Catherine McCord, WEELICIOUS. ONE FAMILY. ONE MEAL.
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[0:59]I'm so excited to be interviewing Catherine McCord today.
[1:02]Catherine is the author of WeLicious, One Family, One Meal, and WeLicious Lunches.
[1:08]Check outside the lunchbox with more than 160 happier meals.
[1:11]A former model and culinary school graduate, Catherine started the popular mommy blog WeLicious
[1:16]in 2007.
[1:18]She also launched One Potato, an organic meal delivery kit company that donates one box of food
[1:23]to a family in need for every box sold.
[1:25]A Kentucky native, she currently lives in Los Angeles with her husband and three children.
[1:29]So welcome, Catherine.
[1:30]Thanks so much for coming on Moms Don't Have Time to Read Books.
[1:33]I'm so excited to be on with you.
[1:37]So you have these two amazing cookbooks, which I was just pouring over and thinking to
[1:41]myself, I can never make food look this good, but now I'm going to try.
[1:44]In your first book, WeLicious, One Family, One Meal, you say, I'm very familiar with
[1:51]the inner mommy logs.
[1:53]Why can't I make just one meal that satisfies everyone in our family?
[1:56]Why won't my kids eat anything?
[1:58]I make them.
[1:59]So what made you want to dedicate your life to solving this problem for fellow moms?
[2:04]Well, really, it started with the fact that I went to culinary school.
[2:08]I have traveled a lot in my life and like really like steadied the way that people in
[2:13]other countries eat and feed their children.
[2:17]And you know, I was basically working in restaurants and catering companies and feeding
[2:20]adults.
[2:21]And then I had my son and you know, within six months, I was like, oh my god, what do I feed
[2:27]you?
[2:28]The small person and like, how do we make you a great eater?
[2:31]And I started like going down the path of looking online for different resources on how
[2:37]to make kids great eaters from day one.
[2:39]And there was just such, you know, there wasn't a ton of information.
[2:43]So that's how I set out with WeLicious.
[2:47]Interesting.
[2:48]And you actually mentioned speaking of when you were traveling all over in the book, you
[2:52]mentioned that you had been modeling and that the fact that you had been all over the world
[2:57]modeling enabled you to try lots of different foods.
[3:00]And I was thinking when I read that, wow, I feel like all I hear about models and traveling
[3:04]is that they don't eat anything at all.
[3:05]And here you are traveling around and getting to try all these foods.
[3:08]So I just wanted to hear, you know, how did you in your whole career to that point at
[3:13]least like what inner mom logs, monologues before your mom, were you relying on not to get
[3:18]sort of sucked into that whole model mentality and sort of appreciate the food?
[3:23]Well, I mean, I definitely, I've always loved food.
[3:26]I mean, I grew up with grandparents who were in the farming and, you know, like, really
[3:30]loving the taste of real food.
[3:33]And, you know, there were definitely times like, I mean, total transparency, like, I lived
[3:37]with a lot of girls who were, you know, going through a lot of different things.
[3:43]I imagine.
[3:44]Yes.
[3:45]So it was, I mean, there were definitely more challenging times, but, you know, for me,
[3:50]it's just like, I always loved food.
[3:51]And even as I've gotten older, that love is like, you know, deepened and especially like
[3:56]having children and watching them get excited about food.
[4:00]And, you know, it's like food is the one thing that we all have in common.
[4:04]So it's, you know, and for parents, like, you have to feed your children 21 meals a week
[4:10]plus snacks.
[4:11]So it's something that's never going to go away.
[4:13]So enjoying it is...
[4:14]I'm like stressed just hearing that.
[4:16]That's like making money.
[4:19]It'll make anyone not have children.
[4:21]You're like, what?
[4:22]I have to what?
[4:24]So you came from a family of food lovers in Kentucky and you said in your book, actually,
[4:29]that your grandmother had a mason jar full of bacon grease next to the stovetop, which
[4:33]is such a perfect detail.
[4:34]Thank you for that as well.
[4:36]But clearly, your parents like did something right with you because you have figured this
[4:41]whole food thing out basically.
[4:43]And now you're writing the love for your kids.
[4:45]What do you think that your parents did right to get you to this place with food?
[4:50]Yeah.
