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Amanda Davies MS, RD, CSR, LD is a Registered Dietitian and Board Certified Specialist in Renal Nutrition. She has experience as a Clinical Dietitian working with cardiovascular, cancer, geriatric, bariatric and ICU patients in the hospital setting. Amanda specializes in renal (kidney) nutrition and has worked at a dialysis center as a Renal Dietitian and currently works as a Community Health Dietitian at a healthcare clinic where she counsels diabetic, overweight and obese adults and adolescents.
Amanda has developed a passion for nutrition in pregnancy, breastfeeding, infancy and childhood. She has gained firsthand experience with prenatal and postnatal nutrition and is currently gaining tons of experience in learning how to feed a picky two year old!
In my last blog post I wrote of all the efforts I developed to feed my “picky” 22-month-old. I thought it would be helpful if I shared some of the recipes that I have adapted to provide my little guy with a healthy meal that meets his approval! These recipes work on husbands too. 🙂
This recipe is super easy and very quick. It is loaded with protein and also provides a serving or two of fruit! I don’t serve these pancakes with syrup because they taste wonderful on their own, but if your little one wants to sweeten it up some, try mashing up blueberries or strawberries and drizzling them on top.
- 1 Banana
- 2 Eggs
- 1 pinch of cinnamon
- Optional: Add in nuts, berries, vanilla, etc.
- Mash banana in medium sized bowl until it has a pudding like texture.
- In a separate bowl, beat eggs and add to mashed up banana. Now, add cinnamon and any additional ingredients.
- Heat griddle to medium and add olive oil or a pat of butter to prevent the mix from sticking. Add about 3 tablespoons of mix to the griddle. Let it cook for about 1 minute or so (until the edges start to look firm) and gently flip the pancake. Cook for another minute or so, or until both sides are golden brown.
- Serve and enjoy! These can be kept in the refrigerator for 2-3 days and reheated in the microwave or on a griddle. You can also make a big batch and freeze, reheating a few in the mornings for breakfast.
Cauliflower Pizza Crust
This has become a staple in my house. My son absolutely loves pizza and seriously requests it for every meal. When we make this, he doesn’t know the difference between this and “real” pizza. Also, a plus, my husband loves it too! This is a good opportunity to get your little one involved in the cooking process. After the crust is made, let your little one choose his or her toppings and “make” his own pizza. Get creative and offer different fruit, vegetables, meats, and cheeses!
- ½ Head of Cauliflower
- ½ cup of shredded Italian cheese blend
- 1 Egg
- 1 glove minced garlic
- Salt and pepper to taste
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Shred cauliflower in a food processor. Or, if you have a juicer, juice the cauliflower and use the pulp as your base (if you do this skip step 3).
- Steam shredded cauliflower over boiling water in a steamer basket for about 15 minutes. Transfer to a bowl and refrigerate until cooled.
- Place cauliflower in cheesecloth and squeeze as much excess water out as possible.
- In a medium bowl, mix egg, Italian cheese blend, garlic, cauliflower, salt and pepper.
- Pour mixture onto the baking sheet –make sure it is lined with parchment paper or at the very least generously greased with olive oil. Form mixture into the shape of a pizza crust. You could use a rolling pin for this if you have one.
- Bake in preheated oven for 15 minutes or until lightly browned.
- Optional: Carefully flip pizza crust (I always need help) and cook for another 5 minutes. I find that this ensures the crust is crispy!
- Now it’s time to add your sauce and toppings and cook for 10 minutes or until the cheese is melted.