Just because this is the last recipe of Childhood Obesity Awareness Month, that doesn’t mean that this is the last recipe that is written to feed your entire family. In fact, all of my recipes are written for your family, kids and adults alike. Whether or not your entire family embraces them has a lot to do with how you present them.
I was sitting at a restaurant recently, near a family with a young child, maybe 5 or 6 years old. The child was presented with a plate full of “golden brown food,” which (disappointingly) seems to be the only color of food on many kids’ menus. I don’t know what the adults ordered, but the child asked for a bite of something that one of the adults had, and a woman (presumably the child’s mother) immediately discouraged this, saying “Oh, you won’t like that.” I was bummed at seeing a child who wanted to try something new being discouraged from doing so, no matter what it was that she wanted to taste. I was screaming inside, “Let her taste it and decide for herself!”
As parents, every little thing we say and do will leave an impression on our children. Constantly obsessing over food or clothing can really impact a child’s relationship with food and their bodies. I wish I didn’t have moments to regret, but I do. Every day I work to not label foods as “good” or “bad” but instead try to teach my daughter about the consequences of certain food choices. We talk about foods that should be eaten frequently because of how they benefit the body and mind just as we discuss foods that should be eaten in moderation because they don’t benefit the body or mind. Nothing is off limits and we do treat ourselves, but we also discuss our choices and what impact they will have.
My daughter is thus far blessed with an open mind when it comes to food and has a beautiful body, but I have seen her pinch her belly and wonder if she’s fat, and I shudder inside. I will do whatever it takes to keep her relationship with food–and herself–healthy. I encourage and coax her into trying new foods, get her in the kitchen with me as often as I can and reassure her that she is beautiful. Because, of course, she is. But the best thing that I could have done for her was lose 70 pounds on SlimGenics so that she can learn from my example and not just my words.
One of my favorite quotes is from Catherine Aird: “If you can’t be a good example, then you’ll just have to be a horrible warning.”
Thank you, SlimGenics, for helping us to be good examples!
- 10 oz. lean ground turkey
- 3 stalks celery, chopped
- 1/2 green bell pepper, chopped
- 1/2 tsp. Morton® Lite Salt, divided
- 5 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp. minced onion
- 1/2 tsp. black pepper
- 1 tomato, blanched and peeled
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. Splenda® brown sugar
- 1 tsp. chili powder
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. hot sauce (optional)
- 1 packet of SlimGenics Chicken Bouillon
- 2 reduced calorie whole wheat hamburger buns
Heat a large nonstick skillet over high heat. When hot, coat with zero-calorie cooking spray and add ground turkey. Reduce heat to medium-high and cook turkey for 5 minutes, until very little pink remains, breaking up big pieces with your spatula. Add celery, green pepper, and half of salt. Combine well and cook an additional 10 minutes, until turkey is no longer pink and celery is softened. Add green onions, minced onion and garlic. Season with remaining salt and freshly ground black pepper.
In a food processor or blender, puree tomato. Place tomato puree in a small bowl and add the vinegar, sugar, chili powder, mustard, Worcestershire, hot sauce and chicken bouillon packet. Stir to combine. Pour tomato mixture into turkey mixture and simmer for an additional 5-10 minutes, adding additional water, if necessary, to thin.
Divide turkey mixture between buns and enjoy with a fork, because it’s called “sloppy” for a reason!
Makes 2 servings