A few months ago, I went to lunch with one of my girlfriends. Her son is about my son’s age, and we always have a lot to catch up on. She had recently taken her son in to his pediatrician for a well visit. He had grown several inches, but his weight had plateaued. I was very interested to hear what her doctor suggested, because my son hadn’t gained much weight either, despite eating everything in sight!
The doctor’s advise? Use more butter!
We’ve been so trained to NOT use butter. I grew up sustaining mostly on margarine. Saturated fats were demonized in recent history, and as a result, we started choosing processed spreads over real butter. When you really think about it, this seems a little backwards, right?
We need fat in our diets. When you consume fat in moderation and from unprocessed sources, it’s good for you.
We’ve started using butter again. I put small pats of it on my son’s vegetables. We use it on bread, baked potatoes and in recipes. It tastes so much better! These Butter Parmesan Noodles are now a staple for my son, and we love them too. A great side dish!
- Two cups of dry egg noodles
- 4 tbsp of unsalted butter
- 2 tbsp of grated parmesan cheese
- Optional: Diced green onions
- Fill a small sauce pan with water, set to boil. Add salt to the water.
- Once the water is boiling, add egg noodles and cook to al dente.
- Drain the water from the noodles and return the pan to the stove. Set the burner to low.
- Add the butter and slowly melt. Once almost entirely melted, add the noodles, and then the parmesan cheese. Salt and pepper to taste. My family likes a little bit of chopped green onion added in.
- Serving Size: 2