Feliz cinco de mayo! I know everyone has delicious Mexican food on the brain today, right? I can’t wait to whip up some chicken fajitas tonight and we all know what really makes a Mexican meal… the avocado! Sadly, not everyone agrees (cough, Kaitlyn, cough), so her’s will be a little more doctored up than just plain ‘ol slices.
Um, Brittany, I thought you didn’t believe in hiding food from kids?
You’re right, I don’t, but that doesn’t mean I’m against adding in the good stuff where I can and telling them about it when I do. And I’m actually exaggerating my efforts to show Kaitlyn the avocado in her food in hopes of winning her over. Kaitlyn (11 months) is more particular about what she eats then Hailey ever was at this age. Since she is petite and her brain is growing so incredibly fast at this phase of life, I really am cognizant about getting her enough calories and healthy fats. Lucky for me, she’ll eat peanut butter by the spoonful (that’s my girl!), but sadly she has not taking a liking to my beloved avocado. She even teased me yesterday by crying for them as we walked past them…
but as soon as I sliced them up at home, no dice.
Since avocados are by far my favorite healthy fat source, I’ve been getting more creative with adding it to her foods. I find she eats it this way just fine, so I continue to add it and let her watch me in hopes that she might eventually take more kindly to the incredible edible avocado.
Mash it into refried beans. Slices don’t have a chance of making their way down the hatch, so I take ripe avocado and mix it into refried beans. Then I take that mixture, spread it onto a tortilla, melt some cheese on top and viola, nutrient-packed quesadilla! I slice these into strips or squares and she devours them.
Use them in smoothies. Like spinach, avocados are pretty easy to work into a smoothie to pump up the nutrition factor. Use 1/4-1/2 an avocado with a frozen banana and 1-1 1/4 cup of liquid of choice (we usually go with almond milk). You can doctor it up like you would any smoothie- frozen fruit, spinach, chia seeds, protein powder, etc. The avocado makes them creamy and luscious.
Turn them into a dip. You can go the guacamole route (which funny enough, Kaitlyn will devour) or keep it simple with lime and cilantro, but you can also take it to the next level by pureeing it with a little olive oil, mustard and herbs. Brooke’s Creamy Cado Dip is a great option for kids and adults alike- after all, who doesn’t like dipping veggies in a tasty sauce? Also, you can always make a thick dip and spread it onto toast too.
Mix them with pasta. I just remembered that I used to do this with Hailey (here is a video of her eating avocado pasta at 14 months old) and now am bringing it back for Kaitlyn. You can just mash it with a little olive oil, lemon juice, salt and pepper, or step it up and throw it in the blender or food processor with olive oil and herbs. Then just mix in the cooked pasta.
Turn them into popsicles. Similar to smoothies, mixing them with fruit and making them cold works magic. Since Kaitlyn also isn’t that crazy about bananas, so I love the idea of this avocado coconut version. I plan on making them soon, nixing some of the added sugar. Kaitlyn doesn’t need to know about sugar yet. I’m planning on full on sugar shock for her birthday cake smashing.
Are you an avocado fan? Here are a few of my favorite avocado recipes!
Avocado Feta Salsa – Perfect for grilling out with friends (it’s always the first dip gone!) or on top on chicken.
Avocado Mango Salsa – I may never make fish tacos again without it!
What’s your favorite way to eat them?