Jessica Seinfeld, wife of Jerry Seinfeld, stumbled upon a way to quit the daily argument with their kids over eating their vegetables, when she stirred in a bit of the butternut squash she was pureeing for the baby in with her children's macaroni and cheese dinner. She mixed it and tasted it and didn't let the squash overpower the taste of the cheese. The children ate it happily, never knowing they were getting in a respectable amount of veggies (it was all the same to them because the colors matched) and Jessica was happy knowing she had found a way to make sure they were getting the nutrition that they needed.
After her discovery, she began trying more and more dishes - from cauliflower mixed in with scrambled eggs, to pumpkin and sweet potato mixed into homemade doughnuts. Every recipe included in the cookbook was tested on her own three children (ages 6, 4, and 2 at time of publication) with wonderful results. She includes real-life comments from her family on many of the recipes and the cookbook is interspersed with tidbits and tips for everything from table manners to dining out. Jessica even includes tips for stocking your kitchen and pantry, as well as how to puree vegetables. Also included is nutritional guidelines for children from Joy Bauer, a nutritionist and founder of Joy Bauer Nutrition Centers, as well as the expert on nutrition for The Today Show.
I am already loving Jessica's Applesauce Muffins made with carrots as well as her Burgers with Zucchini.
I am also looking forward to trying out more recipes, especially Oatmeal with Sweet Potato, Aloha Chicken Kebabs with Sweet Potato and Pineapple (which sounds yum whether I can taste the veggies or not), Ranch Dressing made with Navy Beans, Chicken Salad with cauliflower (since I do not like cauliflower), and Chocolate Chip Cookies with Chickpeas.