Here are a few tips and tricks we use that make the kitchen friendlier for a toddler's or preschooler's use:
- Make dishes and utensils accessible. We have Everett's dishes in a bottom drawer, for example.
- Offer a healthy, diverse selection of foods. If you don't have the cookies and junk on hand and readily available, you don't have to tell your child no when he asks.
- Dispense snacks like grapes, crackers, or applesauce into small containers so they are ready when needed. (Typically, I would encourage the use of reusable containers, but we're currently in convenience mode with Kellan still being so young...)
- Precut veggies or buy the mini veggies like baby carrots and include dips in your child's selection. Also, we frequently have hummus or yogurt dip on hand. Young children love to dip and I believe it has helped Everett develop a diverse palate.
- Designate a cabinet shelf and refrigerator space for your child's snacks. We have a shelf in a lower cabinet that we assigned to Everett's non-perishable snacks. He has space on the dairy shelf and in one the produce drawers
- Involve your child in selecting some of his snacks. To motivate him to cooperate during grocery trips, Everett is able to choose a couple of his snacks during the trip.
|Everett's dishes drawer|
|Everett size snacks like mini cucumbers, cheese sticks and lil yogurts|
|Containers filled with grapes and strawberries for Everett to grab.|
|His snacking cabinet shelf filled with crackers, nuts, and fig bars.|
- Granola, granola bars, nut butter balls, trail mix
- Dried and fresh fruit
- Fresh veggies with hummus, yogurt dip or PB
- Yogurt, cheese sticks/cubes, yogurt pops (literally yogurt with a stick in it frozen solid, Everett loves it)
- Crackers, cereal, fig bars, homemade chips
- Mini sandwiches, mini tortilla roll-ups
- (For the sweet tooth) chocolate dipped frozen bananas, mini muffins, healthy cookies