What about a soft boiled egg, you can leave it in the egg white as a little cup, cut the vegetables into strips and have them dip them in the runny yolk.
Fantastic! This is why I posted here - sometimes you can get a little brain-dead and just need this kind of input to get you going again. This idea is so simple... I just couldn't think of it. Thanks!
Originally Posted by songsparrow
(Squeal of delight!!!) You know what I am talking about!! Mine just has to have that salty/vinegary/whatever thing that puts MORE ZING into her mouth, too!! AND SHE NEEDS TO S-E-E- IT!! You could have the most delicious grilled steak in the world, her favorite thing to eat ever, and she would still put out a homestyle version of an APB in search of steak sauce or cocktail sauce to dump on top.
Originally Posted by AuroraB
I have managed to control her sauce portions with little ramekins and small personal cream pitchers and stuff like that so she can SEE how much she is using, because she will honestly soak her food if she doesn't have something that controls her portions of condiments. I have literally caught this kid red-handed sucking the contents of a ketchup bottle out and/or pouring herself a BOWL of ketchup to eat, spoon and all. We STILL use non-flouride, clean-ingredient toddler toothpaste because minty zing had her sucking the toothpaste out of the tube, as well.
Before we got 7 years of intense therapy into her, this kid used to eat everything with cracked pepper AND hot sauce on it - as a 3 year-old. Can you imagine that?? She saw that on her father's plate, stuck her hand into his food, tasted her fingers, and just lit up. I can accurately gauge how well balanced she is sensory-wise by paying attention to what kind and how much of the saucy thing she is craving.
re the smoked salt - I am so totally going to Trader Joe's!! (The nearest one is 3 hours away.) Thank You!!
And another great option goes into my notebook! Thank you!
Originally Posted by SophieScreams
Not to interrupt your road trip, but we get ours from here: Chef Milton Gourmet Products they have nuts and other stuff, but look under gourmet salts. We actually buy his stuff at the farmers market, but I doubt you'd be willing to make that drive...
Last edited by JennGlob; 08-30-2012 at 03:52 PM.
It is NOT fit for human consumption. I NEVER got the whole margarine thing even as a kid. It just intuitively seemed wrong to me.
Originally Posted by solstice
(HeHeHe!) I hear ya on the Ketchup! Between my son and my husband, you'd swear they think it a vegetable on the plate. I did get my son to eat garlic even though he wasn't to keen on the smell of it. As long as it's in an asian chicken recipe that I make, he loves it. Does your daughter do ok eating fruits? If so, what's your stradegy?
Originally Posted by Crabbcakes
I have been dipping all my vegetables lately (b/c I can't cook right now, so they are raw): baba ganoush, hummus, guacamole, salsa, yogurt, tapenade. Today I got a jar of blended tomato and tuna--meant for putting on crostini of course.
Poached eggs work great for this kind of thing! Back when I used to eat wheat, a common dinner was to boil pasta and put a poached egg and herbs on top. When you break the yolk and scramble up the soft egg into the pasta, it's just like a sauce. This would work great for veggies, I bet!
Originally Posted by campanella
Also, you could make an aioli out of egg yolks, oil of choice, and seasonings. It makes a great dip for veggies and topping for burgers, chicken, steak, etc. - Primal Rampage: Aioli
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Poached egg over broccoli or asparagus is DIVINE.