[AD – Gifted. All opinions are our own.]
It pains me to say it… but I have a fussy eater. It isn’t entirely her fault but I just didn’t see it coming! The only thing she disliked from the start was peas – she just couldn’t stand them, even when we had just started weaning. Other than that, she was a total food fiend and had the chubby cheeks to prove it. Then she started to get sick and the list of things she would eat rapidly decreased until I am left with a list so short I could write it on my forearm. Thanks to the fact she is waiting for surgery STILL to fix a throat and nose problem, her taste buds don’t like much AND she has a really low gag reflex which has also made her scared of trying food she doesn’t know is safe. I need help. So, coming in like a knight of a bright white horse is the new cookbook, Get Your Kids to Eat Anything by Emily Leary, founder and creator of the multi-award winning blog, A Mummy Too. Emily, very kindly sent me a copy of her book to review pre-release and I was so excited to take a peek…
As I previously said, Emily Leary is the creator of the multi-award winning blog A Mummy Too, a one stop shop for great recipes and tips on food, family and well life. She is also a lovely person and a great member of the blogging community from my observations. So add in that and the fact I have one of the fussiest eaters ever and a vegetarian for a daughter and I was desperate to take a look and review Emily’s debut book!
“Get Your Kids to Eat Anything is an achievable “how to” for parents in the battle to overcome picky eating and “make new the norm.” Emily Leary’s unique 5-phase programme looks at the issue of ‘fussy-eating’ in a holistic way that links imagination with food, and which situates parents alongside – not in opposition to – their children.”
To be honest, I was salivating from the first food picture because it just all looked so delicious. However, what was apparent right from the start was that this was indeed no ordinary cookbook. There are tables and almost “worksheet” style pages to fill in to stop and really make you think about food. The aim is to not only help fussy eaters stop being fussy but to also help your whole family step away from the same meals you have week in and week out.
Each phase has a clear explanation of what you’ll be doing and the goals and as I said, little tables to make notes and track progress. There are some great hands-on activities that the whole family can enjoy. We did try out one of Emily’s recipes (which I will share below) and I was shocked to discover that even though she knew what we had put into the recipe, Alyssa couldn’t wait to try one as soon as they were out of the oven. I have found in the past that if she helps me to cook, she is much more willing to try what has been made.
We tried out one or two recipes for the purpose of this review but I’ve now gone right back to the beginning to try the whole process out because judging by the small progress we have made so far, this book is going to make a huge difference to our lives. Thanks Emily – looks like you’ve written a right corker here!
We decided to have a go at making Emily’s Savoury Lunchbox Muffins. We made some muffins of our own last year when we did Pick Your Own fruit and made some Breakfast muffins so Alyssa knew the concept already and that she had enjoyed them so I thought this would be a great one to try with her and I was right!
I’ve been allowed by Emily to share the recipe with you, so here is Get Your Kids to Eat Anything’s Savoury Lunchbox Muffins Recipe just for you guys!
Irresistible muffins, packed with vegetables, cheese, sage and cumin, these are perfect to make at the weekend and then enjoy in packed lunches. If you’re following the Phase 2 activities, you can use home-grown sage plucked proudly from your very own herb garden.
2 medium free-range eggs
150ml (5fl oz) whole milk
100ml (3½fl oz) olive oil
120g (4¼oz) Cheddar cheese, grated
2 teaspoons garlic granules
1 teaspoon dried sage or finely chopped sage leaves from your herb garden
1 teaspoon ground cumin
250g (9oz) frozen chopped vegetable mix
250g (9oz) self-raising flour
oil spray (if not using muffin cases)
salt and pepper
Preheat the oven to 200C (400F), 180C fan, Gas Mark 6. Beat the eggs in a large bowl. Add the milk and olive oil and beat again. Next, stir in the cheese, garlic granules, sage, cumin and vegetables.
Fold in the flour and some salt and pepper – the mixture will become stodgy, but don’t worry!
Line a 12-hole nonstick muffin tray with muffin cases (or lightly spray each muffin hole with oil). Spoon the batter evenly into the muffin cases, making sure each one is level. Bake for 20–25 minutes, until golden on top.
Cool for a few minutes in the tray, then transfer to a wire rack to cool completely.
Store the muffins in an airtight container in the refrigerator.
Book Credit: Get Your Kids to Eat Anything: The 5-phase programme to change the way your family thinks about food by Emily Leary, is published by Mitchell Beazley in March 2019, £16.99
You can buy your copy here.