Feeding a child is so simple yet so complicated. I really get into these “what my toddler ate” posts. I’m curious…what’s your food philosophy, what struggles do you face, what does your kid like, how much thought and effort do you put into the whole thing, etc. etc. I’ll go first…
There’s a big continuum out there and a lot of judgement. I think we’re all just doing the best we can…I know that’s my motto for myself and my son – “make the best choice.” To me, that means choosing whole foods as much as possible and limiting added sugar and salt.
As E has gotten older (he’s 2+ now), his tastes have changed, obviously. My meal planning for him has changed dramatically since his first bite of solids (avocado at a little more than 6 months old – as seen above). He keeps me on my toes because he’s lactose intolerant, and I pack his lunch every day even though they serve two meals and a snack. I fall into habits of prepping one thing for the week, and he likes more variety than that.
So far, he’s been a great eater. I try to encourage a broad palate with spices, worldly flavors, and even new-to-mom/me foods (I bought a papaya for the first time the other day, and it was GROSSLY out of season and disgusting). That doesn’t mean he doesn’t ever eat processed food, too many “bready” things when I’d prefer more fruits and veggies, and pasta + marinara sauce like it’s going out of style (it’s the lactose intolerant kid’s mac and cheese #sorrynotsorry).
Like any other kid, his appetite varies wildly…sometimes eating 3 dinners and sometimes picking like a bird. He’s definitely a grazer by nature, but so am I. He inherited hangry or LBSCBDO from both sides, poor kid. Snacks are always close by.
A topic for another day is that I ALWAYS have a kitchen helper by my side, and I try in many ways to make him independent with food prep. For example, he has a couple of older cousins, and one day the oldest said, “Nana, you forgot to take the sticks off of the grapes.” And she replied, “If Everett can do it at 2 years old, you can do it at 5.” Ha!
Here’s a brief run down of some of our basics:
Breakfasts for school (made in bulk and frozen)
Whole grain berry waffles
Baked oatmeal (with frozen fruit or pumpkin)
Baked egg cups with veggies
Whole grain berry muffins
Breakfast burritos (eggs, black beans, salsa)
Cook egg in micro in ramekin + whole wheat English muffin (plus spinach)
Scrambled eggs and toast
Lunch + Fruit/Veg
Pasta + marinara + peas
He doesn’t love deli meat, but we’re experimenting with mixing it in.
Snack + Fruit
Fig bars (we need stock in this company – bonus: they seem pretty cool)
Hummus or PB roll-ups (on small tortillas)
Hummus with carrots
Soy nut butter on DF animal crackers/whole wheat bread or crackers
Trail mix of cereal, cookies, raisins, etc.
Treats (in moderation)
Annie’s Mixed Bunnies
Multi mini marshmallows
Blueberries (prefers over fresh)
Here are some posts that inspired this one:
This Is What School Lunches Look Like Around The World via Distractify
Family-Friendly Recipe: Veggie-Packed Macaroni & Cheese via Fearless Homemaker for childrenswishingwell.org (a website by Monroe Carell Jr. Children’s Hospital at Vanderbilt)
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