Best for Babies 10+ Months
The last three months have been filled with eating ups and downs. My champion eater suddenly turned picky after his first birthday, which is completely normal according to Dr. Bob Sears, and mealtime hasn’t been the same since. Based on Dr. Sears’ advice, I started to make finger food “buffets” for Mason to give him several choices in an effort to help combat his pickiness, with mixed results. Next came the (ongoing) food-throwing phase (more to come). But the thing that surprises me the most, still, is that Mason can love something one day but absolutely loathe it the next. For example, over the weekend, Bug couldn’t get enough of avocado mashed with banana; he ate five servings of it in two days. I offered it to him Monday and he shrieked in horror — and kept shrieking until I got it out of his sight. Well, excuse me.
Determined to roll with the trials and triumphs of feeding a 1-year-old, I’ve adopted the mindset that Bug will eat when he’s hungry, and I’ve tried not to stress. Then Mason had his 15-month check-up last week, a h-llish ordeal, and I’ve been forced to change that Zen-like mindset. Bug’s pediatrician told me that I need to do “everything in my power” to help Mason put on some extra pounds. It wasn’t the first time his string bean-like physique has come up at the doctor’s office, but this time Mason has to be weighed in 5 weeks to track his progress. Apparently he’s meeting all of his developmental milestones, however, the doctor is concerned that he’ll fall too far away from the weight curve. So my new challenge is to get my picky eater to eat — and to make sure he gains weight while doing it. So much for rolling with it.
To meet Mason’s weight goals, I’m trying to include more starches and healthy fats without sacrificing fresh produce and organic meat. For starters, I’ve put special focus on breakfast — it’s the one meal he consistently eats well. Since Mason loves quick breads, I’ve been trying out a bunch of recipes for breads that look and taste like treats but that are filled with good stuff. My favorite recipe so far is for Morning Glory muffins from Better Homes and Gardens. Not only are the muffins delish, they contain some healthy fat (which he needs) as well as carrot, pineapple, apple, and raisins (the kind of stuff I love to give him). They’re not quick to make — you have to peel and shred carrots and peel and chop apples as part of the prep, which took me 40 minutes, even though the recipe says 30 — but the effort is so worth it, in my opinion. Try them out and let us know what you think!
Morning Glory Muffins
2 cups all-purpose flour*
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups packed brown sugar
2 apples, peeled, cored, and chopped (1-1/3 cups)
1 1/4 cups finely shredded carrots
1/2 cup raisins
1 8 ounce can crushed pineapple (juice pack), undrained
2/3 cup cooking oil
1/2 teaspoon vanilla
1.Line eighteen 2-1/2-inch muffin cups with paper bake cups, or grease muffin tin with shortening; set aside.
2.In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar. Stir in apples, carrots, and raisins. In a medium bowl combine undrained pineapple, oil, eggs, and vanilla. Add pineapple mixture to flour mixture; stir just until moistened.
3. Spoon batter into prepared muffin tin or cups. Bake in a 375 degree F oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 18 muffins.
*Flour: I substituted Bob’s Red Mill all purpose, gluten-free flour for regular all-purpose flour. You can also substitute one cup of whole-wheat flour for one of the cups of all-purpose flour.