingredients

Directions

Recipe by Ben Bratcher MS, RD

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Serves12

Egg & Toast Cups

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Preheat your oven to 350°. Grease a muffin tin pan

[liberally] with butter or cooking spray.

Fill each muffin tin with ¼ cup of the cubed bread.

In a large bowl, combine the eggs and milk. Whisk until

combined. Transfer mixture to a measuring cup for

easy pouring.

Pour egg mixture over the bread cubes in each muffin tin,

filling it until each cup is almost full.

Sprinkle 1 2 tablespoons of cheese on top of each egg

mixture.

Bake for approximately 15 -18 minutes. Remove from the

pan while warm. Serve immediately.

5 pieces of whole wheat bread, cubed10 eggs¼ cup of milk1 cup of cheddar cheese, shredded

Ingredients

Directions

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tip:Store in your refrigerator for up to 5 days. Reheat in the microwave for

15- 20 seconds. Store in your freezer for up to 3 months. Reheat in the

microwave for 30 second increments until heated through.

Recipe by Katie Serbinski MS, RD10

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Overnight Oats

4-6oz container of your favorite yogurt1/4 cup oats2 tablespoons chopped dates (you can use raisins, or any dried fruit you like)1/2 tsp honey2-3 tablespoons milk

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Healthy Tip:

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Mix all ingredients together, store in an airtight container and let the oats set in the fridge overnight.

The oats will become nice and soft and all those delicious flavors will blend together.

Pull the oats out of the frdge the next morning and serve.

If it’s too thick for you, stir in a little milk until you get the consistency you and your children like.

Top with fresh fruit, a drizzle of honey, and dig in.

Serves4

Ingredients

Directions

Recipe by Estela Schnelle MS, RD

Pair with fresh fruit and Protein, like eggs

or turkey sausage. we suggest 20 grams

of Protein in the morning to stay full &

focused!

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serves12

PB&J Oatmeal Breakfast Muffins

Preheat oven to 425o. Line your muffin tin with paper liners. Spray a little nonstick cooking spray at the bottom of each liner. Place the frozen raspberries in a colander and thaw under running cold water. Once thawed, pat gently with paper towel to dry. Set aside. Pour milk into a medium saucepan and slowly bring to a boil. Add in your oats and cook for only five minutes. Add the peanut butter and stir until smooth. Let cool.

Next, in a large bowl whisk together the flour, baking powder and salt. In a smaller bowl, whisk together the melted butter, sugar, and egg until smooth and blended. Add egg mixture and oatmeal mixture to your dry ingredients and stir until mixed through. Next, gently fold in the raspberries. Some will get smashed in the process which is good. It makes the raspberry flavor stand out in the muffins. Fill each muffin cup about 3/4 full. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean.

1 cup frozen Dole Raspberries (thawed)2 cups 1% or skim milk1 cup rolled oats1/2 cup creamy all natural peanut butter1 1/2 cups whole-wheat pastry flour2 teaspoons baking powder1/2 teaspoon kosher salt1/2 cup light brown sugar4 tablespoons unsalted butter, melted1 egg

Ingredients Directions


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avoid Sugary soda. Try Fruit

i n f u s e dw a t e ro r J u i c e

Bright coloredfoods are fun! Play a Game to Try them all!

I n c l u d e yo u r c h i l d’s favorite food i n a l u n c h - b ox w i t h new food items .

Lunch is a perfect mealfor fruits & veggies!

Lunch

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swiss chard ants on a log

4 thin stalks of swiss chard1/4 cup of your choice of nut or seed “butter” (ex: peanut butter, sunflower seed butter)1/4 cup of raisins

Rinse and cut stalks of Swiss chard into approximately 4” lengths. Apply nut or seed butter and garnish with raisins on top. Try letting

the kids spread on the nut/seed butter and adding the raisins to the logs!

4Serves

Ingredients

Directions


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Turkey Taco Wrap

1 pound lean ground turkeyolive oil1 tablespoon chili powder1.5 tablespoons flour1/2 tsp garlic powder1/2 tsp onion powder1.5 tsp cumin1 tsp salt1 tsp pepper1 cup waterwholewheat tortillascheese

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Serves6

Ingredients

Directions

Bring a large pan to medium heat. Drizzle a little olive oil and cook the turkey until browned.

While the turkey is cooking, combine the flour, chili powder, garlic powder, onion powder, cumin, salt, & pepper in a bowl.

Whisk together dry ingredients, then add water and whisk until smooth.

Once the turkey is completely cooked through, pour in your seasoning mix and stir for about 5-7 minutes until the liquid is

cooked down.

Cut tortilla in half, add turkey and cheese then fold bottom half over and tuck in sides tightly (like a burrito).


