Toddler Tuesday: I'm in Love

    As far as almost-2-year-olds go, I guess Meghan is exhibiting normal toddler behavior when it comes to eating.  But that doesn't make it any easier.  Last night for dinner, she had a variety of foods to choose from, many that at one time or another have been her favorites:  cheese, rice, avocado, beans, and red peppers.  She ate some of the cheese and declared she was "All done".

Me:  Are you sure?
Meghan:  All done.
Me:  You don't even want to finish your cheese?
Meghan:  All done.
Me:  What about the beans?
Meghan:  ALL DONE!

   Okay, I got it.    I usually wait to offer her fruit until she's finished with all the other foods to discourage her from filling up on the fruit.  I think if she had her way she'd eat only fruit.  Isn't there such a thing as a fruitarian? So even though she adamantly told me she was finished with her dinner, she was happy to eat a bowl of grapes as dessert to her not-eatten dinner.
    We are visiting my in-laws right now and her Poppy nervously asked, "Does she often not eat anything for a meal?"  I guess that depends on how you define often.  More than once a week?  Probably.  What's a mom to do?  Just grin and hope that her child doesn't grow up to be a meal-skipping anorexic.  I can't force the kid to eat and I'm not going to resort to offering her unhealthy foods so she'll get more calories in.  Quality is much more important than quanity in my eyes.  She's growing and happy so I think we're doing okay. 
  That doesn't mean that I don't get incredibly happy when I find something that she loves and will happily eat.  That brings me to the topic of today's post.  (Sorry about that drawn-out intro.)  I am completely, head-over-heels in love with Gena's Avocado, Chocolate, and Sweet Potato Pudding. 
  
Side Note:  If you haven't checked out her raw food blog, you need to.  I am not a raw foodist, but know that it can be extremely beneficial to incorporate raw food into our diets.  And everything I've tried from her site has been delicious.

   Remember how I told you Meghan's not so big into orange veggies?  It's difficult to get her to eat them at all.  This was not difficult to get her to eat.  She loved every bite and immediately asked for more when she finished her first bowl.  I totally admit that while pudding is usually thought of as a dessert, this was more like her main course for lunch.  She wasn't eating much of the other things I offered her, so I decided to go ahead and let her try the pudding I made earlier.   She gobbled it up so quickly and enthusiasticly that I knew this would be a new go-to dish.  A bonus is that I love it, too.  With the simple sugars that come from the dates, I think I'll use it more as a dessert than a main course, but won't feel bad if it's the main course once in a while. 

   As I mentioned before I am at my in-laws so don't have access to my regular picture-editing software, so these pictures might not be the greatest, but I still want to share Meghan eating her pudding. 

Let me try this stuff....

Woah, this is good.

The enthusiastic bite!

Messy baby. :-)

Toddler Tuesday: Thank Goodness for Smoothies

    If there is one thing I've learned about toddlers, it's that you always have to be on your toes.  Once you get comfortable and think you have things figured out, everything changes.  Meghan goes through stages where she eats a lot and then stages where she hardly eats at all.  Despite how much she is eating, I have always been able to count on her eating some sort of vegetable and fruit throughout any given day.  It may not always be as much as I would like, but I stay relaxed as long as she gets some of the good stuff in her.  She really tested my ability to stay relaxed about her eating, however,  during the end of last week.  Suddenly, without warning, Meghan started refusing just about anything plant-based.  She didn't want fruit, vegetables, or beans.  The second day after this started, this is what she ate:

breakfast:  plain yogurt (I tried to sprinkle it with a little granola and blueberries and she was NOT happy)
lunch:  cheese
dinner: butter

   I'm not kidding.  There is no exaggeration here.  For dinner, all she wanted was the butter.   She had a plate of delicious food in front of her, but she just pointed to the butter that was on the table and would not relent until that's what she got.  I tried to put it on bread for her.  Oh, no, Mommy, that is not what I meant.  I just want to stick clumps of butter in my mouth plain.  GROSS!  I will admit, at this point, I was starting to stress out.  What if this becomes a constant trend and all she wants is dairy products?
    There is one thing that she usually will not refuse: smoothies.  The next day after her all-dairy day I turned to the smoothie to help rectify the no fruit or veggie situation.  The great thing about smoothies is that you can make it super healthy and it still seems like a treat.  They are great for breakfast and Meghan also regularly eats them for snack.  They are especially nice if you need breakfast on-the-go.  When we need to get somewhere early in the morning, I make a smoothie the night before, put it in her straw sippy cup and refrigerate it, and then in the morning she gets her breakfast in the car.
    For Meghan's smoothies, I start with plain yogurt (the flavored kind has way too much sugar!), milk, and then add whatever fresh ingredients I have on hand.  Here are a few recipes if you need help getting started:

                                    ^^^Notice Meghan's empty cup in the background. :)

Mom's Emergency Super Smoothie
For when your little one isn't eating her fruits or veggies!


