My Kids Won’t Eat Anything, They’re So Picky.  What Should I Feed Them?

Sound familiar? I hear this from parents (mostly moms) every week when I serve them in the clinic. Once I have their child’s blood type (derived from a home kit and painless heel prick), we are able to get more adroit in the arena of types of foods to offer them. We’ve backed up Dr. D’Adamo and his father’s seventy years of combined research, with more than thirty years of live blood analysis and clinical experience. After we have their blood type, and also based on what I fed my own children, I can help with recipes that were tried and true in our own home. We’ll get to that further down in this article.

One patient that I’ve served, on and off over the past decade or so, always dazzles me with the way she feeds/fed her own three children between the age of one year and eleven years. I never have had to advise her what is the most sound diet for her babies as she’s so consistent, she usually teaches me a thing or two.  She’s Weston A. Price all the way with a blood type overlay for each of her babes. I’ll explain more fully without further ado.

Her babes went from breast to family table, with all organic, farm to table foods, including raw milk, steak, mainly seasonal low glycemic fruits, cheeses, and nearly all fermented vegetables. Amazing, as her kids eat everything with great enthusiasm, since they’ve never known anything else.  All lunches, and even caregivers including the grandparents in her realm, are on board with the same healthy regimen. She knows what it means to establish such scaffolding for her kids’ health and she’s not about to compromise as it’s super important to her. She’s done her research. Even her kids’ birthday cakes are almond flour and whipped egg, white icing with no dyes, processed wheat, or refined sugar … ever! She uses monk fruit, stevia, honey, or maple syrup as sweeteners.
This is the way that Jeff and I eat too. I just had a bowl of beef bone marrow broth. Last night’s supper was whitefish and half a grilled bone marrow bone, and yesterday’s lunch was a 2 egg omelet with a 3 ounce piece of grilled rib-eye. I can hear some of you say, ‘Sure, Ally, you can afford to eat that way, you don’t have kids at home anymore’.  Actually I eat very little in the way of volume. Because we eat so nutrient dense, it takes very little to fill the tank. Jeff always says, ‘Do you eat to live or do you live to eat?’

I used to be an emotional eater with a sugar/chocolate addiction off the charts. While I said that I ate ‘healthy’ dark chocolate, I was destroying my health with these illusions. Listen to the interview between Mary Beauchamp and me on food addictions and how I finally lost 70 lbs.

The bottom line is that if you don’t have these foods ever, you never need or want them. It’s the same with any drug or alcohol abuser. I’m not kidding either. Why get your kids hooked on addictive foods … ever?

As a result of my fitness level, I just got back from walking The Camino de Santiago over northern Spain; 20 miles a day with a 25 pound pack on my back. The hike took just over 35 days. I’m sixty-one years of age.  

I was so sick in my late twenties and early thirties with fibromyalgia and chronic fatigue that if you said I was ever going to accomplish such a thing in my sixties, I’d tell you that you were full of it. I was so puffy, exhausted, and my memory and mental acuity was in the drain-pipe of disease, that I’d never imagined that a total shift in diet and Heilkunst principles was going to take my health to unimaginable heights.

When I first came to this system of Heilkunst Medicine, almost 30 years ago, I had a vaxx-damaged child in the ASD spectrum (see www. thepathtocure.com/bonus). The first thing I was instructed to do was get him on a good probiotic and off all refined wheat and sugar. We saw big changes in his gnarly, aggressive behavior and cognitive capacities within a few short weeks. The next thing was that we got him off all soy products (God, what was I thinking!), pasteurized dairy, anything with food dyes, and upped the raw milk-based yogourt in his diet.  
Over the months and years, I converted us all over to farm fresh foods and grass-fed meats. We even moved to a farm to raise our own food and start a raw milk co-operative! I removed grain-fed chicken in favor of grass-fed lamb and free-range turkey. We didn’t (and still don’t) eat much pork unless it was farm raised and smoked naturally. We ate (still do) a ton of eggs in quiches, lots of wild caught fish, and meat loafs that were homemade with ground turkey and lamb, ezekiel wraps with taco seasoning and ground beef, beef fajitas, turkey spaghetti with rice or spiralized zucchini noodles, along with turkey strips dredged in egg, then coconut flour and then almond flour, and then fried in tallow and dipped in organic plum sauce. Yum! On occasion, they’d have organic beef hotdogs at a kid’s potluck and flourless pizza that we’d make ourselves, usually on Friday night, which was also movie night in our house. They learned to love homemade liver pate, hummus and baba ganoush with veggies, and nutty pancakes (recipe that I created is below).

