Cheri started a blog earlier and mentioned dips and using dips as a method of flavor masking. I have to say that dipping is one of my favorite things about food chaining. I love to dip my food, and like Remi in Ratatouille (not much adult tv in this house!) I like to experiment with the flavor combinations I can make. My boys sometimes need a little push in this department and I'll often have to initiate some dipping. Some of our favorite dips right now include: different flavors of instant pudding (made with Soy milk due to allergies), peanut butter, applesauce, powdered sugar, cinnamon, salt, garlic salt, nutmeg, vinegar, salad dressings, chocolate or strawberry syrup, and even sometimes our drinks like Sprite, Soy milk, or water.
For those of you that don't have to contend with allergies, I would encourage cool whip, ranch dressing, and yogurt (smooth or with chunks--whatever your child can handle). This can really be a great and healthy snack if you get to the point where you are incorporating fruits and vegetables. We now have a lazy susan that we put on the table and have bought these cheap plastic condiment cups from Wal-Mart to put a variety of dips on and do some taste testing.
Often, we try and stick with similar flavors or textures so as not to overwhelm the boys with too much stimulation. Puddings are a favorite with Ewan right now and we have experimented with Pistachio pudding; partly for the green color and partly because he is trialing nuts because of the Eosinophilic disorder! We cut up apples, bananas, oranges, grapes, green peppers, spinach leaves, make the pudding together, and begin the fun!
Alicia
8 hours ago