1/4 cup plain yogurt
1/4 milk
1 small handful fresh blueberries
3-4 strawberries
1/4 cup cubed cantaloupe
1 small handful fresh baby spinach
1 Tablespoon ground flaxseed meal
1 Tablespoon honey (preferably raw)
3-5 ice cubes

Place all ingredients in blender (I use my Magic Bullet) and blend until smooth.
This makes enough for 1 large or 2 small smoothies.  I usually fill Meghan's cup and then drink whatever is leftover.
Tip:  When using spinach in a smoothie, it's best to not put the spinach in first.  

      

Meghan's Favorite Smoothie 
This is Oh. So. Good.  

1/4 cup plain yogurt

        1/4-1/2 cup milk (depending on how thick you like it)

1 banana

2 heaping Tablespoons peanut butter

1 Tablespoon ground flaxseed meal 

Place all ingredients in a blender and blend until smooth.  Makes 1 large or 2 small smoothies.  Meghan likes to hog this one--she loves it!

     I am happy to report that Meghan seems to be getting back on track this week with her eating.  Today for lunch I pulled out an avocado that I knew was going to go bad if we didn't eat it up soon.  Eating avocados before they go bad is never a problem in this house, but with Meghan's fruit and veggie strike there are a few they are on the brink.  I was nervous as I cut it into chunks and served it to her, but knew my girl was back when she exclaimed, "Mmmmmm, 'cado!"  Here she is gobbling it up:

                                                  

   

   I know the last closed-eye picture isn't great, but I wanted to show the empty tray.  She ended up eating an entire half of the avocado, and I was a happy mama.  I'm glad that I have learned that refusing a food one day doesn't mean she is never going to like it.  There are many vegetables that she refused multiple times before deciding she likes them (cauliflower and asparagus included) and it isn't uncommon for her to change her mind multiple times about liking a certain food.  The best thing you can do is continue to offer a variety of healthy foods--eventually your little one will eat (and enjoy!) the good stuff.  In the mean time, sneak it in a smoothie!  

Toddler Tuesday: Broccoli Bites

   If your toddler or even older child is reluctant to eat her veggies, I encourage you to try these delicious nuggets.  Even though Meghan will eat plain broccoli, she eats much more when it is in this form.  I first started making these for her when she was around 10 months old; I would just cut them into small pieces.   The best thing about these yummy broccoli bites is that they are so versatile.  Your whole family will enjoy them and they are great for both meals or snacks.

Broccoli Bites
Adapted from www.homemadebabyfood.com 


1-10 ounce package organic frozen broccoli (fresh steamed broccoli may work, I have just not tried it)
1/2 cup whole grain bread crumbs*
2 whole organic eggs (if your little one is not eating egg whites yet, use 3 yolks)
1 cup shredded organic mild cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kelp (optional)
1 tablespoon ground flax seed meal (optional)

Step 1:
Preheat oven to 375 degrees.  Coat a baking sheet with olive oil or spray with non-stick cooking spray and set aside.

Step 2:
Cook broccoli according to package directions and chop into small pieces.

Step 3:
In a medium bowl, whisk eggs.

Step 4:
Add remaining ingredients to bowl and mix until well incorporated.  (You may have to use your hands)

Step 5:
Shape the mixture into 1 1/2 inch nuggets and place on the baking sheet.  Cook for 20-25 minutes, flipping the nuggets over half way through the cooking time.

Serve warm.

Snack Attack: Healthy Vegan Carrot Spread

   I have an affinity for snacking. When my body is telling me it's hungry, I'm just not good at saying, "So sorry my friend, you must wait until the next scheduled meal".  So I don't.  When I'm hungry, I eat.  (And sometimes when I'm bored, too, but I'm working on that.)  The problems lies with the crazy over-processed convenient snack foods that line our grocery store shelves.  When I'm hungry for a snack, I want it now, not in the twenty or thirty minutes it would take me to prepare something fresh.  But I don't want to put all the crap ingredients into my body that come with those quick-and-easy pre-packaged snack foods.  My solution is to prepare fresh foods ahead of time, so when hunger strikes my snack is ready.  I especially love dips and spreads.  They are perfect for munching on fresh vegetables (pre-cut, of course) or spreading on crackers.  I often prepare a large enough portion of a dip or spread so that it will last me a week.  If you're really sharp you are probably thinking, "Hey, aren't crackers full of junk ingredients?".  Good work. Yes, they often are.  You can find crackers that are more healthy than the standard ones, however.  The brand that I have found to have the best ingredients is Kashi.  You want to look for crackers that use whole grain flours only and don't have hydrogenated oils.

    The snack I'm highlighting today is called Curried Carrot Dip and it is slightly modified from Veganomicon.  Veganomicon is full of great recipes, but my favorites are the dips, spreads, salad dressings, and sauces.  They are always relatively simple and really delicious.  Now, in the title I call this a spread rather than a dip.  I use it more as a spread, but it can be used as a dip as well.  It's versatile!  An added bonus is that Meghan, who prefers green vegetables to orange, will eat this dip if I spread it on a cracker.  So this is one way I get some carrots in her.  Isn't that strange? Most toddlers I know love the orange veggies.  Nonetheless, this can be a healthy snack for your toddlers or older children, as well. 

