Month: November 2016

I grew up eating family dinners together, and always ate with my son. It helps families feel connected and keeps parents involved in their kid’s daily lives. So when my husband and I blended our families I naturally kept mealtime as a time for us to gather.

The difficult part was that there is a huge difference in between how I raised my son to see mealtime and how his boys were raised. I suddenly found myself cooking for boys who weren’t open to new food experiences and who have anxiety about dinnertime expectations. I had to adapt my cooking style to tone down the grains and vegetables and quickly learn to cook more meat inclusive meals, which didn’t make my son happy.

The first few months were pretty rough. I actually cried a couple times. One of the early ways I found to take the stress out of meals was pub night.

Basically, it’s a buffet that we all sit down to while watching a movie or playing a board game.

Early pub night hits were pretty unhealthy and vegetables were pretty absent. I am proud to say though, that I have successfully introduced some healthier options and new flavours.

Potato skins, green onion cakes, hummus and pitas, chicken fingers, spring rolls, poutine, nachos and sliced veggies show up at the start. I’ve since added roasted grapes, lettuce wraps, onion tarts, mini empanadas and calzones, samosas, bolani, spinach or sundried tomatoes pastries, and meatballs. It’s becoming more gastro-pub and less corner store fare. Throw in some pickles, chutneys, olives, flat breads, sliced meats and cheeses, and I’d feel confident feeding the Queen.

As with every meal, the key is to let the boys try things on their own and NEVER force them to eat what they do not want. That out-dated parenting tactic is how they came to be such anxious eaters. This way is slowly taking the edge off and slowly broadening their horizons.

Even if they never embrace all the foods available I hope at least I take the stress out of dinnertime for them.