This peach-yogurt dip with cinnamon tortilla scoops is a kid-friendly recipe created by registered dietitian Deanna Segrave-Daly, and shared with us.
Deanna also offered several great tips for feeding picky toddlers that are easily adaptable to milk allergic or otherwise dairy-free tots:
Train Tiny Taste Buds – Getting young kids to accept new foods can wear down even the most patient parent, but it’s worth it in the long run. It may take 10-15 exposures to a food before a kid accepts it. Encourage trying new fruits and vegetables for just a few bites.
“Fast Food” Ideas for Smaller Tummies – Younger kids, especially toddlers, seem to be hungry at any time but mealtime. Those small stomachs burn calories fast, so it’s natural and healthy for kids to snack between meals. Choose nutrient-rich, balanced snacks that are quick to serve. This can include:
- A portion or two of sliced of low sodium ham or turkey and tomato slices or avocado wrapped in a whole wheat tortilla and cut into one inch pinwheels
- Fruit cups mixed with dairy-free yogurt (see recipe below!) or peanut butter or seed butter
- Pita wedges with hummus and avocado
- Smoothie made with frozen banana, plain or unsweetened dairy-free yogurt and vanilla or chocolate milk alternative. Many brands now have low sugar options, too!
Teach Coordination at the Table – Dinnertime is the perfect opportunity to build young children’s fine motor skills that require control of small hand muscles. Actions like pinching small pieces of food and effectively using a fork and spoon can help with more advanced skills down the line. Have kids practice with small pieces of soft food, like cooked vegetables or fruit — yet another opportunity to expose them to healthy foods.
Give Veggies a Good Rap – Avoid phrases like, “If you finish your peas, you can have dessert.” This sends the message that peas don’t taste as good as cookies. Rather, tell kids to take a bite and if they don’t like it, they can leave it. Keep serving it at future meals and one day, your child may surprise you. And remember, your kids need to see you enjoying vegetables, too.
Got Picky Eaters? – While many young kids are not fond of certain flavors, some may even be sensitive to particular textures or temperatures. If raw carrots are too rough or crunchy, try a softer cooked version. If a heated veggie is refused, try serving it at room temperature. Help your kids to connect mealtime with eating colorful fruits and veggies by exposing them to healthy foods at every meal.
Special Diet Notes: Peach-Yogurt Dip with Cinnamon Scoops
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, optionally vegan, and vegetarian. Just be sure to pick your dairy-free yogurt wisely, to keep the peach-yogurt dip in line with your dietary needs.
- 2 (8-inch) whole wheat or gluten-free tortillas, cut into 8 pieces each
- Oil (such as melted coconut oil) or healthy oil spray
- 1 tablespoon sugar (can sub coconut sugar, if desired)
- 1 teaspoon + ½ teaspoon ground cinnamon, divided
- 4 4-ounce peach fruit cups (such as Libby’s Diced Peaches)
- 1 cup dairy-free yogurt (preferably plain or vanilla unsweetened)
- 2 teaspoons honey (or agave nectar for vegan)
- Preheat your oven to 400°F and lightly grease a baking sheet.
- Place the tortilla wedges on the baking sheet and brush or spray with oil. Coat pieces with more cooking spray.
- In a small bowl, whisk together the sugar and ½ teaspoon ground cinnamon. Sprinkle over tortilla pieces.
- Bake for 5–6 minutes until the chips are slightly crisp. Remove to a cooling rack.
- While the scoops are cooling, drain the fruit, reserving 2 tablespoons of the fruit juice or syrup. Divide the fruit between 4 cups or bowls.
- In a mixing bowl, whisk together the fruit syrup, dairy-free yogurt, honey, and 1 teaspoon cinnamon. Divide this mixture between the 4 cups or bowls, on top of the fruit.
- Serve garnished with four cinnamon scoops each.