As my kids are getting older, we are starting to see more and more independence from them. One way they display that is through eating or more likely what they are not eating. I thought I was blessed with two little beings who would eat anything from when they started eating solids till about the age of 2. Then pickiness began.
Vegetables? No thank you.
Eggs, beans or meat of any kind. Nope.
Carbs, cheese, nut butters, yogurt and fruit – YES!
Ron and I were both very picky eaters growing up so all I could think of was this was payback for all the grief we gave our parents.
There’s a lot of debate about whether a parent should “sneak” veggies into their children’s food. My thought is to do a little of both. We add shredded veggies to pancakes, pasta sauce and hummus. We also have green smoothies, muffins and dips. BUT I also give my kids the real deal too. Baby carrots, cucumbers, peppers, broccoli, cauliflower and every other veggie. I think of the sneaky veggies are a “just in case” back up. There may be hope that things are turning around again. Last week, my little guy asked for spinach on his hummus sandwich! He also love peppers, sugar snap peas, carrots and broccoli again. Oh be still my heart! His sister? Well, she’s at least taking a bite before she spits it out now. 😉
Another route I’ve been trying to do more often is include them in baking and cooking so they’ll be more interested in different foods. It’s messy and very chaotic but worth it in the end. They are so proud that they made something and they’ll eat it!
The other day I asked the kids if they wanted to bake something. Cookies! was the unanimous decision. I choose to make a healthier version of an oatmeal raisin cookie with an the addition of pumpkin since I had some open in the fridge.
These cookies are perfect for a snack or you could even grab a few for breakfast on the run. The pumpkin keeps the cookie moist and the raisins give a hint of sweetness. I used brown sugar but pure maple syrup or honey would be great too. I also used a flax egg just so little (and big) fingers could have a taste of the batter before it went in the oven. Isn’t that the best part about making cookies anyway?
- ¾ C Pure Pumpkin
- 1 Egg or 1 Flax "egg" (1 Tbsp ground flax seed + 3 Tbsp warm water)
- 1 Tsp Pure Vanilla Extract
- ¾ C White Whole Wheat Flour
- 1½ C Rolled Oats
- ¼ C Brown Sugar or sugar of your choice
- ¼ Tsp Baking Powder
- ½ Tsp Baking Soda
- 1½ Tsp Cinnamon
- ¼ Tsp Nutmeg
- ¼ Tsp Ground Cloves
- ½ C Raisins
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper or Silpat.
- Mix pumpkin, egg and vanilla in a large bowl till combined.
- In separate bowl, combine flour, oats, brown sugar, baking powder, baking soda and spices.
- Combine dry to the wet ingredients. Do not overmix.
- Drop dough by spoonfuls onto cookie sheets and slightly flatten into desired shape.
- Baked 12-14 minutes until lightly browned.
- Allow to cool on cookie sheet for a few minutes before transferring to wire rack.
Our little baking experiment was a success. The kiddos got to help make awesome tasting cookies and I got to “sneak” a little extra nutrition into their bellies.
For more ideas on what to feed your little munchkins no matter what their age, check out Brittany’s Munchkin Meals.
Were you picky about food as a child?