Last week, one of Shea’s teachers joked, “Your daughter is just like mine…hates everything green!” I started drilling her about how well (or not well) Shea eats at daycare. I send her food each day and apparently, her vegetables have not made it past her lips even once. Yet…her containers come home empty?
You guys, I’m doomed.
I’m trying to coerce her into eating vegetables if they’re served with a “dip” (such as hummus), but so far that has proved unsuccessful. I almost hate to try ranch dressing because duh, she will love it!
It’s dizzying to try and figure out toddler palates day-by-day. Last week she maxed on mango and this week, won’t touch it. But it’s really the vegetables I’m most concerned about. I made a vegetable sop over the weekend thinking she would love the soft, flavorful veggies from the broth. Yeah, she wouldn’t even try them.
We’re trying corn for the first time today and we’ll see how that goes. P.S. I’m planning a whole post on a week of Shea’s eats. There’s lots on Instagram but for those of you who also have to send your kiddo to daycare with a lunch, you feel my pain.
Consistently, toddlers seem pretty pleased with carbs – bread, pasta, etc. You know, the good stuff. I happened to run across a muffin recipe in my Rachael Ray Magazine as I was going through about 3.2 million cooking magazines that have accumulated in piles over the first floor of my house in the past few months, and had everything on hand to whip them together. I love when that happens.
With some good-for-you zucchini and omega-3 rich walnuts and canola oil…and half the amount of sugar, I felt good about the healthfulness of the muffins. Even better was how they turned out. They were big and just sweet enough with golden tops and a perfect crumb. My regret? Not making a double batch as they were gone in no time!
- 1 cup all-purpose flour
- 1 cup white wheat or whole wheat pastry flour
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup sugar
- ½ cup canola oil
- ¼ cup unsweetened applesauce
- 2 large eggs
- 1 Tbsp pure vanilla extract
- 2 cups zucchini, shredded (about 2 medium)
- ½ cup walnuts, chopped
- Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners, or mist with cooking spray; set aside.
- In a large bowl, whisk together the flours, baking soda, salt, and cinnamon; set aside.
- In a medium bowl, whisk together the sugar, oil, applesauce, eggs, and vanilla until well-mixed.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the shredded zucchini and chopped walnuts until just incorporated.
- Scoop batter into muffin wells, filling nearly to the top. Bake for 23-26 minutes or until golden.