TUNE IN TO TODAY’S FAMILY FOOD SUMMIT PODCAST FEATURING
We’re so pleased to have Ereka Vetrini join us as the first speaker for The Picky Eater Challenge! She knows a thing or two about having a busy lifestyle while maintaining an uncomplicated life. Managing all her endeavors while maintaining healthy habits requires her to set goals and stay disciplined.
Ereka’s mom didn’t open a can or box of anything. She soaked her own beans. So, we’re excited to have Ereka’s perspective growing up in a healthy family food culture and how that heritage where fresh was the way to go effects her kids. Be sure to listen for the tip from Ereka about holding the starch, and how the timing of serving different items works with her family.
Replace store bought dressing with homemade
Dressing and sauces can be a scary ordeal for a picky eater.
Questions that may be swirling around in a picky eater’s head when dinner time arrives:
- What’s IN this dressing?
- Why is it white (or orange)?
- What are those specks?
Making a dressing from scratch can often take the angst out of the mystery for a picky eater. They can see all the ingredients being added and the unknown element of the dressing fades away.
Is Homemade Ranch Dressing Better Than Store-Bought? – Bon Appétit
“Ranch dressing is a mixture of mayonnaise, buttermilk, garlic, herbs, and spices invented in 1954 by Steve and Gayle Henson at their Hidden Valley Ranch in California. Originally sold as flavoring packets to be added to mayonnaise and buttermilk.”
You can get a similar flavor to store bought dressing without the heavy mayo and thick buttermilk of traditional ranch. We like homemade dressings because they are far healthier, contain no preservatives and can be modified to suit a picky eater’s needs.Print
- 1 clove garlic, minced or pressed
- 2 chives, finely chopped
- ½ cup buttermilk
- ½ cup nonfat, plain Greek yogurt
- 1 Tablespoon lemon juice
- 1/3 cup flat leaf parsley, finely chopped
- Salt to taste
- Combine all ingredients in a medium bowl. Whisk to until well blended. Chill until ready to use. Store in fridge for up to a week.
- **If you do not have buttermilk, combine 1/2 cup regular milk with 1 teaspoon white vinegar and let sit for five minutes.
TODAY’S CHALLENGE “TWEETABLE”
Click to tweet: “My kids didn’t just come into this world and say… bring on the broccoli. I work at it!” ~ @ErekaV #pickyeatertips
Share a picture of your family completing today’s challenge on Instagram with hashtag #pickyeatertips for a chance to win great prizes! Follow @TheFresh20 on Instagram for today’s prize!
Get updates about the rest of The Picky Eater Challenge!