You may be asking over there in reader-land, ‘But how do I transition my kids from unhealthy eating to healthy eating?’ For me, it was a full six month process as I culled all our shelves and replaced all the grains with mostly meats, poultry, dairy, fish, and eggs.  I threw out a lot of health food store boxed stuff that I was under the guise was good for me and my family.  Believe me, it wasn’t. Start slowly, correct where you can, put the emphasis on fats and proteins to begin with. When your (and your family’s) health is more robust, you can add in low glycemic vegetables first (zucchini, onions, garlic, and mushrooms for example), then fruits (berries) next. It may be fun to note that I haven’t eaten a banana in years. They are too sickly sweet for me and spike my sugars out of this orbit, causing me to wake periodically in the night to urinate … clearly pancreatic stress.

My kids are adults now and they eat super healthy as a result of me converting their diet over to my earlier mentioned patient’s way of feeding her family (similar to the Weston A. Price approach). I know that my own children’s svelte, fit way of being is because I figured this way of shifting our relationship to food after my son’s and my health implosions. I thank God every day for these regimenal and Heilkunst principles that saved our lives! Here are some of the time-honored recipes that I raised them on.

Recipes … Yay!

Nutty Pancakes

In a blender combine a handful each of sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds, and flax seeds. Whiz them up in the blender, until flour-like and then add a tsp. baking powder, olive oil, and a couple of eggs. Fry them in tallow on medium heat until golden brown and serve them with yogurt, fruit, and/or maple syrup.

Ally’s Salmon Quiche

Make 2 or 3 of these and freeze them. Get 2 large, deep dish pie plates and throw in crumbled, fresh cooked salmon, grated white cheddar cheese, diced cooked onion in fried in butter, french herb blend, salt, and pepper. Pour in cream and whipped eggs (8-10 per large deep dish pan). Top with a light layer of grated cheese and bake at 350 degrees.

Ally’s Tacos 

Ground meat of any kind. Fry it up in tallow with onions, taco spice, and a dash of smokey chipotle spice and cumin. Serve on Ezekial wraps with sour cream, tomatoes, onions, jack cheese, and salsa. Make enough for 2 nights.

Ally’s Spaghetti Sauce

In a big 7 quart crockpot add 1.5 lbs of ground meat (I like a mix of lamb and turkey), chopped onion, green pepper, mushrooms, chopped garlic, and a couple of bottles of no sugar or vegetable oil tomato sauce (if you don’t have some on hand that you made from your garden). Serve over grated or spiralized zucchini or rice noodles.

Ally’s Turkey Fingers

In a frying pan, heated with tallow, add turkey strips that have been dredged in a bowl of whipped egg, then coconut flour, and then almond flour. Cook until golden, then serve with organic plum sauce.

Jeff’s Liver Pate

Heat tallow in a large frying pan, add onion and bacon (or substitute chopped kidney and heart), and cook until well browned.  Add sliced liver (I cut it with scissors in the pan as I hate touching it!). Cook until barely done (or it will turn to shoe leather). Take off the heat and let the mixture cook. Pulse in the blender until coarse.  Freeze at least half of it. Eat with veggies or on Ezekiel toast slices.

