In this episode of Healthy Family Project, we talk to Grace Vilches, marketing coordinator at Healthy Family Project. Grace shares her journey from picky eater to healthy eater.

She shares advice and tips on how to get kids to try new foods and gives parents everywhere some relief that a picky child doesn’t have to grow up to be a picky adult.

As south Florida native, Grace grew up in Miami surrounded by delicious Cuban food and a love for family. When she isn’t connecting with the Healthy Family Project audience on social media, you can find her watching cooking videos, catching up on her favorite Netflix series, and looking for new foodie spots to check out on Yelp.

NEW Healthy Bites!

Today, we’re snacking on Setton Farms Pistachio Chewy Bites. Perfect to throw in your bag or in a lunchbox for a sweet and salty snack. Find them in your local grocery store or purchase on Amazon.

Listener Survey!

Thank you so much for supporting the Healthy Family Project Podcast! We’d love it if you could take 5 minutes to let us know how we can bring you the best possible content for future episodes. Take the survey here.

Healthy Recipes & Tips in Your Inbox

Sign up for the Healthy Family Project e-newsletter to receive healthy recipe inspiration, our latest blog posts and more directly to your inbox each week. 

Healthy Family Project Facebook Group

Join our Healthy Family Project Facebook group! This group will serve as a safe space for parents and caregivers to talk all about raising a healthy family – from dealing with a picky eater and tips to get more fruits and veggies onto plates to exercising as a family and mental health. We welcome all of you to join in!

Want to skip straight to a hot topic? See time stamps below. But of course, we recommend listening all the way through!

  • 2:35 Grace’s Picky Eater Beginnings
  • 6:05 Making Decisions on Food Choices
  • 9:45 Healthy Bites Break with Setton Farms
  • 12:25 Strategies for Parents of Picky Eaters
  • 20:15 Shifting from Picky Eater to Healthy Eater
  • 28:30 Final Tips for Families

Other Podcast Episodes:

Healthy Family Project Podcast

Conversations covering hot topics in the world of health, food and family with a dose of fun. Helping families ease their way into a new fresh and healthy world.

Be on the lookout for new bi-weekly episodes and don’t forget to subscribe on Apple Podcasts, Google Podcasts, Spotify or your favorite podcasting site. If you like an episode, make sure to leave a rating and comment.

If you are interested in being a guest on the Healthy Family Project podcast, contact amanda@healthyfamilyproject.com with your topic idea for consideration.

Transcript for Episode 16

This transcript was produced by Otter.Ai. Please forgive any misspellings and grammatical errors.

00:13
Welcome to the healthy family project by produce for kids, covering the hot topics in the world of health,
food and family with a dose of fun. Hi everyone, today is the first episode in Season Two of the healthy
family project. I can’t believe it. Thank you to everyone listening today, I promise we will continue to grow
this project into 2019 and beyond. So, today is going to be a really fun episode. We have someone from
our produce for kids team here with us grace Vilchez. So Grace joined our producer kids team almost
three years ago, and besides being a rock star, creating so much of our great content, she brought to
light something that helped ease my fears when it came to my picky eater. Grace is a former picky eater,
or a former picky eating child I should say and has grown into someone who will give just about any fruit
or veggie a try thinking about guests for the podcast, I knew Grace had to be on the list for this picky
eater episode. I knew if she could help ease my fears about having a picky eater and what’s what the
future holds for her. She might provide some great therapy for some others out there. So Hi, Grace,
actually, we are in the midst of a recipe shoot, I know a lot of you take a peek at our recipes on produce
for kids calm. So today we are in full recipe shoot swing, but decided to sit down. So we are here in
person, the two of us just chatting it up. So Grace is usually behind the scenes on the healthy family
project getting these episodes out the door. But I’m really excited to have her here today to talk about her
journey as a picky eater. Hi, Amanda.
02:00
So excited to be here. It’s cool to be on this side of the mic for one’s different perspective. But you know,
this is a topic I’m really passionate about. Healthy Eating is something especially in the last like, since
like high school in college that I really became aware of and in tune with and just totally different than my
eating habits from when I was a kid. So I’m really excited to provide some insight. I’m not a parent, but I
hope that I could kind of give some people hope. There is hope and just you know, like you said, ease
the fears, anything is possible and people overtime can definitely change and you know, be willing to try
new things with a little guidance on the way.
02:38
Well, that makes me feel a lot better and I know hearing Grace’s stories of of childhood and how she,
you know, has been on this journey over the years and now is eating lots of things. I feel much more at
ease. So question one, talk to us a little bit about your eating habits as a child what were your favorite
things to munch on?
03:02
So like I said definitely a picky eater. I feel like I think overall like society has just gotten so much more
into healthy eating like I don’t remember cauliflower rice being a thing when I was a kid you know, so I
definitely had my bags of chips candy, you know, fruit was never a problem. I always really liked fruit I
remember my grandma would just like bring us bowls of like, sliced up cantaloupe and strawberries and
you know being sweet. I feel like for a lot of kids, that’s always the easy part. It was always the veggies
that were you know the harder part and growing up in like a Cuban household. A lot of the meals were
like some sort of meat with rice, plantain. So the veggies most of the time the veggies that were
presented to me were like my mom making a big salad with just like olive oil and vinegar, which I was
never really a big fan of lots of tomatoes, which to this day, it’s my fiance always makes fun of me
because I’m still a picky eater about to me there’s like I don’t like them sliced but I like them in bruschetta
or PICO but yeah, as a kid I remember even from an early age though taking an interest in like making
food I would always make myself sandwiches after school. Oh my gosh, I was such a picky eater that I
started with hamburgers or plain hamburger it was bread meat patty bread and moving to the

