You may have noticed last week over on my Facebook page that I’ve been dealing with a bit of fussiness from Miss 1. I knew that it was inevitable that I would encounter some fussy food behaviour as she grows and asserts her independence and pushes those boundaries that toddlers are so profound at. Last week she didn’t seem to really want to eat anything willingly other than fruit and yoghurt, the veggies and meals that she usually devours were just being flung across the dining room and even out into the living room, oh the mess!!! I hadn’t made her a batch a baked beans for a while and she absolutely loves these. The best bit was even though she wasn’t even keen on these when I served them up I mashed the beans up into the sauce and spread some crackers with hummus and let her dip them into the bean mash – she loved it and demolished the bowl within minutes – winning!
These Toddler Baked Beans are even better because the sauce is packed full of hidden veggies so they don’t even know they’re getting a healthy dose of vegetables when they’re eating these, perfect for when they’re being fussy and not wanting to eat a whole lot of variety. I serve these with some toast fingers for dipping, if you’re a gluten or grain free household, try some roasted sweet potato chips as dippers instead. These also freeze well so you can have a stash in the freezer for a quick meal.
It’s also important to remember that even if your child is going through a fussy stage, don’t give up with the veggies and a wide variety of foods, always continue to offer them every day – the more they are exposed to them the more likely they are to start eating them again when they’re ready.
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 carrot, grated
- 1/2 medium zucchini, grated
- 1/2 cup of sweet potato, grated
- 1/4 cup kale (1/2 leaf), finely chopped (can substitute with spinach)
- 1 tablespoon pure maple syrup
- 2 x 400g tins of cannellini beans, drained and rinsed
- 1 x 400g tin diced tomatoes
- Place a saucepan over medium heat and add olive oil and garlic. Saute for 1 minute and add carrot, zucchini, sweet potato and kale. Cook for 5 minutes, until vegetables begin to soften.
- Add tomatoes and bring to a gentle simmer for a further 5 minutes. Remove from heat temporarily and blend sauce with a stick blender or transfer into a blender and process until smooth.
- Return sauce back to heat and add beans and maple syrup. Stir and gently simmer for 5 minutes, until beans are warmed through.
- Remove from heat and portion out, serve with toast fingers or sweet potato dippers. Freeze the remaining portions.
- Makes approximately 6 toddler serves.