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Serves4

Chicken Nuggets

To prep, put flour and whole wheat bread crumbs into two seperate small bowls, set aside. Whip up eggs in a small bowl, set aside. Throw the first 6 ingredients in a food processor and pulse several times until the chicken is ground up.

Spray a large baking sheet with non-stick cooking spray. Then use a melon ball scooper (to keep the size consistent) to scoop out the ckicken mixture. Coat each scoop of the chicken with flour, then dip it in the egg, then coat in bread crumbs. Place on baking sheet and smash it down and form into a chicken nugget shape

Bake at 350° for 10-12 minutes or until lightly golden brown.

1 lb chicken breast, cubed2 green onions, chopped1/2 garlic powder1 tablespoon olive oil1 tsp kosher salt1 tsp pepper (optional)2 eggsflourwhole wheat bread crumbs

Note you can use ground chicken if you don't have a food processor.



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Serves12

Sunflower Butter Sandwich

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Add sunflower seeds to the food processor.

Pulse for a few minutes or until the sunflower seeds are

completely ground up.

Add oil one tablespoon at a time while pulsing. Be sure to

scrape down the sides between processing.

Next add cinnamon and then honey. Pulse for about 4 more

minutes or until smooth and creamy.

Give the sunflower butter a taste and add salt if needed

and additional honey if needed (one teaspoon at a time as

to not over sweeten it).

To serve, spread on wholewheat bread with an organic fruit

preserve.

3 cups dry roasted sunflower seeds3 1/2 tablespoons canola oil or sunflower oil (I used canola)2 tablespoons honey (more depending on your preferred sweetness)3 teaspoons cinnamonSea salt to taste

Ingredients

Directions

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tip:Add to bento box with other healthy lunch items (try a BentgoTM

kids lunchbox). Our favorites are carrots and hummus, snap peas,

pumpernickel pretzels, cheese sticks, celery, animal crackers and

don’t forget Yummi Bears gummy multi-vitamins!

Recipe by Estela Schnelle MS, RD17

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av o i d d i s t r a c t i o n s l i k e T V d u r i n g d i n n e r t o f o c u s o n f o o d & Fa m i ly !

Sit together as a family to

c r e a t e m e m o r i e s And a safe place to talk about your day! Dinner is a great time to talk, laugh a n d t r y n e w f o o d s !

Dinner

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garlic & herb meatballs

1 lb. lean ground turkey1/2 small onion, finely chopped1 garlic head, finely chopped1 cup fresh herbs, chopped (I used sage and chives from our garden)1 – 8 oz. package of panko breadcrumbs1/2 cup parmesan cheese2 tsp salt1 egg

Heat oven to 400o F. Line a baking sheet with foil and spray with cooking spray. Place all the ingredients in a large bowl and combine

together well (I find it is best to combine it with my hands). Using a tablespoon, form the meat mixture into balls about 1”– 1 1/2 in

diameter and arranged onto prepared pan. Bake in the oven for about 20 minutes or until browned. Serve with whole wheat spaghetti

and marinara sauce and enjoy!

8Serves

Ingredients

Directions

We HerBs!


herbs are loaded with vitamins and nutrients! “All the goodness of spaghetti and meatballs with ingredients that are even better for our bodies!”

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Serves4

Baked Taquitos

Boil chicken until half cooked, then shred and saute in a pan with taco seasoning. Warm up the tortillas in a pan or microwave. Place some chicken in the middle of each tortilla, roll them up and lay them on a pan side by side. Once rolled up, lightly spray them with oil and cook it in the oven at about 400°F for about 20 minutes until crispy and golden brown.

Enjoy this healthy substitute to traditionally fried taquitos!

1 lb chicken breast1 packet taco seasoning8 tortillasCooking oil



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Serves8-10

Oven Baked Chicken

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Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.

Meanwhile, preheat the oven to 300o F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.

Increase the oven temperature to 375o F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon lemon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray.

Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray.

Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160o F, about 50 to 55 minutes. Serve warm or at room temperature.

1 lemon1/2 cup low-fat milk1/2 teaspoon granulated sugar1/4 teaspoon cayenne pepper2 teaspoons chopped fresh rosemary, plus 2 whole sprigs4 cloves garlic, peeled and smashed2 pounds bone-in skinless chicken legs and thighs2 slices whole wheat bread, (3-ounces)1/4 cup yellow cornmeal2 tablespoons grated Parmesan cheese, optionalKosher salt and freshly ground black pepper

Ingredients

Directions

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Recipe by Ben Bratcher MS, RD21

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Roasted Broccoli

1 lb broccoli floretsspray oil1/4 tsp kosher Saltfreshly ground black pepper

Preheat oven to 425°F. On a standard baking sheet (we line it with foil or parchment paper for ease in cleaning), spray with oil. Evenly

distribute florets and season with salt and pepper. Spray tops of florets with oil. Roast for 16-20 minutes or until the broccoli is

tender and the tips of the florets are crisply browned. Scrape of baking sheet and serve.

