Has your preschooler refused to eat anything other than chicken nuggets for the past two days? Or would your toddler rather play than eat anything at all? There are so many possible reasons for picky eating, but whatever the reason; finding ways to deal with it is a good place to focus your energy and attention. Remember…celebrate every little accomplishment…one bite leads to more! Check out our simple solutions to help transform your picky eater!
Get Them Involved
Although your first instinct may be to shoo your toddler from the kitchen, studies show that kids who do some mealtime prep are more enthusiastic about trying the fruits (and veggies) of their labor. So let your toddler sprinkle cheese onto the pasta, toss the blueberries into the oatmeal, or spin the salad spinner. Chances are they will be more willing to try something they helped make.
Be Patient With New Foods
Young children often touch or smell new foods, and may even put tiny bits in their mouths and then take them back out again. Your child might need repeated exposure to a new food before he or she takes the first bite. Encourage your child by talking about a food’s color, shape, aroma and texture — not whether it tastes good. Serve new foods along with your child’s favorite foods.
Eat Together When You Can
Sure, it’s hard to get everyone to the table, but try to eat together a few times a week. After all, toddler see, toddler do: Your child’s more likely to want a bite of something if he sees the rest of the family enjoying it.
Be Creative and Make it Fun
Little tricks can sometimes encourage better eating. For instance, you could cut foods into fun shapes using cookie cutters. Turn mealtime into a game to see who can “eat all their colors.” Or try an at-home picnic for a change of scenery.
Get creative with presentation too! Your child’s plate doesn’t always have to look the same. You can string beans or noodles around the edge of the plate. Try alternating veggies, meat and grain in mini-piles or stripes all over the plate, or combine them to make a design. Use anything other than a kitchen plate to serve up food. It’s so easy to use colorful containers, toy dishes, an ice cube tray, or a muffin tin as dishes. These platters often make a meal or snack more interesting to a child.
How do you make mealtime fun for your child? – Cute Beltz
On those hot summer days spent at the park with your little ones running around, there is nothing like coming home and making something cold and sweet for them to cool down. Frozen treats are fun and delicious, no matter how old you are. Today we’ll be bringing you all sorts of simple ideas for frozen treats to make and enjoy with your kids.
Kiwi Ice Pops
Glowing in green, these sweet and tart kiwi ice pops appeal to kids and adults alike. This recipe is not only refreshing but no-fuss, making it one of the coolest ways to extinguish summer’s sizzle.
1 3/4 cup(s) water
1 cup(s) sugar
1/2 cup(s) (about 4 limes) fresh lime juice
1. Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.
2. Make the ice pops: Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and purée to a liquid — about 1 minute. Combine the puréed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl. Pour the mixture into molds and freeze until solid — about 6 hours.
This fragrant sorbet can be served as an intermezzo to cleanse the palate and stimulate the appetite, or be presented, instead, with not-too-sweet cookies for a light dessert. Add fresh herbs to the sorbet to give this treat an unexpected twist.
10 sprig(s) mint, stemmed
4 teaspoon(s) mint sprigs, finely chopped
3 sprig(s) thyme
3 cup(s) sugar
3 cup(s) lemon juice
1 teaspoon(s) lemon zest, finely grated
1. Combine 1 cup water and 1 cup sugar in three small saucepans. Add the mint leaves to one pan and the thyme sprigs to another. Bring all three to a boil, remove from the heat, and steep for 12 minutes. Strain each steeping mixture into a separate bowl, stir 1 cup lemon juice into each, and cool completely. Process each batch separately — starting with plain and ending with thyme — in an ice cream maker according to manufacturer’s instructions for sorbet. Stir the finely chopped mint into the mint-infused sorbet once it has set. Stir the lemon zest into the plain lemon mixture when it has set. Place a film of plastic wrap directly on the sorbet surface in an airtight container and freeze until firm — about 1 hour.
Don’t be fooled by these frozen treats! Made from sorbet blended with mini chocolate chips, they’re a great cool down dessert on hot summer days.
1 cup strawberry sorbet
2 teaspoons mini chocolate chips
3 tablespoons water
1/2 cup lemon sorbet
2 drops green food coloring
wedge-shaped popsicle molds
1. To make a batch, mash together 1 cup strawberry sorbet, 2 teaspoons mini chocolate chips, and 2 tablespoons water in a small bowl.
2. Put the mixture into wedge-shaped popsicle molds (we used six 2-ounce molds), filling each about two-thirds full.*
3. Spoon a thin, even layer of lemon sorbet on top. In a small bowl, stir together 1/2 cup lemon sorbet, 2 drops green food coloring, and 1 tablespoon water.
4. Spoon a layer into each mold and insert a popsicle stick. Freeze the pops for at least four hours.
Ice-cream Cookie Cups
This summer, double your pleasure by serving your family’s favorite ice-cream flavors in edible chocolate chip cookie bowls.
1/4 cup shortening
1/4 cup butter, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups flour
1/4 cup miniature semisweet chocolate chips
1. To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.
2. In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.
3. Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.
4. Heat the oven to 375º. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there’s some space between them). Grease the foil with shortening and set it aside.
5. Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.
6. Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, and then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10.
What are some other ideas that would make great frozen treats?
Are you looking for something different to do with your eggs on Easter? How about making them into these cute little Easter Chicks? They are rather simple to make and cheap too.
To make deviled eggs start by first boiling them. The best way to make boiled eggs is to put 12 in the bottom of a 3 quart pan. Cover with water (have the water about 1 inch over the eggs). With the lid off bring the eggs to a boil once they have reached a FULL rolling boil, let them boil for 2 minutes. Turn the heat off, put the lid on and let them stand for 15 minutes. Once 15 minutes has passed take them out and put them in an ice bath cooling them, so you can then peel them.
Once you have all 12 eggs peeled, cut a SMALL section off the wide end, this will create a flat surface so the eggs can stand up and not roll on the plate. Carefully remove the yolks, being careful not to tear the whites. (This will take a bit of patience.) Collect all of the yolks into a small mixing bowl and add the mayonnaise, mustard, salt, and vinegar. Mix until smooth.
To make a really creamy filling, use a fork and mash the yolk up as fine as you can make it. Then mix in the mayo and a little salt (to taste) until it has a consistency of pudding. At this point, it’s still a bit gritty though. So scoop the entire mixture into a gallon-sized Ziploc and knead the baggie just as if it were dough! Spend a good 15 to 20 minutes squishing the baggie until it’s super creamy like frosting. To fill the egg white halves from the baggie, just cut the corner of the baggie and squeeze the bag, applying it to the egg halves like squeezing icing onto a cake.
To make the Chicks eyes cut a small pickle length wise , into 4 thin strips. Then cut those thin strips into even smaller section to create a little eye. Do the same thing to a baby carrot, but cut the 4 thin strips into a triangle shape for the chicks beak. Place the top of the egg back on at an angle so you can see the chicks face. Add the eyes and beak and you are done.
Yes, I can admit it, I am a Pinterest addict! But, who isn’t? Once you get going, it’s hard to stop. I love finding fun cupcake designs, although I can’t make them, I can dream…….
Now, this would be loads of fun for a kid’s birthday party!!
For the grown up party, these High Heel Cupcakes would be so much fun!
Great for a tea party!!
These great cupcake ideas will make your next party the talk of the town! Now, go make some cupcakes or like me, hire someone to make one of these fabulous designs. Cheers! – Cute Beltz #wordlesswednesday