I don’t always wear my heart-healthy food on my sleeve –
some of my omega-3s are out of sight.
The eggplant
and spinach lasagna spirals we ate last night had the subtlest nutty, salty
flavor thanks to a few finely chopped sardines that I snuck in the sauce.

There is actually a
cookbook (or two)
out there devoted entirely to this concept – hidden healthy ingredients. Some dietitians think this is the path of
least resistance to getting kids (or finicky adults!) the nutrients they need; while
others say there’s nothing to hide, kids need to learn to like the taste of
healthful foods. I feel there is room
for both approaches. Most Americans need
to eat so many more fruits, veggies, fish, etc. than they do that we should jam
them in wherever they fit, openly or concealed.
Beyond savory sauces like the marinara I made, fish isn’t the likeliest
candidate to slip through the cracks. But
here are some great ideas from parent-chefs across the country about how to add
kid-friendly tastes and textures (sweet, buttery, burger-shaped, etc.)…

Sneak
it in: Fish