[4:51]You know, I think that, I mean, first and foremost, it was every night.
[4:55]We had dinner 5, 5, 30 right at the table.
[4:59]No technology, obviously, no TV.
[5:02]And just eating is a family.
[5:03]And I think that instilled community and, you know, I treasure that time as a mom.
[5:11]And then my parents just, you know, they didn't have a lot of resources.
[5:16]But one thing that they would save for was a trip or two every year somewhere.
[5:21]So like going to Europe or, you know, even in the States, like they made traveling an exposure
[5:27]to, you know, different food.
[5:29]Something that was like really fun and exciting for me and, you know, became like a cultural
[5:33]experience.
[5:34]Interesting.
[5:35]So the fact that I take my kids to the same two places all the time is not doing
[5:39]any favors.
[5:40]I will tell you, this was very funny that our headmaster, my kid's school, like six years
[5:45]ago said to my husband and I, you should always take your child, at least once a week,
[5:51]child, children, to a different neighborhood of like a different cultural neighborhood
[5:55]to go out to eat.
[5:56]And we do this all the time with our kids, you know, going, I mean, luckily we live in
[6:00]LA, but like Thai town, Japan town, you know, different Mexican, you know, different,
[6:06]it all kinds of different restaurants.
[6:08]And it is really fun to see how they react and how much more open they are to trying
[6:13]different foods, you know, with this strategy.
[6:15]That's a really good idea.
[6:16]Okay.
[6:17]Thank you.
[6:18]Thank you for not making me cancel my upcoming flights.
[6:21]So you also wrote in your book that you felt that culinary school didn't prepare you
[6:27]at all for cooking with kids, taking four kids.
[6:30]So do you think there's anything culinary schools can do, or is there anything, any classes
[6:35]or anything to prepare moms for what they're about to experience with kids and food
[6:40]coming up?
[6:41]Well, I do.
[6:42]I definitely think just simplicity.
[6:43]I think that kids like crave just simple foods.
[6:47]I think that when you look at wheelish, just even the most complex of the recipes are
[6:52]still simple and fun and, you know, easy.
[6:55]And I think that that's part of why, you know, kids don't want like 30, you know,
[7:00]depths of flavor and 30 ingredients.
[7:03]So just, you know, being able to, in culinary school, like the just simple preparations
[7:08]of foods, roasting a whole chicken, you know, grilling, steaming, just the basics or what
[7:15]we should all, you know, we, there used to be home at, you know, you're used to cooking
[7:19]in school.
[7:20]And, you know, that got taken away and I think that that's been like very challenging
[7:24]for certain people who were like, I just never learned a clock, you know, we're expected
[7:28]to know how to cook.
[7:29]And, you know, this generation, we had alternatives like prepared food and food on the
[7:35]dough.
[7:36]So it's not, that's why we're seeing a resurgence in it right now.
[7:40]I remember one moment when my twins were really little like freaking out in the kitchen
[7:44]and just like holding the frozen bag of peas like to my face and being like, how can I
[7:47]not figure this?
[7:48]Like, this is our-
[7:51]Oh my gosh.
[7:52]It's hard.
[7:53]Once you get into the stress and the demands of in the moment with the kids, like, it's
[7:58]hard to think straight about anything, let alone trying something new, like maybe, maybe
[8:02]everybody should spend like a week or two cooking for someone else's kids just to get
[8:07]a taste of it.
[8:08]Oh my god.
[8:09]You said it.
[8:10]I'll 100%.
[8:11]Oh my gosh.
[8:14]So talk to me about short order cook syndrome.
[8:17]What is it?
[8:18]Yeah.
[8:19]How can we avoid it?
[8:20]Well, I mean, I think that it's, you know, for parents, it's always like, you know,
[8:25]just there's so many battles all day long.
[8:29]And when it comes to meal time, you just want your child to eat.
[8:32]But what ends up happening is like, Tommy wants mac and cheese and Sarah wants, you know,
[8:37]grilled chicken and, you know, your husband like wants pasta every night and you're like,
[8:42]I'm literally making something different for everyone.
