Author’s Blog
11th Jul


Children’s Nutrition – Whatever Works

IMG_3590Okay, bear with me. I haven’t written a blog or a recipe in a while, so I will attempt to do both here!

I have two wonderful grown daughters who are both mothers of young children. When my oldest had the only children in the family, there were comments by my youngest about how fussy the children were about eating. Things like “I would never let my kids get down from the table during a meal, no matter how much they protested!” And, “I can’t believe they are running around after them, trying to get a bite in while they are distracted by the TV or playing.”

Fast forward a couple of years, and now my youngest with her own child is doing the same thing. It’s called “get the food in, and it doesn’t matter how or when! Whatever works!” She also admits that she and her husband were much better parents before they had their own. A common scenario!

I’m proud that both of them are making the effort to get good food into their kids. If you have to distract your child to provide good nutrition, it’s okay. They will eventually be good eaters with a taste for the good stuff!

And that brings me to my recipe, one that you could probably get into your kids while distracted!

I want to mention one ingredient in my recipe that you may not be familiar with, except maybe as that very prolific weed in your garden! Purslane is considered a weed, although it is also grown as a vegetable (like dandelions). Purslane leaves have more omega-3 fatty acids than in some fish oils! I avoid pulling it out in my garden and leave it to form a beautiful, edible and nutritious ground cover around my other vegetables.

Here is a recipe my family loves and because it also calls for potatoes, it may be a hit with your kids!

New Potatoes, Purslane & Tomato Salad



  • 8-10 Small new potatoes (scrubbed and cooked, cut into small chunks)
  • 3 cups tender purslane tips (washed and dried)
  • 3 Medium ripe garden tomatoes (quartered and halved)
  • 1/4 cup finely chopped red onion

Vinaigrette Dressing

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 Medium garlic clove (crushed)
  • salt & freshly ground pepper (to taste)
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