Gia Monroe has always loved cooking. But once she went vegan and started focusing on anti-inflammatory foods, she ran into a new challenge: picky eaters.
“My kids are wonderful,” she says with a grin. “But they have opinions—loud ones—about anything green or unfamiliar.”
Still, Gia wasn’t about to give up on her health goals or hers. She just had to get creative.
“I stopped calling things ‘healthy’ or ‘vegan,’” she admits. “Instead, I focused on flavor, fun textures, and meals we could all enjoy together.”
She began building dinners around ingredients that naturally reduce inflammation, like sweet potatoes, lentils, and olive oil. But instead of presenting them as “health food,” she transformed them into tacos, hearty stews, and even spaghetti with walnut-lentil marinara.
The result? Fewer dinnertime battles and more empty plates.
“I learned that kids will eat almost anything if they feel involved,” Gia says. She started letting them help mash chickpeas, stir sauces, or sprinkle herbs on top. “It wasn’t about sneaking in vegetables—it was about sharing the experience.”
These dinners didn’t just nourish their bodies—they brought the family together.
And now? Her kids don’t ask if something is vegan or not. “They just ask if we’re making the sweet potato enchiladas again,” Gia laughs. “And that’s a win.”