[8:45]So I always encourage people like come up with a list of your family's 10 favorite foods,
[8:49]sit them down and help them, you know, make this list so that you like, when you're at
[8:54]the grocery, you always have those 10 foods on hand and like, what are three meals
[8:58]that everyone likes and make sure you have those ingredients just either for busy nights
[9:04]or for your meal prepping on the weekends or whatever it is.
[9:08]Like, I mean, I know my families, you know, we get one potato three days a week, but the
[9:13]other we go out one night a week and then we cook and the other three.
[9:17]And I know exactly what they all love and I'm constantly just like rotating and, you
[9:22]know, doing different twists on those, those foods.
[9:25]That's good.
[9:26]Yeah, I feel like it's impossible to get everybody happy.
[9:30]It's like one of those lessons of parenthood, right?
[9:32]Exactly.
[9:33]Exactly.
[9:34]Wait.
[9:35]So talk to me about one potato.
[9:37]This is your new organic meal delivery service.
[9:40]I, the website looks amazing and I'm like, why are they not chipping to New York City?
[9:43]Oh, I know.
[9:44]So tell me about this business.
[9:45]Are you now like running a full scale meal delivery company on top of doing wheelish
[9:50]business and obviously sort of making lunches for your kids?
[9:53]Like, tell me about the business part of it and how you decided to start this business
[9:57]and tell us there's a little more about it.
[9:59]Yes.
[10:00]I've actually had one potato for two and a half years.
[10:00]So I started.
[10:03]It's an organic family friendly food company.
[10:05]We send two or three dinners every week to you.
[10:08]It's subscription based, but you can skip any week
[10:10]you want.
[10:11]The dinners take anywhere from 12 minutes to 30 minutes.
[10:14]So it's semi-prepared.
[10:16]So tonight I'm having crispy salmon bowls.
[10:18]So it's like it's pan seared salmon
[10:21]and then you might have like rice or quinoa
[10:23]and like all the sauces and grated vegetables
[10:27]or whatever.
[10:28]So it's very DIY.
[10:29]So everyone in the family can make exactly the meal
[10:32]that they want.
[10:33]Like everyone's bowl is kind of look a little bit different.
[10:36]But it really takes like this meal tonight's like totally 12
[10:39]to 14 minutes.
[10:40]It's super fast.
[10:41]So you don't have to grocery shop.
[10:43]You don't have to meal plan.
[10:44]Everything's really healthy.
[10:46]And we price based on what your family looks like.
[10:49]So we're the only company that can do like two adults
[10:52]and three kids or two adults and one kid or one adult
[10:56]and four kids.
[10:58]You know, we make meals based on your family's eating habits,
[11:03]what you love most, you know, to save you money and time.
[11:08]And you said it sounded like the meals were intended
[11:11]to be prepared with your kids too,
[11:13]not just four year kids.
[11:14]Is that true?
[11:15]100%.
[11:16]So, you know, we see that children that cook with their parents
[11:20]or have an active part in the meal opposed to passively
[11:23]where you know, it's like here eat this,
[11:26]they become better eaters.
[11:27]They are more excited to be part of the process.
[11:30]You know, from picking the meals to cooking to even cleaning.
[11:34]So that's really like part of one potato strategy
[11:37]is, you know, to incorporate the kids in meal time.
[11:41]And you had a lot of good tips for incorporating the kids
[11:44]even with the grocery shopping
[11:45]and playing different games in the grocery.
[11:46]Everything, everything.
[11:48]What were some of the tips in the book about
[11:51]how to make grocery shopping fun with your kids?
[11:53]You had some games where you had to like search down
[11:55]the aisle and I don't know,
[11:56]I found myself getting really excited
[11:58]for my next shopping trip.
[11:59]Thanks to that chapter.
[12:00]Yeah, I mean, it really is.
[12:01]It's like super simple,
[12:02]but it's everything like if you bring your child
[12:04]like we already know, it's going to add some time.
[12:06]So we don't want to do that.
[12:08]We want to shorten as much as possible.
[12:09]And actually have your child leaving
[12:11]being excited to try a healthy food.
[12:13]So if you're in the fruit and vegetable,
[12:14]I'll say you can pick any one vegetable you want
[12:18]and one fruit you want.
[12:19]Or you know, do you want carrots or apples?
[12:21]Like make a, you know, give them a choice
[12:24]but within your parameters and just like I spy games.