cheeseburger that was a that was a big you know moment in my life. So yeah, I would say kind of those
like little kid not so great eating habits but you know even going back to like Cuban food. My mom would
always make black beans and they couldn’t be from McCann they had to be like pressure cooked an all
day affair to make these black beans and I liked the the juice or the sauce you could say but I didn’t like
the beans themselves. And I guess being an only child they gave into these like, very annoying, you
know, picky eating habits of mine and my grandma would literally get a sieve and just make sure I just
got the sauce so that wasn’t my exposure to black beans. But you know what nowadays I love black
beans garbanzos wasn’t everything we had a lot, a lot of lentils, my grandma would make a lot of soups.
I think my biggest, biggest exposure to veggies was probably her blending them up in soups, and that as
long as I had some crackers and a little lemon, I was okay with.
05:12
Well, that’s interesting. Oh, and to say that about the tomatoes, how you liked them sliced but not like,
you know, quartered or whatever. And I think sometimes I know it’s a little bit of an extra step for parents.
But when you have something it is true, because I know that my kids are the same way. And my oldest
who’s not a picky eater, but she is about tomatoes. But she does not like like the grape or cherry
tomatoes. She only likes slice, like for a sandwich. So it’s really interesting. Alright, so do you remember
what was going through your mind when making decisions on food choices? So I guess this would be
you know, you’re kind of maybe moving into the tween teenage years. So you’re kind of making these
food decisions on your own. I know you mentioned to me several memories, about being with friends and
refusing to eat certain foods based on texture which my youngest I tell her all the time when she’s going
to a friend’s house because she’s doing that now. Like, please, you have to eat what they are eating. I
don’t want you they’re refusing their food.
06:25
Oh my god, yes, I had this one friend who like her mom was always so proud of her because she wasn’t
a picky eater, and she’d be willing to eat anything. And then you’d have me in comparison, they’re like
kind of scoffing at different foods. I have a couple of little memories to share with you one I specifically
remember being in the car. And we had gotten like Boston mercury or something, just a little side of
mashed potatoes and B because they had some lumps in the My dramatic like seven year old self is like,
I’m gonna throw up like, and really nowadays it doesn’t bother me at all or even you know, my mom,
another Cuban dish. We do a lot of big heavy yo. And so that has like olives, tomatoes, peppers, onion in
it. And I remember like my little Barbie bowl, I would sit there and pick out every single little veggie and
like put it on the rim and just eat the meat. You know? So, so annoying. So of course, I’d be sitting there
for like 45 minutes just trying to finish my meal. But as far as you know, making decisions, yeah, texture
was definitely a big thing. Even like, I remember when my mom would make kind of like steamed veggies
because they were mushy. You know, I didn’t end up liking them while they were too soft. They literally
looked like watery and soppy even smells. i My mom was a big fan of beets, which I know you are too.
And so nowadays, I’m cool with beats. But back in the day, the smell of beads. I was like, oh, that’s awful.
So you know, it’s those things like, the smells, the textures. That’s what put me off so much as a kid. And
now it’s really not a problem. You know, I really think it’s about like a multiple exposures because even
with something like onions and peppers. Yeah, if that was something that in the beginning, I would be
taking out and then eventually, okay, I could try them. And now I ended up even at an early age in my,
like pre or, you know, maybe 1011 That’s when I started to like them like, okay, that’s on my approval list.
So, you know, it just, it didn’t happen from day one. But eventually I got there.
08:24
Yeah, and I think the exposure is, you know, like I said, maybe some extra work but put those things on
the plate. You know, continue to reintroduce those to your kids. Make sure that they’re seeing them
they’re seeing you eat them. And I think over time just being exposed to that way of eating and those
fruits and veggies that you know that no come around.
08:49
So it’s funny that you you know one last thing about that so many you mentioned texture because up
until you know 26 years of age is when I finally got around to liking mushrooms you know even that little
habit like stayed with me because of the texture I remember my mom cooking with them and again them
looking kind of slimy and soft and me not being a fan. And then just you know nowadays, especially
being in this like industry and food and everything, we’re always watching food videos, recipe videos,
blogs, and I’m like man, there’s so many like really good looking recipes with mushrooms and at 26 is

