For those of you just tuning in, this post is an update to Operation Eat More Vegetables, which is my attempt at getting my 3-year-old, as the title amply explains, to eat more vegetables.
To get a sticker, Meghan has to eat all the vegetables she is served at dinner. It took her 12 days to get 7 stickers on her reward chart.
She was excited to have the seven stickers needed to make a trip to the ice cream parlor. And yes, her fairy princess get-up is everyday attire around here. She loves dressing up and wearing fancy clothes. Even when we have no where to go.
For her reward, she enjoyed a strawberry ice cream cone. Pink, of course. Because pink is her favorite color. Duh.
It’s hard to tell if this reward system is going to have a long-term positive effect on her vegetable-eating habits or not, but for now she is eating more vegetables than she was before, so I’m happy with how it’s going.
I won’t say that it’s been easy every night. There are some nights where she literally had to choke down the vegetables on her plate to get a sticker. This isn’t obviously how I want her to get her vegetables eaten, but I hope as her taste buds develop she’ll start liking them more. And by then, maybe this will help her be used to eating them.
Today I’m bringing you a recipe for blueberry vinaigrette. Yes, I do know that blueberry vinaigrette salad dressing is not a vegetable. But it just may encourage more vegetable eating.
I want to move Meghan in a direction of eating more like we eat. She is still stuck on having everything deconstructed. This dressing was my attempt to get her to eat salad. I figured since she loves blueberries, maybe she’d be willing to try a salad with blueberries and blueberry dressing.
I was wrong, by the way. She wanted nothing to do with eating the salad. But the dressing was delicious, so I thought I’d share the dressing recipe anyway. I can see this being a hit with older kids. Or just less-picky kids. Who knows? Kids are funny.
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons lemon juice
2 teaspoon xylitol, sugar, or sweetener of choice (I used xylitol)
1/2 cup fresh blueberries
salt and pepper
Put the first five ingredients in a small blender and blend until smooth. Season with salt and pepper to taste. This dressing will thicken after sitting in the fridge, but water can be added to make it pourable again. Enjoy!