[12:28]Can you find, you know, it just depends on your child's age.
[12:32]But like keeping them engaged in the shopping experience
[12:36]as well.
[12:37]Yeah, I like how you said you could bring little shopping lists
[12:40]and they could do like a scavenger hunt and check them off
[12:42]as they went totally.
[12:44]It makes it so much fun.
[12:46]Yeah, I feel like my kids would really like that.
[12:48]Yeah, I love it.
[12:50]You said in the book and I've heard this a million times before
[12:53]but I continue to ignore it.
[12:54]That kids need to try a food 15 times or so
[12:58]to actually like it.
[12:58]That you can't give up after a time or two.
[13:00]I feel like I just don't have the patience for this
[13:02]after a whole meal is on the table and they try it.
[13:05]I'm just like, okay, they don't like whatever it is.
[13:07]How can you encourage?
[13:09]And I know your, your book itself did a great job.
[13:11]And now I'm more convinced than ever
[13:13]that I'm doing this all the time.
[13:14]So if I needed more convincing.
[13:16]So convince me that it really is worth the time
[13:19]to keep having the kids try the same foods
[13:21]even though it seems like they hate them.
[13:23]Well, let's, let's take broccoli for instance.
[13:25]So you steam some broccoli.
[13:27]So first let's put some hummus next to it.
[13:30]So like try dipping it in the hummus or maybe even
[13:33]if I try it plain and then the hummus.
[13:36]And then that doesn't work.
[13:37]So you go to Braggs, which is like soy sauce,
[13:39]but with amino acids and B vitamins in it.
[13:42]And then they can spray that
[13:44]or they can score it on their plate and dip it.
[13:46]And that doesn't work.
[13:47]And you try sesame seeds the next day.
[13:49]And you just keep going down the line
[13:51]until you find something that makes it an active experience
[13:54]for kids and that adds to the nutrition.
[13:57]Maybe you roast it.
[13:58]Maybe you air fry it.
[13:59]It's just, you know, I mean, I can take like basically
[14:02]any food and you know, reimagine it 15 different ways
[14:06]until my kids end up, you know, loving it.
[14:09]So it's not that I have to give them steamed broccoli,
[14:11]15 nights in a row.
[14:12]It's that I can continue to change the way I prepare
[14:15]the broccoli to find a way that they might like it.
[14:18]100%.
[14:19]Okay, well, that's that's better.
[14:20]I mean, that's just the wheelish this way
[14:24]because I think, you know, you can,
[14:26]and by the way, you can still do it.
[14:27]And by the way, also, if you do get broccoli
[14:30]by a $1.99, $2.99 organic bag of frozen broccoli,
[14:36]so that you have it for those 12, 15 days,
[14:40]opposed to buying a whole head and steaming it every day.
[14:43]And you're like, how much money
[14:44]did I just go through?
[14:46]And, you know, Timmy's still not eating it.
[14:48]So I think it's also, because frozen is a great option.
[14:53]It's picked at the peak of perfection and frozen.
[14:55]So it's a good way to save money,
[14:57]but also to keep trying at night after night.
[15:00]I always feel like frozen vegetables or fruits
[15:03]are like a shortcut, like I'm doing something wrong
[15:06]if I'm not buying it fresh.
[15:08]Do you know, like, but that's a good, you know?
[15:10]Oh, they're the best.
[15:11]Oh my God, my freezer always has like every frozen vegetable
[15:14]known to me, because then you can add it to smoothies
[15:16]or have it for like last minute dinners
[15:19]where you're like, I gotta get a veggie in there.
[15:21]Just sing.
[15:22]I loved how there was one part in your book
[15:24]where you're like, I guess you go to the farmer's market
[15:27]every Sunday and shop for dinner,
[15:28]which it sounds so lovely.
[15:29]And I want to be able to do that.
[15:32]And then one day was raining or something,
[15:33]and you couldn't get to the farmer's market.
[15:35]So you had to take what you had and whip it up.
[15:37]And you came out with this like gourmet frittata
[15:40]that looked insane and I was thinking,
[15:43]oh my gosh, how is she doing this?
[15:44]It's so great.
[15:45]But anyway, but your recipes are so easy to follow
[15:48]and, you know, they make sense
[15:50]and there aren't all these random ingredients.