Ally’s Tuna Casserole with Rice Noodles

Make enough to freeze one of the casseroles you’re going to make. In two casserole dishes, add wild caught, canned tuna (flaked apart), dried onion flakes, rice noodles from the Asian isle of your grocery store, organic cream of mushroom soup mixed with a bit of cream, a handful and a half of grated cheddar, dried parsley flakes, salt, and pepper. Bake in a 350 degree oven for around 45 minutes.

Ally & Jeff’s Tallow

Get a couple of kilos or pounds of cow back or kidney fat from your local butcher. Render it in your crock pot starting on high and then turning it to low overnight. In the morning, you’ll have rendered tallow (what they used to cook with and make candles with back in pioneer days). With care AND without kids or the dog underfoot, pour the liquid tallow into jars. Don’t waste the cracklin’ fat as it’s delicious chopped and added to scrambled eggs, meat dishes (including spaghetti), and just hacked off in pieces as a snack.

Try these flourless pizza recipes with your kids and see which ones fly:

See which of these keto, sugar-free desserts appeal on those special occasions:

Images of a zucchini spiralizer to make zoodles:

Cook the zoodles in hot water like you do pasta, just for a quarter of the time. Don’t let them get mushy!

Snacks:

Turkey or beef jerky, nuts, almond butter on celery, steak and eggs, cheese chunks and beef salami, turkey slices, hummus and veggie sticks, liver pate, omelets, egg salad, chopped tuna or turkey salad.

Note: We never choose meats or cold cuts with chemicals or nitrates.  Ever!

We make our own mayo as we won’t eat seed oils of ANY kind …  This is a good recipe:

https://www.atablefullofjoy.com/easy-homemade-mayo-recipe

Eating Out:

We never eat seed oils, ever, without exception. We only go to restaurants with a grill so that fish and meats are cooked over charcoal or an open fire.  If I order an omelet, I insist it be cooked in butter or olive oil. I tell the server that I suffer a terrible allergy to seed oils. We eat bunless charbroiled burgers and salads with olive oil on the side as a standard of excellence.  

We don’t drink alcohol, but folks that do might like a dry white wine spritzer or shot of tequila. Kombucha is a good option on occasion and our go-to is mineral water with salt and lots of lime juice, over ice. Soda pop is never an option. Hot water with lemon is also delicious in the winter.  Our kids had mostly water, or on occasion a  lemon spritzer or a ‘healthy’ root beer or ginger ale from a natural source with cane sugar, on a very rare occasion. Pasteurized milk was not something that we ever encouraged as it’s stripped of all of its inherent enzymes making it hard to break down in the gut.  Our ‘B’ Blood type children had only raw, organic goat’s or cow’s milk, yogurt and kefir at home.  We never saw the reason to promote the other stuff outside the home.

If dessert feels like an essential treat that evening, and you still want to stick closer to your healthy regime, opt more for the cheesecake, flourless chocolate cake, naturally  sugar-free ice cream with stevia or monkfruit (never Splenda or Nutrisweet) or flan (creme brulee or creme caramel in some parts). Mostly, we’d skip dessert and go home to a keto treat that I’d made at home.

Please let me know what I missed or you’d like to see more effort towards taking care of your healthy family in the comments below.  Know that you have our love and admiration. Your efforts are so worth it!

Note: 

There may be variations recommended on the above if someone is struggling with endocrine stress or metabolic stress. Also, slight shifts to dairy intake and volume of meats will change based on blood type. Your Heilkunst Practitioner can explain more fully at your next follow-up appointment.

Further Note:

We’ve never served a healthy human (or canine/feline) vegan or vegetarian, and we’re not about to argue with you, so if you’re looking to plead the vegetarian/vegan case, please scroll on past as your comments will be deleted. We’ve been serving thousands for almost 25 years and we will win each argument under the microscope every time, and we only will serve those who aren’t going to play this deleterious game with their health.

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