Foodie Friday | On Fussy Eaters and Chocolate Almond Cupcakes

[This post contains a discount code on all book purchases at NoQ Store].

I haven’t been blogging about Faith’s 16th and 17th month’s progress. She is growing well. However, if there is one thing that really bothers me, it would be the fact that she has developed pickiness in foods.

Naturally, I’m concerned because she used to be a voracious eater and was willing to try ALL sorts of food. She loved to eat but all of a sudden, she decided that her favorite salmon isn’t going to be part of her diet and that she currently goes for bread more. She can articulate 面 包 (bread) really clearly by the way and she keeps repeating it until it irks you. She quite dislikes most forms of meat which is a cause of concern for me. Feeding her can sometimes be a chore and frustrates me to the core because she will spit out the food that is offered to her. I can almost hear my innermost being scream “NO!!!!”.

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She loves fishballs, Char Siew Pau (BBQ bun), bread, biscuits and fruits and doesn’t mind vegetables. But I can’t always feed these to her all the time. Issues of picky eating are related to how the child’s taste buds function. The five different taste buds have different levels of sensitivity, with one of those taste buds typically extra sensitive to a particular flavour. That is often the major factor in the emergence of pickiness and why some kids don’t like certain strong flavours in some vegetables or meats. The important thing is to keep trying the food with the little one, perhaps by varying the temperature or texture of the food, or by combining it with other foods that she likes.

And I did that.

I subscribe to how the French bring up the kids with reference to food, that we have to keep getting the kiddo to try the food because a child can’t be determined to dislike a particular food until they have tried it at least a dozen times. I am also aware that between the age of 12 to 24 months, it is actually the time to introduce the widest range of foods, colours, textures and flavours to a kid and is said to be the decisive year when what a kid eats will shape her eating habits for the rest of her life.

*Alarmed*

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Thankfully I stumbled upon this book which contains 300 easy-to-make meals. There aren’t a lot of beautiful photos of meals but when you really read the contents and look through the varied meals found in there, you realised that you are in for a treat. A lot of the recipes contain salmon, sardines, walnuts, flaxseeds, chia seeds, soybeans, seaweed and eggs, among others, *think high DHA Omega-3 fatty acids*, and I love how the author creates meals using ingredients found all over the world. It’s education for me too!

I went on to try and adapt some of the recipes. I find myself being inspired to create those dishes which are easy to prepare.

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My stir-fried macaroni with salmon and seaweed is inspired by her buckwheat noodle soup with seaweed and salmon while the steamed tofu meatballs are inspired by her sesame chicken with tofu and seaweed. There are so many other recipes that I want to try like Norwegian fish cakes, quinoa soup with cod and coconut mango millet bake, just to name a few.

The following is a Chocolate almond cupcakes recipe. The original recipe uses sesame seeds. Since I cannot be entirely sure if Faith is allergic to sesame seeds, I have switched it to ground almond. Thankfully, Faith likes them! They are not really sweet and for a while, I thought the little one would reject! Phew!

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Ingredients:20140428_141748
3/4 cup cocoa powder
1 cup wholemeal flour
1/2 cup ground almond
2 tbsp ground flaxseeds
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
3/4 cup warm water
3/4 cup buttermilk
3 tbsp canola oil
1 1/2 cups brown sugar
1 tsp vanilla extract
Slivered almond for decoration

1. Preheat oven to 190 C.

2. Prepare muffin tray with cupcake liners or use cupcake cases.

3. Sift together the cocoa powder, flour, flaxseeds, sesame, baking soda, baking powder and salt.

4. In another bowl, mix together the eggs, warm water, buttermilk, oil, brown sugar and vanilla until well-blended and smooth.

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5. Slowly add the flour mixture into the egg mixture and mix well.

6. Fill each cup 2/3 full with the batter and then sprinkle each with a few slivered slmond.

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7. Bake for 20 to 25 minutes, and let cool.

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Just for you, dear readers: noq
If you are interested in this book or any other books, you can get them from NoQ Store. You will be entitled to an exclusive 15% discount on all purchases at NoQ Store when you use code LYNNLLY at the checkout. This discount is valid until 31 July 2014.
Nope, I’m not paid to advertise for this book. I just find it useful and want to share it with you! But we did get a few books for Faith via NoQ Store since they are more reasonably priced than the ones at the bookstores. Go on, get yourselves some books! 😉

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Reference: 
Shino, M. (2012). Smart bites for Baby: 300 easy-to-make, easy-to-love meals that boost your baby and toddler’s brain. Da Capo Press, Boston, MA.
Loh, C.G. (2013). Parenting without borders. Surprising lessons parents around the world can teach us. Avery.

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