Feeding Picky Eaters: Practical Tips from Sally Sampson (Episode 110)

Why are kids picky eaters, and can you help them become more adventurous? The answer is yes. In this episode we focus on vegetables and picky eating, and share two recipes from ChopChop Magazine: a bright Raw Brussels Sprout Salad and a refreshing Carrot Salad made with mint, honey, lime juice and peanuts (optional).

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Sally Sampson joins the show. She founded ChopChop Kids, the nonprofit publisher of ChopChop: The Fun Cooking Magazine for Families, which won Publication of the Year from the James Beard Foundation in 2013. Sally has written more than twenty cookbooks and coauthored The Picky Eater Project: Six Weeks to Happier, Healthier Family Mealtimes. As a mom and a long-time cookbook author, she brings practical ideas for helping kids enjoy real food.

Whether your children are picky or not, this episode is full of ideas to make vegetables more appealing and to involve kids in the kitchen. Listen for tips on taste tests, texture issues, simple cooking techniques and how giving children ownership of food can change what they’re willing to try.

Join Sally’s Free Online Cooking Club for Kids: www.chopchopcookingclub.org

Show Highlights:

• Overview of ChopChop Magazine, often found in pediatric offices nationwide.
• The Picky Eater Project and the motivation behind the book.
• Sally’s practical mealtime rules that treat children with respect instead of imposing rigid demands.
• What Sally notices about kids during photo shoots and how presentation matters.
• Common negative messages parents unintentionally send and how to reframe them.
• Strategies for dealing with texture-related dislikes.
• Why children are far more likely to try food they helped prepare—about 90% will taste it.
• Ways to make green vegetables more appealing to kids.
• How to set up taste tests as a fun activity that encourages exploration.
• Tips for cooking broccoli florets and roasting vegetables for better flavor and texture.
• Ideas for using lettuce cups and other playful presentations.
• What goes into the Raw Brussels Sprout Salad and why kids often love it.
• A simple shortcut to make the Raw Brussels Sprout Salad even easier.
• Using a Recipe Review to get kids thinking about what they like.
• Encouraging kids to learn and name their food preferences.
• Sally’s recommended cookbook: ChopChop: The Kids’ Guide to Cooking Real Food With Your Family.
• Details about Sally’s Online Cooking Club for Kids.

ChopChop Magazine

Raw Brussels Sprout Salad

This salad is bright, crunchy and addictive. If your kids haven’t tried Brussels sprouts, this is a friendly introduction. Involving children in the preparation increases the chances they’ll taste and enjoy it.

Servings: 3 cups

Course: Side Dish or Lunch

IngredientsMethod

Ingredients

• Brussels sprouts stem ends cut off, thinly sliced
• 1 small apple cored, quartered and thinly sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup toasted chopped walnuts or almonds
• 2 tablespoons olive oil
• 2 tablespoons vinegar any kind is fine
• 2 teaspoons dijon mustard
• 1/4 teaspoon black pepper

Method

1. Combine all ingredients in a bowl and toss well.
2. Cover and refrigerate for at least 1 hour, or up to overnight, to let flavors meld.

Tried this recipe?

Let us know how it was!

[Tweet: Tune in to an archive episode of Liz’s Healthy Table for tips on feeding picky eaters and turning them into adventurous eaters. My guest is Sally Sampson from ChopChop, plus the BEST Brussels Sprout Salad EVER.]