when I finally just like picked up you know after grocery shopping on my own for years my first time
picking up mushrooms and now I love them and they eat them all the time. So there’s hope people
09:35
well that’s that’s really hopeful I think for all of us out there you know who are concerned with our picky
eaters my older one, which maybe she is a pig eater. I don’t really she is but another thing she’s she is
Mushrooms, mushrooms or not. I can blend them into something but same thing when we have a pasta
that has mushrooms too. We’ll be picking those mushrooms out of there. So, alright, well, we’re going to
do something new today. We’re gonna start this in the new year and kind of wanted to introduce it today.
We work with so many amazing brands out there that have healthy items that you can find in your
grocery store or online. So we wanted to start in every episode, just taking a couple minutes to talk about
one of our partners and something new that they have that you guys can go out and purchase. And this
short segment will be called Healthy bites. So look for this guest moving into the new year we’ll be
featuring a new healthy item with every episode. So today, we are snacking on Setton farms, pistachio
chewy bites. So they have a couple of different varieties of these chewy bites. But today, ours have
pistachios and plums, with date nectar and a touch of lemon. So these are gluten free and dairy free, non
GMO, of course, and then a excellent source of dietary fiber, five grams of protein per serving. So we’re
looking at this fun six pack that you can buy. So they’re just pre packaged, easy to throw in your work
bag on the go in the lunchbox. So let’s see, we’re gonna take a bite of this. They’re chewy, so we might
have to pause for a minute.
11:29
That’s a good combo of salty and sweet.
11:32
It is I love that. I’m really good. All right. Yeah, this and filling too. I felt like I could eat this. And those
moments were like, Ah, I’m so hungry. But I have to go into this doctor’s appointment.
11:46
Well, speaking of picky eating, I feel like I don’t eat plums often. But this is good. Or like, yeah,
11:51
it’s not too overwhelming. I feel like it’s just the right, the right combination. So. So again, it’s set in farms,
and we’re snacking on their pistachio chewy bites, you can look for their combinations. Over on their
website, and in the show notes will link up to them. They have been an amazing supporter of produce for
kids. And we just wanted to share their awesome and tasty product with you. And we will link up in the
show notes to their website. And then also where you can find where you where you can pick them up in
your grocery store. But then we’ll also link to Amazon, they are also sold on Amazon. So you can get
those there. All right, our first healthy bite segment. Awesome. All right, so let’s let’s move on here. So
gray spends a lot of time with my daughter, because my kids are, you know, involved with all that we do
at parties for kids and the recipe shoots and videos. And, you know, I think we were spoiled a little bit
with my older daughter, she just kind of pops in there. And we’ll take a take a bite of anything we’re
putting in front of her. And then the little one kind of grew into that behind the camera age. And so gray
spends a lot of time with her. Do you see yourself a little bit in her? And what tips do you have for me to
introduce new things? Is there a system I should be following.
13:17
So definitely see a little bit of myself though she’s a little more sassy than I was. But I love that about her.
Um, it’s crazy. Because I always think about this, like even in, you know, just seeing how your family is.
And obviously you expose your kids to a lot of healthy food. And you know, I’ve been here a lot I see how
you you cook and the types of foods you make, you know, you you’re exposing them to a lot of healthy
foods, but I feel like even when you grew up in the healthiest household or you know, in a household
where you’re eating more like standard American diet, if that’s what you want to call it. picky eating just
seems to be common. Like there’s no common denominator, no matter what you’re exposing your kids to
I feel like, so it’s not my fault. It’s not your fault. You know, I just feel like, I don’t know why that is, but you
know, someone, someone study this and send me a link. But, um, you know, I feel like, don’t feel guilty
about it. Because, you know, even when you’re putting all this healthy food on the table, and that’s all
they’re being exposed to there will still be kids who you know, just tend to be picky. But um, I think so,
funny enough, I learned that I don’t have kids myself, but I learned this working in this in this job and in
this industry. You know, I didn’t know the whole like blending foods, like blending LIKE or let me sneak in