[15:52]So I'm really super excited to kind of emulate that,
[15:55]at least.
[15:56]Thank you.
[15:58]So you have, is this right?
[16:00]You have a smoothie cookbook coming out next?
[16:02]Yeah, I still haven't announced it,
[16:04]but for you and I, yes, this is going up this out.
[16:07]No, not at all, not at all.
[16:08]Not at all.
[16:09]No, cats, not at all.
[16:10]Gats are the smoothie project cookbook
[16:12]is something that I've been working on
[16:13]for four years based on my son,
[16:16]Yennie Berry-Sick.
[16:17]Oh, how do you say nausea and it's a long story.
[16:20]You get to read in the book,
[16:21]but how just by changing his diet
[16:25]and adding in a smoothie every morning
[16:27]with fruits and vegetables
[16:28]and this still tastes absolutely delicious.
[16:31]But, you know, different foods that will fire up our brains.
[16:35]I mean, it really is birth to AARP,
[16:37]how smoothies will change your life.
[16:39]Wow.
[16:40]Tell me about the process of writing these two cookbooks.
[16:43]How did you pick which recipes to include?
[16:46]What was the process like?
[16:47]Did you love it?
[16:48]Did it take a long time?
[16:49]A short time?
[16:50]What was it like?
[16:51]Well, considering I'm still in copy edit right now,
[16:54]did it true a labor of love this book
[16:57]because I've been working on it for four years
[16:59]every single day.
[17:01]So really, it was just so much,
[17:02]I hadn't even thought about doing it as a book,
[17:04]but the audience, you know,
[17:06]but we list just like family followers,
[17:10]just kept saying, you know,
[17:11]like I want these recipes and I need to understand more
[17:14]and I think that especially when it comes to smoothies,
[17:16]it can be a little intimidating,
[17:18]but it's the easiest way to like cook, not cook
[17:22]for even the person that doesn't cook
[17:24]to toss it in your blender
[17:26]and come up with these like delicious combinations
[17:28]that are just so good for your body.
[17:31]So it's all the recipes in it.
[17:33]There's over 100 recipes and they've been tested,
[17:36]you know, over and over again in the past four years.
[17:38]And some of the things just to go back
[17:40]to some of the earlier cookbooks
[17:42]when you said some of the tricks
[17:44]for making kids more into their meals
[17:46]are things like keeping it colorful
[17:48]and they're engaging all your five senses.
[17:50]So if I'm making a meal for my kids for dinner tonight,
[17:52]like what tips would you give me
[17:54]for making it look more enticing or just be more enticing?
[17:59]Oh, I mean, for dinner tonight?
[18:00]Oh God.
[18:01]Or lunch or something or whatever.
[18:04]Yeah, so I mean, whether it's lunch or dinner,
[18:06]that's a great point.
[18:07]It's like, you want it to be engaging visually
[18:11]as well as tasting delicious.
[18:13]So, you know, even when I send my kids with her lunch,
[18:16]it's an a bento style lunch box
[18:17]so they can see their choices.
[18:19]And I try to always have something that's like crunchy,
[18:22]something smooth, something, you know, more tootsome,
[18:25]like having one note isn't always, you know,
[18:28]the best for children.
[18:30]You'll learn also just from trying what they love most.
[18:33]I mean, some kids like for lunch want more of a snacky
[18:36]kind of lunch and others want like soups and stews
[18:40]and macaroni and cheese and like something
[18:42]that's just like more heavy.
[18:43]So learning, you know, what, you know,
[18:45]that your plate should have color.
[18:48]We don't want it all white
[18:50]and it should have different tastes and textures throughout.
[18:53]And you even recommend in your lunch box,
[18:55]but think outside the lunch boxes, which was so funny,
[18:58]that you like certain vendors
[19:00]and certain actual lunch boxes a lot more than others
[19:03]or there are any things aside from it being a bento style
[19:05]that we can do to make lunch at school
[19:08]when we have to pack it more appealing,
[19:11]the actual containers.
[19:12]Yeah, I mean, I love a reusable container
[19:15]because you're saving money and it's, you know,
[19:17]if your food's not sitting on plastic,
[19:19]it's easy for kids.
