Kerrie Ann Frey

Carbs are my kids primary source of food for breakfast.  Pankcakes, waffles, biscuits, toast – they might be accompanied by an offering of a protein, but that offering is not necessarily eaten…unless that protein is in milk form in a cereal they like and I like that they like. 

The food label on the side of Yogurt Cheerios or Strawberry Frosted Mini-wheats does admit to having sugar; however, the sugar content in both of those cereals is LESS than that of Raisin Bran.  Now that I’ve rationalized buying those cereals, I’ll proceed…

So in an attempt to sneak in organic fruit this morning, I made Fruit Milk.  Chopped up blueberries and strawberries, then pureed them with milk in the blender and viola – Fruit Milk.  It was purple and that made it even more interesting to the kids.

When I poured it over the cereal, there was some balking, I’ll admit.  But after they tasted it, it was determined that you can’t taste the fruit through the “fruitiness” of the cereal and they ate it all.

I’ll try it – or a version of it – mixed in pancakes next week.  While they won’t eat pancakes with blueberries in them, maybe they’ll eat it if the pancakes are purple and the berries are so finely ground they won’t notice them.

Do I like being sneaky?  No.  Do I consider this sneaky?  No.  They were told full well what was in the Fruit Milk.  While I did enjoy some recipes in Jessica Seinfeld’s book, I wasn’t introducing the veggies to them.  I was hiding them.  Fruit Milk let me show them fruits they don’t normally eat from the fridge directly, unlike bananas or apples, can be good if you are creative with them.

What’s next?  Veggie Icecream Sundae’s?  Don’t dare me.  I’ll totally do it.