Butter was the ever-present seasoning agent in my home growing up. Each home has one. For some it's ketchup, for some it's garlic, for some it's Tabasco sauce, for us it was butter. We put it on everything. Every veggie, every carb, even sandwiches. My parents have the horribly unhealthy habit of buttering all their sandwiches! It's a PB&J&B or a BLTB. Turkey on rye, hold the mustard, extra mayo, extra butter. Did anyone else's parents do this? Is it a generational thing?
Then I went away to college. Unlike most freshmen, my eating habits changed drastically for the better. In fact when my roommate (my best friend from high school) and I went home for the summer, she had gained 10 pounds and I had lost 10 pounds. Everyone said, "Oh, Kristen, you look so greaaaaaaaaaat!" UGH! I was devastated! But that's a whole 'nother story. (Bitter? Table for one? Right this way please...)
Anyway, that's when I stopped eating butter. They didn't keep it on the tables at the Cannon Center, and I never bothered to get up and look for it. And you know what? I never missed it. The only thing I butter now is toast (if I don't have any avocado on hand) and baked potatoes. Honestly, I'm not eating a whole lot of either of those things anymore.
The problem is, I don't really want my kids to get into the habit of buttering veggies but naked veggies aren't exactly appealing to the sippy-cup set. So I'm taking a page from my best friend from high school's mother, Pat. Pat used to put a chicken bouillon cube in with her frozen veggies when she cooked them. It adds flavor without fat. I use this trick with all green veggies, but it's especially good with broccoli and asparagus. Try it, and let me know what your kids think.