8Serves

Ingredients

Directions

did you know?Vegetables and sweet aren’t two words that we associate with one another unless it involves carrot cake or candied yams. Roasting highlights the natural sweetness in vegetables as they caramelize. Enhance the flavor without too much added prep by adding fresh lemon juice, garlic, or parmesan cheese (to name a few), but if time is tight how nice is it just being able to open a bag of pre-washed florets; add spray oil, salt, and pepper; roast them and done?!

Notes from the RD Parent chef:


the large amounts of vitamin k and vitamin a

in broccoli helP our bodies absorb vitamin d

(from sun) to build our immune systems!

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Lavish Pizza

1 soft lavash flatbreadmarinara sauce4 oz reduced fat shredded mozzarella10-12 slices of turkey pepperoni3 tbsp olive oil

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Serves4

Ingredients

Directions

Preheat broiler. Cut the lavash bread into smaller, individual pizza sizes.

Place lavash on large baking sheet; brush with 1 1/2 tablespoons oil. Broil until lavash just begins to crisp, about 1

minute.

Reduce oven temperature to 450°F. Turn lavash over on baking sheet, broiled side down.

Brush with remaining 1 1/2 tablespoons oil. Spread with marinara sauce (go light! the lavash bread will get soggy if too

much is used), mozzarella cheese and turkey pepperoni.

Bake until pizza is heated through and cheese has melted, about 10 minutes.5


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TREATScan be

healthyToo!

dessert

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Yogurt Banana Bites

2 bananas (sliced 1/2 inch thick)2 cups yogurt (your favorite flavor)sprinkles

Using a spoon, dip your banana slice into the yogurt and place banana on cookie sheet covered with wax or parchment paper. Repeat

process with each banana. Top each banana with sprinkles. Place cookie sheet in freezer for 2-3 hours or overnight.

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Serves4

Ingredients

Directions


Banana’s can cheer you up! Bananas are the only fruit to contain the amino acid tryptophan plus vitamin B6, which work together to help the body produce seratonin-the natural chemical that makes us happy!

did you know?

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Serves4

Strawberry Milkshakes

Using a blender, blend all ingredients until smooth. Pour in a tall glass and serve with a straw.

3 cups milk (try skim or almond milk)2 1/2 cups frozen strawberries1 tablespoon honey1 teaspoon vanilla extract



did you know?strawberries are an eXcellent

source of vitamin c!

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Estela Schnelle is a Registered Dietitian and Nutritionist. She has a Masters in Nutrition Science from Texas Women’s University and has practiced in San Diego, California, Virginia and Washington D.C. She was formerly the Director of Clinical Nutrition at Georgetown University Medical Center and formerly the Director of Clinical Nutrition at Sibley Hospital. She is the editor of “The Weekly Bite” and is a Cool Food Panel blogger on behalf of NFRA (National Frozen & Refrigerated Foods Association), and the Official Dietitian for Produce for Kids.

Ben Bratcher is a Registered Dietitian at Kaiser Permanente in California. He also works for Montebello Unified School District developing nutrition lesson plans that are incorporated into the curriculum for grades Pre K-12. As a father to four girls, Ben teaches his own children about food and how to be competent eaters. He and his family tend to a garden that boasts over 60 different varieties of fruit trees.

Estela Schnelle MS, RD

Ben Bratcher MS, RD

PICKY EATER APPROVED CHEFS

Meet our registered dietitian moms and dad! Just like you, they have picky eaters and seek to

offer nutritious meals that their kids will actually eat!

Katie Serbinski is mom of two boys under two and founder of www.MomToMomNutrition.com, a healthy food and lifestyle blog where Katie shares all things family and food related: healthy recipes, maternal and child nutrition, and musings about motherhood.

Katie Serbinski MS, RD

-Team Hero

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Healthy Activities!

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Color Us!

SHARE YOUR ART WITH US! @HERONUTRITIONAL

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YuMMi

BeaRS

ORganic

Y U M M I B F O

S U N G P E U R

L H E R O A N G

E T D W L R P A

E C S M I S L N

P O L I V I A I

Q W A T E R Y C

X V B F R U I T

Picky Eater Approved Word Search

Find these words. Search down and across!

PlaY

WateR

SleeP

OliveR

Olivia

FRuit

Fun

Sun

Adventures of a Picky Eater

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