a little bit of cauliflower in this dish. I didn’t know that was kind of seen as controversial, so I wouldn’t
vouch to hide it if that’s something you feel weird about. But I think we have like a Pinterest board that’s
called like blendability and yeah, something that it’s easy to get in there. So one example and I do this
just for myself just to pack an extra like nutrients. When I’m making meatballs for example, I will you
know sometimes I’ll buy like the bags of a cauliflower rice or broccoli rice, and I don’t use the whole thing.
So I’m like if I’m making meatballs, why not throw you know quarter cup third of a cup in there just to add
an extra boost of nutrition make my meatballs a little bigger. You know, it’s if you’re serving something
like that to your kid, it’s not hidden they can see it, you know, but it’s so they’re such small pieces that
when you take a bite, especially if it has a little bit of sauce, and you’re eating it with like, I don’t know,
zucchini noodles or rice from and you wouldn’t even no one would notice that there’s a little bit of
cauliflower in there meatballs. Or you know another example of that if you’re making soups. I remember I
never mind did like the chicken noodle soup my grandma made had some carrots in it because it was
just so soft and in such small pieces. So you know if if hiding foods or blending butternut squash into
your mac and cheese if you know you don’t feel okay about that you want your kids to know what they’re
eating and when they’re eating it. I think finding ways to add those extra nutrients where it’s not so
noticeable. I know that our VP Tricia always talks about how she’ll add a whole pack of mushrooms to
the taco me her kids. No, it’s not a secret. But it’s you know, they’re so they kind of just blend in perfectly
that.
16:01
Yeah, it’s about flavor. It’s more about the flavor, right?
16:05
And with things like that they take on whatever seasoning you add to it, you know, it’s gonna taste like
that. So I think just finding creative ways to add in those veggies. Hey, try it. It’s in there. If you don’t like
it. Okay, but at least try. I promise you, you’re barely gonna notice it.
16:20
Yeah, and I agree there is a lot of controversy around I guess, I don’t know, controversy is the right word
to use. But you know, people have mixed opinions, we’ll say on the blending. But like you said, whatever,
do what’s right for you. I know, for me, my daughter is probably there certain things she’s probably not
going to eat. I know that when I put it so low on her plate. And so I may still put it so low on her plate, but
I may also blend it into something else. And she is getting those nutrients which are so important. So for
me, in my world, I’m would rather her be getting the nutrients that she needs rather than nothing at all.
So that’s kind of like where where I’ve landed in the opinion. For sure. But okay, so do you remember
your parents getting frustrated? Or what was their strategy and dealing with the picky eater? I, I said this
to Charlie, my youngest, like, you know, what, do you see how stressed I am? And she’s just staring at
me. And I’m thinking, well, she remember this Sunday when she’s in the same position?
17:31
Yes, I definitely think they would get a little frustrated. And just like you said, you want the best for your
kids. You want them to be eating these nutritious foods, you know, how do I get them to do this when
you’ve got like a little six year old at the table, arms cross looking angry, you know, what do you do? I
remember, they would always try to like pair things that they know, I might not be willing to try with some
things I would try. So I know. Like, again, when my grandma when she was sometimes when she would
cut up fruit like, Hey, I know you love strawberries. So here’s some carrots, you know, like positive
reinforcement or positive association, you know, something like that to kind of encourage it, but it is hard,
you know, they would sometimes what are you going to do? Like I have, she has to eat? So they would
sometimes just let those habits being like, alright, well, you know, was never a mac and cheese kid,
surprisingly. But yeah, sometimes I wanted like, Oh, you have all this healthy food, but I’m asking for like
ramen, you know, but they would do the best they can to try to add, you know, like you said, with with
things like the soups, my grandma would make a lot of soups, and I tended to like them even more when
they were like a little thicker. And so I feel like she would just throw anything and everything in there, you
know, and it’s it’s just like a warm, hearty dish. So definitely, you know, some frustration and whatnot. But
over time, I think one thing that really helped to was kind of getting me more involved in the kitchen, you
know, not that I was like, cooking every day. But I remember my dad would make like these stuffed
shells. And I would help out and little things like that. Not that that’s like the healthiest meal but kind of
even getting involved in the cooking process just gets you more interested in Little by little, you know,
being a teenager and looking up recipes. Like I feel like I’m the one who like brought taco night to my
house, you know? And so as you kind of get older and you’re kind of interested in cooking, you want to

