This recipe has been a game changer in my household and could be the answer to your picky eater dilemmas. By Taylor Brooks
We all know those super picky eaters who only want to consume what they like, precisely how they like it. You know, the ones who rearrange restaurant menus and wouldn’t dream of dining somewhere that doesn’t allow for substitutions? Well, first off, they don’t see themselves as picky; they simply consider themselves “particular” about what they eat. And yes, I said “they” because I fall into that category.
As “particular” as I am about my food choices, it shouldn’t have come as a shock when I ended up with a child who also has a discerning palate. I ignored all the warnings and the countless stories from other parents about their kids’ picky eating habits. Until one day, I found myself desperately trying to get my child to eat more than just a hard-boiled egg or a bowl of lemon pasta.
To clarify, I wasn’t naïve about genetics. My surprise stemmed from my son’s initial love for solid foods. When my partner and I introduced him to solids around 7 months, he devoured everything we offered—fruits, vegetables, proteins, you name it! Unfortunately, that enthusiasm was fleeting. Shortly after he turned two, all his former favorites turned into major turn-offs. Mixed vegetables, grilled zucchini, roasted chicken, and my homemade mini burgers were suddenly off the table. Thankfully, he still enjoys most fruits, but the variety of foods he once loved quickly diminished.
What I hoped would be a temporary toddler phase evolved into my son’s permanent eating style, and I had to come to terms with the fact that he is indeed a very picky eater. His inherited selectiveness wouldn’t have been so concerning if he were not a growing toddler needing proper nourishment. His diet consisted mainly of animal-shaped pasta (with lemon, salt, and pepper, of course), hard-boiled eggs, fruits, french fries, the occasional fruit smoothie, and frozen fruit popsicles. Clearly, this wasn’t the balanced diet an active child needs.
Fortunately, I am a recipe developer and enjoy cooking and experimenting with flavors. Once I got over my shock regarding my son’s aversion to various foods, I put my creativity to work. Given his love for frozen treats and his acceptance of fruit smoothies, I thought, what if I could blend all the nutritious foods he was avoiding into something he would actually eat? That idea led me to create a plan.
I began mixing fruits and vegetables that would provide essential nutrients like fiber, calcium, and vitamins, all while making them into tasty frozen treats. After extensive testing and tweaking, I finally succeeded, and my Root Smoothie Popsicles were born.
Root Smoothie Popsicles
Ingredients:
- 1/4 cup mashed sweet potatoes
- 1 scoop child-safe powdered greens
- 12 oz dairy/non-dairy milk (I used unsweetened almond milk)
- 1 banana
- 1 pear (peeled and sliced)
- 2 dashes of cinnamon
- Splash of vanilla extract
Method:
Blend well, pour the mixture into fun-shaped molds, freeze until solid (at least 4 hours), and voilà!
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In summary, transforming nutritious ingredients into something enjoyable for a picky eater can be a rewarding endeavor. My Root Smoothie Popsicles are a testament to that, making it easier to sneak in essential nutrients while keeping snack time fun and tasty.