Lately the kids have been interested in where their food comes from, but in the most basic sense, like: bacon is from an animal? How does that work?
They are fascinated by their friends and relatives who are vegetarians, and justifiably so. Why does Sadie not eat animals but we do? For awhile Nate was going around calling himself a “carnivore, like a lion.” Which isn’t so far from the truth since it’s not like he regularly eats vegetation or grains or fruit. But then the idea of why lions don’t eat pasta came up and we had to examine the tricky definition of carnivore: does it mean one ONLY eats meat or that one eats meat at all?
Lions and little boys are different, it seems.
And then there are vegans (even 6 year old vegans, at least in Williamsburg). Vegetarian is one thing but no eggs? We literarily would not survive a week without eggs. We eat eggs for breakfast (fried, over easy, sunny side up); for lunch (scrambled) and dinner (cheesy squares). Usually not in the same day. And last night for Meatless Monday, I made the following super easy and yummy frittata that I will be forcing on the kids again in the near future.
1 bag frozen broccoli
1 cup shredded cheese (or feta or goat cheese crumbled)
1 cup milk
1 tbsp olive oil
Defrost broccoli and drain. Drizzle with olive oil and salt and pepper. Then place in an oiled or buttered baking dish. Cover with cheese
Whisk eggs and milk, salt/pepper and pour over the broccoli/cheese.
Bake 350 for 20 minutes or until firm.