If you’ve read my blog from the beginning you would think I am talking about my Vegan husband – that’s not picky, that’s a choice. I’m talking about our sweet little one, Lilly. She is just coming up on 19 months next week [that’s hard to believe].
When we started her on solids around the 6 month mark and she was into it. We tried everything: pureed sweet potato, peas, banana, avocado, carrots, chicken, beef, tofu, apples, pears and peaches. Then we tried her with yogurt, cheese, strawberries, blueberries, blackberries and even peanut butter – a success. Since my husband is from England we had Marmite in the house, so we tried her on that – she LOVED it. I guess a sign of a true British girl. I still can’t eat it, yuck.
We moved on to pasta’s but only macaroni for the longest time; rice, quinoa, spicy foods, marinated tofu, mashed sweet potatoes, spaghetti. It was hit or miss depending on the day, the food, the texture and finally which teeth were coming in. Oh Man!
She likes pulled pork in a wrap with shredded cheese, but only eats a good portion if she’s walking around vs sitting in a chair. She thought corn on the cob was fun to bite off but not always swallow. Cinnamon French Toast sometimes with mashed banana’s – “nannas” are her favourite. And, I randomly tried her on pesto pasta (not macaroni this time) and she LOVED IT.
Now with my husband being a Vegan we make a lot of vegan meals or I make two versions of the same meal. She did well with the Vegan Mac N’ Cheese we found on Fat Free Vegan Kitchen and it’s so easy to make. I have to be honest, I wasn’t sure how it was going to taste so I added some shredded cheddar cheese to it. But even without the cheddar cheese I really liked it!
Easy Macaroni and Cheeze by Fat Free Vegan Kitchen
- 1 pound pasta (regular or gluten-free)
- 1 1/4 cups water
- 1 cup plain, fat-free soymilk (may use other non-dairy milk)
- 3/4 cup nutritional yeast
- 3 tablespoons cornstarch or potato starch
- 1 tablespoon lemon juice
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- pinch cayenne pepper
- 2 tablespoons tahini
- 1 teaspoon mellow white miso (or additional salt)
- black pepper to taste
- Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
- If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.
Preparation time: 10 minute(s) | Cooking time: 25 minute(s)
Number of servings (yield): 8. Per serving: 303 Calories (kcal); 4g Total Fat; (10% calories from fat); 15g Protein; 54g Carbohydrate; 0mg Cholesterol; 316mg Sodium; 5g Fiber. Also, if you use nutritional yeast fortified with B-12, one serving provides 100% of the daily requirement of that vitamin.
So how do I get my picky eater to eat better at home and at the sitters? At a 3 year old’s birthday party this weekend, Lilly downed 3 glasses of a berry smoothie with a straw! She couldn’t get enough in her – it was kinda funny. This might be my solution to getting a few more veggies in….one at a time.
Any tips on how to get her to try new foods or eat VEGETABLES ?