try new foods. And if you’re the super picky eater, you’re limiting yourself so eventually you’re like, Okay,
I’ll I’ll give that a try and kind of see where it goes from there.
19:25
Yeah, and even dropping Charlie off at school this morning. I told her we were doing a recipe shoot, and
she said, Can I stay home? No. He said, Well, you guys still be in the kitchen when I get out. And it’s
interesting because she probably is not going to eat she may give it a little nibble what we are making
today. I should be more positive I guess. But she was excited like she wants to be you know, and she
talks to some of the other kids at school you know about or brings home thoughts with to me about like,
oh, so and so I’m like, stop judging so and so had this in their lunch, you know, they had a bag of Oreos,
and what do you think? And so, I mean, I feel confident that she recognizes, you know, a balance and
what to eat, you know. So hopefully, when she’s out there on her own, it won’t just be a bag of
marshmallows, which I fear is what she would I picture her just filling up her cart at the grocery store with
marshmallows, I’m telling you. Okay, so when did you start to shift? When did you realize that
broadening your horizon of food choices was the way to go? And really, you know, what was the first
food that that’s kind of pushed you out of your regular zone out of your element? What, what was that
gateway food.
20:49
So I have to say, I broccoli was probably my gateway veggie. You know, like I mentioned earlier, peppers
and onions, they’re kind of in everything. And a lot of like, Hispanic cooking, their version of like that
Trinity mix is like onion, tomato, like crushed tomatoes, peppers and garlic. And that’s kind of like the
base for so many different meals. So, okay, I could deal with that. I like those now. And you know, I
remember, I remember I kind of like, I’m kind of like a grilled food or when something has a little bit of
char on it. So like going to a restaurant and getting fajitas and the peppers. Were a little charred. I’m like,
Oh, that looks kind of good. So kind of things like that. It’s crazy. How like, I could see peppers every day,
but something like that would make me want to try them. But um, but yeah, I would say broccoli was at
first like, step into, like, you know, that led me to try brussel sprouts and asparagus. And what it was was
like watching little recipe videos I love I mean, to this day, I love YouTube and go on YouTube every day.
And so I found someone in like the earlier days of YouTube that was doing cooking videos. And they
made roasted broccoli. And I was like, oh, man, that looks so good. Because it looks kind of crispy. And it
has a little like, you know, it’s browned a bit and they put like some olive oil and lemon and parmesan
cheese. And I think it was in high school that I remember asking my mom like, Hey, can we pick him
some broccoli? And I just, you know, at that point, I was old enough. You know, I could handle myself in
the kitchen and whatnot. And I remember trying it and loving it. And that was something my mom would
make broccoli but not in that way. And it seems so simple. We always talk about this, like, oh man
roasted veggies, like everyone does that. But not everyone does. You know, not everyone is exposed to
it in that way not to say that everyone loves roasted broccoli, but I was just used to it like steamed or just
kind of like on the side. And so having it in this way and flavoring it I mean to this day, like my spice
cabinet is overflowing, you know, and I really believe in, especially when it comes to healthy eating. You
know, some things can be a little more bland on their own, you know, but if you take advantage of adding
some extra spices, lemon herb, you know, that always helps. So I’m definitely broccoli. And from there I
was, you know, I remember as a kid it was always like a running joke. Like all brussel sprouts are gross.
And then they became cool. And brussels sprouts are like at every like Gastro Pub, and you know, cool
little trendy restaurant has like skillet or you know, cast iron skillet, Brussels sprouts. So that got me to
hey, let me pick up brussels sprouts. Oh, let me try asparagus and little by little, like, you know, one thing
led to another and I, I all of a sudden had this, like, big selection of veggies that I was into. And I think it
helps too, because, you know, kids are spending one positive side effect, possibly from all this kid
spending more time on the internet. Like, I remember watching little videos and they made spiralized
zucchini and I’m like, Oh my God, that sounds so good. I need to try that. And I ran out and I bought a
spiralizer so, you know, that could be an upside to all the time spent on the internet if they’re watching
food videos, you know, but I mean, it creates an interest and it’s kind of like a like a domino effect. You
know, I tried one thing and that got me willing to try something else and something else and now I feel
like there’s I’m willing to at least take a bite of everything.
23:59
Right and and that is the the brussel sprouts as far as falling over my words the brussel sprouts I to
remember my grandmother every was a holiday like maybe Christmas, she would say Okay, try the
brussel sprouts said oh my gosh, you made me try these last year. I do not like them every year and I
would take a bite and think oh my goodness. And I was not I would I ate mostly everything but there’s

