Feeding a {Picky!} Toddler on White Bean Dip

Editor’s Note: This is the first installment in Sarah’s series, “Feeding a {Picky!} Toddler”, where she will discuss the ups and downs of feeding her 2-going-on-14 year old son C-man. Personally, I’m one year behind Sarah in parenting experience, so I will be reading these installments like I’ll be tested on it. I know Miles’ phase of picky eating is right around the corner…Christina

I started to discuss this topic in my last post about our new bento boxes, but I figured that I would continue here.  My son who will be 3 at the end of January has relatively recently transformed himself from a child who would eat a lot of different things to a picky eater with an attitude.  I knew this day would come, I had just hoped that maybe I would either delay its arrival or that we could skip it all together by exposing him to lots of foods early on in life.  Well …… (insert buzzer noise here), I wasn’t that lucky.  I now have a picky eater on my hands and it’s becoming a real challenge to not only make sure that he’s eating but to also make sure that what he is eating has the nutritional content that his growing body needs.

To make matters a little more complicated, I also come from the camp of parents who don’t believe in making separate kiddo meals for the little ones in our household.  I refuse to be a short order cook as I think that it promotes pickiness and I don’t have that kind of time and I think it’s bad manners to refuse what is put on the table and request something else.

Any how this is my new struggle at meal time.  I want to make something for dinner that all three of us will eat, like and get nourishment from.  I’ve tried a bit to hide vegetables in food, but those types of tricks tend to make food yucky for hubby and I.  So, now I begin my quest to feed a toddler and two foodie adults from the same pots and pans.

On a positive note, I did discover last weekend that C-man loves beans. He has always like them, but I didn’t know how much until I made White Bean Dip for Chris’ toddler Halloween party.  So, for all of you out there looking for a different source of protein to feed your kids, I’m including the recipe.  I now stock either this or basic humus in the fridge at all times for C-man’s lunches.

White Bean Dip (I’ve slightly adapted this recipe from Giada DeLaurentis.  I’ve used most of the same ingredients as her but doubled the beans without doubling the oil, etc.)

2 cans of cannellini beans  – drained and rinsed

1 clove of garlic

1/4 fresh parsley – chopped

1/3 cup olive oil

salt to taste

1 lemon juiced

I use a food processor for this entire process.  Add the garlic clove to the food processor and pulse until chopped fine.  Add the cannelini beans.  Add olive oil and lemon juice.  Pulse until the mixture becomes smooth.  Add parsley and salt to taste and then run the food processor for a few minutes until you reach a nice creamy texture.  Taste as you’re doing this.  It may need more or less olive oil than called for.  I don’t measure exactly but rather keep tasting until I get the batch of dip I’m looking for.  This dip is great for veggies, healthy pita chips or as I said, I even use it on sandwiches as a meat alternative for C-man.

7 Comments Add yours

  1. Amanda says:

    awesome, jacklyn also loves beans (but only “smushed”), i think this will be a hit. jacklyn’s favorite is refried beans…i need to learn how to make them from scratch instead of the can….

  2. Alexis says:

    Sarah, I am so excited to have this recipe. This dip was incredible and such a refreshing change from hummos!

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