Toddlers are such a wild and crazy bunch. Everything with them seems to be a never ending adventure, and eating is no exception! But what do you do when your little adventurer is food protein intolerant? Many PI toddlers are still in the midst of weekly or biweekly food trials. Some do not even begin the majority of food trials until their first birthdays because of frequent and dramatic reactions to food as infants. So in a way, we parents of these little ones need to start at the beginning, introducing low allergen foods gradually and working on building a tiny menu. Potentially this is done with the help of a dietitian or nutritionist who is informed about PI. All of these precautions aside, however, we must remember-- PI toddlers are still toddlers.
My B started foods at 6 months old. Due to several reactions to a variety of foods, and needing to take a few breaks from solids for her gut to heal, we had only 4 safe foods on her 1st birthday. Six months later, we now have 10 safe foods and we are now doing weekly food trials as opposed to every third week, as we were doing when she was younger than 15 months. She has had some recent fails, but since many of her severe reactions are the "build-up" kind (we see red flags leading up to the reaction as the food trial continues), we have been able to stop the food when the reaction was still considered minor. This helps her to rebound more quickly and to be more accepting of new foods-- therefore, we are able to push on much sooner than before!
It is a constant struggle for us trying to create food that looks and "feels" like toddler food within B's limited menu. Creating alternative recipes has been a lifesaver when it comes to not only combating pickiness, but helping to deal with texture issues and food aversions. As a parent, I want my toddler's eating experience to be a sensory experience, incorporating a variety of textures and flavors into her little diet. Instead of serving the pearsauce again, for instance, trying baked pears with brown sugar or dried pear chips can offer some variation. Instead of creamed or kernel corn, we experiment with corn flour or Masa Harina (a type of corn flour that is much milder in taste and more similar to "regular" flour in texture). By simply adding water and maybe throwing in some oil, salt, and/or sugar, a simple flat bread or pseudo pancake can be created! I am hoping, once we pass some more foods, to spend a little time trialling spices or extracts, just to jazz things up. We will simply follow the same protocol as a food trial! In my opinion, when baking, the keys to remember are creativity, safety (of course!), nutritional value, and keeping it simple. I want to not only create something that B will enjoy eating but also something that I will enjoy making. No one wants to be slaving in a hot kitchen every day, only to turn out one little muffin. Really-- we ARE raising toddlers!
I could talk forever about feeding little ones with food protein intolerance--- keeping a degree of "normal" in B's very abnormal diet is very near and dear to me. I want other little ones dealing with protein intolerance to beincluded in the normalcy, exploration and fun that food can offer for them. Hopefully, some of these tips will help accomplish this goal. Until next time, eat on!
My B started foods at 6 months old. Due to several reactions to a variety of foods, and needing to take a few breaks from solids for her gut to heal, we had only 4 safe foods on her 1st birthday. Six months later, we now have 10 safe foods and we are now doing weekly food trials as opposed to every third week, as we were doing when she was younger than 15 months. She has had some recent fails, but since many of her severe reactions are the "build-up" kind (we see red flags leading up to the reaction as the food trial continues), we have been able to stop the food when the reaction was still considered minor. This helps her to rebound more quickly and to be more accepting of new foods-- therefore, we are able to push on much sooner than before!
It is a constant struggle for us trying to create food that looks and "feels" like toddler food within B's limited menu. Creating alternative recipes has been a lifesaver when it comes to not only combating pickiness, but helping to deal with texture issues and food aversions. As a parent, I want my toddler's eating experience to be a sensory experience, incorporating a variety of textures and flavors into her little diet. Instead of serving the pearsauce again, for instance, trying baked pears with brown sugar or dried pear chips can offer some variation. Instead of creamed or kernel corn, we experiment with corn flour or Masa Harina (a type of corn flour that is much milder in taste and more similar to "regular" flour in texture). By simply adding water and maybe throwing in some oil, salt, and/or sugar, a simple flat bread or pseudo pancake can be created! I am hoping, once we pass some more foods, to spend a little time trialling spices or extracts, just to jazz things up. We will simply follow the same protocol as a food trial! In my opinion, when baking, the keys to remember are creativity, safety (of course!), nutritional value, and keeping it simple. I want to not only create something that B will enjoy eating but also something that I will enjoy making. No one wants to be slaving in a hot kitchen every day, only to turn out one little muffin. Really-- we ARE raising toddlers!
I could talk forever about feeding little ones with food protein intolerance--- keeping a degree of "normal" in B's very abnormal diet is very near and dear to me. I want other little ones dealing with protein intolerance to beincluded in the normalcy, exploration and fun that food can offer for them. Hopefully, some of these tips will help accomplish this goal. Until next time, eat on!
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.