My first column for The Pickiest Eaters on Brooklyn Based inspired some great ideas from local moms:
- Christy: I mix in an egg yolk (not the whole egg because he notices the white part) into the shredded cheese for extra protein in cheese quesadillas.
- Every once in a while for a special treat, I’ll mix a box of devil’s food cake mix with a can of pureed pumpkin and bake at 400 for 20 minutes (cake or muffins).
- I make and store these purees in the freezer (http://www.thesneakychef.com/free_recipe_white_puree.php), orange puree (http://www.thesneakychef.com/free_recipe_orange_puree.php) and purple puree (http://www.thesneakychef.com/free_recipe_purple_puree.php) and add them when I think I can get away with it.
- I add Superfood Kidz (chocolate) to Max’s oatmeal. He calls it Chocolate Oatmeal and thinks it is a treat.
- Pureed tofu in anything I can get away with...
- we have "green mac & cheese" and "pink mac & cheese". The green one is spinach and cream, and the pink one is yam and cream. The point is to make sure it has a smooth solid, zero small pieces, texture. It's really reallyyummy! We also cook only the brown rice pasta. they have it in all different shapes.
- From The Science of Picky Eaters "Biologists have discovered that, out of the thousands of genes in our D.N.A., there's one that determines if we like the taste of some healthy greens or if we can't stand them. BUT..... It turns out, over time, that our sense of smell changes, and that affects our sense of taste, no matter what kind of genes we have. .....So next time you get frustrated with your picky eater, take a moment to relax and remember, their genes may be influencing their food choices just as much as you are."