It's not that they're impossible. But my little twins only eat a few things - mostly they like to drop their food. My 11-year-old is fairly picky. Maybe he'll be a television or blogging food critic someday!
I left what I thought was a yummy home cooked meal for Jake to eat before baseball practice the other night when I was on the news. He called me 5 minutes before news time to ask why I always fix the same things! So instead of getting my feelings hurt, I asked him to write down all the foods he likes - every meat, vegetable, fruit, sandwich and dessert. Turns out it's all the ones I serve him (except I didn't know he likes baked beans, so now they're on the list.)
Now I have gently started introducing new items for him to try. He sampled cream style corn the other night... it got a so-so reaction. He refused to try caramelized mushrooms, or corn soufflé. But I think we're getting some new ideas going. Tomorrow night I'm making him a turkey sub to break up the routine. And because he helps cook sometimes, he knows it's not easy.
Meantime in baby land, Zeke and Hunter still drink milk for most of their nutrients. But they also munch on bananas, oatmeal, sweet potatoes, apple sauce, cereal, yogurt and crackers/cookies.
They can't quite pick up slippery fruits like sliced peaches, plums or pears yet. Mostly those end up in their exersaucers or on the kitchen floor. But we're getting there.
Experts say you should wet your child's natural curiosity about food exposing them to different smells, textures and colors of food. Next time you're at the grocery store, let children of any age sniff the oranges, lemons, parsley, freshly baked bread or cheese to learn these new foods. If you're baking they might also like to sniff the vanilla extract, chocolate chips and herbs that are lined up.
As you cook, tell your baby or child what you're doing, "Mommy is putting sugar and chocolate chips in the blue bowl. Mommy is making yummy cookies for you and your friends!"
Involve children of all ages as much as possible. Either get them some Tupperware and wooden spoons to play within their high chair if they're young. That way they can "bake" while you're baking. Or older children can obviously crack eggs, measure dry ingredients, pour items into the bowl and take a turn stirring. Then the reward, of course, has to be tasting the batter and licking the bowl!
Jake has been helping me cook since he was 2 years old. And now he really enjoys the creative process behind it. So if you need to break the routine and get some fresh ideas in the kitchen, here is an easy recipe courtesy of Main Line Parent magazine and writer Trina O'Boyle that is delicious and only take a few minutes. Plus it uses ingredients you already have on hand.
Good luck feeding those little mouths!
Monica
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ROASTED LEMON/ORANGE CHICKEN WITH HERBS ---by Trina O'Boyle
Preheat oven to 375-degrees. Rinse the chicken and stuff it with the lemon and orange. Put rosemary, garlic and thyme under the skin and in the chicken cavity. Then salt and pepper the outside.
Rub olive oil into the skin and put chicken in a roasting pan with ¼ C. of water or broth. Cook for 20-minutes per pound of chicken. So 20 minutes for one pound, 40 minutes for 2 pounds, etc.
Take chicken out of oven and cover w/foil. Let it sit for 20 minutes.
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