Ep. 178: Adventurous Eating

On today's episode, I'm chatting all about how to support adventurous eating in kids with the vivacious Catherine McCord of Weelicious!  We give you simple and practical tips on how to encourage variety from an early age, you won't want to miss this episode.

We're back with our 178th episode of the Fed+Fit Podcast! Remember to check back every Monday for a new episode and be sure to subscribe on iTunes!

Find us HERE on iTunes and be sure to "subscribe."

Episode 178 Links

* To visit Weelicious click HERE

* To learn more about One Potato Box click HERE

* Connect with Catherine on Instagram HERE

Episode 178 Sponsors

* Capilano Beeotic - 100% Australian Honey with natural prebiotics to support gut health, Click HERE to get your own!

* Lorissa's Kitchen - for 20% off on Amazon, click HERE and use code "20OFFLK"

Episode 178 Transcription

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These prebiotics nourish good gut bacteria, which is even more important for keeping us healthy during the winter months. You can grab your own Beeotic Honey at Walmart and Walmart.com starting at just $9.98.

Cassy Joy: Welcome back to another episode of the Fed and Fit podcast. My name is Cassy Joy Garcia. I am your host today, and always. {laughs} And I’m excited today because one of my online food blogging heroes is joining me. I’m just tickled to welcome Catherine McCord of Weelicious to the show today.

If you're not familiar with her, she’s the cofounder of One Potato Box, and she’s also the brains behind Weelicious. Today, we’re going to be chatting about encouraging adventurous eating with the kiddos. Welcome to the show, Catherine!

Catherine McCord: Thank you for having me on. I’m thrilled.

Cassy Joy: Oh my goodness; I’m thrilled too! Thank you. Welcome to the show. I would love it if you would just kind of tell folks a little bit more about you. About your background. About your wonderful family. And what has really helped hone you into this passion project of encouraging adventurous eating.

Catherine McCord: So I started Weelicious, which was my first company, 11 years ago. And it was really based on the fact that I’d gone to culinary school,