In honor of Dr. Seuss’ birthday, I’ve partnered with Great Day Farms and Petit Jean Meats to bring you an extra colorful recipe.


Making dinner fun for kids, whether in preparation or eating, is a great way to get them to try all kinds of healthy foods. School aged children can prep vegetables, gather ingredients, and just chat while you prepare dinner. Younger children can set the table with silverware, put ice and water into cups, and clean off the table (you KNOW your table is covered with papers and homework just like mine!).


When it comes time to eat, your little ones will eagerly want to try all the delicious food they’ve helped you prepare. I’m obviously joking here.  Most kids won’t try new foods, and even the most adventurous eaters don’t like everything. Just remember that it’s all new to them and give them a little grace to warm up to different foods. Try using my favorite line from Green Eggs and Ham:


You do not like them. So you say.
Try them! Try them!And you may.
Try them and you may, I say.


My kids have heard me say this hundreds to times because it’s true!  Follow this recipe for Green Eggs and Ham and your kiddos will gobble up the healthy Great Day Farms eggs and hearty Petit Jean Ham, especially because it looks so weird (and gross!).


Green Eggs and Ham

serves 1


2 Great Day Farms eggs

cold water to cover by one inch

2-3 drops green food coloring

2 slices Petit Jean Ham (I like the EZ Carve because all the hard work is already done)


Place the eggs in a saucepan and cover with cold water. Place the pan over high heat and bring to a boil. Remove from heat and cover pan with a lid. Allow the eggs to sit for 12 minutes off the heat. Transfer eggs to a colander; place under cool running water to stop the cooking.


Peel the eggs.  Add food coloring to a small bowl with warm water.  Gently remove the yolks and add the egg whites to the green water.  Allow them to sit in the water for a couple of minutes.




Remove from the green water, dry with paper towels, and replace the yolks.  Serve with salt and pepper and warm Petit Jean Ham (I like to heat it in a skillet on high heat for a couple of minutes).