like a handful of things that I just did not eat and and no offense to my family’s cooking in any way. But it
was just the way they were prepared. And once I was out on my own and you know really started my job
at parties for kids. I started roasting them and also using them in my pasta dishes and and I realized that
I really truly love brussel sprouts. I mean you you have to try different ways of preparing things I think too
before you can rule. You know really roll them out.
24:59
Yeah As a whole, I just think roasting is great because it just brings out that natural like sweetness. And
then, you know, the natural sugars they caramelize a little bit, and especially if you just like, cook them in
a little olive oil or some, like, I love balsamic vinegar, even like on brussel sprouts, like balsamic glaze.
You know, I mean, not to say that maybe a six year old would have been like that. But you know,
eventually, like you said, I think, you know, I think the biggest thing is not to force it either. Because, you
know, I know that it’s no kid, you know, kids gonna be like, no kid wants to be like, You have to eat this,
that makes I feel like that pushes them away even more, you know, I think it’s like, okay, well at least take
a bite up, just take a bite, you know? Alright, we’ll try again next time and just continue to expose them.
Like you’ve said this before, they’ll see everyone else around them eating it, and eventually like, Okay,
I’m willing to try this. You know, I think it’s multiple exposures. And also, you know, pairing them with
different foods in different ways. roasting it. Oh, you saw tainted in a little bit of lemon. Oh, it’s like in this
yummy. Like, I don’t know, if you were making like a sweet and sour chicken and the broccoli was in the
sauce, you know, just different ways to try it. And eventually, one will stick.
26:09
Yeah. And it’s interesting when you said you saw the pepper like the charred pepper and thought, that’s
something I want to try. Charlie just said to me, I was putting peanut butter and celery for me as lunch.
And she was watching. And she said, It’s really weird that I look at that. It looks like something I would
like to eat. Like, it looks good to me. And I said, Oh, do you want to try a little piece? And she said, No,
I’ve because she has tried it. And she said, but I’ve tried it and I don’t like it. And so I don’t know why
26:42
she’s admiring you from afar.
26:45
So I thought, well, I guess that’s hope that she like is looking at it and thinking I should like that, you
know, but,
26:52
but it’s very true. I feel like, again, not that a parent who’s busy and working and running around is going
to take the time to like, create this culinary masterpiece, but certain things just look good and make you
want to try them, you know, so and that again, just goes back to presenting it in different ways.
Eventually, one will be like, like, look, that looks kind of interesting. I
27:11
would recommend to sometimes i i Let her go through. I mean, whether it’s like Pinterest, or, like, I’ll let
the girls go through the produce for kids website and say, Alright, pick out what looks good to you. Like,
what do you want to eat? Like let’s and I? I think it was Kieran on Karen’s episode, where we talked
about that, where you divide up the meals that you know, where everybody picks, like gets a day, or
actually, I think it was Holly’s. But both, both those Holly’s episode and Karen’s both talked about, you
know, letting your kids pick a meal. So, and they’re so visual, too, you know, so letting them look at, you
know, maybe you have a Pinterest board that you’ve created and just kind of sit down five minutes, let
them look at it and say, Oh, that looks good to me. Well, then, even if you don’t create that recipe, you
can understand like, what, you know what looks good, like, you’re just shooting in the dark, really, when
you’re, you know, when you don’t have a good idea of what they’re going to be attracted to. So,
28:15
yeah, I think that’s definitely a positive effect of how like social media and everything has just become
like, let our little inner foodies, you know, I’m sure. I mean, obviously food has always been a big deal.
But I feel like now with like social media, Pinterest, I mean, you know how you can get stuck in like a
rabbit hole of Pinterest is going down. And the other day I was looking for like festive Christmas recipes.
And just like, oh, man, everything looks so good.

