Q&A with Chefs Jewels and Jill Elmore
SS: I never in a million years would have guessed a 14-month-old would eat fish.
Jill: Here's the thing about kids too. I think a lot of times people don't give things to their kids because they have preconceived ideas of what they may or may not like, and you would be so surprised if you offer [different things] to them what they will eat.
SS: Right. I think people rotate the three foods they think their kid will eat, and that's all they're going to give them.
Jill: Exactly. For me, I didn't like fish as a kid, and so I sort of [thought], "Oh, my son isn't going to like fish." I gave it to him, and he loves it. That's my problem, not his problem. And I love fish now, so I'm so excited that he likes it.
Jewels: I also think another key thing to health and fitness—and this is what we've seen in feeding the people that we do who are the healthiest and most fit—is that a huge portion of what they eat in every single meal is fresh and green. And by green, I mean green-green. Like, you know, kale and broccoli and asparagus and brussels sprouts, and there's all kinds of different things you can do with those green vegetables and beautiful lettuces that have deep, dark color. Take a look at your plate, maybe 60 percent of what's on your plate should be fresh and green. ...
Jill: One more thing I wanted to say when you were talking about maybe getting bored with your food or not being satisfied. I think what happens is, it's sort of like, "Ugh, broccoli again." But you have to find different ways to prepare it and eat it. Even just chopping it up a different way and mixing it with something else will make it more interesting and will make it taste different to you.
Jewels: Yeah, like not just putting steamed broccoli on your plate because that is a little depressing.