Feeding toddlers can be quite the challenge. They are picky and trying to assert their new-found autonomy, which can lead to a lot of mouths closed shut….or open and shouting “no!” This is not only frustrating, but worrisome given our biological instinct to nourish our child.
Personally, I had great designs for my child’s nutrition. Being a bit (okay, a HUGE) health foodie, I planned to continue feeding Emerson the same lovely array of organic, nutritious foods I started her on: quinoa, dark leafy greens, butternut squash, salmon, lentils and chickpeas, etc. But, then she became a toddler and decided that NO. No, I was not going to get away with peacefully nourishing her three times a day anymore.
So, I worry. I worry about her growing body not having what it needs to be healthy. A lot of this is unfounded anxiety, sure. Still, nothing is going to stop me in my quest to feed her right (and find a way to get those superfoods IN her body instead of splattered across the walls and floor).
Enter one of the most common tricks to feeding toddlers: hiding nutrients. Here is a recipe that utilizes this trick from Cooking for Baby (awesome cookbook!):
Hidden Veggie Sauce
Ingredients:
2 tbsp olive oil
1/2 finely diced onion
1 clove garlic, minced
1/4 cup pureed spinach
1/4 pureed sweet potato
1 tbsp tomato paste
1/4 tsp dried oregano
1/4 tsp pepper
26-ounce can strained tomatoes
1 tbsp blackstrap molasses (regular molasses is okay, too, but blackstrap will add extra iron to this dish, and the vitamin C in the tomatoes will help the body absorb the iron)
1/3 cup ricotta cheese (optional)
Directions:
Heat the oil in a large saucepan over medium heat. Add onion and cook about 4 minutes, until translucent. Add garlic and cook about 1 minute. Reduce heat to low, add spinach and sweet potato purees, tomato paste, oregano, and pepper. Cook, stirring frequently, for 4 minutes. Increase heat to high, add tomatoes and molasses, and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes.
Divide sauce in half and refrigerate or freeze one portion for later use. Serve over pasta or on the side, for little dippers. Top with a small dollop of ricotta cheese (optional). Or add cooked ground turkey meat.
Enjoy!
