kid-friendly mediterranean fare to please the whole family |
Most parents (and grandparents) of children who live in the Mediterranean don’t have to worry about picky eaters. Kids are expected to eat what adults eat, and the parents we spoke to say their kids do, happily and without fuss.
Could it be the freshness of the vegetables and fruits, often plucked from a backyard tree or garden? Could it be the sweet and savory spices that infuse so much of Mediterranean cooking? Whatever the secret, it’s good to know feeding your child nutritious, plant-based Mediterranean fare will give them the gift of health, both now and in the future.
In case you have a persnickety little one at home, here’s some tips on how to make Mediterranean meals kid-friendly and fun.
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Put it on a stick. Let’s face it, kids will eat just about anything if it comes on a stick. Make it safer by purchasing popsicle sticks or plastic straws.
Alternate cubes of fresh fruit of all colors to create a rainbow that will delight everyone at the table. Or cut cantaloupe and watermelon with cookie cutters to make fun shapes. Serve with whipped yogurt as a dip.
Why not put your charcuterie or antipasto on a stick? Thread black and green olives, cherry tomatoes, cubes of feta, fresh mozzarella balls, chunks of pita, roasted red peppers and artichokes.
Roast vegetables, let cool slightly, and layer them one after another -- or roast them skewered on the grill, slathered in olive oil. And don’t forget pasta! Tortellini are perfectly bite-size and easily slide onto a skewer. Try this version mixed with cherry tomatoes, mozzarella and pesto.
Make funny faces. Another kid-pleaser is to create funny faces on the foods they eat. Sprinkle granola for hair and freckles, use raspberries or blueberries for eyes, and outline a mouth with pomegranate seeds on a morning bowl of Greek yogurt. Use honey to draw the nose. Make whole-grain pancakes in the shape of mice or cats or a child’s initials or cut out monsters and cartoon creatures with cookie cutters.
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For lunch, try these healthy pita pizzas created exclusively for CNN by registered dietitian nutritionist Rahaf Al Bochi. Slice the black olives into round eyes and curve the roasted red pepper into a smile -- the spinach makes great hair!
Give them dippers. It’s fun to dip and take a bite, then double-dip -- and as long as each child has their own individual dish of hummus, olive spread, labneh, bean or grilled eggplant dip, who cares? Baby carrots, sliced bell peppers, cucumber spears, celery sticks, cherry tomatoes, slices of jicama, snap peas, cauliflower and broccoli florets all make excellent dippers -- along with whole-wheat pita, of course.
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Why not try Al Bochi’s kid-pleasing pita pizzas or skewer some fresh fruit? Send us a photo and a review at eatbetter@cnn.com or share with #plateitpostit. You might be featured in an upcoming story! Buon appetito! |
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Grab some skewers, grapes, cheese, olives and other antipasto or charcuterie fixings on your next shopping trip and make your own kid and adult appetizers on a stick. |
The earthy, slightly sweet Persian mix called advieh can include cinnamon, nutmeg, cardamom, coriander, cumin and rose petals. Variations add spices with more heat, so look at the ingredients before you buy. |
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Called the “original energy bar,” pasteli is a treasured Greek candy made for centuries from honey and sesame seeds. This protein-packed treat can also be made from crushed nuts and a bit of citrus peel. |
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