On a quest to get Elijah to eat more vegetables (he loves to use the word "No," even if he doesn't mean it...) I came across Jessica Seinfeld's book Deceptively Delicious. The concept is not new or strange... just adding pureed vegetables into familiar, kid-friendly dishes to help kids eat vegetables as they are learning to eat them. I plan on still serving vegetables to Elijah so he learns to eat them, but I do enjoy the satisfaction of knowing he's getting plenty of vegetables in the dish he's eating. I also love the little fruit/veggie puree pouches from Happy Baby. Genius, and worth the money for me with its convenience and appealing way to eat (sucking food in a pouch! Kids love it!)
Jessica's note: One of these makes a full meal for a child: breakfast, lunch or dinner.
My note: Elijah devoured 2. And asked for more. He's a hungry toddler. What in the world will he be like when he's a teenager?
Ingredients
Nonstick cooking spray
2 eggs
4 egg whites
1/2 c. squash puree
2 T. shredded cheese
2 T. AP flour
1/2 t. baking powder
1/4 t. salt
Preheat the oven to 400 F. Coat 4 ramekins or coffee cups with cooking spray and set on a baking sheet.
In a large bowl, whisk the eggs, egg whites, squash puree, cheese, flour, baking powder and salt until combined. Divide the mixture among the ramekins or cups and bake until the tops are fluffed up and the eggs are no longer runny in the center when pierced with the tip of a knife, 13-15 minutes.
Serve immediately
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