Here it is…  Our ninth instalment of Toddler Food.  Please don’t mind the fact that it looks as though I only fed my child lunch and dinner every other day this week…  I promise, she was well fed everyday!  The lack of photos means one of two things – either there were a lot of leftovers involved (very possible) or I simply forgot to take photos (very possible also).  Anyways, here’s a question I got from a fellow mommy this week:

Is there anything your baby doesn’t eat?  How do you handle it?

The answer is yes, there sure is!  It’s a strange one because it seems like such a kid / North American staple, but she does not like potatoes and has never liked them.  It doesn’t matter if they’re mashed, roasted, boiled, baked, or pan-fried, she puts them in her mouth, starts to chew, and immediately begins scraping her tongue off with her pudgy little hand.  So weird.  The other thing she really doesn’t seem to enjoy is raw tomato (I don’t blame her – I don’t enjoy them either! ☺)  She eats cooked tomatoes, tomato sauces and soups, but will always leave raw tomatoes on her plate.  I must say, we’re very lucky as those are really the only two things she doesn’t seem to like.

As far as how we handle it goes, I guess we kind of don’t “handle” it at all…  (Is that bad?)  If potatoes or raw tomatoes are included in the meal we’re eating, we put some on her plate, and let her eat as usual.  We may encourage her to try them if she’s tried everything else and not touched them, but in all honesty, we just kind of leave it.  If she eats them, she eats them, and if she doesn’t, she doesn’t.  (Again, this laid-back approach is very likely due to the fact that she’s a fantastic little eater and we’re never really worried about whether or not she’s getting enough nutrients / calories / vitamins / food groups.)

Here are some of the meals our growing little girl ate this week:

Breakfast // Wholewheat oat pancakes with stewed berries.

Breakfast // French chia and flax toast with berries and bananas.  Watermelon sticks.

Breakfast // Toasted Chia and flax bread with all-natural peanut butter and Crofter’s Organic Just Fruit Spread. Hard cooked organic egg. Fruit slices.

Breakfast // Breakfast banana split (banana, all-natural almond butter, plain organic whole milk yogurt, organic oats, organic raisins, strawberry slices, and a sprinkling of cinnamon).

Breakfast // Breakfast bagel (broiled cheese, scrambled organic egg, and avocado slices) with sliced strawberries.

Breakfast // Organic Greek yogurt with strawberry slices, mango chunks, and hemp hearts.

Snack // Multigrain Melba Toasts with toppings (all-natural cream cheese and avocado / garlic scape pesto and fresh grated parmesan / all-natural almond butter with hemp hearts, chia, pumpkin seeds, sunflower seeds, and raisins).

Snack // Mango chunks and fresh raspberries.

Snack // Pistachio, pecan, walnut, and cranberry trail mix.

Snack // Organic crispy apple chips.

Snacks {on the go} // No-salt-added black beans.  Mozzarella cubes.  Pistachio, pecan, walnut, and cranberry trail mix. Homemade wholewheat cheddar crackers. Red pepper slices. Watermelon cubes. Apple slices.

Snack // Homemade wholewheat cheddar crackers.

Snack / Lunch {on the go} // Pistachio, pecan, walnut, and cranberry trail mix.  Red pepper slices and carrot sticks. Mozzarella cubes.  Roasted chicken and avocado wrap.  Watermelon chunks. Apple slices.

Snack / Lunch {on the go} // Cape seed roll drizzled with olive oil.  Baby banana. Shredded grilled chicken.  Steamed carrot sticks.  Pistachio, pecan, walnut, and cranberry trail mix.  Organic no-sugar-added fruit leather.  Homemade wholewheat cheddar crackers.

Lunch // Chicken, black bean, and veggie quesadilla with salsa, guacamole, and sour cream.

Lunch //  Leftover Sunset Corn and Chicken Soup from Burgoo.  Homemade wholewheat cheddar crackers.  Steamed broccoli and carrots.

Dinner // Cheddar and broccoli elk pasta.  Grilled chicken breast. Peas and corn.

Dinner // Sushi salad (brown rice, steamed carrots, edamame beans, nori, green onions, and sesame seeds) with grilled shrimp and avocado slices.

Dinner {out at Burgoo} // Gooey Cheese Griller on multigrain.  Sunset Corn and Chicken Soup with crema fresca and fresh cilantro.

Dinner // Rainbow cabbage salad (red pepper, carrots, yellow pepper, edamame beans, fresh herbs, purple cabbage, roasted sesame seeds, and Little Creek) with grilled garlic shrimp.

♥

It’s crazy to me that this is the eighth Toddler Food post I’ve done…  Seriously, where has two months gone?! As they say, time really does fly when you’re having fun. Cheesey, but true.

On a different note, can you tell that we’re early risers and our house is still dark when we eat breakfast?  I have to apologize for all of the terrible morning photographs!  With summer on it’s way, hopefully that won’t be a problem for much longer.

Anyways, here’s a  look at some of the things our little doodlebug ate this past week:

Breakfast // Wholewheat flax pancake with plain organic whole milk yogurt, strawberries, and blackberries.

Breakfast // Avocado and cheese on sprouted grain sesame bread.  Fruit salad.

Breakfast // Baked blueberry and banana oatmeal with organic whole milk.

Breakfast // Toasted 12 grain flax bagel with all-natural cream cheese and avocado slices.

Breakfast // Multigrain french toast with almond butter.  Strawberries, blackberries, and black grapes.

Snack // Organic corn puffs, organic brown rice puffs, organic cranberries, and organic raisins.

{A Papa & Grae} Snack // Unsalted in-shell peanuts.

Snacks {on the go} // Raw almonds. Roasted garlic parmesan chickpeas.  Strawberries and blackberries.  Steamed edamame beans.  {Apple} LARABAR (one of our diaper bag staples).

Snack // Raw almonds.

{A Silly} Snack // Raw walnuts.  Black grapes.  Strawberry half. Cantaloupe slice.

Snack // Cheddar cubes. Raw almonds. Apple slices.

Snacks / Lunch {on the go and barely visible due to a sneaky little hand) // No-salt-added chickpeas.  Mary’s Organic Seed Crackers. Tofu chunks.  Organic no-sugar-added fruit leather. Red pepper strips.  Avocado half. Raw walnuts. Strawberry halves. Apple slices.

Snacks / Lunch {on the go} // All-natural peanut butter and Crofter’s Organic Just Fruit Spread on a cape seed roll.  Fruit salad.  Tofu cubes.  Red pepper slices and carrot coins.  Multigrain Melba Toasts.

Lunch // Veggie and quinoa soup.  Grilled mozzarella on seedy flatbread.

Dinner // Chicken and spinach lasagna.

Dinner // Warm chicken, grape, almond, and wild rice salad.  Spinach and avocado with Little Creek dressing.  Wholewheat pita.

Dinner // Wholewheat spaghetti with homemade roasted tomato basil sauce.  Edamame salad.  Grilled chicken.  Steamed beets.

Dinner // Turkey lasagna soup.

Dinner // White bean and arugula pasta salad (wholewheat fusilli, no-salt-added beans, arugula, feta, red onion, avocado, olive oil, and red wine vinegar).

Dinner // Wild rice with toasted almonds and grilled chicken.  Oven-baked parmesan zucchini chips.  Steamed broccoli with all-natural cheddar.

Dessert // Cantaloupe chunks.  Watermelon chunks.

Dessert // Banana almond flax yogurt pop.

Dessert // Plain organic whole milk yogurt with banana slices, organic oats, and raw sunflower seeds.

Dessert // Berry yogurt pop.