When it comes to establishing a healthy relationship with food, it’s never too early— or too late—to learn a thing or two.
This belief is at the heart of Feeding Littles, an online education program that helps families around the globe discover the best way to feed their children through courses that address nearly every key aspect meant to make mealtimes pleasurable and less stressful for parents and kiddos alike.
And with the release of The New York Times best-seller Feeding Littles & Beyond, a cookbook packed with healthy and tasty recipes for eaters from 6 months to 100 years old, founders Megan McNamee and Judy Delaware have all ages covered.
Courses are designed for children from infancy to age 10, and they span transitioning infants to solid foods to balancing elementary schoolers’ picky eating with ensuring they receive proper nutrition. The goal: Enable parents with the tools to make them experts in feeding their kids.
Letting little ones take the lead is the key.
“We teach parents how to raise kids who know what their bodies need while learning to love all types of food,” says McNamee, a registered dietitian nutritionist specializing in maternal/child nutrition, food sensitivities, and eating disorder prevention.
McNamee was teaching baby-led weaning classes when a friend introduced her to Delaware, an occupational therapist and feeding specialist who had been the feeding therapist for her friend’s infant son, Jack.
At the time, McNamee’s infant clients were getting older, and she was tackling the challenge of picky eaters. Her friend thought McNamee and Delaware should join forces.
“You’re both trying to solve the same problem through different fields. You have to meet,” McNamee recalls of the advice.
Since launching in 2014, parents from every continent have benefited from McNamee and Delaware’s expertise, as their children learn to eat independently through intuitive eating.
“Every day, we get messages from people thanking us for changing their relationship with food or guiding them down a different path,” McNamee says.
Three-Ingredient Spinach Feta Turkey Burger
“This simple recipe has become a staple in our home,” McNamee says. “It's super delicious, takes just minutes to make, and is a great way for everyone to enjoy spinach. I find that my kids are more willing to try cooked spinach in other recipes because they've seen it in these burgers.”
1 teaspoon olive or avocado oil
6 cups loosely packed baby spinach (you can use more or less than this)
1 pound ground turkey
3/4 cup crumbled feta cheese
Salt, pepper, and garlic powder
Heat 1 teaspoon of olive or avocado oil in a large pan on medium heat. Add spinach to pan and saute until spinach is fully cooked down. Remove spinach from heat and place in a small bowl to cool slightly. Use scissors to cut spinach into smaller pieces. In a separate medium bowl, add ground turkey and feta, then add cooked spinach. Season with salt, pepper, and garlic powder (to taste). Stir to combine fully. Use clean hands to form 4 to 6 patties. Add patties back to the pan and cook for about 5 minutes on each side, or until the burgers are fully cooked through (internal temperature of 165 F). You also can cook these on the grill. Serve on a whole-grain bun with your choices of toppings—avocado, tomato slices, condiments, etc. Enjoy with your favorite sides!