ME: “Do you like green beans?”
GABE: “Maybe I’ll have some tomorrow. They’re so last year.”
I’m roasting everything tonight. Honestly, I just looked at my vegetable drawers, realized that not only couldn’t I decide between them, but that some of them were approaching the “use or lose” time, and opted for mass chopping, oiling, salting, and traying. My oven is full. (But not with green beans. 
)
Haven’t figured out a kid-friendly vehicle for them, though. I have no problem at all with a bowl of veggies, maybe topped with crumbled goat cheese (okay, now I might have a problem if I don’t get said bowl), but it’s a little carb-empty, and the boys will complain (though Gabe picked out the cauliflower and broccoli!). Maybe some bread or noodles.
I feel grouchy and restless. It’s the impending rain; it’s supposed to start soon and continue through Monday night. 
Now, that’s a mood killer.
I’m doing this race as my first 50K/ultra in July 2012. I’m so tardy to the party but...
I just picked up a copy of The Sneaky Chef (Missy Chase Lapine)from the library. She has reinvented a buch kid friendly recipes to make them more healty. Her main trick is to use different kinds of vegetable purees in things kids like. For example, she uses purple puree (blueberries + spinach) in everything from hamburgers to brownies. I’m planning to give it a try for my kids, maybe it would work for yours?
We have Deceptively Delicious, which is similar. Problem is, most of the things that are puree-able are things they’ll already eat, and most of the recipes are things they won’t eat even without the puree added.
They don’t like most “recipes”; they prefer individual, separate, items. 
It worked out. Sam ate potato and brussels sprouts, and Gabe ate cauliflower and broccoli. They left all the mushrooms and butternut squash to me, which was fine and dandy.