Food life with a toddler is a much different experience then it was with a baby. We had such an amazing experience with baby-led weaning it was full of fun learning experiences and messy but fun play. But life with a toddler eater is proving more difficult. We can only assume that she is wanting to gain some sense of control. To say she is being picky about food feels like an understatement. She went from having one of the most sophisticated taste pallets of any child I have ever met to being one of the pickiest. While what she will eat is very healthy it is still very frustrating for me as a parent who just can’t seem to follow her eating needs. There have been times when she has gone for 3 days in a row without eating a proper meal. This child could seriously live off Wheetabix, fruit and raw peas. It is very hard to know how to deal with it. Some people say be firm and not let her “get away” with it and others say don’t put pressure on her because that will only make things worse. I would say I fluctuate back and forth between the two like a bi-polar manic. Well that is at least how it feels. I do find it hard to relax about food with her sometimes because I am so determined to not live with a child that is picky. But I do have to remind myself that she is just 2.
The only thing I can do is offer her food and if she refuses just move on. Often what she won’t eat one night she will eat another so meals that are easy to reheat are a must. I was so happy when I threw this together for her, half expecting it to be yet again a failed dinner attempt, and she actually loved it.
Has anyone else experienced this phase with their toddler? What did you do to get through it and how long did it last for you?
Mushroom and Laughing Cow Spaghetti
1 Tbsp Butter
1 garlic clove
50g (3/4 c.) mushrooms, chopped
1 Tbsp Parmesan Cheese, Grated
3 wedges Laughing Cow Cheese
Saute garlic and mushrooms in butter over medium heat. Cook until the mushrooms brown, about 5-7 minutes.
Add the cooked pasta to the frying pan with the mushrooms. Add the Parmesan and Laughing Cow cheese wedges.
- 225g spaghetti
- 1 Tbsp Butter
- 1 garlic clove
- 50g (3/4 c.) mushrooms, chopped
- 1 Tbsp Parmesan Cheese, Grated
- 3 wedges Laughing Cow Cheese
- Cook the spaghetti in boiling water for 10 minutes, drain.
- Saute garlic and mushrooms in butter over medium heat. Cook until the mushrooms brown, about 5-7 minutes.
- Add the cooked pasta to the frying pan with the mushrooms. Add the Parmesan and Laughing Cow cheese wedges and stir until the cheese melts.