Welcome!

I'm not a chef, nor a nutritionist, but a mother of two young girls, ages 1 and 4. My oldest is anti-vegetable and won't eat most fruit. My youngest loves anything, but is allergic to casein (milk protein) and strawberries, among others. On top of these common dilemmas, my oldest has Congenital Hypothyroidism and acid reflux, which comes with its own set of challenges. I want nothing more that to cook healthy meals for my family. I don't make special meals for my children--they eat what we eat.

I did try the popular hide-the-vegetable book like many other desperate mothers, but I was very disappointed and was left wondering if the recipes had actually been tested in the kitchen. (Only one seemed to hold up for me. And one can only make so many beet pancakes.) So I took matters into my own pan and started with simple things, like breads, spaghetti sauces, hamburgers, and homemade mac-n-cheese. And I got great reviews from my ultra picky eater. She actually passed up out-of-the-box organic mac-n-cheese for my homemade kind that was full of butternut squash.

Veggie Hamburgers
20% lean ground beef, 1 lb.
1 medium carrot, peeled and finely grated
1 tsp minced (dried) onion
2 tbsp. Worcestershire sauce
1 tbsp. McCormick Montreal Steak Seasoning (decrease if too spicy)

Mix ingredients to form four to five patties. Spray nonstick pan with canola oil. Heat on medium to medium-high until burgers are cooked through, about 20 minutes.

© 2009 Erin Gonzalez