28:37
I hear ya. I have definitely been down the Pinterest rabbit hole a time or two. All right, so let’s wrap it up
here. What about a final tip for anyone listening?
28:48
I think just my final biggest tip would be get them involved in the kitchen, you know, starting from an early
age because it creates an interest. It exposes them to food even if they don’t, they’re not willing to try
something, hey, they’re preparing it, they’re touching it, they’re smelling it, it’s in their hands. And at the
end of the day, even if it doesn’t immediately, you know, turn them into Oh, I’m willing to try everything. At
least it sets up a life skill. You know, I went to college and I knew how to cook a decent amount. I learned
more even more when I was at college. But no matter what there’s there’s no downside to it. They’re
learning a valuable skill and through it hopefully getting exposed to new foods that they’ll be willing to try.
29:27
Well I love that and I know today we are photographing and working on several new recipes to add to
produce for kids calm and when I dropped Charlie my youngest off at school, and she knew you guys are
coming to do the shoot. She really tried to push for a day at home which which didn’t happen but she
wanted to know if he’d still be here when she gets home. So Wow. I don’t know that she will devour what
we’re making. She certainly enjoys touching and feeling the increase and putting them together and the
entire process and I guess I should be more positive. She maybe will take, maybe she’ll love it. Maybe
it’ll be our new like, maybe I’ll be our new go to today will be the day you’ll see. Yeah. So okay, so grace,
thank you for coming out from behind the scenes to talk to us today. I think we can all rest a little easier
knowing that you transformed into the the eager you are today. And the that there is a light at the end of
the tunnel. I know. I feel Yeah, parents out there. Families who have a selective eater, it is definitely
something that can be stressful and overwhelming, to say the least. But don’t get down there is hope we
have grace here to prove that. And hopefully Charlie won’t have a cart full of marshmallows when she’s
when she leaves my house.
30:57
All the marshmallows. But yes, thank you so much for having me. It was a lot of fun. And I really hoped I
helped, you know, a couple parents out there, either just hey, there’s hope or you know, a couple of tips
that could get their kids trying new foods that would you know, that makes me feel awesome.
31:13
Well, I’m sure you have. Thank you, Grace for joining us. And just we’ll link up to everything in the show
notes as usual. And we’ll include that link to the set and farms, chewy bites. Those are definitely a must
have to add to your grocery list. what else what else? So episode two to write with Holly Holly Granger.
She’s a registered dietitian. And she talks about dealing with a picky eater. So if you want to just go back
to that and re listen or listen to that episode. If you missed it, that is another great resource. We do have
a lot of content on our site to some tips and tricks that may work for your picky eater in your house. Don’t
forget, we know that the holidays are here. And hopefully you are finding time to not be stressed but
enjoy the season. We do have our festive flavors, e cookbook which you can find it produce for kids
calm, it is free, you can download it and take advantage of those fun recipes that are included in the e
book we’ve actually taken on a lot of traditional recipes and really just lighten them up a little bit nothing
too crazy, where you’re going to be introducing something completely new to the family. So we hope that
you’ll take some time and download that and incorporate those recipes into your holiday festivities. As
usual, you can find us where we’re all the time over there on Instagram, Pinterest, Twitter, Facebook and
YouTube as well. And Happy Holidays from all of us that produce for kids to all of you. We wouldn’t have
the healthy family project without without the project which is all of our listeners. Be sure to subscribe talk
soon.