[19:20]They know it's the same thing
[19:21]and not just another brown paper bag
[19:23]where they have to like fish around for their food.
[19:26]So I think that that's incredibly important too.
[19:29]But just, you know, like, you know,
[19:30]all those weird tools in your kitchen
[19:32]where you're like, what's up?
[19:33]Why do I have a melon baller or a peeler
[19:36]or something, you know, make melon balls for your kids
[19:38]or, you know, you can even make key wee balls
[19:40]like cutting things in different shapes
[19:42]and maybe putting a dip.
[19:44]And for me, like, we don't want lunch
[19:46]to take more than, you know, 10, 15 minutes.
[19:48]It should be fast to prepare,
[19:50]but just making it a little bit more fun and engaging.
[19:53]And you had said that teachers,
[19:55]even were commenting that by the time the kids
[19:57]figure out how to open all the different compartments,
[20:00]And of traditional type lunch boxes with their meal is that they were out of time, basically.
[20:05]Right. So to make it as easy as possible for them to get their food.
[20:08]When you're making a lunch, you should make everything as nutrient dense as possible, trying to get
[20:13]as much because it's easy to eat the crackers that have not as many nutrients, but if you can make
[20:18]a sushi sandwich with hummus in it already that you're getting that vegetarian protein,
[20:24]and you're getting a really nutritious carbohydrate with the bread you choose.
[20:28]I was taking my daughter to school today and telling her about this interview and I was like,
[20:32]I don't think I can allow you to look at this cookbook though because you will see how badly
[20:36]my meals for you are compared in comparison. You're so funny. You're so funny.
[20:41]No, she's actually excited to now do it with me. So that's like your whole goal, right?
[20:47]Yes, that's the win-win. I mean, we want kids like especially, you know, she'll be empowered if
[20:51]she's making her lunch with you. It's like, it's just so cool and so much fun.
[20:56]I love how you said that, you know, kids have so little choice, right? And that when they go play
[21:01]in their playroom, it's so freeing because they can, we let them do whatever, like, take this out,
[21:04]take that out, do whatever, but when it comes to food, we only give them a couple things and we're like,
[21:09]you have to eat this now and that that sort of dictation level, dictatorship of overeating,
[21:15]is the problem and that by giving them more choice, they'll eat more, right?
[21:20]Exactly. Exactly. So those are all excellent tips.
[21:24]Well, do you have any advice for the mom out there? Who's, I mean, I know your, all your books are
[21:28]just full of this fantastic advice. But just somebody today who's like about to have to go through
[21:33]the chaos of dinner time again, what, what encouraging words would you have to tell this mom?
[21:39]Don't be scared. Like really dig in there, make it an active experience with your kids.
[21:45]Like I said, go in and write down the 10 foods they love, write down the three dinners they want
[21:51]you to be making more of it. You may not have known that they loved, take them to the grocery,
[21:56]grow something in the garden with them together. It's just like those endless ways to get kids
[22:02]excited to be trying new foods and making it easy for parents.
[22:06]And what about for the aspiring cookbook writer, somebody who's dying to write about food,
[22:10]do you have any advice for them? Start. Yeah, I think that it's like really keep a diary every day
[22:15]of like what you're making, what you love, what you're, you know, when you feed it to other people that
[22:19]they react to and just don't be scared and make it make it a passion project. Excellent.
[22:26]Well, thank you so much for coming on Rovson of Time to Read Books and for all of your advice and for
[22:30]helping parents everywhere get through a really tricky part of the day. So thank you so much for
[22:37]having me. Thanks, Gather. Take care. Bye. Bye. Thanks again to my sponsor, Mermaid PillowCo. Mermaid PillowCo.com
[22:48]slash zibi, enter code zibi for 10% off. Thanks so much. Check out those really awesome giftable
[22:53]pillows and blankets. Thanks for listening to moms don't have time to read books. You can follow me
[22:58]on Instagram at moms don't have time to read books and at zibi Owens and my new podcast at kids
[23:05]do have time to read. Thanks so much to Steve and Ryan at Texture Sound for the sound editing
[23:10]and thank you to Morning Moon Productions for providing this fantastic intro and out trim music.
[23:14]Thanks for listening. You can always email me at zibi at zibi Owens.com.