Curried Carrot Dip

1 pound carrots, peeled and cut into 1/2 inch pieces

1/4 c. roasted sunflower seeds (salted)

2 teaspoons vegetable oil of your choice (I use grapeseed oil as that is what the original recipe suggests)

1 clove garlic, minced

1  tsp. curry powder

1/2 tsp. ground cumin

1 tbs. fresh lemon juice
dash cinnamon 

Cook the carrots by steaming them, about 10 minutes or until soft.  Allow them to cool.  

In a blender or food processor, pulse the sunflower seeds until they are crumbs.  Add the rest of the ingredients and continue to process until the mixture is smooth.  You may need to scrape down the sides a few times to make sure everything is evenly incorporated.  Allow to chill in the refrigerator for 30 minutes and then serve.  If you can't wait, go ahead and dig in!  

This dip is great on crackers, as a sandwich spread, or with fresh veggies.  This is a quick (especially once prepared), healthy snack you can feel great about eating.  

A Tasty Way to Eat Your Greens

In honor of St. Patrick's Day, albeit a day late, I thought a post about eating greens would be appropriate.  But I have a confession to make.  I don't always love the ever-so-healthy leafy greens.  I like the basics:  spinach, romaine, broccoli.  When it comes to the more obscure greens, like collards, kale, or chard, I have a hard time stomaching them.  I have tried to hide them in soups, and that works, but anytime I try them in a regular dish I find them bitter and not at all tasty.  So I was quite skeptical when my friend Laurie told me about a way to eat kale that in her words, "tastes like popcorn".  After trying it myself I'm not sure if the popcorn description is completely accurate, but it does turn kale into a tasty snack or side dish.  How much more healthy snack can you get than munching on a bowl of KALE?  Believe me, it is totally delicious and satisfying; I urge you to try it.   Even my husband, who routinely informs me that he "doesn't really like leafy green things" loved this.

Crispy Oven-Baked Kale

1 medium bunch kale

1 tablespoon olive or coconut oil

1/4 teaspoon salt, or to taste

Preheat the oven to 400 degrees.  Line a baking sheet with tin foil and lightly oil.  Wash and thoroughly dry the kale, then use a knife to devein it.  Then use your hands to tear the kale into bite-sized pieces.  Place the kale on the baking sheet.  Drizzle with olive oil and salt and toss to coat.  Cook in the oven 5-10 minutes until kale is crispy.  Watch closely--do not burn.  

Here is the kale before being baked.  As you can see it cooks down a lot.  The amount of salt you use really depends on your taste; you may have to try this recipe a few times to see what suits you.  

Fruity Snack Bars

  Before my last trip to the grocery store, Tim asked if I would pick up some granola bars.  He wanted something with a little sweetness that wouldn't be unhealthy.  After being "that girl" and reading the label on every available granola or cereal bar, I decided I would just have to make my own for him.  Most of the bars had high-fructose corn syrup, an ingredient we avoid as much as possible, and those that did not had a lot of added sugar.  I created these bars, that are more like cookie bars than granola bars, with intentions of the final product being high in fiber and low in sugar.  Without any eggs, butter, or added sugars, these bars are tasty treats that could be a snack or a dessert.

Ingredients

1 cup whole wheat flour
1 cup rolled oats
1/2 tsp sea salt
1/4 cup canola oil
1 tsp pure vanilla extract
1 cup raisins
1 cup pitted prunes
2 small, ripe bananas
1/2 cup vegan chocolate chips

Preparation


Preheat oven to 325 degrees.  Oil an 8-9 inch square baking pan.  In a medium bowl, blend flour, oats, salt, oil, and vanilla with fingers until evenly mixed.

Mince the raisins and prunes together in a food processor and place in bowl with batter.  Mash the bananas with a fork or potato masher and add to the bowl.  Use your hands to blend together well until evenly incorporated.  Fold in the chocolate chips.

Press the mixture into the prepared pan.  Bake for 30 minutes.  Allow to cool, and cut into 16 squares.

Yield:  16 bars

Nutritional Information
Serving Size:  1 bar


Food energy: 157kcal
Saturated fatty acids: 0.54g
Monounsaturated fatty acids: 2.34g
Polyunsaturated fatty acids: 1.08g
Total fat: 3.97g
Calories from fat: 35
Cholesterol: --
Carbohydrate, by difference: 29.99g
Total dietary fiber: 3.28g
Protein: 2.57g
Total sugars: 13.57g
Calcium: 15mg
Iron: 0.90mg
Sodium: 74mg

Recipe Notes


If you want to be really saintly, substitute unsweetened apple sauce for the oil and cut out the chocolate chips.  Please note, however, that most of the sugars are from the bananas, prunes, and raisins, and that only 1 gram sugar per serving is from the chocolate chips.