A few months back, we had a pediatrician visit where we were warned that Vivi was entering the stage of her life when she would start to show signs of finicky eating.
We’ve been very fortunate in this respect for most of Vivi’s life. The kid loves to eat. And, up until recently, she seemed to enjoy just about everything we put on her plate and would gobble it down without much resistance.
And then the toddler years hit.
It’s not that Vivi became exceptionally picky, but I did notice a new resistance to trying new foods or textures. Bread reigned supreme, while zucchini got the cold shoulder. Even foods that I knew she actually liked, like avocado or ground turkey, would sometimes be met with rejection upon first presentation. Rather than succumb to the temptation to simply fill up her belly with pasta and marinara sauce every night (always an acceptable option in Vivi’s book), I focused on trying new foods in familiar ways, adding tasty sauces that would dress up less appealing items, and capitalizing on flavors I know she always likes — all whilst keeping nutritious veggies in the forefront of her menu items.
It doesn’t always work (I am dealing with a toddler, after all), but these five recipes are pretty consistent ways I’ve found to get the little stinker to consume more produce. (And, bonus, they’re also totally delicious for adults.) Two of them I created myself, but the three others I’ve linked below. Enjoy!
Peanut Butter and Jelly Oatmeal
Ok, this isn’t technically a veggie recipe, but it does get a hefty serving of fruit into your toddler (and it can barely even be called “cooking” because it’s so dang simple).
1 packet instant oatmeal (I prefer this version from Trader Joe’s)
handful of frozen organic berries
1 T natural peanut or almond butter
1 T chia seeds
1 tsp ground cinnamon
Start boiling a kettle of water. Pour the instant oatmeal into a small bowl, and then top with frozen berries, peanut butter, chia seeds, and cinnamon. Once water has boiled, pour desired amount over oatmeal and stir to combine. Once the berries have softened, you can give ’em a little squish to get all those delicious juices to naturally flavor and sweeten the rest of the oatmeal. Tip: Pour the water directly onto the berries to thaw them quicker.
Spinach Pesto Spaghetti Squash with Turkey Meatballs
I love, love, love this recipe, and not just because it provides multiple servings of veggies in every bowl. The first time I made it, I had serious doubts about whether or not Vivi would even try it, and she wolfs it down every time. Total mom win. (FYI, the picture above is when I made it with chicken sausage, which you can totally do if you’re strapped for time, but I think Viv actually prefers the turkey meatballs and that’s how I usually make this one.)
1 spaghetti squash
1-2 T olive oil
1 bag organic baby spinach
1/4 c apple cider vinegar
2-6 cloves garlic (I use a TON of garlic, but you do you)
1/4 c olive oil
salt and pepper to taste
1 T olive oil
1 package ground turkey
1/3 c bread crumbs (sub GF if you don’t do the gluten thing)
2-4 cloves garlic, minced
1/2 onion, finely chopped
1 t oregano
salt and pepper to taste
Preheat oven to 375 degrees F. Clean your spaghetti squash and cut in half length-wise. Drizzle with olive oil, and place cut side-down on a baking sheet. Bake for 35-45 minutes. Once it’s done baking, remove and allow to cool. Once the squash is cool enough to handle, use a fork to scrape out the inside. It should come apart easily into noodle-like strings.
While the squash is baking, put all of the pesto ingredients into a food processor and pulse until smooth. (Note: This makes a lot of sauce, so you will probably have enough left over to smear onto sandwiches or drizzle onto tacos. Do your thang.)
Next, put the T of olive in in a large skillet set to medium-high. Combine all of the other meatball ingredients in a medium bowl and mix with your hands until just combined. Form into 1-inch balls. Once the oil is shimmering, add the meatballs and cook, slowly turning until all sides are browned and the meatballs are cooked through (about 5-7 minutes).
Assemble your plate spaghetti squash>meatballs>pesto. Tip: I always serve the squash with a bit of sauce to Vivi first, then meatballs. She tends to give veggies more of a chance when she’s at her hungriest.
For this one, my only tip would be to make sure the peppers are thoroughly cooked and soft. Vivi likes the taste of cooked peppers, but if I leave the skin on, they’re difficult for her to chew unless I cook them down for at least 10 minutes.
Again, I really recommend starting your toddler with the veggies here. We tend to serve Vivi’s meals in “courses,” and it typically goes green veggies (broccoli, green beans, spinach), then sweeter veggies (carrots, sweet potatoes), then protein, then bread or carb. And because Vivi isn’t a huge fan of white or red potatoes, I put potatoes and carrot in each forkful and she ate happily.
Pictured is the adult way to eat these. (So delicious.) For Viv, I served a cucumber course with yogurt dipping sauce, then a burger with a bit more yogurt, then a piece of bread, and she ate all without any fussing at all.