Wednesday, August 8, 2018
There are a lot of daily grinds in motherhood, just like in every other job (I watch Ryan do the work of a corporate attorney and, sheesh, does he have daily gears to crank or what!), and getting that one-and-only, most holy food groups -- VEGETABLES -- into our clients' kids bodies is one of them. We mix them in smoothies, swirl them in soups, sneak them into the sauce of mac n' cheese -- anything to get them to eat something REAL that will really help their immunity and growth! That's me, anyway. And I won't lie, I've wondered before why on earth Heavenly Father made the best-for-our-bodies foods taste the worst. Probably to teach me in yet another way that putting some muscle into life and turning the bitter into the sweet is amazing. IE, how about these yummy kale chips? Or in today's context, yummy tomatoes and romaine lettuce? :) 

I should add the disclaimer that not all vegetables taste gross without outside help, but a lot sure do, making them unappealing to our kids' young palates. That's why it was literally MUSIC to my ears when, after I had made myself this Cobb Salad, that Olivia and Claire asked for their meal to be exactly like mine. Whenever I do salads for dinner, I usually separate the different toppings on the girls' plates -- a tiny pile of lettuce with dressing, and then all the toppings in separate piles -- and the lettuce is typically the last and toughest portion for them to swallow. But not so with this Cobb Salad meal! Check it out... 

Look at those happy faces. And then loooook at all of that lettuce they're eating... ๐Ÿ˜๐Ÿ˜ญ๐Ÿ˜‰

Here's the recipe -- it's flexible and forgiving (swap out toppings, add more of what you like best, etc.) and it's fast!


1 large head of Red Leaf Lettuce, washed and shredded
1 cup cherry tomatoes, halved
1 cup corn, canned or frozen (just rinse the canned and/or thaw the frozen)
1 cup shredded chicken or cooked bacon
5 hard-boiled eggs, chopped
Ranch Dressing + BBQ Sauce drizzled for the dressing (sauce brands don't matter!)

Additional toppings:
Shredded cheese
Crushed tortillas chips
Black Beans

Again, ingredient amounts can be adjusted to your preferences -- nix this, add that, whatever! Except for the Red Leaf Lettuce -- I'd definitely do one large head. I did add some spinach to the salad one night, but for the most part, I like to use Red Leaf (see why below)!

Miss Emmy is still coming around to the straight-up lettuce idea (Sis needs more teeth! She takes at least a couple very small bites), but she's sure down for the rest of the toppings. And for sharing some with the floor?? ๐Ÿ™Œ๐Ÿ˜‚ Allllways dumping at least a little food during the meal, that delicious girl (I buckled her right back up after I snapped this, PS. She was/is fine)!
I was about to say, "I've made salad dinners for forever, and I'm not sure why the girls fell for this salad in particular," but I just thought twice and I DO have a couple ideas as to why: the lettuce type and the mixed-dressings.

Red Leaf lettuce is light, it's hardly bitter, and it has the softest, easiest-to-chew texture. Pure spinach salads are yummy to adults, but I remember hating spinach as a kid, and I think it's because spinach has a slight crunch and it's watery! Like I said up there, I did add some spinach to this salad one night, and it was totally fine, but I've realized that overall my girls prefer Red Leaf > spinach, so I now predominantly use Red Leaf for salad meals. And then that saucy dressing! Both Ranch and BBQ are kid-pleasers (think chicken nuggets dipped in BBQ; carrots dipped in ranch)! No vinegar is involved, no herbs or seasonings. Just straight-up SAUCE. Of course the girls dig it.
Mmmm, just looking at that makes me hungry.  It's so good (good thing it's on the menu for tomorrow night)!

Bon appetite, my friends! ๐Ÿ˜‹๐Ÿ˜˜


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